I know you asked for CHICKEN... I think you could use this recipe with ground chicken rather than ground turkey!


SWEET AND SOUR TURKEY BALLS

Marinade
half Cup minced scallions
half teaspoon finely mincedfresh ginger
2 tablespoons soy sauce
1 tablespoon corn oil
half teaspoons kosher salt
1 teaspoon rice wine
1 extra large egg
3 tablespoons water

1 pound ground veal or turkey
3 tablespoons corn oil
1 pound Chinese cabbage, shredded
half teaspoon kosher salt
half teaspoon sugar
2 cups corn oil

Sauce
4 tablespoons sugar
3 tablespoons distilled white vinegar
2 tablespoons soy sauce
half teaspoon kosher salt
1 tablespoon cornstarch mixed with 2/3 Cup water
1 teaspoon oriental sesame oil

1. Combine the marinade ingredients with the ground meat. Stir in one direction until the mixture feels light and sticky.
2. Heat a wok and add the 3 tablespoons corn oil. When the oil is hot, stir fry the Chinese cabbage until it is coated with oil.
Sprinkle on the salt and sugar, stir and cover for a few minutes until soft. Transfer to a serving platter and keep warm. Wipe the
wok clean.
3. Reheat the wok and add the 2 cups of corn oil. While the oil is heating, wet your hands and form the meat mixture into balls
each about the size of a large walnut. When the oil reaches 325_ F., deep fry the meatballs for 3 minutes, turning frequently
until done. Remove and drain on paper towels. Place them on top of the cooked cabbage and keep both warm.
4. Add 2 tablespoons of the frying oil to a saucepan. Heat and add the sauce ingredients, stirring constantly until the sauce
simmers and thickens. Pour the sauce over the turkey balls and cabbage and serve hot.