Recipe: Sweet And Sour Chicken Balls

SWEET AND SOUR CHICKEN BALLS

1 pound ground chicken
1 egg, slightly beaten
1 clove garlic, minced
1/2 teaspoon salt
1/4 teaspoon pepper
5 tablespoons flour, divided
3 tablespoons canola oil
1 can (14 ounces) pineapple chunks in own juice
1 chicken bouillon cube
1 green pepper, sliced in 1 1/2 inch pieces
2 tablespoons cornstarch
2 tablespoon sugar
1 teaspoon ground ginger
2 tablespoons soy sauce
1/4 cup vinegar

In medium bowl, mix together egg, garlic, salt and pepper. Add ground chicken and 2 tablespoons of the flour. On wax paper, sprinkle remaining 3 tablespoons flour. Drop chicken mixture by heaping teaspoons onto floured wax paper; roll in flour to form balls. In nonstick frypan, place canola oil over high temperature. Add chicken balls and cook, turning, until brown, about 6 minutes. Remove chicken balls and drain on paper towels. Drain oil from frypan, reserving 1 tablespoon. Drain juice from pineapple chunks into measuring cup; add water to make 1 cup liquid. Add bouillon cube to pineapple juice; stir to dissolve. In frypan over low temperature, place pineapple chunks and green pepper; stir and cook about 2 minutes. In small bowl, place cornstarch, sugar and ginger; stir in soy sauce and vinegar until smooth. To frypan, add pineapple juice mixture and then cornstarch mixture, stirring and cooking until clear and thickened, about 5 minutes. Arrange chicken balls over sauce and serve with rice and crisp Chinese noodles.

6 Servings.
Source: National Chicken Council