BALLS CHICKEN RECIPES
BUFFALO CHICKEN CHEESE BALLS RECIPE | AARON MCCARGO JR ...
For a high-impact appetizer at your next party, serve Aaron McCargo Jr's Buffalo Chicken Cheese Balls from Big Daddy's House on Food Network.
Provided by Aaron McCargo Jr.
Categories appetizer
Total Time 30 minutes
Prep Time 20 minutes
Cook Time 10 minutes
Yield 15 to 20 balls
Number Of Ingredients 16
Steps:
- Have oil heated to 350 degrees F.
- Pick the meat from the chicken and discard the skin. Place the chicken in a large bowl and add the hot sauce, pepper, cheese, and scallions, and toss to combine. Roll the chicken into 2-ounce balls, about the size of a golf ball.
- Place the flour, eggs, and bread crumbs in 3 separate bowls. Roll each ball in the flour, then the egg and then the bread crumbs. Set aside.
- When the oil is hot fry the chicken balls in batches. Cook for about 2 minutes per batch. Remove the chicken to paper towel lined plate to drain the excess oil.
- To make the sauce, combine all ingredients in a large bowl and adjust the seasoning if necessary. Serve the chicken alongside the dipping sauce.
SWEET & SOUR CHICKEN BALLS RECIPE - BBC GOOD FOOD
Try making these sweet & sour chicken balls at home with this easy recipe. These satisfying chicken bites paired with a tangy dipping sauce are irresistible
Provided by Kwoklyn Wan
Total Time 40 minutes
Prep Time 20 minutes
Cook Time 20 minutes
Yield 4
Number Of Ingredients 12
Steps:
- First, make the sauce. Put the orange juice, sugar, tomato purée, ketchup and vinegar in a large saucepan over a medium heat. Bring to the boil, then reduce the heat and simmer for 5 mins. Slowly pour in the cornflour mixture, a little at a time, stirring continuously until you have the desired consistency. Remove from the heat and set aside.
- Mix the flour, baking powder and 1 tsp salt together in a large bowl. Beat the eggs, milk and 1 tbsp oil together in a separate bowl. Pour the wet ingredients into the dry and mix well to create a smooth paste. Add the chicken pieces and mix, making sure each piece is thoroughly coated.
- Fill a deep saucepan or wok no more than a third full with oil and heat to 170C, or until a cube of bread dropped in browns within 30 seconds. Carefully lower the coated chicken pieces into the oil, one piece at a time, and fry in batches of five for about 5-6 mins each batch until golden brown and cooked through. If you have a food probe thermometer, the internal temperature should reach 78C. If you don't have a thermometer, cut a chicken piece in half to ensure the juices run clear.
- Drain the fried chicken on a wire rack set over a baking tray lined with kitchen paper, or on a plate lined with kitchen paper. Serve with the sweet & sour sauce for dipping.
Nutrition Facts : Calories 554 calories, FatContent 18 grams fat, SaturatedFatContent 3 grams saturated fat, CarbohydrateContent 58 grams carbohydrates, SugarContent 23 grams sugar, FiberContent 1 grams fiber, ProteinContent 38 grams protein, SodiumContent 2.06 milligram of sodium
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I’m sure every Jewish family has its own version of this absolutely classic feel-better soup. ‘Schmaltz’ is the Yiddish word for chicken fat, which makes the matzo balls in the soup so special. Traditionally the chicken fat would be rendered separately, but I think skimming the fat works just as well. If someone around you is feeling a bit under the weather, make a big batch of this for them and you’ll be their favourite person.
You have to try this absolute classic comfort food dish – you just can’t beat a feel-better chicken soup recipe. Heaven in a bowl.
From jamieoliver.com
Total Time 2 hours 45 minutes
Cuisine https://schema.org/LowLactoseDiet
Calories 525 calories per serving
From jamieoliver.com
Total Time 2 hours 45 minutes
Cuisine https://schema.org/LowLactoseDiet
Calories 525 calories per serving
- Rinse your chicken in cold water, pat it dry with kitchen paper and put it into your biggest pot. Cover with cold water to come about 8 to 10cm above the chicken. Bring to the boil, then turn the heat down and simmer for 30 minutes. Skim the froth off the top of the chicken.
- Add the chopped veg, garlic cloves, bay leaves and thyme sprigs, and season with a good pinch of sea salt. Bring everything back to the boil, then turn the heat down and leave it to simmer for 1 hour. Carry on skimming the broth, reserving 4 tablespoons of this fat for your matzo balls.
- To make your matzo balls, beat the eggs in a large bowl and add 70ml of cold water, your cooled chicken fat and 1 teaspoon of salt and ½ a teaspoon of freshly ground black pepper. Beat again, then slowly stir in your matzo meal until well blended. Leave, covered with clingfilm, in the fridge for 30 minutes, then wet your hands with cold water and roll the dough into about 20 small balls. Don’t roll them too big because they’ll double in size when you cook them.
- When the soup has had its hour and a half, use tongs to carefully transfer the chicken to a roasting pan. Leave to cool, uncovered, for a few minutes. Remove the soup from the heat and strain it through your biggest sieve or colander. Pull out the decent-looking bits of veg and put these back into the soup, getting rid of anything else. Put the pan back on a medium heat and bring back to the boil, then add your matzo balls. Put a lid on the pan, turn the heat down a bit and simmer for 20 minutes, until the balls are light and puffy. Halfway through the 20 minutes, add your noodles or spaghetti to the pan and cook gently for the final 10 minutes.
- When your chicken has cooled enough to handle, either use two forks or pop on a pair of Marigolds and use your hands to shred the meat off the bone. Pile it on to a plate and get rid of the skin and bones. Pick the leaves from your parsley and roughly chop them with the dill. Add all your shredded chicken meat to the soup, along with the chopped herbs, and warm through for 3 minutes. Have a taste, and season with salt and pepper. I’d usually serve soup with a nice crusty roll, but to be honest, this is a meal in itself and perfectly delicious and nourishing on its own.
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I’m sure every Jewish family has its own version of this absolutely classic feel-better soup. ‘Schmaltz’ is the Yiddish word for chicken fat, which makes the matzo balls in the soup so special. Traditionally the chicken fat would be rendered separately, but I think skimming the fat works just as well. If someone around you is feeling a bit under the weather, make a big batch of this for them and you’ll be their favourite person.
You have to try this absolute classic comfort food dish – you just can’t beat a feel-better chicken soup recipe. Heaven in a bowl.
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Total Time 2 hours 45 minutes
Cuisine https://schema.org/LowLactoseDiet
Calories 525 calories per serving
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Total Time 2 hours 45 minutes
Cuisine https://schema.org/LowLactoseDiet
Calories 525 calories per serving
- Rinse your chicken in cold water, pat it dry with kitchen paper and put it into your biggest pot. Cover with cold water to come about 8 to 10cm above the chicken. Bring to the boil, then turn the heat down and simmer for 30 minutes. Skim the froth off the top of the chicken.
- Add the chopped veg, garlic cloves, bay leaves and thyme sprigs, and season with a good pinch of sea salt. Bring everything back to the boil, then turn the heat down and leave it to simmer for 1 hour. Carry on skimming the broth, reserving 4 tablespoons of this fat for your matzo balls.
- To make your matzo balls, beat the eggs in a large bowl and add 70ml of cold water, your cooled chicken fat and 1 teaspoon of salt and ½ a teaspoon of freshly ground black pepper. Beat again, then slowly stir in your matzo meal until well blended. Leave, covered with clingfilm, in the fridge for 30 minutes, then wet your hands with cold water and roll the dough into about 20 small balls. Don’t roll them too big because they’ll double in size when you cook them.
- When the soup has had its hour and a half, use tongs to carefully transfer the chicken to a roasting pan. Leave to cool, uncovered, for a few minutes. Remove the soup from the heat and strain it through your biggest sieve or colander. Pull out the decent-looking bits of veg and put these back into the soup, getting rid of anything else. Put the pan back on a medium heat and bring back to the boil, then add your matzo balls. Put a lid on the pan, turn the heat down a bit and simmer for 20 minutes, until the balls are light and puffy. Halfway through the 20 minutes, add your noodles or spaghetti to the pan and cook gently for the final 10 minutes.
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