CHINESE CHICKEN IN GARLIC SAUCE RECIPE RECIPES

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KITTENCAL'S CHINESE CHICKEN BALLS WITH SWEET AND SOUR SAUCE



Kittencal's Chinese Chicken Balls With Sweet and Sour Sauce image

Don't bother ordering Chinese chicken balls make these at home they are just as good if not even better and the sweet and sour sauce is the same as what is served at your Chinese restaurant!-- these are a great weekend snack or can be served as appetizers, if you want some extra flavor to you chicken batter feel free to add in some garlic or onion powder or spices of choice --- this makes a large amount so you may want to reduce the chicken ball batter amount by half (using 4 chicken breasts) --- NOTE: the sauce recipe is one you may have to make a few times before you get the consistancy and sweetness to your liking, 1 cup white sugar and 1/2 cup lightly packed brown will give you a sweet sauce you may reduce the white sugar amount by a few tablespoons

Total Time 30 minutes

Prep Time 25 minutes

Cook Time 5 minutes

Yield 8 serving(s)

Number Of Ingredients 18

1/2 cup ketchup
1 teaspoon soy sauce
1/3 cup white vinegar
1/2 cup brown sugar, lightly packed
1 cup white sugar (can reduce a 2-3 tablespoons for a less sweeter taste)
3/4 cup cold water (or can use unsweetened pineapple juice or half each, I prefer the pineapple juice)
3 tablespoons cornstarch (for a thinner sauce reduce to 2 tablespoons, if you want an very thick sauce use 4 tablespoons)
1 cup all-purpose flour
1 cup cornstarch
2 teaspoons baking powder
2 teaspoons baking soda
1/2 teaspoon garlic powder (garlic lovers add 1 teaspoon)
2 teaspoons sugar
1 1/3 cups cold water (if you are reducing to half a recipe use 1/2 cup plus 2-1/2 tablespoons water)
1 -2 teaspoon sesame oil (optional but good to add)
oil (for frying)
8 chicken breasts, cut into bite-size pieces
seasoning salt (optional)

Steps:

  • To make the sweet and sour sauce sauce; in a saucepan combine the first 5 ingredients until combined.
  • In a cup or bowl whisk the cold water or pineapple juice with cornstarch until smooth and well blended, then whisk vigorously into the ketchup mixture; bring to a boil stirring or whisking constantly over medium-high heat until bubbly.
  • Reduce the heat to medium-low and continue simmering and mixing until thickened (be patient the sauce takes a few minutes to thicken up) remove from heat and allow to sit at room temperature while making the chicken balls or you may cool to room temperature then refrigerate until ready to use (I prefer the sauce at room temperature).
  • To make the chicken balls: in a large bowl combine flour, cornstarch, baking powder, baking soda, garlic powder; add in water and sesame oil; whisk vigorously until smooth.
  • Add in chicken pieces; using clean handsand mix until well coated.
  • Heat oil in a deep-fryer or Dutch oven to 375 degrees.
  • Carefully dip the battered chicken pieces in hot oil and fry until golden brown (about 3-4 minutes).
  • Remove to a paper towel.
  • Sprinkle with seasoning salt immediately after frying if desired.
  • Serve immediately with sweet and sour sauce.
  • Delicious!

Nutrition Facts : Calories 555, FatContent 14.2, SaturatedFatContent 4, CholesterolContent 92.8, SodiumContent 714.4, CarbohydrateContent 73.1, FiberContent 0.7, SugarContent 42.9, ProteinContent 32.3

BARBECUED CHINESE CHICKEN LETTUCE WRAPS RECIPE | RACHAEL ...



Barbecued Chinese Chicken Lettuce Wraps Recipe | Rachael ... image

Provided by Rachael Ray : Food Network

Categories     appetizer

Total Time 25 minutes

Prep Time 15 minutes

Cook Time 10 minutes

Yield 4 servings

Number Of Ingredients 13

2 cups, 4 handfuls, fresh shiitake mushrooms
1 1/3 to 1 1/2 pounds thin cut chicken breast or chicken tenders
2 tablespoons light colored oil, such as vegetable oil or peanut oil
Coarse salt and coarse black pepper
3 cloves garlic, chopped
1 inch ginger root, finely chopped or grated, optional
1 orange, zested
1/2 red bell pepper, diced small
1 small tin, 6 to 8 ounces, sliced water chestnuts, drained and chopped
3 scallions, chopped
3 tablespoons hoisin, Chinese barbecue sauce, available on Asian foods aisle of market
1/2 large head iceberg lettuce, core removed, head quartered
Wedges of navel orange -- platter garnish

Steps:

  • Remove tough stems from mushrooms and brush with damp towel to clean, Slice mushrooms. Chop chicken into small pieces.
  • Preheat a large skillet or wok to high.
  • Add oil to hot pan. Add chicken to the pan and sear meat by stir frying a minute or 2. Add mushrooms and cook another minute or two. Add salt and pepper to season, then garlic and ginger. Cook a minute more. Grate zest into pan, add bell pepper bits, chopped water chestnuts and scallions. Cook another minute, continuing to stir fry mixture. Add hoisin Chinese barbecue sauce and toss to coat the mixture evenly. Transfer the hot chopped barbecued chicken to serving platter and pile the quartered wedges of crisp iceberg lettuce along side. Add wedged oranges to platter to garnish. To eat, pile spoonfuls into lettuce leaves, wrapping lettuce around fillings and squeeze an orange wedge over.

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KITTENCAL'S CHINESE CHICKEN BALLS WITH SWEET AND SOUR SAUCE
Don't bother ordering Chinese chicken balls make these at home they are just as good if not even better and the sweet and sour sauce is the same as what is served at your Chinese restaurant!-- these are a great weekend snack or can be served as appetizers, if you want some extra flavor to you chicken batter feel free to add in some garlic or onion powder or spices of choice --- this makes a large amount so you may want to reduce the chicken ball batter amount by half (using 4 chicken breasts) --- NOTE: the sauce recipe is one you may have to make a few times before you get the consistancy and sweetness to your liking, 1 cup white sugar and 1/2 cup lightly packed brown will give you a sweet sauce you may reduce the white sugar amount by a few tablespoons
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Reviews 5.0
Total Time 30 minutes
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