Kittencal's Chinese Chicken Balls With Sweet and Sour Sauce

I had to add more water than the recipe called for to make the batter manageable, and it took almost twice as long to make as the recipe says, but that could be because it was my first time. This was absolutely delicious and worth the extra work.

I Cooked three pounds of chicken breasts and there was still batter left, so I mused aloud that I should have halved it. "NOOOO!" yell the kids, as I chase them out of the kitchen with my chopsticks...

P.S., A can of pineapple had just about the right amount of juice for the sauce; the pineapple went into the sauce with a sliced green pepper.

Amazing! I had to alter the recipe to make it grain-free, but I don't think anyone would really be able to tell the difference.

In the sauce I used Ketchup w/out corn syrup, cider vinegar, and orange juice because I too like juice but can't have pineapple. Also used knox gelatin to thicken. YUM!

For the chicken dough, I used almond flour in place of the wheat flour, coconut flour in place of the starch, and added a tablespoon of ground flax meal to make it a tad bit healthier. Also used gluten-free baking powder.

Fried in vegetable oil (soybean) using an asparagus steamer that we got for our wedding. Worked amazingly!!

After going about 4 years without tasting the deliciousness that is American Chinese food, I can now say that I was almost in tears from this wonderful recipe. Thank you so much KittenCal!

This is a great recipe--well, great two recipes! I've used the batter for onion rings and shrimp and the sauce is amazing (used pineapple juice). I made the full recipe and cut the white sugar to 1/2 c and it was perfect to my tastes--if the amount of sugar is an issue start with less and keep track of your own preference as you adjust/add more to suit your tastes.

I know the takeout sauce is clearer but the flavor is right so I usually double it up and freeze some for when I make egg rolls and fried rice. Going to use the batter for Sweet and Sour Pork also. My friends mom used to make it and with her dish in mind I will add sliced blanched carrots, chopped green bell pepper, chopped sweet onion and pineapple tidbits to the sauce and it will be like her dish:)

I season the chicken before battering it w/ Paula Deen's House Seasoning (salt, pepper and garlic powder).

This was just as good as an Asian restaurant--a big hit with the family! It is a tad time-consuming but the process was fun & the end result was quite satisfying. To decrease prep time, I mixed up the dry batter ingredients in a bag, chopped up the chicken, and made (& refrigerated) the sauce the night before. This does make a lot! I used 4 whole chicken breasts cut in bite-sized pieces, about 20 large (precooked/thawed, frozen) shrimp, & about 10 lg onion rings. I bet the batter would be good for fish fillets & hush puppies too! Served it with white rice & "Kellys creamy cheddar pea salad" #125195. Since there are only 3 of us here, I froze portion-sizes in ziplock bags. They re-crisped up very well in a 360F oven after about 15 mins. Thanks for another fab recipe Kittencal!

I made this recipe with spiced ground chicken meatballs which I browned, dipped in the tempura batter and fried to golden. Both ways the recipe is great. (I used less sugar and more vinegar to make it less sweet.)