Satisfy your sweet and savory cravings: the ultimate recipe for hong kong-style sweet and sour chicken balls

In the vibrant culinary landscape of Hong Kong, sweet and sour chicken balls stand as a beloved dish that tantalizes taste buds and evokes fond memories. If you’re eager to recreate this iconic dish at home, follow our comprehensive guide on how to make sweet and sour chicken balls Hong Kong style.

Ingredients for the Chicken Balls

• 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
• 1/2 cup cornstarch
• 1/4 cup all-purpose flour
• 1 teaspoon salt
• 1 teaspoon white pepper
• 1 egg, beaten
• Vegetable oil for frying

Ingredients for the Sweet and Sour Sauce

• 1 cup sugar
• 1/2 cup rice vinegar
• 1/2 cup tomato ketchup
• 1/4 cup pineapple juice
• 2 tablespoons soy sauce
• 1 tablespoon Worcestershire sauce
• 1 teaspoon sesame oil
• 1/2 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/4 cup pineapple chunks
• 1/4 cup green bell pepper, sliced
• 1/4 cup red bell pepper, sliced

Step-by-Step Instructions

Marinating the Chicken

1. In a large bowl, combine the chicken pieces, cornstarch, flour, salt, and pepper. Mix well until the chicken is evenly coated.
2. Add the beaten egg and mix again to ensure the chicken is fully covered.
3. Refrigerate the chicken for at least 30 minutes, or up to overnight.

Frying the Chicken Balls

1. Heat vegetable oil in a large skillet or deep fryer to 375°F (190°C).
2. Drop the chicken pieces into the hot oil and fry for 3-4 minutes, or until golden brown and cooked through.
3. Remove the chicken balls from the oil and drain them on paper towels.

Making the Sweet and Sour Sauce

1. In a small saucepan, combine the sugar, rice vinegar, tomato ketchup, pineapple juice, soy sauce, Worcestershire sauce, sesame oil, garlic powder, and onion powder.
2. Bring the mixture to a boil, then reduce heat and simmer for 5 minutes, or until thickened.
3. Add the pineapple chunks, green bell pepper, and red bell pepper to the sauce and cook for an additional 2-3 minutes, or until heated through.

Assembling the Dish

1. In a large bowl, combine the fried chicken balls and the sweet and sour sauce. Toss to coat the chicken evenly.
2. Serve immediately over steamed rice or noodles.

Tips for Success

• Use fresh, high-quality chicken for the best flavor and texture.
• Marinate the chicken for at least 30 minutes to allow the flavors to penetrate.
• Fry the chicken balls in small batches to prevent overcrowding and ensure even cooking.
• Don’t overcook the chicken balls, as they will become tough.
• Adjust the sweetness and sourness of the sauce to your taste by adding more sugar or vinegar as needed.

Variations

• Add other vegetables to the sweet and sour sauce, such as carrots, celery, or onions.
• Use different types of fruit in the sauce, such as peaches, apricots, or cherries.
• Make a spicy version of the dish by adding chili peppers to the sauce.

Final Note: A Taste of Hong Kong at Home

With its crispy chicken balls and flavorful sweet and sour sauce, this dish is sure to become a favorite in your household. Whether you’re hosting a dinner party or simply satisfying a craving, our guide on how to make sweet and sour chicken balls Hong Kong style will empower you to create this culinary delight in the comfort of your own kitchen.

Quick Answers to Your FAQs

Q: Can I use frozen chicken for this recipe?
A: Yes, you can use frozen chicken, but be sure to thaw it completely before marinating and frying.

Q: How long can I keep the sweet and sour chicken balls?
A: Store the chicken balls in an airtight container in the refrigerator for up to 3 days. Reheat them in the microwave or oven before serving.

Q: Can I make the sweet and sour sauce ahead of time?
A: Yes, you can make the sauce ahead of time and store it in the refrigerator for up to 3 days. Reheat it before adding the chicken balls.