Best 5 Sweet Sour Chicken Balls With Brown Rice Recipes

SWEET AND SOUR CHICKEN

Steps:

• Pour rice (from Chicken Helper box) into 2-quart saucepan. Add 2 cups water. Heat just to boiling. Reduce heat; cover and simmer about 20 minutes, without stirring, until rice is tender and liquid is absorbed.
• Meanwhile, cut chicken into 1-inch pieces; pat dry if necessary. Place chicken in medium bowl. Add seasoned coating (from Chicken Helper box); toss to coat.
• In 10-inch nonstick skillet, heat 1 tablespoon of the oil over medium-high heat. Add onion and bell peppers; cook 3 minutes, stirring frequently. Remove from skillet. In same skillet, heat remaining 2 tablespoons oil. Carefully add chicken; cook about 6 minutes, stirring occasionally, until deep golden brown on all sides.
• Carefully pour 1 1/4 cups hot water into skillet with chicken; stir in sauce mix (from Chicken Helper box). Return vegetables to skillet. Heat to boiling; reduce heat. Simmer uncovered 3 to 5 minutes, stirring occasionally, until sauce thickens and chicken is no longer pink in center. Stir in pineapple; heat until hot. Serve over rice.

SWEET & SOUR CHICKEN BALLS WITH BROWN RICE

Steps:

• Mix all the Chicken Ball ingredients together except the 1/4 cup crumbs and Italian herbs.
• Use your hands to evenly blend all the ingredients together.
• Form 2" Balls, roll them in your hands to get them even and well formed (you should have 12 balls).
• Mix the 1/4 cup of crumbs& Italian herb.
• Coat each ball with the crumbs, place on a plate and put in the fridge while making the sauce and cooking the rice.
• Put your Brown rice on to cook it make take 30 minutes depending of your cooking method.
• Put all your sauce ingredients in a saucepan, stir well, bring to a boil and simmer apprx 20 minutes or until it has thickened slightly.
• Brown the chicken balls in a lightly oiled skillet, roll them around so they get golden all over.
• Pour the sauce over them cover and simmer for 15 minutes over medium-low heat, turn them once or twice.
• Serve with hot cooked Brown Rice.
• I like the sauce over the rice.

SWEET AND SOUR CHICKEN BALLS

Steps:

• Drop each chicken chunk into hot oil and fry until golden. Takes about 6 minutes.
• Serve with rice or noodles.

THE BEST SWEET AND SOUR MEATBALLS

Steps:

• In a medium bowl, combine the ground beef, egg, bread crumbs and onion. Mix thoroughly and shape into golf ball-sized balls.
• In a large skillet over medium heat, gently brown the meatballs and set aside.
• In a large saucepan, combine the brown sugar, flour, water, white vinegar and soy sauce. Mix thoroughly. Add meatballs and bring to a boil. Reduce heat and simmer, stirring often, for 30 minutes.

SWEET & SOUR CHICKEN BALLS

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.