SWEET & SOUR CHICKEN BALLS
This is a great way to use leftover chicken!
Cooked, cubed chicken
BATTER:
1 c. flour
4 t. baking powder
½ t. salt
1 t. sugar
Dash pepper
¾ c. water
1 egg
Sift dry ingredients. Add water and egg. Combine. Coat cooked chicken cube. Deep fry for 5 minutes at 350* F. or until golden brown. Drain.
If you don't have leftover chicken:
Boil chicken breasts until tender with salt, pepper and onion. Cut into cubes.
SWEET & SOUR SAUCE:
2/3 c. water
1 c. sugar
1/3 c. white vinegar
1/3 c. ketchup
2 T. cornstarch
Cold water
Combine sugar, water and vinegar in saucepan over low-medium heat until sugar dissolves. Whisk in ketchup and then whisk in cornstarch mixed with cold water. Bring to low boil until thickened. Add pineapple tidbits, if desired.
Party trays: Spear each chicken cube with a fancy toothpick and arrange on serving plate with a bowl of Sweet and Sour Sauce for your guests to dip into (no double dipping allowed!).
I have a serving plate with a three-section bowl in the middle which I fill with Sweet and Sour Sauce, Ranch Dipping Sauce and Bleu Cheese Dipping sauce and arrange Chicken Balls, Chicken Wings, BBQ Wings, carrots sticks and celery sticks around the serving plate. Everyone loves it!!
