Best Chicken Balls With Oriental Dipping Sauce Gluten Free Recipes

Gluten Free Chinese Chicken Balls with Sweet and Sour Sauce image

Provided by Jeanine Friesen

Time 40m

Number Of Ingredients 18

1 cup cornstarch
1/2 cup brown rice flour
1/3 cup potato starch
1/4 cup tapioca starch
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon sugar
1 1/3 cups cold water
oil (for frying)
2 lbs boneless chicken breasts, cut into chunks (you should get about 3-4 dozen pieces)
seasoning salt (optional)
1 1/4 cups white sugar
1/2 cup brown sugar, packed
3 tablespoons cornstarch
1 cup cold water
1/2 cup ketchup
1/3 cup white vinegar
1/2 teaspoon gluten free soy sauce

Steps:

In a saucepan whisk together the sugars and cornstarch. Add the remaining ingredients, and bring to a boil over medium-high heat. Whisk constantly to prevent lumps.
Reduce heat to medium, and continue to whisk until the sauce thickens, about 3 minutes.
Remove from heat; set aside to cool.
In a mixing bowl whisk together the dry ingredients. Add the water and whisk until smooth. Set aside.
Heat oil in a deep-fryer or Dutch oven to 375 degrees.
Dip the chicken pieces into the batter, then carefully place in hot oil and fry until golden and the juices run clear (about 4-5 minutes). Gently stir to make sure the chicken balls are not sticking together while they are cooking.
Use a metal slotted spoon to remove the chicken balls from the oil, and place them on a paper towel lined baking sheet.
Sprinkle with seasoning salt immediately after frying if desired.
Serve immediately with sweet and sour sauce.

Chicken Balls With Oriental Dipping Sauce ( Gluten-Free) image

Provided by Jubes

Categories Chicken

Time 45m

Yield 30 chicken balls with dipping sauce, 30 serving(s)

Number Of Ingredients 12

2 chicken breast fillets
3 tablespoons vegetable oil
1 brown onion, finely diced
1/2 stick celery, finely diced
1 tablespoon gluten-free soy sauce or 1 tablespoon Braggs liquid aminos
1 egg, lightly beaten
salt, to taste
pepper, to taste
3 tablespoons soy sauce, gluten-free or 3 tablespoons Braggs liquid aminos
1 tablespoon oyster sauce, gluten-free
2 tablespoons rice wine or 2 tablespoons dry sherry
1 teaspoon toasted sesame seeds

Steps:

Dice the chicken fillets into very small pieces.
Heat 1 tablespoon of oile in a preheated wok or frypan/skillet and and stir-fry the chicken over high heat for 3 minutes or until golden. Remove from wok and set aside.
Add the finely diced onion and celery to the wok and stir0fry for 1-2 minutes, until softened.
Place the cooked onion, celery and chicken into a food processor and process until finely minced.
Add soy sauce and enough egg to make a firm mixture. Season with salt and pepper.
Using damp hands, shape the chicken mixture into about 30 balls. Refrigerate.
To make the dipping suace: mix all the sauce ingredients in a small bowl and set aside.
Heat the remaining oil in a wok or pan and stir-fry the chicken balls until golden. Brown a few at a time- 6 was suggested inthe original recipe.
Drain the chicken balls on paper towel and keep warm.
Serve the chicken balls on toothpicks with the dipping suace.

Nutrition Facts : Calories 19.6, Fat 1.6, SaturatedFat 0.2, Cholesterol 6.2, Sodium 120, Carbohydrate 0.6, Fiber 0.1, Sugar 0.2, Protein 0.5

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

Provided by Kittencalrecipezazz

Time 30m

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!