I'm constantly on the hunt for new chicken recipes, particularly for chicken breast, as I've always been fond of chicken. Pre-made options are scarce in stores, and often, the only gluten-free chicken choice at restaurants is grilled chicken breast.
If you're seeking a variety of gluten-free chicken breast recipes, you might find the collections from Insanely Good Recipes and Taste of Home particularly useful.
Ideas, Advice and Suggestions
Water – I use tap water to make the sweet and sour sauce.
Tomato sauce or Ketchup – I have tried both, and they were equally good. All Gold and Wellington do not list gluten as an ingredient on their bottles.
Brown or white sugar –Both in the sauce and the batter, they will work well.
Vinegar – I've prepared it using both white and brown grape vinegar; although most vinegars are suitable, remember that malt vinegar is not an option if you're following a gluten-free diet.
Lemon juice – I always keep bottled lemon juice in the fridge, but fresh lemon juice would be good as well.
Corn-starch – To thicken the sauce, if you desire a denser consistency, prepare a paste using a bit more cornstarch and blend it in. Cornstarch in the batter imparts a flavor that I find delightful.
Salt –Add ½ teaspoon of fine salt to the sauce and 1 teaspoon to the batter. If you prefer less salt, feel free to adjust the quantity to your taste.
Woolworth free from Gluten All Purpose Flour – replacement
for wheat flour in the original recipe
Baking powder or you can change the water to Sparkling
water if you prefer – Sometimes, baking powder can impart a bitter taste that some people find unpleasant.
Cold water – Whether sparkling or still, it should be chilled to fridge temperature.
Chicken Breasts Cut into 1-inch chunks or strips, according to preference – alternatively, deboned chicken thighs may be used.
Neutral oil - for frying – Ensure you have enough oil for shallow frying. In my opinion, a seed oil is the best option.
Chicken Balls with Sweet and Sour Sauce
Preparation Time: 20 mins
Cooking Time: 10 mins
Total Time: 30 mins
Servings: 4 people
Level of Difficulty: Easy
The Origin of the Recipe: feedgrump.com
Diet: Gluten free
Delicious homemade Gluten-free chicken balls with sweet and sour sauce, perfect for a family meal.
Ingredients
Sweet and Sour Sauce
- 125ml (½ cup) water
- 3 tablespoons ketchup
- 4 tablespoons brown sugar (or white sugar)
- 2 tablespoons vinegar
- 1 tablespoon lemon juice
- 1 ½ teaspoon corn-starch
- ½ teaspoon salt
Chicken Balls
- 160g (1 cup) corn-starch
- 130g (1 cup) Woolworth free from Gluten All Purpose Flour
- 1 tablespoon sugar (or honey)
- 2 teaspoons baking powder
- 1 teaspoon coarse kosher salt
- 1 ½ cups cold water
- 3-4 chicken breasts (cut into 1-inch chunks)
- neutral oil (for frying)
Instructions
- Sweet and Sour Sauce: In a small saucepan, combine all the sauce ingredients and bring to a boil. Remove from the heat and set aside until serving. The sauce will keep in the fridge for up to two weeks.
- Chicken Balls: In a large mixing bowl, whisk together the cornstarch, flour, sugar, baking powder, and salt.
- Stir in the cold water until it is mostly smooth. The batter should be thick enough so that the crust can hold its shape during cooking. If you dip a piece of chicken into the batter, the batter should cover it fully and slowly drip off. Add extra flour or water as necessary.
- Dip a chicken piece in the batter, ensuring it's completely covered. Let the excess drip off and then lower into the hot oil. You can cook about 8 or 10 at a time. Cook for 3-4 minutes on each side or until golden brown. Be careful not to overcook them, as chicken breasts get dry easily. Transfer to a wire rack to drain, then serve immediately with the sweet and sour sauce.