|
|
|
|
|
|
|
Sweet and Sour Chicken Balls Kelly Wing, Sous Chef with the Shaarey Zedek Synagogue Catering Department
Yield: 4 servings
Ingredients
Start by cutting chicken breasts into small cubes (about 1/2 inch) and preheat oil for deep frying. To make batter for chicken, mix together cornstarch and flour then add egg and cold water, whisk well until all lumps are gone. Stir a little salt and pepper into batter to taste, then add chicken. Deep fry the battered chicken on medium heat in the preheated pot of oil. Once the chicken is done, set aside and top with sweet and sour sauce.
For sweet and sour sauce, mix all ingredients together and heat on stove until a simmer is reached. Thicken sauce with a mixture of cornstarch and water and, if desired, add chunks of pineapple.
Click here to go back to the recipe archive
Explore our menus > buffet > enhancements for your simcha Learn more about us |
||||||||||||||||||||||
