Free India Recipes

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Sweet and Sour Chicken Balls

Sweet and sour chicken balls to be served with rice or noodles.


1 lb Ground chicken
1 Egg, slightly beaten
1 Clove garlic, minced
1/2 ts Salt
1/4 ts Pepper
5 tb Flour, divided
3 tb Canola oil
1 cn Pineapple chunks in own juice (14 ounces)
1 Chicken bouillon cube
1 Green pepper, sliced into 1-1/2-inch pieces
2 tb Cornstarch
2 tb Sugar
1 ts Ground ginger
2 tb Soy sauce
1/4 c Vinegar


  1. In a medium bowl, mix together the egg, garlic, salt and pepper. Add the ground chicken and 2 tablespoons of the flour. Sprinkle the remaining flour on a sheet of waxed paper.
  2. Drop the chicken mixture by heaping teaspoons onto the floured waxed paper and roll in the flour to form balls.
  3. Heat the canola oil in a nonstick frypan over high heat. Add the chicken balls and cook, turning, until brown, about 6 minutes. Remove the chicken balls and drain on paper towels. Drain the oil from the frypan, reserving 1 tablespoon.
  4. Drain the juice from the pineapple into a measuring cup; add water to make 1 cup liquid. Add the bouillon cube to the pineapple juice and stir to dissolve.
  5. Place the frypan over low heat; add the pineapple chunks and green peppers. Stir and cook for about 2 minutes. Combine the cornstarch, sugar and ginger in a small bowl; stir in the soy sauce and vinegar until smooth.
  6. Add the pineapple juice and then the cornstarch mixture, stirring, and cook until clear and thickened, about 5 minutes.
  7. Arrange the chicken balls over sauce and serve with hot cooked rice and crisp Chinese noodles.