Sweet & Sour Pineapple Chicken Balls

Chicken balls aren’t authentic Chinese food but they were probably inspired by Chinese sweet and sour pork. The pork is replaced with chicken, it’s battered instead of breaded and the sauce is sweeter but its in the same ball park. These sweet and sour pineapple chicken balls are a type of modern Chinese food served in Canada, Ireland, United States and the UK as a staple of Chinese take-out. Due to their vast popularity among the masses, they have become linked unwilling to Chinese cuisine, for better or worse. They are largely unheard of in China, depending on the recipe and referred name.

Here in Canada, in our province of Alberta, many of the Chinese dishes that are served in small-town Chinese restaurants have a distinctly Canadian twist. Chinese Canadian food evolved over the decades and has developed into a its own unique cuisine. Some dishes that are unique to Canada and Alberta include ginger beef, cabbage chow mein & sweet and sour chicken balls. Across Canada, Chinese Canadian food has evolved from recipes that were created using the ingredients that were available to the restauranteurs decades ago.

The chicken balls we prefer are dipped in a light batter then baked in the oven as opposed to deep frying them. Brion & I enjoy them served over rice with the tangy pineapple sauce.

Print Recipe

Sweet & Sour Pineapple Chicken Balls

Votes: 2
Rating: 5
You:

Rate this recipe!

Course

Main Dish

Cuisine

American

Keyword

sweet & sour pineapple chicken balls

Servings

MetricUS Imperial

Ingredients

Chicken

• 454 gm chicken breast or thigh meat
• 1/2 tsp salt
• 1 tsp garlic, minced
• 1 tsp ginger, finely grated

Chicken Batter

• 1/4 cup flour
• 1/4 cup water
• 1 egg
• 2 Tbsp cornstarch
• 2 Tbsp veg oil
• 1 tsp soy sauce
• 1/2 tsp salt
• 1/2 tsp EACH baking soda & baking powder

Pineapple Sauce

• 3 Tbsp brown sugar OR to taste
• 2 Tbsp cornstarch
• 1 cup pineapple juice If you prefer add some pineapple tidbits as well.
• 1/3 cup Zesty Italian dressing
• 1 tsp soy sauce, optional
• 4 cloves garlic, minced

Course Main Dish Cuisine American Keyword sweet & sour pineapple chicken balls Servings MetricUS Imperial Ingredients Chicken 454 gm chicken breast or thigh meat 1/2 tsp salt 1 tsp garlic, minced 1 tsp ginger, finely grated Chicken Batter 1/4 cup flour 1/4 cup water 1 egg 2 Tbsp cornstarch 2 Tbsp veg oil 1 tsp soy sauce 1/2 tsp salt 1/2 tsp EACH baking soda & baking powder Pineapple Sauce 3 Tbsp brown sugar OR to taste 2 Tbsp cornstarch 1 cup pineapple juice If you prefer add some pineapple tidbits as well. 1/3 cup Zesty Italian dressing 1 tsp soy sauce, optional 4 cloves garlic, minced

Votes: 2 Rating: 5 You: Rate this recipe!

Instructions

Chicken

1. Preheat oven to 400 F. In a food processor, chop chicken meat with seasoning, JUST until it is a roughly ground texture. Divide into 12-16 portions. Wet hands & roll into balls. Bake for 15-20 minutes. Do not overbake. Remove from oven & cool slightly on paper towels until batter is ready.

Sauce

1. In a medium saucepan, combine brown sugar & cornstarch. Stir in pineapple with juice, Zesty Italian dressing, (soy sauce), & minced garlic. Cook & stir over low heat until thickened. Set aside & keep warm.

Batter

1. In a bowl, combine all batter ingredients; beat until smooth. Add chicken balls; stir until covered well with batter.

Baking or Frying

1. Line a baking sheet with parchment paper & place a wire cooling rack over it. Lift chicken balls out of batter with a fork & place on wire rack. Bake at 400 F. for about 10-15 minutes. Remove from oven to a serving plate. Alternately, you could cook battered chicken on a griddle with oil or deep fry it in a pot of oil.

Serving

1. When chicken balls are cooked in your preferred choice; pour pineapple sauce over them & serve with steamed rice.