Gluten Free Chinese-Style Chicken Balls with Sweet and Sour Sauce
Sweet and Sour Sauce
  • 1/2 cup ketchup
  • 1/2 teaspoon gluten-free soy sauce
  • 1/3 cup white vinegar (for a sweeter sauce reduce to 1/4 cup)
  • 3/4 cup water
  • 1 1/4 cups white sugar
  • 1/2 cup brown sugar, packed
  • 3 tablespoons cornstarch
  • 1/4 cup cold water
Chicken Balls
  • 1 /2 cup brown rice flour
  • 1/3 cup potato starch
  • 1/4 cup tapioca starch
  • 1 cup cornstarch
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp 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)
Sweet and Sour Sauce
  1. In a saucepan combine the first 6 ingredients; bring to a boil whisking constantly.
  2. Reduce heat to medium-low and continue to simmer stirring for 2 minutes.
  3. In a small bowl or cup dissolve the cornstarch in 1/4 cup cold water until smooth, then add to the simmering sauce stirring constantly.
  4. Cook stirring until bubbly and thickened (about 3 minutes, the sauce will thicken as it simmers).
  5. Cool to room temperature then chill.
  6. Remove from heat; set aside to cool.
Chicken Balls:
  1. In a bowl combine rice flour mix, cornstarch, baking powder, baking soda, sugar and water until smooth.
  2. Heat oil in a deep-fryer or Dutch oven to 375 degrees.
  3. Dip the chicken pieces into the batter, then drop in hot oil and fry until golden and the juices run clear (about 5 minutes).
  4. Remove to a paper towel.
  5. Sprinkle with seasoning salt immediately after frying if desired.
  6. Serve immediately with sweet and sour sauce.
Adapted from a recipe on
Recipe by Faithfully Gluten Free at