Ahh…this meal really hit the spot. We talked about it for days after. We were absolutely amazed & delighted with how well this dish turned out.
Since going gluten free last May, we haven’t done any Chinese take-out. We loved ordering the sweet and sour chicken balls; that was something everyone in the family enjoyed. We finally decided to try to make our own gluten free Chinese dinner, and let me tell you, we were over-joyed with how well it turned out!
These Gluten Free Chinese-Style Chicken Balls with Sweet and Sour Sauce are not only gluten-free, but they are also the BEST chicken balls we’ve ever had…anywhere!
The batter mixed up quickly, the chicken fried up beautifully, the sauce was amazing as well. The sauce did not clump up when it cooled the way I’ve seen other homemade sweet & sour sauces do.
The batter was perfect on the chicken, it wasn’t a huge doughy mass around a small piece of chicken, it was a nice thin, but crisp coating. We will definitely be making this again. Delicious!
Love the Gluten Free Chinese Chicken Balls? Then you might also like:
Sweet and Sour Sauce:
- 1 1/4 cups white sugar
- 1/2 cup brown sugar, packed
- 3 tablespoons cornstarch
- 1 cup cold water
- 1/2 cup ketchup
- 1/3 cup white vinegar
- 1/2 teaspoon gluten free soy sauce
- 1 cup cornstarch
- 1/2 cup brown rice flour
- 1/3 cup potato starch
- 1/4 cup tapioca starch
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon 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:
- In a saucepan whisk together the sugars and cornstarch. Add the remaining ingredients, and bring to a boil over medium-high heat. Whisk constantly to prevent lumps.
- Reduce heat to medium, and continue to whisk until the sauce thickens, about 3 minutes.
- Remove from heat; set aside to cool.
- In a mixing bowl whisk together the dry ingredients. Add the water and whisk until smooth. Set aside.
- Heat oil in a deep-fryer or Dutch oven to 375 degrees.
- Dip the chicken pieces into the batter, then carefully place in hot oil and fry until golden and the juices run clear (about 4-5 minutes). Gently stir to make sure the chicken balls are not sticking together while they are cooking.
- Use a metal slotted spoon to remove the chicken balls from the oil, and place them on a paper towel lined baking sheet.
- Sprinkle with seasoning salt immediately after frying if desired.
- Serve immediately with sweet and sour sauce.
To keep the Chicken Balls warm while you are frying the rest of them, place the baking sheet with the cooked chicken balls into a 250-275 degree oven.
Adapted from a recipe on Food.com
The images were updated in February 2018.