Chicken Balls With Oriental Dipping Sauce Gluten Free Food

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GLUTEN FREE CHINESE CHICKEN BALLS WITH SWEET AND SOUR SAUCE



Gluten Free Chinese Chicken Balls with Sweet and Sour Sauce image

Forget the restaurants - make your own Chinese food at home with these gluten free Chinese Chicken Balls with Sweet and Sour Sauce. A thin, crispy shell wrapped around tender chicken. And don't forget about that magical Sweet & Sour Sauce. Yum!

Provided by Jeanine Friesen

Categories     Main Dishes

Time 40m

Number Of Ingredients 18

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)
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

Steps:

  • 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.

CHICKEN BALLS WITH ORIENTAL DIPPING SAUCE ( GLUTEN-FREE)



Chicken Balls With Oriental Dipping Sauce ( Gluten-Free) image

Posting some gluten-free appetizer recipes. This one is a Rick Grant recipe. Be sure to use gluten-free ingredients if required for diet.You can add some finely cut cilantro/coriander to the chicken balls if desired.

Provided by Jubes

Categories     Chicken

Time 45m

Yield 30 chicken balls with dipping sauce, 30 serving(s)

Number Of Ingredients 12

2 chicken breast fillets
3 tablespoons vegetable oil
1 brown onion, finely diced
1/2 stick celery, finely diced
1 tablespoon gluten-free soy sauce or 1 tablespoon Braggs liquid aminos
1 egg, lightly beaten
salt, to taste
pepper, to taste
3 tablespoons soy sauce, gluten-free or 3 tablespoons Braggs liquid aminos
1 tablespoon oyster sauce, gluten-free
2 tablespoons rice wine or 2 tablespoons dry sherry
1 teaspoon toasted sesame seeds

Steps:

  • Dice the chicken fillets into very small pieces.
  • Heat 1 tablespoon of oile in a preheated wok or frypan/skillet and and stir-fry the chicken over high heat for 3 minutes or until golden. Remove from wok and set aside.
  • Add the finely diced onion and celery to the wok and stir0fry for 1-2 minutes, until softened.
  • Place the cooked onion, celery and chicken into a food processor and process until finely minced.
  • Add soy sauce and enough egg to make a firm mixture. Season with salt and pepper.
  • Using damp hands, shape the chicken mixture into about 30 balls. Refrigerate.
  • To make the dipping suace: mix all the sauce ingredients in a small bowl and set aside.
  • Heat the remaining oil in a wok or pan and stir-fry the chicken balls until golden. Brown a few at a time- 6 was suggested inthe original recipe.
  • Drain the chicken balls on paper towel and keep warm.
  • Serve the chicken balls on toothpicks with the dipping suace.

Nutrition Facts : Calories 19.6, Fat 1.6, SaturatedFat 0.2, Cholesterol 6.2, Sodium 120, Carbohydrate 0.6, Fiber 0.1, Sugar 0.2, Protein 0.5

STEAMED-CHICKEN RICE BALLS WITH DIPPING SAUCE



Steamed-Chicken Rice Balls with Dipping Sauce image

Provided by Food Network

Categories     appetizer

Time 5h20m

Yield 4 to 6 servings

Number Of Ingredients 12

1 cup uncooked short-grain white rice
1 pound ground chicken
1 egg, well beaten
3/4 cup finely chopped onion
1 can (8 ounces) water chestnuts, finely chopped
5 pickled jalapenos, minced
1/4 cup chopped fresh cilantro leaves
1 tablespoon salt
Lettuce or cabbage leaves to prevent rice balls from sticking
6 tablespoons soy sauce
2 tablespoons fresh lime juice
2 teaspoons simple syrup (equal amounts of sugar and water heated until sugar melts, then cooled)

Steps:

  • Rinse rice and soak for 2 to 3 hours. Drain and set aside.
  • Mix together the chicken, egg, onion, water chestnuts, jalapenos, cilantro, and salt in a bowl. Shape into 24 (1-inch) balls.
  • Cover a baking sheet with waxed paper. Spread the rice onto a flat surface and roll the balls of chicken to coat with rice. Place the rice balls on the waxed paper, cover with a second piece of waxed paper, and refrigerate or freeze for at least 1 hour. Once chilled, you can transfer the rice balls to an airtight container, separating them with layers of waxed paper, and refrigerate or freeze for future use.
  • When it's almost time to serve, boil water in a pot or the bottom half of a steamer. Line the steaming basket or top half of the steamer with the lettuce leaves, place the rice balls on top of the lettuce, cover, and steam over a rolling boil for about 30 minutes.
  • To make the dipping sauce, stir together the soy sauce, lime juice, and simple syrup. Serve in a small bowl alongside the rice balls.

LEMONGRASS-CHICKEN MEATBALLS ON RICE VERMICELLI



Lemongrass-Chicken Meatballs on Rice Vermicelli image

Provided by Rick Rodgers

Categories     Chicken     Dinner     Lunch     Noodle     Lemongrass     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 4 servings

Number Of Ingredients 22

Dipping sauce
1/4 cup granulated sugar
1/4 cup fish sauce (nam pla or nuoc mam)
1/4 cup distilled white or rice vinegar
4 cloves garlic, minced
1/2 carrot, shredded on the large holes of a box grater
2 Thai bird or serrano chiles, seeded and minced
Vermicelli and scallion oil
10 ounces thin rice vermicelli
3 tablespoons vegetable oil
2 cloves garlic, chopped
6 scallions, white and green parts, thinly sliced
Lemongrass-chicken
1 stalk lemongrass
1 pound ground chicken
1 1/2 tablespoons minced shallots
1 tablespoon fish sauce (nam pla or nuoc mam)
1 tablespoon cornstarch
1 Thai bird or serrano chile, seeded and minced
1 clove garlic, minced
1 teaspoon light brown sugar
1/2 teaspoon kosher salt

Steps:

  • 1. To make the dipping sauce, bring 1/2 cup water and the granulated sugar to a boil in a small saucepan over high heat, stirring to dissolve the sugar. Pour into a bowl and let cool. Add the fish sauce, vinegar, garlic, carrot, and chiles and stir well.
  • 2. To prepare the vermicelli, place in a medium bowl and add enough hot tap water to cover. Let stand until the vermicelli is tender, about 10 minutes. Drain and rinse under cold running water. Drain again and return to the bowl. Toss with 1 teaspoon of the vegetable oil.
  • 3. To make the scallion oil, pour the remaining vegetable oil into a medium skillet. Add the garlic and cook over medium heat, stirring often, until softened but not browned, about 2 minutes. Add the scallions and cook, stirring often, until wilted, about 2 minutes. Remove from the heat.
  • 4. To make the meatballs, remove and discard the outer layers from the lemongrass to reveal the pale yellow inner stalk. Trim off the bulbous tip of the stalk. Using a very sharp knife, thinly slice the lemongrass into rounds until you reach the very tough upper stalk. Discard the upper stalk. Transfer the sliced lemongrass to a food processor fitted with the metal chopping blade. Pulse about 12 times, until the lemongrass is finely minced. Measure 1 1/2 tablespoons of the minced lemongrass. (The remaining lemongrass can be frozen for up to 3 months.)
  • 5. Combine the minced lemongrass, ground chicken, shallots, fish sauce, cornstarch, chile, garlic, brown sugar, and salt in a large bowl and mix well. Cover and refrigerate for at least 15 minutes or up to 4 hours. Using your wet hands rinsed under cold water, shape the meat mixture into 12 equal meatballs.
  • 6. Prepare a medium-hot fire in an outdoor grill.
  • 7. To grill the meatballs with a basket, lightly oil the molds (a pump oil sprayer works best). Place the meatballs in the basket and close it. Place the basket on the cooking grate and cover. Grill the meatballs until the undersides are lightly browned, about 4 minutes. Flip the basket over and grill until the other sides are lightly browned and the meatballs are cooked through, about 4 minutes. Remove the meatballs from the basket and transfer to a bowl. To grill the meatballs without the basket, lightly oil the cooking grate. Place the meatballs on the grill and cover. Grill until the undersides are lightly browned, about 4 minutes. Flip the meatballs and cook until the other sides are browned and the meatballs are cooked through, about 4 minutes more. Transfer to a bowl.
  • 8. Pour the dipping sauce into 4 ramekins. Divide the rice vermicelli among 4 deep bowls. Top each with 3 meatballs and equal amounts of the scallion oil. Serve with the dipping sauce.

ORIENTAL CHICKEN BALLS



Oriental Chicken Balls image

This dish can be served as a main dish with rice or by itself as an appetizer on a toothpick. It can be made ahead and heated up when desired.

Provided by TNlady

Categories     Chicken

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9

1/2 teaspoon ginger
1/2 teaspoon cornstarch
1 tablespoon cornstarch
1 teaspoon sesame oil
1 lb ground chicken
1/4 cup teriyaki marinade
2 tablespoons teriyaki marinade
3 green onions, finely chopped
1 tablespoon water chestnut, finely chopped

Steps:

  • Preheat oven at 500 degrees.
  • Add ¼ c teriyaki sauce, ½ t cornstarch, all of the ginger and sesame oil into a small saucepan and stir until it is thickened. Set it aside.
  • Combine ground Chicken, green onions, chopped water chestnuts, 2 T teriyaki and 1 T cornstarch.
  • Shape by rounded teaspoons into small balls. Place the balls into a foiled-lined baking pan.
  • Bake for 10 minutes.
  • Remove from pan and carefully stir in the sauce if serving with rice or use the sauce for dipping if using them for an appetizer.

Nutrition Facts : Calories 182.8, Fat 4.7, SaturatedFat 1.1, Cholesterol 79.5, Sodium 1124.7, Carbohydrate 7.9, Fiber 0.4, Sugar 3.9, Protein 26.1

EASY FRIED CHINESE CHICKEN BALLS



Easy Fried Chinese Chicken Balls image

These pieces of battered chicken are crispy and succulent, and hard to stop eating! They're so good that they will give your local Chinese restaurant a run for their money. Enjoy with rice and sweet and sour sauce.

Provided by fa the wondercat

Categories     World Cuisine Recipes     Asian     Chinese

Time 55m

Yield 4

Number Of Ingredients 9

1 cup all-purpose flour
2 teaspoons baking powder
1 pinch salt
1 teaspoon sesame oil
½ cup water, or more if needed
vegetable oil for frying
5 tablespoons cornstarch
1 pinch ground white pepper
4 boneless skinless chicken breasts, cubed

Steps:

  • Mix flour, baking powder, and salt together in a bowl. Drizzle in sesame oil. Gradually add water, whisking constantly until smooth; batter should be the consistency of cream. Let sit for at least 30 minutes.
  • Fill a deep pan or wok with oil and slowly heat to 375 degrees F (190 degrees C).
  • Mix cornstarch and white pepper together in a large shallow dish. Dust chicken in the cornstarch mixture and dip into the batter, evenly coating each piece. Transfer to the hot oil in batches and fry until golden and no longer pink in the center, 4 to 5 minutes. Scoop fried chicken out with a slotted spoon. Drain on a clean kitchen towel. Repeat with remaining chicken.

Nutrition Facts : Calories 338.4 calories, Carbohydrate 33.8 g, Cholesterol 64.6 mg, Fat 9.7 g, Fiber 1 g, Protein 26.9 g, SaturatedFat 1.7 g, Sodium 341.2 mg, Sugar 0.1 g

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