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Sweet and Sour Chicken Balls

Posted By Simon Clarke On 2012/11/14 @ 11:29 am In Appetizers,Eggs,Fall,Fish,International,Milk/Dairy,Mustard,Other Legumes,Peanut,Sesame,Shellfish,Sides,Soy,Sulphites,Tree Nuts,Wheat,Winter | No Comments

[1]Serves 10-12

Free of: Gluten and top allergens


Chicken Balls

  • 1 1 ⁄2 lbs (0.7 kg) ground chicken
  • 2 cloves garlic, minced
  • 1 tbsp fresh ginger, minced
  • 1 cup (250 mL) fresh basil leaves, roughly chopped
  • 3 green onions, minced
  • 1 tsp hot chili sauce (Look for allergy-friendly, gluten-free brand)
  • 1 tbsp ground allspice
  • Salt and pepper
  • 1 cup (250 mL) cornmeal
  • 1 ⁄4 cup (60 mL) allergy-safe vegetable oil

Sweet and Sour Sauce

  • 1 cup (250 mL) pineapple juice
  • 1 cup (250 mL) ketchup
  • 1 ⁄4 cup (60 mL) brown sugar
  • 1 ⁄4 cup (60 mL) rice wine vinegar


  1. Add all ingredients for chicken balls to a large bowl, except the cornmeal and vegetable oil. Stir until thoroughly combined.
  2. Using your hands, take about 2 tbsp of mix, and roll into a ball. Continue this process until the mixture is used up.
  3. Place cornmeal in a wide, flat bowl. Roll chicken balls in to coat.
  4. Using a large sauté pan, heat the vegetable oil over medium heat. Add balls and turn often, until cooked through and golden brown.
  5. For the sauce: combine ingredients in a saucepan. Bring to a boil, reduce heat to a simmer for 3 minutes, stirring occasionally. Remove from heat.
  6. Serve warm chicken balls on skewers. Drizzle with sauce.

Recipe by Simon Clarke

First published in Allergic Living magazine.
To order an issue or to subscribe, click here [2].

More Festive Appetizers:
Hearty Minestrone Soup
Beef and Green Onion Skewers
Quinoa, Cranberry and Squash Spoons [3]

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[3] Quinoa, Cranberry and Squash Spoons: http://allergicliving.com/index.php/2013/11/18/quinoa-cranberry-and-squash-spoons/

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