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Sweet and Sour Chicken Balls

[1]Serves 10-12

Free of: Gluten and top allergens


Chicken Balls

Sweet and Sour Sauce


  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]