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Asian Recipe Sweet & Sour Chicken Balls

1  lb Chicken (ground)  
1   Egg (slightly beaten)  
1  tbsp Garlic (minced)  
1/2  tsp Salt  
1/4  tsp White Pepper Powder  
5  tbsp Orchids Sweet Rice Flour  
3  tbsp Grapeseed Canola Blended Cooking Oil  
14  oz Pineapple Chunks In Own Juice   
1   Chicken Bouillon Cube  
1   Green Pepper (sliced 1-1/2-inch pieces)  
2  tbsp Hokuren Katakuri Ko Potato Starch  
2  tbsp Sugar  
1  tsp Ginger (minced)  
2  tbsp Yuzu Soy Sauce  
1/4  cup Mitsukan Rice Vinegar  
Asian Recipe Sweet & Sour Chicken Balls
1. In a medium bowl, mix together the egg, garlic minced, salt and white pepper powder. Add the ground chicken and 2 tablespoons of the flour. Sprinkle the remaining flour on a sheet of waxed paper.
2. Drop the chicken mixture by heaping tsp onto the floured waxed paper and roll in the flour to form balls.
3. Heat the grapeseed oil in a non-stick frypan over high heat. Add the chicken balls and cook, turning, until brown, about 6 minutes. Remove the chicken balls and drain on paper towels. Drain the oil from the frypan, reserving 1 tbsp.
4. Drain the juice from the pineapple into a measuring cup; add water to make 1 cup liquid. Add the bouillon cube to the pineapple juice and stir to dissolve.
5. Place the frypan over low heat; add the pineapple chunks and green peppers. Stir and cook for about 2 minutes. Combine the potato starch, sugar and minced ginger in a small bowl; stir in the soy sauce and vinegar until smooth.
6. Add the pineapple juice and then the potato starch mixture, stirring, and cook until clear and thickened, about 5 minutes.
7. Arrange the chicken balls over sauce and serve with hot cooked rice and crisp Chinese noodles.
6 Servings

Create this wonderful dish to enjoy crispy, crunchy chicken balls which have a yummy taste that no store bought chicken nuggets could ever compare to. Drape them with delicious pineapple sauce to get a real taste for Asian flare.
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