These tasty chicken balls are gluten-free and taste just like the chicken balls served in Chinese restaurants in our area.
|1/2 cup||Potato Starch|
|1/2 cup||Gluten-free All Purpose Flour|
|1 tsp||Baking Soda|
|1 tsp||Baking Powder|
|1 Pkg||Maple Leaf Prime Boneless Skinless Chicken Breasts|
|1 L||Cooking Oil for Frying|
|2 tsp||Garlic Powder|
|2 tsp||Onion Powder|
|2 tbsp||Parsley Flakes|
Heat oil to 350 degrees Fahrenheit or medium-high heat if using a stove top.
Cube raw chicken breasts. Mix all dry ingredients. Add 1/2 cup of water to the dry mixture. Slowly add the 2.5 Tbsp of water as it may become to watery with the entire amount of water.You want the batter mixture to be the consistency of pancake batter.
Mix the cubes of chicken into the batter and mix well to coat every piece. Carefully drop the battered cubes into the hot oil, one at a time and stir/shake to avoid sticking to the bottom. Cook for roughly 5 minutes on each side or until desired darkness.
Serve with pineapple sauce, cherry sauce or plain.
Show More Comments
No Comments yet