Sweet Sour Chicken Balls with Brown Rice
Savor the perfect blend of crispy and tangy with these Sweet Sour Chicken Balls served over fluffy brown rice—a healthier twist on a classic Chinese-inspired favorite. Juicy, marinated chicken breast is coated in a light, golden batter and fried to perfection, while the vibrant sweet and sour sauce bursts with the tropical sweetness of pineapple, the zesty kick of white vinegar, and the vibrant crunch of red and green bell peppers. Complemented by hearty brown rice, this dish combines satisfying textures and bold flavors for a family-friendly dinner that’s as easy to make as it is delicious. Ready in just an hour, this recipe features simple pantry staples and a quick homemade sauce, making it a go-to for weeknight meals or casual entertaining.
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Recipe Information
Ingredients
- 500 g Chicken breast
- 2 tbsp Soy sauce
- 1 tsp Garlic powder
- 150 g Cornstarch
- 100 g All-purpose flour
- 1.5 tsp Baking powder
- 1 large Egg
- 120 ml Water
- 500 ml Cooking oil
- 200 g Brown rice
- 200 g Pineapple chunks
- 1 medium Red bell pepper
- 1 medium Green bell pepper
- 50 ml White vinegar
- 3 tbsp Ketchup
- 3 tbsp Brown sugar
- 1 tbsp Soy sauce (for sauce)
- 1 tbsp Cornstarch (for sauce)
- 2 tbsp Water (for sauce)
Instructions
Cut the chicken breast into bite-sized pieces. In a bowl, marinate the chicken with soy sauce and garlic powder for 15 minutes.
While the chicken marinates, rinse the brown rice under cold water until the water runs clear. Cook the rice in a pot with 400 ml of water or per package instructions until tender. Set aside.
In another bowl, prepare the batter by combining cornstarch, flour, baking powder, egg, and water. Mix until smooth.
Heat cooking oil in a deep pan or wok to 180°C (350°F). Dip the marinated chicken pieces into the batter, ensuring they are well coated.
Carefully fry the chicken pieces in batches until golden brown and fully cooked. Drain on paper towels and keep warm.
To prepare the sweet and sour sauce, dice the red and green bell peppers and set them aside. In a small bowl, mix cornstarch and water to create a slurry.
In a saucepan, combine pineapple chunks (with juice), vinegar, ketchup, brown sugar, and soy sauce. Bring to a simmer over medium heat.
Add the diced bell peppers to the saucepan and cook for 2-3 minutes until slightly softened. Gradually stir in the cornstarch slurry and cook until the sauce thickens.
Serve the chicken balls over the cooked brown rice, drizzling the sweet and sour sauce over the top. Optionally, garnish with chopped spring onions or sesame seeds.
Nutrition Facts
Calories |
6407 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 529.7 g | 679% | |
| Saturated Fat | 77.1 g | 385% | |
| Polyunsaturated Fat | 4.6 g | ||
| Cholesterol | 650 mg | 216% | |
| Sodium | 4742 mg | 206% | |
| Total Carbohydrate | 270.1 g | 98% | |
| Dietary Fiber | 11.2 g | 40% | |
| Total Sugars | 59.2 g | ||
| Protein | 160.1 g | 320% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 206 mg | 16% | |
| Iron | 6.9 mg | 38% | |
| Potassium | 2412 mg | 51% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
