So every now and then (more than not actually) I have a craving for Chinese style chicken balls and sweet and sour sauce. Its one of the things I miss most since going gluten free almost a year ago. A while ago when my dad was sitting in front of me eating his Chinese food, I decided that there MUST be a recipe out there for Gluten Free! I came across this site called The Baking Beauties and after searching through, I found their recipe for chicken balls huzzah! I made them for the first time about a month ago, and then again today with a few modifications to ingredients, so now I’m ready to share with you guys!
- 1 Bob’s Red Mill Gluten Free All Purpose flour
- 1 cup cornstarch
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp sugar
- 1 1/3 cups cold water
- oil (for frying)
- 2 lbs boneless chicken breasts, cut into chunks (you should get about 3-4 dozen pieces. Or if your grocery store is random like mine ‘stewing’ chicken pieces will do)
- In a bowl combine rice flour mix, cornstarch, baking powder, baking soda, sugar and water until smooth.
- Heat oil in a deep-fryer or Dutch oven to 375 degrees.
- Dip the chicken pieces into the batter, then drop in hot oil and fry until golden and the juices run clear (about 5 minutes).
- Remove to a paper towel.
Sweet and Sour Sauce
- 1/2 cup ketchup
- 1/2 teaspoon gluten-free soy sauce
- 1/3 cup white vinegar (for a sweeter sauce reduce to 1/4 cup)
- 3/4 cup water
- 1 1/4 cups white sugar
- 1/2 cup brown sugar, packed
- 3 tablespoons cornstarch
- 1/4 cup cold water
- In a saucepan combine the first 6 ingredients; bring to a boil whisking constantly.
- Reduce heat to medium-low and continue to simmer stirring for 2 minutes.
- In a small bowl or cup dissolve the cornstarch in 1/4 cup cold water until smooth, then add to the simmering sauce stirring constantly.
- Cook stirring until bubbly and thickened (about 3 minutes, the sauce will thicken as it simmers).
- Cool to room temperature then chill.
- Remove from heat; set aside to cool.
If you don’t want to make your own Sweet and Sour sauce there are some out there that are gluten free, like anything you simply just have to look for it :)
Old recipe is old but I need to reblog so I can remember it this week while I attempt to make it for my new roommates.
Tonight’s dinner for me and my roommates!!
(Healthy-ish) Non-Fried, Fried Chicken!!
1cup bag crushed regular potato chips1/2cup Gluten Free all-purpose flour2teaspoons garlic powder1teaspoon onion powder1teaspoon poultry seasoning2teaspoons black pepper1teaspoon paprika1/2teaspoon salt1/2teaspoon ground red pepper (cayenne)1cut-up whole chicken (3 to 3 1/2 lb), skin removed1/4cup buttermilkCooking spray (or oil, I use spray sometimes *bad*)
1. Heat oven to 425°F. Line 13x9-inch pan with foil; spray foil with cooking spray.
2. Place crushed chips, flour, garlic powder, onion powder, poultry seasoning, black pepper, paprika, salt and ground red pepper into a bowl and mix well.
3. In another shallow dish, place chicken. Pour buttermilk over chicken pieces, turning to coat all sides. Remove chicken pieces, one at a time, from buttermilk, then dip in chip mixture, turning to coat completely; shake off excess. Place chicken pieces, bone sides down, in pan. Spray top of chicken with cooking spray.
4. Bake uncovered 50 to 60 minutes or until juice of chicken is clear when thickest piece is cut to bone (170°F for breasts; 180°F for thighs and drumsticks).
One Grain More - A Gluten-Free Parody
GOOD LORD I HAVE FINALLY FOUND MY ANTHEM.
This is a GPOY of my family and this shall now be sung by all household members.
LOL I can’t, I enjoy this so much but FLAWED!!! (Corn Flake crumbs are not Gluten Free, they have malt on them from barley don’t listen to them IT’S A TRAP!!!)
Sorry about the bad photos it was midnight and I was trying to get these prepped so I could head to bed. I call this…the Bacon Bomb!! (I may have blogged about it before I can’t remember…regardless it is amazing!)
You start off by mixing up your regular meat loaf, ground meat of choice, eggs, salt and pepper, garlic, onions, gluten free bread crumbs, and ketchup. I like to add in a few extras, like cheese and parsley because I can :). Once it’s all mixed up set it aside.
Take your bacon, for a regular meat loaf it takes about 1lb of bacon, these suckers are a pound and a half but then again I am getting ready to feed 15 people. Laying your bacon out in strips start weaving it like a basket.
Once your weave is done and you’ve run out of bacon, drop the meatloaf mix onto it, forming it into a roll shape as you go. Spread a bit more ketchup on top, and then roll the meatloaf (sort of like a yule log) until you’ve rolled from one side of the bacon weave to the other trapping the meatloaf inside.
Then just pop it in the oven, 1 hour at 350F (175C) and you have yourself a bacon bomb!!
Enjoy! AND HAPPY NEW YEAR!!
For those of you who are vegan, I apologize. For those of you who aren’t certain they’re coming to the Apple Party this weekend, here’s some bribery
BACON BOMB!! (currently filled with 2lbs of bacon, 2lbs of ground beef, onions, and other yummy stuff, rolled and will be cooked like meatloaf served with mashed potatoes)
I promise we will save you some Jackie :D
Small Edit: since for some reason Tumblr decided I was reblogging this on my food blog (what a coincidence!) This is merely step ONE of tonights dinner. It is in fact Gluten friendly though not vegan (though like everything there IS substitutions with tofubacon and the ground meat replacement…I haven’t tried it but I will eventually)
I’ll post more pictures and the recipe later :)
Happy Early Thanksgiving you guys!! (wow I’m on a roll here 3 recipes in a month!!) Turkey just needs stuffing so here’s the recipe I’ve used the last few years.
Serves six to eight people, depending on their appetite for stuffing.
Fellow Gluten Free fans! Are you a Harry Potter fan? Starkid? (or are you asking yourself “what’s a starkid?” ) I have a new link to share with you.
The fabulous and wonderful Lauren Lopez of Team Starkid is releasing her first Gluten Free Cookbook.
“The challenge with any gluten-free baking is the ingredients: they’re all divas! You have do everything right in the right combinations, even rain dances to get them to cooperate sometimes.
They’re also harder to get than regular all purpose ingredients and are not as accessible. And at the end of the day, the real challenge is coming up with things that taste like they’re not made with weird ingredients
But we can deal with that! My tastebuds are picky, and I’ve messed up enough times to figure out what works and what doesn’t.”
I know I’ve already put in my order for the book, at $50 it’s not that much more expensive than any other cook book out there.