Hi.

Trying to make sweet n sour chicken balls for my gf (it's a corny
surprise i know) but all the recipe's I can find say you NEED to deep
fat fry them to make the batter..

She's really health conscious and I know she's really appreciate (even
more-so) if I could find a way to do this without having to.

Thanks in advance

James
UK

Twizzie wrote:

Hi.

Trying to make sweet n sour chicken balls for my gf (it's a corny
surprise i know) but all the recipe's I can find say you NEED to deep
fat fry them to make the batter..

She's really health conscious and I know she's really appreciate (even
more-so) if I could find a way to do this without having to.


If you don't overcook the balls, and remove them before they stop
sizzling, then they will not absorb all that much oil and not be greasy.
The oil will stay on the outside, and you can blot them just before
serving if you need to. If she's health conscious then she will know
this is a treat and not an everyday meal.

If the meatballs will hold together before they are battered, you can
just bake them until the juices run clear, and avoid the whole high-carb
batter thing altogether.



Dawn

Thanks, you're amazing.

Dawn wrote:
Twizzie wrote:

Hi.

Trying to make sweet n sour chicken balls for my gf (it's a corny
surprise i know) but all the recipe's I can find say you NEED to deep
fat fry them to make the batter..

She's really health conscious and I know she's really appreciate (even
more-so) if I could find a way to do this without having to.


If you don't overcook the balls, and remove them before they stop
sizzling, then they will not absorb all that much oil and not be greasy.
The oil will stay on the outside, and you can blot them just before
serving if you need to. If she's health conscious then she will know
this is a treat and not an everyday meal.

If the meatballs will hold together before they are battered, you can
just bake them until the juices run clear, and avoid the whole high-carb
batter thing altogether.



Dawn

Twizzie wrote:
Hi.

Trying to make sweet n sour chicken balls for my gf (it's a corny
surprise i know) but all the recipe's I can find say you NEED to deep
fat fry them to make the batter..

She's really health conscious and I know she's really appreciate (even
more-so) if I could find a way to do this without having to.

Thanks in advance

James
UK




You can shape any kind of meatballs and bake them instead of deep
frying, then add to the sauce after they are cooked. You don't need any
kind of "batter" if you mean an eggy coating on them.

gloria p

On Tue, 05 Dec 2006 19:27:21 GMT, Dawn
wrote:

Twizzie wrote:

Hi.

Trying to make sweet n sour chicken balls for my gf (it's a corny
surprise i know) but all the recipe's I can find say you NEED to deep
fat fry them to make the batter..

She's really health conscious and I know she's really appreciate (even
more-so) if I could find a way to do this without having to.


If you don't overcook the balls, and remove them before they stop
sizzling, then they will not absorb all that much oil and not be greasy.
The oil will stay on the outside, and you can blot them just before
serving if you need to. If she's health conscious then she will know
this is a treat and not an everyday meal.

Deep-frying at the proper temperature is what prevents the oil from
being absorbed. The OP could simply stir-fry the chicken and add the
sauce to the chicken at the end of the cooking period--not very long.
If the meatballs will hold together before they are battered, you can
just bake them until the juices run clear, and avoid the whole high-carb
batter thing altogether.

The batter is not a breading, so, baking the chicken is probably out
of the question and would not yield the same result anyway.

Dawn

David