Chinese Chicken Balls With Lemon Ginger Sauce

30m
Prep Time
5m
Cook Time
35m
Ready In

Recipe: #3012

November 24, 2011



"You won’t be ordering this anymore from your Chinese restaurant this is just as good if not better! "

Original is 6 servings

Nutritional

  • Serving Size: 1 (203.3 g)
  • Calories 798.2
  • Total Fat - 73.1 g
  • Saturated Fat - 5.4 g
  • Cholesterol - 0.1 mg
  • Sodium - 20.7 mg
  • Total Carbohydrate - 38.6 g
  • Dietary Fiber - 0.2 g
  • Sugars - 18.5 g
  • Protein - 0.3 g
  • Calcium - 14.7 mg
  • Iron - 0.4 mg
  • Vitamin C - 7.9 mg
  • Thiamin - 0 mg

Step by Step Method

Step 1

Make the lemon sauce before you fry the chicken. In a shallow bowl combine the cornstarch with seasoned salt, cayenne and black pepper; whisk in 1/4 cup cold and egg yolks until smooth.

Step 2

Using paper towels pat all the chicken cubes as dry as possible. Dip chicken pieces into cornstarch-egg mixture to coat well. Fry chicken in oil for about 5 minutes until golden; drain Pour sauce over chicken.

Step 3

For lemon sauce; combine all the ingredients in a saucepan. whisk vigorously over medium heat for about 5 minutes until sauce boils. Pour over chicken then toss gently to coat.

Tips


No special items needed.

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