Does anybody have a recipe for making homemade ';chicken balls'; like you find at Chinese Food Restaurants?

Also, if you have a good recipe for chicken fried rice, ginger sesame chicken, etc, please let me know. I'm having a homemade Chinese food night with my family next week, so I'm just looking for some suggestions.Does anybody have a recipe for making homemade ';chicken balls'; like you find at Chinese Food Restaurants?
Chinese Chicken Balls With Delicious Sweet and Sour Sauce





SAUCE


2 (8 ounce) cans crushed pineapple


3 cups sugar


1 (14 ounce) can diced tomatoes, undrained


1 cup white vinegar


1 large onion, finely chopped


1 large green pepper, finely chopped


2 tablespoons soy sauce


1/2 teaspoon ginger powder


2 tablespoons cornstarch





CHICKEN BALL BATTER


2 cups flour


2 cups cornstarch


1 tablespoon baking powder


1 tablespoon baking soda


1 tablespoon sugar


2 2/3 cups cold water


oil (for frying)


3 1/2 lbs boneless chicken breasts, cut into chunks (you should get about 6-7 dozen pieces)


seasoning salt (optional)








Drain pineapple, reserving the juice.


To make the Sauce: in a saucepan combine sugar, tomatoes, vinegar, onion, green pepper, soy sauce, ginger and pineapple; simmer for about 20 minutes.


In a bowl, combine/whisk the cornstarch with the reserved pineapple juice until smooth, and add to the tomato mixture.


Bring to a boil and simmer for about 2 minutes, or until thickened.


Remove from heat; set aside to cool.


To make the chicken balls: in a bowl combine flour, 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.


Sprinkle with seasoning salt immediately after frying if desired.


Serve immediately with sweet and sour sauce.


Delicious!








Restaurant Quality Chinese Chicken Fried Rice





For Rice


1 cup rice


1 tablespoon fresh diced onions


1 3/4 cups water


1/2 teaspoon garlic salt or garlic powder


1 tablespoon butter or margarine


1/4 teaspoon pepper


1 teaspoon dried parsley flakes


1/4 teaspoon salt


For Chicken Fried Rice


1 egg


1 tablespoon water


1 tablespoon butter or margarine


1 tablespoon oil


1 onion, chopped


2 tablespoons soy sauce


1 teaspoon pepper


1 can drained water chestnuts


1 green bell pepper, thinly sliced


1 cup cooked shredded chicken meat





Make rice first.


Add all ingredients together in saucepan and bring to boil.


Turn to simmer and cook 20 min with lid on.


Set aside to cool.


In large skillet pan melt butter.


In a small bowl stir egg and water.


Add to skillet on medium low heat in one big thin pancake formation.


Cook for 1-2 minutes or until set.


Take out carefully with spatula (I roll it end over end as I take it out to cut easier and prevent breakage).


Cut egg into long thin shreds on cutting board.


Set aside.


Heat oil in same skillet (for flavor) over medium high heat and put in onion,bell pepper,and drained water chestnuts and cook until soft (if you like it still a little crispy then saute only a few minutes) Add rice,chicken,soy sauce and pepper.


Mix all together to warm through and then add sherdded egg to mixture.


Cook a few minutes more and serve hot.Does anybody have a recipe for making homemade ';chicken balls'; like you find at Chinese Food Restaurants?
Title: FRIED GARLIC CHICKEN BALLS


Categories: Chinese, Chicken


Yield: 8 servings





2 lb Ground chicken meat


1/2 ts White pepper


1/2 ts Salt


2 tb Cornstarch


1 tb Dark soy sauce


2 Egg whites


1/2 ts Freshly grated ginger


2 tb Dry sherry


4 Cloves garlic, crushed


Coating:


1 c Cornstarch


1 c Water-chestnut flour


4 c Peanut oil for deep frying





Mix the chicken with all of the seasonings and egg


whites. Mix it very well. Form into balls about the


size of large walnuts and set on waxed paper. When


all are formed, mix the cornstarch with the


water-chestnut flour and roll each ball in this


mixture. Deep fry in several batches in 360 degree


oil until the balls float and are golden brown in


color, about 5 minutes. Taste one to be sure they are


done to your liking.





Chinese Chicken Fried Rice





1/2 tablespoon sesame oil


1 onion


1 1/2 pounds cooked, cubed chicken meat


2 tablespoons soy sauce


2 large carrots, diced


2 stalks celery, chopped


1 large red bell pepper, diced


3/4 cup fresh pea pods, halved


1/2 large green bell pepper, diced


6 cups cooked white rice


2 eggs


1/3 cup soy sauce





Heat oil in a large skillet over medium heat. Add onion and saute until soft, then add chicken and 2 tablespoons soy sauce and stir-fry for 5 to 6 minutes.


Stir in carrots, celery, red bell pepper, pea pods and green bell pepper and stir-fry another 5 minutes. Then add rice and stir thoroughly.


Finally, stir in scrambled eggs and 1/3 cup soy sauce, heat through and serve hot.





7 servings





General Tso's Chicken





1 lb chicken thighs, boned and cubed


3 eggs, beaten


1/2 cup cornstarch, plus


2 teaspoons cornstarch


5 dried chili pods


1 1/2 tablespoons rice vinegar


2 tablespoons rice wine


3 tablespoons sugar


3 tablespoons soy sauce





In a large bowl, thoroughly blend the 1/2 cup of cornstarch and the eggs; add the chicken and toss to coat.


If the mixture is too thick, add some vegetable oil to separate the pieces.


In a small bowl, prepare the sauce mixture by combining the 2 tsp cornstarch with the wine, vinegar, sugar and soy sauce.


First-Stage Frying: Heat 1-2 inches of peanut oil in a wok to medium-high heat (350-400).


Fry the chicken in small batches, just long enough to cook the chicken through.


Remove the chicken to absorbent paper and allow to stand (this step can be performed well in advance, along with the sauce mixture, with both refrigerated).


Second-Stage Frying: Leave a tablespoon or two of the oil in the wok.


Add the pepper pods to the oil and stir-fry briefly, awakening the aroma but not burning them.


Return the chicken to the wok and stir-fry until the pieces are crispy brown.


The General's Favorite Sauce: Add the sauce-mixture to the wok, tossing over the heat until the sauce caramelizes into a glaze (1-2 minutes).


Serve immediately.


Serves 4, along with steamed broccoli and rice.





4 servings





Ginger Sesame Chicken





1 pound fresh boneless, skinless chicken breasts, cut into 1/2-inch cubes








2 teaspoons soy sauce








2 tablespoons vegetable oil








3 cloves garlic, crushed








1 teaspoon grated gingerroot








1 medium onion, peeled and chopped








1 cup snow peas, trimmed








1 teaspoon sesame oil








1/4 cup toasted sesame seeds








Place chicken cubes into a medium mixing bowl; add soy sauce, turning cubes to lightly coat. Allow to marinate for 5 minutes.





Heat a wok or large skillet over medium-high heat. Add oil and stir-fry chicken pieces until golden brown (about 4 minutes). Add garlic and gingerroot; cook until fragrant (about 1 minute).





Add onion and snow peas and stir-fry for 2 minutes, or until peas are bright green and onion is soft. Pour in sesame oil and stir well. Remove from heat and garnish with sesame seeds. Serve immediately.





Serving Size 4





Mongolian Beef





1 lb beef flank steak, partially frozen


1/3 cup water


2 tablespoons rice wine


1 tablespoon hoisin sauce


1 tablespoon hot beans, sauce


1 tablespoon soy sauce


2 teaspoons cornstarch


1 teaspoon sesame oil


peanut oil (or other preferred)


4 cloves garlic, minced


2 cups green onions, cut into 1 inch pieces on the diagonal


3-4 ounces bean thread noodles (Sai Fun)


hot cooked rice (optional, if desired)





Trim fat from partially frozen beef, and slice thinly across the grain into thin strips.


Prepare a sauce in a small bowl of water, rice wine, hoisin sauce, bean sauce, soy sauce, cornstarch, and sesame oil; stir well and set aside.


Prepare Sai Fun: Heat several inches of oil in a wok or fryer.


Pull bean thread noodles apart slightly and drop into hot oil and stand back a bit; almost immediately they should puff up enormously (so don't put in very many at a time).


When they have done this, lift them from the oil and drain on paper toweling and begin stir-fry.


Pour one tbsp of oil into wok heat to hot but not smoking; add garlic and stir-fry briefly; add green onion and stir-fry until onions are tender, remove from wok.


Add more oil to wok if needed; add the beef to wok and stir-fry about 2-3 minutes, then stir in sauce and cook until thick and bubbly.


Add onions back to wok and stir everything together.


To serve, place some of the';Sai Fun'; (crispy noodles) on the plate and cover with a portion of the stir-fry.


Serve this immediately, as if it sits too long, the noodles start to get soggy.


Serve with rice also, if desired.





3-4 servings





Wonton (Won Ton) Soup





20 wonton wrappers, pre-made


6 cups chicken stock


4-6 baby bok choy, whole,quartered lengthwise


1/2 cup carrots, julienned


1 teaspoon salt


1/8 teaspoon white pepper


1/2 teaspoon sesame oil





Bring a pot of water to a boil.


Add the wontons and cook for about 4 minutes; drain.


In a medium soup pot, bring the chicken stock to a boil.


Add the carrots and baby bok choy; cook until the vegetables are tender-crisp, 2 to 3 minutes.


Add the sesame oil, salt, white pepper, and cooked wontons.


Cook until they are heated through.





4 servings