Sweet 'n' Sour Chicken Balls

Ingredients

• 1 lb ground chicken
• 1 egg, slightly beaten
• 1 clove garlic, minced
• 1/2 tsp salt
• 1/4 tsp pepper
• 5 tbsp flour, divided
• 3 tbsp canola oil
• 1 14 oz can of pineapple chunks in juice
• 1 chicken bouillon cube
• 1 green pepper, sliced into 1/2 inch pieces
• 2 tbsp cornstarch
• 2 tbsp sugar
• 1 tsp ground ginger
• 2 tbsp soy sauce
• 1/4 cup vinegar
  

Method

1. In a medium bowl, mix together the egg, garlic, salt and pepper. 
2. Add the ground chicken and 2 tablespoons of the flour. 
3. Sprinkle the remaining flour on a sheet of waxed paper. Drop the chicken mixture by heaping teaspoons onto the floured waxed paper and roll in the flour to form balls.
4. Heat the canola oil in a nonstick fry pan over high heat. 
5. Add the chicken balls and cook, turning, until brown, about 6 minutes.
6. Remove the chicken balls and drain on paper towels. 
7. Drain the oil from the fry pan, reserving 1 tablespoon.
8. Drain the juice from the pineapple into a measuring cup; add water to make 1
   cup liquid. 
9. Add the bouillon cube to the pineapple juice and stir to dissolve. 
10. Place the fry pan over low heat; add the pineapple chunks and green peppers. Stir and cook for about 2 minutes. 
11. Combine the cornstarch, sugar and ginger in a small bowl; stir in the soy sauce and vinegar until smooth. 
12. Add the pineapple juice and then the cornstarch mixture, stirring, and cook until clear and thickened, about 5 minutes.
13. Arrange the chicken balls over sauce and serve with hot cooked rice and crisp Chinese noodles
14. Enjoy!
    

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