I MISS CHINESE TAKE OUT!!! This is YUMMY!!!

Gluten Free sweet and sour chicken balls:
Make and refrigerate the sauce first... My family MISSES Chinese take-out (well ALL takeout actually..) SOOO much that i decided to try this recipe...My hubby said RESTAURANT QUALITY!!!

Sweet and Sour Sauce:

1/2 cup ketchup
1/2 teaspoon gluten-free soy sauce
1/3 cup white vinegar 
3/4 cup water
1 1/4 cups white sugar
1/2 cup brown sugar, packed
3 tablespoons gf cornstarch
1/4 cup cold water

Directions:

1. In a saucepan combine the first 6 ingredients; bring to a boil whisking constantly.
2. Reduce heat to medium-low and continue to simmer stirring for 2 minutes.
3. 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.
4. Cook stirring until bubbly and thickened (about 3 minutes, the sauce will thicken as it simmers).
5. Cool to room temperature then chill.
6. Remove from heat; set aside to cool.

Chicken Balls

• 1 /2 cup brown rice flour
• 1/3 cup potato starch
• 1/4 cup tapioca starch
• 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 2"-3" chunks

Directions:

1. In a bowl combine rice flours , cornstarch, baking powder,
2.  baking soda, sugar.
3. Add cold water until smooth.
4. Heat oil in a deep-fryer 329 F or 170 C
5. Dip the chicken pieces into the batter, then drop in hot oil 
6. and fry until golden (about 10 mins).
7. Drain a paper towel
8. Serve immediately with sweet and sour sauce. 

 ENJOY!!!  I bet this would be good with fish too...