my sweet and sour chicken (pollo al agridulce)
(5 ratings)
This is my version of Sweet and Sour Chicken. I love Chinese food I decided to make this dish one day. I love to put a lot of fresh crispy vegetables in my chicken dish. I serve along with fluffy white rice. Enjoy
(5 ratings)
yield
6 serving(s)
prep time
30 Min
cook time
35 Min
Ingredients For my sweet and sour chicken (pollo al agridulce)
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3 lgboneless/skinless chicken breasts cut into strips or pieces
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2 lggreen and red bell peppers cut into bite sized pieces (two peppers)
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1 cof fresh snow pea pods
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2 lgcarrots sliced very thin
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1 lgsweet onion sliced not to thin
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1 canbaby ears of corn, drained of all water
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3 lgcloves of garlic mashed or put through the garlic press
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3 slicefresh sweet pinapple cut into pieces or large can pinapple slices reserve juice
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1/2 ccorn starch to coat chicken pieces
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1/4 csoy sauce
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~~sweet & sour sauce~~
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1/2 creserved pinapple juice
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1 canmandarin orange segments (reserve juice)
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1/4 cgranulated sugar
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1/4 cbalsamic vinegar
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3 Tbsplemon juice
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4 dashred food colloring
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2 Tbspcorn starch
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1/4 ccold water
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3/4 cpeanut oil or canola oil for frying chicken and vegetables
How To Make my sweet and sour chicken (pollo al agridulce)
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1Cut chicken breasts in strips then cut strips in half. Put into a bowl and pour soy sauce over chicken mix well so all the chicken gets coated with soy sauce. Next coat chicken with the corn starch you may need a little more then half a cup. Set aside
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2Next heat up a wok or a large skillet, make sure it is very hot. add about 1/4 cup oil and begin to fry your chicken pieces in batches. Fry until they are golden on all sides. Do all of your chicken like this. Remove to a seperate pan platter
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3In your wok or fry pan add a little oil and begin stir frying your veggies, first the carrots,then remove, add a little oil then the peppers, then remove, add a little more oil then the onions, then remove. add a little more oil and stir fry the snow peas and baby corn. Making sure to fry each veggie about two minutes each excet the carrots. I stir fry them a total of 3 minutes. You want your veggies crispy fried not limp. Each time removing to a seperate pan with the other veggies; until you have all the vegetables stir fried and all in a pan together. Next add a little more oil and fry your garlic until fragarant and add your pinapple and lightly stir fry about one minute, now put all the vegetables back into the wok together or fry pan and give a little stir fry again mixing all the vegetables together. At this time I add a sprinkle of garlic powder because we love garlic and just a little salt. Fry one about one minute more. remove all the vegetables to a seperate pan.
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4Sweet & Sour sauce, in a sauce pan or your wok pour the reserved pinapple juice and mandarin juice, add the sugar, vinegar, lemon juice and four dashes of red food coloring with a wisk mix everything until the sugar has melted. Mix your corn starch with the 1/4 cup cold water and make a slurry, por into the pinapple juice and wisk until nice and thick. I like to add a little soy sauce to this sweet and sour sauce but that is optional.
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5Now mix your fried chicken pieces with the vegetables and pour the sweet and sour sauce over everything mix well season with a little salt and serve with white rice. Enjoy.
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