Indulge in the tantalizing flavors of Agave Sweet and Sour Chicken, a culinary delight that artfully blends the tangy sweetness of agave nectar with the savory richness of chicken. This delectable dish features succulent chicken pieces coated in a crispy batter and drenched in a vibrant sauce made with pineapple, bell peppers, and the secret ingredient - agave nectar. Experience a symphony of flavors as the sweet, sour, and savory notes dance on your palate, leaving you craving more. Our comprehensive guide provides two enticing recipes: a classic version that stays true to tradition and a modern rendition that adds a touch of innovation with the inclusion of fresh mango. Both recipes are meticulously crafted to ensure a perfect balance of flavors and textures, making them ideal for any occasion. Dive into the culinary adventure and create a dish that will leave your taste buds in awe.
**Recipes Included:**
1. **Classic Agave Sweet and Sour Chicken:** Experience the timeless flavors of this classic recipe, featuring crispy chicken coated in a delectable batter and smothered in a vibrant sauce made with pineapple, bell peppers, and the essential agave nectar. The harmonious blend of sweet, sour, and savory flavors will transport you to a realm of culinary bliss.
2. **Mango Agave Sweet and Sour Chicken:** Embark on a journey of culinary innovation with this modern take on the classic dish. Fresh mango adds a burst of tropical sweetness to the traditional sauce, creating a tantalizing flavor profile that will tantalize your taste buds. The vibrant colors and exotic aroma of this dish will make it the star of any gathering.
SWEET AND SOUR CHICKEN
Sweet and Sour Chicken is an American Chinese takeout favorite, made by batter-frying chicken and tossing it in a quick sweet and sour sauce.
Provided by Bill
Categories Chicken
Time 45m
Number Of Ingredients 26
Steps:
- Set aside ½ cup of pineapple juice from your can of pineapple, and reserve ⅔ cup of the pineapple chunks (if using). Set aside.
- Combine the hot water, salt, sugar, and ketchup. Stir until the salt and sugar are dissolved, and then add the vinegar and pineapple juice (if using). If not using pineapple juice, replace with ½ cup water or chicken stock. Set aside.
- Cut your chicken into uniform 1 inch chunks (for even cooking) and place into a bowl. Add the garlic and onion powders, sesame oil, white pepper and salt. Mix until all pieces are uniformly coated, and let it sit for 5 minutes. Any excess water should be fully absorbed by the chicken. If not, mix the chicken again and let it sit for another 5 minutes.
- Mix together the all-purpose flour, cornstarch, baking powder, and baking soda in a bowl, and add 2/3 cup of ice water. Use a fork to mix until a batter is formed, and stir in 1 tablespoon of oil. Set aside.
- The amount of oil you need depends on the size of the pot you will use. Using a larger pot uses more oil, but allows you to cook the chicken in fewer batches. Using a smaller pot uses less oil, but you'll have to fry more batches of chicken. We usually go for a smaller pot, so we have less leftover oil. Heat the oil in a small pot until it reaches 335°F/170°C.
- Place 5 to 6 pieces of marinated chicken into the batter. Use a chopstick, fork, or your fingers to coat the chicken in the batter and place each piece slowly into the oil.
- Use a slotted spoon to carefully turn the chicken so all sides are uniformly fried. Fry for about 2 minutes, or until the batter is a light golden brown and crispy. Remove with a slotted spoon and let any excess oil drain off before placing onto a rack or paper towel lined plate.
- Heat 1 tablespoon canola oil in a wok over medium high heat, and add the red onion and peppers. Stir-fry for 30 seconds.
- Next, add the sweet and sour sauce you prepared earlier and bring to a boil. Reduce the heat so the sauce is simmering.
- Combine the cornstarch and water to make a uniform slurry. While stirring the sweet and sour sauce, drizzle the slurry in gradually until the sauce is thick enough to coat a spoon (you may not need all of the slurry). Turn down the heat and give the sauce a quick taste--now is the time to add more salt, vinegar or sugar if desired.
- Add the pineapple chunks (if using) and stir until warmed through. Now is the time to refry the chicken to make them nice and crispy. Heat the oil up to 335°F/170°C and fry the chicken in two batches for about 45 seconds each time. Then add the chicken pieces to your sauce, and gently toss with your wok spatula until the chicken is coated. Serve immediately!
Nutrition Facts : Calories 466 kcal, Carbohydrate 33 g, Protein 19 g, Fat 30 g, SaturatedFat 14 g, Cholesterol 64 mg, Sodium 741 mg, Fiber 1 g, Sugar 8 g, ServingSize 1 serving
SWEET AND SOUR CHICKEN WINGS
Number Of Ingredients 7
Steps:
- Combine agave, peppers, cooking wine, pineapple juice and seasonings in small saucepan mix well. Cook and stir until mixture begins to thicken. Pour over chicken wings in baking dish. Bake at 350°F for 12 to 15 minutes or until wings are glazed with sauce.
Nutrition Facts : Nutritional Facts Serves
EASY SWEET AND SOUR CHICKEN
This a really easy recipe that the whole family will enjoy! Serve over rice.
Provided by wmbloomer
Categories World Cuisine Recipes Asian
Time 25m
Yield 4
Number Of Ingredients 13
Steps:
- Combine flour, garlic powder, salt, and black pepper in a shallow dish.
- Roll and coat chicken cubes in flour mixture.
- Heat 2 tablespoons vegetable oil in a skillet over medium-high heat.
- Cook and stir chicken in hot oil until not longer pink in the center and juices run clear, 8 to 10 minutes; remove and set aside.
- Heat 1 tablespoon vegetable oil in the same skillet over medium heat.
- Cook and stir celery, green peppers, and onion in heated oil until slightly tender, about 5 minutes.
- Return chicken to the skillet.
- Whisk ketchup, lemon juice, pineapple, and brown sugar in a bowl; pour into the skillet; bring to a boil.
- Cook and stir chicken and vegetables in sauce until heated through, 2 to 3 minutes.
Nutrition Facts : Calories 420.6 calories, Carbohydrate 49.3 g, Cholesterol 64.6 mg, Fat 13.6 g, Fiber 5.3 g, Protein 27.4 g, SaturatedFat 2.5 g, Sodium 870.1 mg, Sugar 31.6 g
AGAVE SWEET AND SOUR CHICKEN
Number Of Ingredients 13
Steps:
- Cut chicken breasts into cubes. In a large non-stick skillet, heat oil. Add onion and stir-fry until lightly brown. Add snow peas and red pepper stir-fry until crisp-tender. Remove from pan and set aside. Add remaining oil to skillet. Add chicken and stir-fry until chicken is no longer pink when cut with a knife and juices run clear. Drain pineapple reserving 1/2 cup juice. Combine reserved pineapple juice, ketchup, agave, vinegar, soy sauce, ginger, garlic and cornstarch. Add to chicken and cook until mixture thickens. Return vegetables to pan add pineapple chunks and stir-fry 2 minutes. SUBSTITUTION: 1/2 teaspoon ground ginger may be substituted for fresh ginger root.
Nutrition Facts : Nutritional Facts Serves
Tips:
- Use fresh ingredients. Fresh, high-quality ingredients will result in a more flavorful dish.
- Don't overcrowd the pan. When cooking the chicken, be sure to leave enough space between the pieces so that they can brown evenly.
- Cook the chicken until it is crispy. The chicken should be cooked until it is golden brown and crispy on the outside, but still juicy on the inside.
- Make sure the sauce is thickened. The sauce should be thickened enough to coat the chicken and vegetables.
- Serve the dish immediately. Sweet and sour chicken is best served immediately after it is cooked, while the chicken is still crispy and the sauce is hot.
Conclusion:
Agave Sweet and Sour Chicken is a delicious and easy-to-make dish that is perfect for a quick weeknight meal. The chicken is crispy and juicy, the sauce is sweet and tangy, and the vegetables are tender and flavorful. This dish is sure to be a hit with the whole family.
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