Best 5 My Sweet And Sour Chicken Pollo Al Agridulce Recipes

MY SWEET AND SOUR CHICKEN (POLLO AL AGRIDULCE)

Steps:

• 1. Cut 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
• 2. Next 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
• 3. In 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.
• 4. Sweet & 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.
• 5. Now 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.

SWEET AND SOUR CHICKEN

Steps:

• In a large non-stick skillet, heat oil over medium-high heat. Season chicken strips with salt and pepper and add to pan. Brown chicken and remove to plate. Add red and green peppers and cook for 1 minute.
• Stir in pineapple chunks, juice, sugar, vinegar and broth and bring to a simmer. Simmer until sauce begins to reduce. Stir in cornstarch mixture and bring liquid to a simmer. Stir in chicken strips and cook for 5 minutes. Serve over rice.

SWEET AND SOUR CHICKEN: POLLO IN AGRODOLCE

Steps:

• Remove all the skin and trim the fat from the chicken.
• Cut the chicken into 8 small pieces, using both the breast and the thighs, season with salt and pepper.
• In a Dutch oven, heat 1 tablespoon of the oil over medium-high heat.
• When the oil starts to shimmer, add the chicken pieces and cook until golden brown, about 10 minutes on each side.
• Using a slotted spoon, remove the chicken pieces from the pan and set them aside.
• Add the onions and celery and let cook, stirring constantly, until soft and slightly golden, about 5 minutes.
• Return the chicken pieces to the pot.
• Add the currants, sugar, vinegar, olives, capers and half the olives.
• Season, to taste, with salt and pepper.
• Turn the heat to high and cook, turning the chicken constantly, until the vinegar evaporates, about 3 to 5 minutes.
• Turn the heat to medium-low, cover the saucepan and allow the chicken to cook through, about 20 to 25 minutes.
• Serve family style, garnished with the remaining almonds, fennel fronds, juice from orange wedges and pepperoncini.

CHICKEN AGRODOLCE (AN ITALIAN SWEET AND SOUR CHICKEN)

Steps:

• In a large plastic bag, combine flour and chicken breasts, toss to coat.
• In a large skillet, saute floured chicken breasts in olive oil with the whole garlic, bay leaves and allspice berries until chicken is browned.
• Remove chicken to a plate.
• To the skillet, add honey, vinegar and wine; cook to reduce slightly, about 10 minutes on medium-high heat.
• Return chicken to skillet, add orange and lemon juices, salt and pepper, and cook about another 20 minutes or until chicken is done and sauce is reduced slightly.
• Remove garlic, bay leaves and allspice berries from sauce.
• Add pignoli and heat through, another 5 minutes or so.
• Delicious with angel hair pasta or a nice risotto.

POLLO AGRODOLCE (VENETIAN SWEET-AND-SOUR CHICKEN)

Steps:

• Mix cloves, zest, 1/2 cup vinegar, mint, 1/4 cup oil, salt, pepper in a bowl.
• Add chicken to bowl and marinate in refrigerator 3 hours or overnight.
• Drain chicken and discard marinade Heat a large skillet over medium-high heat and add remaining oil and butter.
• When butter melts, add onion, peppers, and mushrooms.
• Saute until vegetables start to brown (about 4 min).
• Using tongs or a slotted spoon, transfer vegetables to a bowl; keep warm.
• Add chicken to skillet, with what was the skin side down; sear lightly.
• Turn chicken, add raisins and pine nuts, and cook 1-2 minutes, until pine nuts begin to brown.
• Add remaining 6 Tbsp of vinegar and vermouth; bring to a simmer.
• Season lightly with salt, then reduce heat to medium.
• Cook until chicken is just done and sauce is reduced to the consistency of a light syrup.
• If sauce is thick when chicken is done, add small ladlefuls of chicken stock.
• If the sauce is too thin when the chicken is done, remove chicken and continue to reduce sauce.
• When the sauce is the correct consistency, stir in vegetables and add salt if needed.
• Turn chicken pieces over to coat with sauce, then arrange on plate and spoon vegetables and sauce over chicken.