MY SWEET AND SOUR CHICKEN (POLLO AL AGRIDULCE)

My Sweet and Sour Chicken (Pollo al Agridulce) image

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

Provided by Juliann Esquivel

Categories Chicken

Time 1h5m

Number Of Ingredients 20

Ingredients

3 large boneless/skinless chicken breasts cut into strips or pieces
2 large green and red bell peppers cut into bite sized pieces (two peppers)
1 c of fresh snow pea pods
2 large carrots sliced very thin
1 large sweet onion sliced not to thin
1 can(s) baby ears of corn, drained of all water
3 large cloves of garlic mashed or put through the garlic press
3 slice fresh sweet pinapple cut into pieces or large can pinapple slices reserve juice
1/2 c corn starch to coat chicken pieces
1/4 c soy sauce
~~sweet & sour sauce~~
1/2 c reserved pinapple juice
1 can(s) mandarin orange segments (reserve juice)
1/4 c granulated sugar
1/4 c balsamic vinegar
3 Tbsp lemon juice
4 dash(es) red food colloring
2 Tbsp corn starch
1/4 c cold water
3/4 c peanut oil or canola oil for frying chicken and vegetables

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.