Pollo agridulce

Name: Pollo agridulce
Cuisine: Spanish
Ingredients: 2 pechugas de pollo sin hueso y sin piel; 2 zanahorias; 1 pimiento rojo; 1 pimiento verde; jengibre; piña en lata; 3 naranjas; 2 huevos; pimienta; sal; 0.25 taza fécula de maíz; 1 taza harina de trigo; jugo de naranja; 2 cucharadas azúcar; 0.25 taza vinagre de arroz; 0.25 taza salsa de soya; 0.25 taza catsup; aceite; ajo; chile de árbol; 1 cucharada maicena; 3 cucharadas agua; ajonjolí; cebollín; arroz blanco

Serves 1

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Pollo agridulce

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Serves 1

Directions

1Cut the chicken breast into bite-sized pieces.
2Peel and cut carrots into slices.
3Cut the red and green peppers.
4Peel and cut the ginger.
5Cut the canned pineapple.
6Cut the oranges and extract their juice with a fork and a strainer.
7Mix the orange juice with the pineapple syrup.
8Add salt and pepper to the eggs and beat.
9Mix the cornstarch and wheat flour in a bowl.
10Coat the chicken in the flour mixture, then in the egg, and again in the flour mixture.
11Fry the chicken in hot oil until golden brown.
12In a bowl, add the orange juice, sugar, rice vinegar, soy sauce and ketchup.
13In a wok, add oil, garlic, ginger, peppers, carrots, and chili peppers.
14Add the orange sauce.
15Add cornstarch dissolved in water and let reduce until it begins to take on a caramel texture.
16Add the chicken, pineapple and vegetables.
17Serve over white rice, with sesame seeds and chives.

Ingredients

2 pechugas de pollo sin hueso y sin piel
2 zanahorias
1 pimiento rojo
1 pimiento verde
jengibre
piña en lata
3 naranjas
2 huevos
pimienta
sal
0.25 taza fécula de maíz
1 taza harina de trigo
jugo de naranja
2 cucharadas azúcar
0.25 taza vinagre de arroz
0.25 taza salsa de soya
0.25 taza catsup
aceite
ajo
chile de árbol
1 cucharada maicena
3 cucharadas agua
ajonjolí
cebollín
arroz blanco

Equipment

tabla para cortarcuchillotazónbatidoraollawok

Tips

The cook uses canned pineapple to use the syrup in the sauce.

Pollo agridulce

Serves 1

facebook.com

Pollo agridulce

facebook.com

Serves 1

Directions

1Cut the chicken breast into bite-sized pieces.
2Peel and cut carrots into slices.
3Cut the red and green peppers.
4Peel and cut the ginger.
5Cut the canned pineapple.
6Cut the oranges and extract their juice with a fork and a strainer.
7Mix the orange juice with the pineapple syrup.
8Add salt and pepper to the eggs and beat.
9Mix the cornstarch and wheat flour in a bowl.
10Coat the chicken in the flour mixture, then in the egg, and again in the flour mixture.
11Fry the chicken in hot oil until golden brown.
12In a bowl, add the orange juice, sugar, rice vinegar, soy sauce and ketchup.
13In a wok, add oil, garlic, ginger, peppers, carrots, and chili peppers.
14Add the orange sauce.
15Add cornstarch dissolved in water and let reduce until it begins to take on a caramel texture.
16Add the chicken, pineapple and vegetables.
17Serve over white rice, with sesame seeds and chives.