Chicharrones De Pollo (Crispy Fried Savory Chicken Chunks)
Ingredients:
1 frying chicken
1/4 cup soy sauce
1/4 cup lemon juice
1/4 cup rum
3 garlic cloves, minced
1/2 inch piece ginger, peeled, chopped
1 bay leaf
1 teaspoon oregano
1 teaspoon ground cumin
2 packets sazon
1/2 tablespoon garlic powder
2 cups flour
1 tablespoon salt
1 teaspoon pepper
vegetable oil (for deep frying)
Directions:
Cut chicken into chunks, if you purchase from a butcher have them cut it into chunks to
save time and effort. You should get 10-16 pieces.
Combine soy sauce, lemon juice, rum, minced garlic, ginger, and bay leaf in bowl or zipper
bag, add chicken pieces, and let marinate at least 4 hours in refridgerator (overnight is
best).
Combine flour, oregano, sazon, garlic powder, cumin, salt, and pepper, and put on a plate
or waxed paper for dredging.
In an electric fryer, or on the stove in a deep skillet or pot, heat vegetable oil (to 375
degrees if you have a thermometer).
Right before frying, dredge chicken 4-5 pieces at a time, and fry until crisp and golden
brown. The time will depend on the size of the chicken.
As you complete each batch, remove cooked pieces to a rack or paper towel lined plate to
drain. Dredge and fry next batch.
Ingredients:
1 frying chicken
1/4 cup soy sauce
1/4 cup lemon juice
1/4 cup rum
3 garlic cloves, minced
1/2 inch piece ginger, peeled, chopped
1 bay leaf
1 teaspoon oregano
1 teaspoon ground cumin
2 packets sazon
1/2 tablespoon garlic powder
2 cups flour
1 tablespoon salt
1 teaspoon pepper
vegetable oil (for deep frying)
Directions:
Cut chicken into chunks, if you purchase from a butcher have them cut it into chunks to
save time and effort. You should get 10-16 pieces.
Combine soy sauce, lemon juice, rum, minced garlic, ginger, and bay leaf in bowl or zipper
bag, add chicken pieces, and let marinate at least 4 hours in refridgerator (overnight is
best).
Combine flour, oregano, sazon, garlic powder, cumin, salt, and pepper, and put on a plate
or waxed paper for dredging.
In an electric fryer, or on the stove in a deep skillet or pot, heat vegetable oil (to 375
degrees if you have a thermometer).
Right before frying, dredge chicken 4-5 pieces at a time, and fry until crisp and golden
brown. The time will depend on the size of the chicken.
As you complete each batch, remove cooked pieces to a rack or paper towel lined plate to
drain. Dredge and fry next batch.
Puerto Rican Recipes
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