Chicharrón de pollo

Ingredients

Chicken

• 1.2 kgchicken thighs, in small pieces
• bone in or boneless
• juice of 3 limes
• juice of 1 orange
• 6garlic cloves, crushed
• 2 teaspoonsdried oregano
• 1 teaspoonadobo seasoning
• 1 teaspoonsalt
• 1 teaspoonblack pepper
• 2 tablespoonssoy sauce

To coat

• 200 gplain flour
• 2 tablespoonscornflour
• 1 teaspoonsalt
• 1 teaspoonblack pepper
• 1 teaspoonpaprika

To fry

• oil, for deep frying

To serve

• tostones, fried green plantain
• lime wedges
• hot sauce
• cold beer

Directions

1. Use thighs rather than breast. Cutting the chicken takes a heavy knife. Cut the thighs into small pieces. Aim for pieces about four centimetres. Chop straight through the bone if using bone-in.
2. Use a cleaver or a heavy knife. Put the chicken pieces in a bowl. Squeeze in the lime and orange juice. Add the garlic, oregano and adobo. Add the soy sauce, salt and pepper. Mix it thoroughly with your hands. Cover it and refrigerate it now. Give it at least two full hours.
3. Lift the chicken out of the marinade. Let it drain thoroughly in a colander. Pat the pieces dry with kitchen paper. Take a few minutes over this step. Mix the flour, cornflour and seasonings. Toss the chicken pieces in the mixture. Coat every single piece thoroughly. Shake off all the excess flour.
4. Let them sit for ten minutes before frying. Frying them needs the right heat. Pour oil into a deep pan to eight centimetres. Never fill a pan more than halfway with oil.
5. Heat the oil to about 175C for frying. A pinch of flour should sizzle up at once. Fry them for about seven minutes. Judging when they are done takes care. Cut into the largest piece to check. The juices should run clear from it.
6. Return it to the oil if in any doubt. Fry it once at 165C for five minutes. Lift it out and let it rest for ten minutes. Then fry it again at 190C for two minutes.
7. Lift them onto a wire rack over a tray. A rack keeps every side crisp. Scatter a little salt over them at once. Serving them is done hot and shared. Pile them into a paper-lined basket. Serve hot tostones alongside them. Put a bowl of hot sauce on the table. Cold beer is the fixed accompaniment.

Technique

• Chicharron normally means fried pork, but here it describes the style of frying small pieces very crisp rather than the meat itself.
• A colmado is a Dominican corner shop that also serves drinks, and this is one of its staple orders.

Substitutions

• Lime and orange juice together stand in for sour orange, the traditional marinade base.
• Chicken breast can be used but dries out considerably during hard frying.

Variations

• Some cooks fry it twice for a crisper and longer-lasting crust.
• A version marinated with more soy sauce is made in some colmados.
• Chicharron de cerdo, the pork version, is sold alongside it.

History

A Dominican bar and colmado staple, ordered by the pound with tostones and cold Presidente.

Frequently asked questions

What is Chicharrón de pollo?

Chicharrón de pollo is a street food from Dominican Republic: small pieces of marinated chicken floured and fried very crisp. A Dominican bar and colmado staple, ordered by the pound with tostones and cold Presidente.

How long does Chicharrón de pollo take to make?

Chicharrón de pollo takes 30 minutes plus marinating of preparation and 25 minutes of cooking. The recipe makes serves 6. It is rated medium to make.

What can I substitute in Chicharrón de pollo?

Yes, within limits. Lime and orange juice together stand in for sour orange, the traditional marinade base. Chicken breast can be used but dries out considerably during hard frying.

What is the most important thing to get right in Chicharrón de pollo?

Use thighs rather than breast. Cutting the chicken takes a heavy knife. Cut the thighs into small pieces. Aim for pieces about four centimetres. Chop straight through the bone if using bone-in.