Peruvian Fried Chicken (chicharrón De Pollo)
Peruvian-Chinese cuisine, also known as Chifa, is a fusion of Peruvian and Chinese culinary traditions. One popular dish that has emerged from this fusion is Peruvian Fried Chicken, known as Chicharrón de Pollo. This dish features crispy, flavorful chicken pieces that are sure to be a hit at any gathering.
Ingredients
- 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 cup cornstarch
- 2 eggs, beaten
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Oil for frying
Instructions
- In a bowl, mix the cornstarch, cumin, paprika, garlic powder, salt, and black pepper.
- Dip the chicken pieces into the beaten eggs, then coat them with the seasoned cornstarch mixture.
- Heat oil in a large skillet over medium-high heat.
- Fry the chicken pieces in batches until golden brown and cooked through, about 6-8 minutes per batch.
- Transfer the fried chicken to a paper towel-lined plate to drain excess oil.
- Serve hot and enjoy!
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 20 minutes
- Total time:
- 40 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 350 per serving
- Protein
- 25g
- Carbohydrates
- 15g
- Fat
- 20g
Supplies
Large skillet Paper towels
Tools
Tongs Mixing bowl
Serving suggestions
Serve the Peruvian Fried Chicken with a side of salsa criolla and fried rice for a complete meal.
Tips & tricks
For extra crispy chicken, double coat the chicken pieces by dipping them in the beaten eggs and seasoned cornstarch mixture twice before frying.
Cost
$10