What a great surprise when I found this recipe in my binder. I kept it since 2007 and finally tried it today. My Mom used to make this every time we had company when I was growing up. I added a few ingredients I remember mom liked to use when she made chicharrones. If you like spicy food you can add more cayenne pepper. It’s seems like a lot of ingredients but believe this is super easy to make.
Adapted from Gourmet, September 2007
Serves 4 to 6
- 1 1/2 pounds skinless boneless chicken thighs – cut in small pieces
- 1/4 cup lime juice
- 1/4 cup low sodium soy sauce
- 1 tablespoon sugar
- 2 cups vegetable oil
- 1 teaspoon salt
- 1 cup all purpose flour
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/8 teaspoon cayenne pepper
In a large bowl combine lime juice, soy sauce and sugar. Add chicken and marinate in the refrigerator 25 minutes. Heat oil in a heavy 12-inch deep skillet over medium high heat.
While oil is heating, mix flour, papripa, garlic powder, salt and cayenne pepper.
Remove chicken from liquid and pat dry. Dredge in flour mixture shaking off excess, transfer to a plate.
Fry chicken in 3 batches, turning occasionally, until golden brown about 7 minutes per batch. Reduce heat if chicken darkens too quickly. Tranfer to paper towels to drain.
<
