Chicharron de Pollo

Name: Chicharron de Pollo
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: Dominican
Ingredients: 1kg boneless chicken thighs, cut into bite-size pieces; Juice of 4 limes; 3 tbsp soy sauce; 4 cloves garlic, minced; 1 tsp dried oregano; 1 cup flour; Salt and pepper; Vegetable oil for frying; Lime wedges for serving

Chicharrón de Pollo (chee-cha-RRON de PO-yo)

Dominican Fried Chicken Bites

⏱ Prep Time 40 min

📈 Difficulty Easy

👥 Servings

🔥 Calories 390 kcal

Bite-sized chicken pieces marinated in lime and soy sauce, then fried until irresistibly crispy on the outside and juicy within, the ultimate Dominican snack.

Nutrition & Info

Protein 30.0g

Carbs 18.0g

Fat 22.0g

Protein Carbs Fat

Dietary

dairy-free nut-free

Allergen Warnings

⚠ gluten

Equipment Needed

deep fryer or heavy skillet mixing bowl tongs paper towels

Presentation Guide

Vessel: paper-lined basket or plate

Garnishes: lime wedges, sliced onion

Accompaniments: tostones, hot sauce

Ingredients

1kg boneless chicken thighs, cut into bite-size pieces
Juice of 4 limes
3 tbsp soy sauce
4 cloves garlic, minced
1 tsp dried oregano
1 cup flour
Salt and pepper
Vegetable oil for frying
Lime wedges for serving

Instructions

1
Toss chicken pieces with lime juice, soy sauce, garlic, oregano, salt, and pepper. Marinate at least twenty minutes.
2
Drain excess marinade from chicken. Toss pieces in flour until evenly coated, shaking off excess.
3
Heat oil to 180C in a deep skillet or fryer. The oil must be hot enough to sizzle immediately on contact.
4
Fry chicken in batches, without crowding, for five to six minutes until deep golden brown and cooked through.
5
Drain on paper towels. The pieces should be extremely crispy and almost shatteringly crunchy.
6
Serve immediately with lime wedges for squeezing over the top. Best eaten with tostones and cold beer.

💡

Did You Know?

Despite the name chicharron, which typically refers to fried skin, this dish uses boneless chicken pieces, and the name refers to the crackly, crispy texture achieved.

Chef's Notes

Equipment Tips

deep fryer or heavy skillet
mixing bowl
tongs
paper towels

Garnishing

lime wedges, sliced onion

Accompaniments

tostones, hot sauce

The Story Behind Chicharron de Pollo

Chicharron de pollo is the Dominican answer to fried chicken, distinguished by its lime and soy sauce marinade that gives it a tangy, umami-rich flavor unlike any other fried chicken in the world. The dish became a staple of Dominican restaurants and home kitchens, served in generous portions with a mountain of tostones and a squeeze of lime. The combination of lime acidity and soy sauce depth in the marinade is a hallmark of Dominican flavor profiles.

🕐 Traditionally enjoyed lunch, dinner, or snack time 📜 Origins: Dominican adaptation of fried chicken

Comments (0)

No comments yet. Be the first to share your thoughts!