Chicharron de Pollo — Print Recipe

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.

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.