Chicharrón De Pollo Video Crispy Fried Chicken Bites Food

CHICHARRONES DE POLLO (CRISPY FRIED SAVORY CHICKEN CHUNKS)

Steps:

• Cut chicken into chunks, if you purchase from a butcher have them cut it into chunks to save time and effort. You should get 10-16 pieces.
• Combine soy sauce, lemon juice, rum, minced garlic, ginger, and bay leaf in bowl or zipper bag, add chicken pieces, and let marinate at least 4 hours in refrigerator (overnight is best).
• Combine flour, oregano, sazon, garlic powder, cumin, salt, and pepper, and put on a plate or waxed paper for dredging.
• In an electric fryer, or on the stove in a deep skillet or pot, heat vegetable oil (to 375 degrees if you have a thermometer).
• Right before frying, dredge chicken 4-5 pieces at a time, and fry until crisp and golden brown. The time will depend on the size of the chicken.
• As you complete each batch, remove cooked pieces to a rack or paper towel lined plate to drain. Dredge and fry next batch.

CUBAN CHICHARRONES DE POLLO

Steps:

• Cut up the chicken thighs into bite size pieces. Place in a bowl, plastic container with a lid or a large zip bag.
• To make the marinade, add the garlic, onion, lime juice and zest, and rum together in a blender or food processor and pulse until mixture is smooth. Pour the marinade over the chicken and toss the chicken pieces, making sure they're all covered in the marinade. Cover and/or seal tight and refrigerate for at least 2 hours to 8 hours.
• In a shallow plate whisk together the flour and seasonings.
• Heat the vegetable oil in a Dutch oven or a deep frying pan.
• While the oil is heating up, dredge the chicken pieces through the flour mixture.
• Fry a few pieces of chicken at a time, so that they don't stick together. They should take about 5 minutes before they're cooked through. You might want to cut into a piece to make sure it's no longer pink inside. Continue frying in batches until done.
• Garnish with fresh parsley and serve with lime wedges.