Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Cut 600 grams of boneless, skinless chicken thighs into 3 cm pieces and season them with 1 teaspoon of salt, 0.5 teaspoon of black pepper, and 1 teaspoon of garlic powder.

2. 2

   In a bowl, combine 150 grams of all-purpose flour and 50 grams of cornstarch for the dredging mixture.

3. 3

   Dredge each seasoned chicken piece thoroughly in the flour and cornstarch mixture, ensuring an even coating on all sides.

4. 4

   Heat 750 ml of vegetable oil in a deep pot or Dutch oven to 175°C (350°F) for deep frying.

5. 5

   Carefully fry the coated chicken pieces in batches for 5-7 minutes per batch, until golden brown and cooked through, then remove and drain on a wire rack.

6. 6

   For the sauce, finely mince 1 tablespoon of preserved lemon peel and sauté 0.5 cup of chopped red onion and 2 cloves of minced garlic in 1 tablespoon of olive oil for 3 minutes.

7. 7

   Add 2 tablespoons of aji amarillo paste and the minced preserved lemon peel to the pan, cooking for 2 minutes before stirring in 0.5 cup of chicken broth to create the sauce.

8. 8

   Serve the deep-fried chicharrón de pollo immediately with a generous drizzle of the warm Ají-Limón Confitado sauce.