Fried Chicken Chunks (Chicharrones De Pollo) Dominican

Recipe View In a large bowl, combine the chicken chunks, dark rum, lemon juice, minced garlic, Worcestershire sauce, garlic powder, adobo seasoning, onion powder, black pepper, coriander, and Sazon seasoning. Stir well to ensure all the chicken is coated. (5 minutes)

Recipe View Cover the bowl and marinate in the refrigerator for at least 4 hours, or preferably overnight, to allow the flavors to fully infuse the chicken. (4 hours or more)

Recipe View Heat the corn oil in a large, heavy-bottomed pot or Dutch oven over medium heat until it reaches a temperature of about 300°F (150°C). Use a deep-fry thermometer to monitor the oil temperature. (10 minutes)

Recipe View While the oil is heating, spread the all-purpose flour in a shallow dish or on a large plate. (2 minutes)

Recipe View Remove the chicken chunks from the marinade, discarding the marinade. Dredge each piece of chicken in the flour, ensuring it is fully coated. Gently shake off any excess flour. (10 minutes)

Recipe View Carefully add the coated chicken chunks to the hot oil in small batches to avoid overcrowding the pot. Fry for 5-10 minutes, or until the chicken is golden brown and cooked through. Use a slotted spoon or spider to remove the fried chicken from the oil and place it on a wire rack lined with paper towels to drain excess oil. (15 minutes)

Recipe View Use an instant-read thermometer to check that the internal temperature of the chicken reaches at least 165°F (74°C).

Recipe View Serve the Chicharrones de Pollo hot with Spanish white rice, fried plantains (tostones), or your favorite dipping sauce. Enjoy! (5 minutes)