Chicharron de Pollo

Ingredients

• 900 g bone-in chicken thighs, skin on
• Juice of 2 limes
• 3 tbsp soy sauce
• 4 garlic cloves, crushed
• 1 tsp dried oregano
• 1 tsp adobo seasoning
• 1/2 tsp black pepper
• 150 g plain flour
• 1 tsp salt
• 1 tsp garlic powder
• 1/2 tsp paprika
• 1 litre vegetable oil, for frying
• Lime wedges and hot sauce, to serve

Before you cook

• Chop the chicken thighs, bone and all, into 4 cm pieces with a heavy cleaver.
• Toss the chicken with the lime juice, soy sauce, garlic, oregano, adobo and black pepper.
• Cover and marinate in the fridge for 30 minutes to 2 hours.
• Mix the flour, salt, garlic powder and paprika together in a wide bowl.

Steps

1. Heat the oil in a deep, heavy pan to 175 C (350 F).
2. Lift the chicken out of its marinade and let the excess drip away.
3. Toss the pieces through the seasoned flour until each one is dusted all over.
4. Shake off the loose flour so it does not burn in the oil.
5. Lower a third of the chicken into the oil, taking care not to crowd the pan.
6. Fry for 7 minutes, turning once, until deep golden and crisp.
7. Lift the chicken onto a wire rack to drain.
8. Bring the oil back up to temperature and fry the remaining two batches the same way.
9. Season the hot chicharrones with a pinch of salt.
10. Pile them onto a platter with lime wedges and hot sauce, and eat with tostones or rice.