We all need something indulgent every now and then, and this delicious Chicharrón de Pollo definitely hits the mark! These crunchy chicken bites are very easy to make and go perfectly with a variety of dishes or by themselves.
Discover how to make Peruvian-style Chicharrón de Pollo in your own home.
What is Chicharrón de Pollo?
Chicharrón de Pollo are bite-sized chicken pieces that are seasoned, covered in batter, and deep-fried until super crispy.
The term "Chicharrón" is widely used across Latin America and tends to describe anything that is deep-fried, although it is most synonymous with pork (cerdo). The reasonably low cost and easy recipe make this a popular form of cooking, with various different Chicharrón dishes existing in Peru, including:
Chicharrón de Chancho: Deep-fried pork typically served with sweet potato and an onion salsa in a sandwich called "Pan con Chicharrón."
Chicharrón de Pollo: Peruvian-style chicken nuggets often served with fries and dipping sauces.
Chicharrón de Pescado: Crispy, fried fish often served as part of a "Jalea Mixta" - a Peruvian deep-fried seafood platter.
How to Serve Chicharrón de Pollo
While this versatile dish can be eaten on its own, it's usually accompanied by a side dish or sauce, such as:
Salsa Criolla: One of the most classic ways of eating this dish is with salsa criolla - a Peruvian onion and lime salsa that gives a beautiful contrast in flavours.
Dipping Sauce: Chicharrón de Pollo goes perfectly with many sauces, but the most common are mayonnaise, tartar sauce, ocopa, or aji sauce.
French Fries: For a taste similar to homemade KFC, serve the chicken with crunchy French fries.
Lemon Wedges: While more common with Chicharrón de Pescado, many people also enjoy squeezing lemon or lime juice on top of their Chicharrón at the time of serving.
How to Prepare Chicharrón de Pollo
To make this delicious Peruvian-style chicken, follow the step-by-step instructions below:
Marinate the Chicken: Cut the chicken breast into small bite-sized pieces and season with salt, pepper, cumin, oregano, vinegar, American mustard, and soy sauce. Leave it to marinate for a minimum of 30 minutes to allow the chicken to absorb all the flavours.
Prepare the Coating: In a large bowl, mix plain flour, cornflour, and salt together.
Prepare the Egg Mixture: In another bowl, mix eggs, salt, American mustard, and soy sauce together.
Cover the Chicken: Take the chicken pieces and dip them in the egg mixture, then cover them in the flour coating.
Fry the Chicken: Fry the coated chicken pieces in batches until golden brown and crispy.
Drain and Serve: Drain any excess oil from the chicken and serve with French fries, dipping sauces, or a slice of lemon or lime.
Chicharrón de Pollo Recipe
If you prefer a visual guide for this recipe, check out the video below:
Chicharrón de Pollo Ingredients
500 gr of chicken breast
1 tablespoon of garlic paste
1 teaspoon of dried oregano
1 tablespoon of vinegar
1 teaspoon of American mustard
1 tablespoon of soy sauce
100 gr of plain flour
100 gr of cornflour
2 eggs
Salt, pepper and cumin to taste
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