Chicharron de Pollo (Peruvian Fried Chicken Chunks)
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Ingredients
- 700 g skinless chicken thigh fillets
- 2 lime, juiced
- 3 garlic cloves
- 100 g cornflour
- 1 red onion, finely sliced
- 2 tbsp fresh coriander, chopped
- 500 ml vegetable oil for frying
Method
- 1
Cut the chicken into bite-sized chunks and toss with half the lime juice and the garlic. Leave for 10 minutes.
- 2
Pat the chicken dry and toss in the cornflour until lightly coated.
- 3
Heat the vegetable oil in a deep pan to 180C and fry the chicken in batches for 5-6 minutes, until golden and cooked through with no pink remaining.
- 4
Mix the red onion with the remaining lime juice and the coriander.
- 5
Serve the chicken scattered with the onion salsa.
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