A rare treat instead of BBQ
There’s nothing like Chamorro-style
fried chicken and its crispy skin on a fiesta plate. Here’s our recipe:
What you
will need:
1 pair metal tongs
1 cast-iron skillet
1 large plastic container w/ lid
8-12 chicken parts, defrosted w/
skin-on
2 ½ cups canola oil
1 yellow onion, sliced
3 garlic cloves, minced
2/3 cups soy sauce
1/3 cup white vinegar
Pinch of black pepper
Cooking
and Directions:
Place chicken parts, garlic, onion,
soy sauce, vinegar, and garlic in plastic container. Season chicken pieces with black
pepper. Cover with lid and
let chicken marinade for at least 3 hours.
Heat skillet and cooking oil on
medium-high heat. Let the
oil heat up to 350 degrees. Carefully
place up to 4 chicken pieces in skillet. Let pieces fry for at least 8-12
minutes on each side. Chicken
should turn dark brown w/ crispy skin.
Remove fried chicken and let pieces
rest for at least 10 minutes before serving and eating.
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