Tuesday, September 24, 2013

Tuesday’s Cupful: Background on Chamorro-style Fried Chicken

An extra special Guamanian treat

Why do we love chicken that’s prepared like this?  The deep frying process seals in juices unlike barbecuing or grilling.  Deep frying also ensures extra crispy skin in the end product without the thick, carb-loaded batter.  Meanwhile, the island-style soy sauce and vinegar marinade is a classic Chamorro staple.  The Mixed Stew crew, in fact, dares you to try making fried chicken like this instead of American-style fried chicken that’s dredged in flour.

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