Tuesday, July 29, 2014

Tuesday's Cupful: Chamorro Fried Chicken

The Mixed Stew crew is going on a vacay. Meanwhile, we're having a run of old favorites from Guam this week. Enjoy.

Post originally from September 16, 2013 

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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