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.