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MEMBER RECIPE

Soy, Lemon and Ginger Chicken Cracklings Recipe

Difficulty: Easy | Total Time: 1-3 days | Active Time: | Makes: cubed serves 6; whole serves 2

I love brightly flavored foods. This chicken is moist, succulent, tangy w/ citrus, and crunchy. The recipe’s origin is Dominican but I added the ginger and whole wheat flour, which really improve the original version.

INGREDIENTS
  • 2 lb. trimmed chicken breast or thigh, skinned, boned and cut into 1" cubes ( or 1 lb. breast or thigh,left whole including skin and bones)
  • 1/4 c. fresh lemon juice
  • 1/8 c. tamari or Kikkoman soy sauce (not La Choy)
  • 1/2 tsp. kosher salt
  • 2 T. thinly sliced or rough chopped unpeeled ginger
  • 1 c. whole wheat flour (can substitute white)
  • 1/2 tsp.sweet paprika or dulce pimenton (La Vera is best brand)
  • 1/2 tsp. freshly ground black pepper
  • 2 c. vegetable or peanut oil
INSTRUCTIONS
  1. Cube chicken (or, if using whole pieces, poke all over with a skewer or boning knife)
  2. Mix lemon juice through ginger, stir to dissolve salt, and pour over chicken.
  3. Cover and refrigerate 1-3 days, turning once a day.
  4. Remove from refrigerator; drain in collander.
  5. Combine flour through pepper in plastic container w/ lid.
  6. Shake well to mix.
  7. To the flour mixture add 1/4 of the chicken cubes or 1 whole piece of chicken.
  8. Shake well to coat, and set aside.
  9. In 370 degree oil, fry chicken cubes and dried sliced ginger a few minutes ’til firm to touch.
  10. For whole pieces, fry with ginger for about 10 minutes, turning a few times, then transfer to 350 degree oven til cooked through and juices run clear when a skewer or small knife tip is inserted into the middle of the piece.
  11. Drain chicken on newspaper or paper towels.
  12. Repeat with remaining chicken.

Member recipes are not tested by the CHOW food team.