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Soy, Lemon  and Ginger Chicken Cracklings
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Difficulty: Easy
MEMBER RECIPE

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.

Instructions

  1. 1Cube chicken (or, if using whole pieces, poke all over with a skewer or boning knife)
  2. 2Mix lemon juice through ginger, stir to dissolve salt, and pour over chicken.
  3. 3Cover and refrigerate 1-3 days, turning once a day.
  4. 4Remove from refrigerator; drain in collander.
  5. 5Combine flour through pepper in plastic container w/ lid.
  6. 6Shake well to mix.
  7. 7To the flour mixture add 1/4 of the chicken cubes or 1 whole piece of chicken.
  8. 8Shake well to coat, and set aside.
  9. 9In 370 degree oil, fry chicken cubes and dried sliced ginger a few minutes ’til firm to touch.
  10. 10For 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. 11Drain chicken on newspaper or paper towels.
  12. 12Repeat with remaining chicken.

Member recipes are not tested by the CHOW food team.

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