Dominican Republic 365
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Dominican Republic 365
Crispy chicken bites that steal the show
Chicharron de Pollo is the Dominican Republic's answer to fried chicken — and many would argue it surpasses the competition. Unlike American-style fried chicken with its thick batter coating, Dominican chicharron de pollo features small, bone-in chicken pieces marinated in citrus and garlic, lightly dusted in flour, and fried until the exterior is shatteringly crispy while the meat inside stays juicy and deeply seasoned.
The name "chicharron" traditionally refers to fried pork cracklings, but in the Dominican Republic it has been adopted for this style of double-fried chicken that achieves a similarly crunchy, crackly exterior. Chicharron de pollo is everywhere — at frituras stands, in comedores, at beach shacks, and at family gatherings. Served with tostones, a squeeze of lime, and a cold Presidente beer, it is one of the most satisfying eating experiences the Dominican Republic has to offer.
The key to exceptional chicharron de pollo lies in the marinade and the frying technique:
The double-fry method is what creates the legendary crunch. The first fry cooks the meat; the second fry dehydrates the surface and creates the shattering crisp exterior.
Cut boneless chicken thighs into bite-sized chunks and place in a bowl. Add lime juice, minced garlic, soy sauce, oregano, salt, and pepper, mix well, and marinate in the refrigerator for at least 1 hour, ideally overnight.
Remove the chicken from the marinade and let the excess liquid drip off, but do not rinse it. Spread flour on a plate and season it with a little salt and pepper.
Dredge each piece of chicken in the flour, pressing lightly so it sticks and coats fully on all sides, then shake off any excess.
Heat about 4 cm of vegetable oil in a deep heavy pot over medium-high heat until it reaches about 175C, or until a pinch of flour dropped in sizzles immediately.
Fry the chicken in batches, without crowding the pot, for 6 to 8 minutes, turning occasionally, until deep golden brown and cooked through.
Lift the pieces out with a slotted spoon and drain on a wire rack or paper towels.
Let the oil come back up to temperature between batches so the crust stays crisp. Serve hot, traditionally with tostones and a simple cabbage and tomato salad.
A home-style reference method; every family and kitchen has its own version.
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