Chicarrones De Pollo

Fried Chicken Dominican Style.

(Dominican Republic)

Makes about 60 6 chicken thighs 1/4 cup soy sauce 1/4 cup fresh lime juice 1/4 cup dark rum 1 tablespoons grated fresh ginger 2 tablespoons light brown sugar 1/4 teaspoon hot red pepper flakes vegetable oil for deep frying

Directions:

Using a heavy cleaver, chop the chicken pieces in half vertically through the thigh bone.  In a large non-reactive bowl, combine the soy sayce, lime juice, rum, ginger, brown sugar, and red pepper flakes; mix throughly.  Add the chicken pieces and coat well.  Cover, and refrigerate for at least 8 hours or uup to 24 hours.

Pour enough oil into a large skillet to reach 1/2 inch up the sides.  Heat the oil over medium-high heat until ver hot bu t not smoking.  Drain the chicken pieces and pat them dry on paper towels.  Fry the chicken pieces, turning often, until they are deeply browned on all sides and show no sign of pink when pierced with the tip of a sharp knife, about 15 minutes.  Drain the chciken briefly on paper towels before erving hot. warm or ar room temperature.