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