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.
Cantonese comfort food, chicken jook (also known as congee) is a creamy, warm, savory rice porridge fragrant with ginger and chicken broth, that lends itself to endless customization. Add scallions, fried shallots, roasted peanuts, soy sauce, fish sauce, cilantro, pickled mustard greens, or whatever other toppings strike your fancy.
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