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.