Deep Fried...Something

Chicharrones de Pollo

I've lost my notes on where I originally saw this recipe, but I think it was in Gourmet magazine.  It's a delicious and relatively quick dish, and it works as an appetizer or a main course, depending on how hungry you are. :)  It's become one of our favorite "football foods" over the past couple of years.   

Chicharrones de Pollo (Fried Chicken Bites)

Ingredients:

• 1/4 cup amber or dark rum
• 1/4 cup fresh lime juice
• 1/4 cup soy sauce
• 1 tablespoon sugar
• 1 1/2 lb skinless boneless chicken thighs, cut into 1 1/2 inch pieces
• About 2 cups vegetable oil
• 1/2 cup all-purpose flour
• 1/2 teaspoon paprika

Directions:

1. Stir together rum, lime juice, soy sauce, and sugar in a shallow bowl until sugar has dissolved.  Add chicken and stir to coat.  Marinate at room temperature 25 minutes.
2. While chicken finishes marinating, heat 1 inch oil in a deep 12-inch heavy skillet over medium-high heat until it shimmers.
3. Meanwhile, whisk together flour, paprika, and 1/2 teaspoon salt in a shallow bowl.  Drain chicken and pat dry.  Dredge in flour, shaking off excess, then transfer to a plate.
4. Fry chicken in 3 batches, turning occasionally, until deep golden brown and cooked through, 6 to 7 minutes per batch.  (If chicken darkens too quickly, reduce heat.)  Transfer to paper towels to drain.

Notes:
You can use chicken breasts or thighs, both work well in this recipe.  I sometimes buy 1 fresh lime and squeeze the juice from one wedge over a serving with a little bit extra salt to add an extra splash of flavor.

Thai Burgers, take 2

I decided to wing my own recipe for Thai burgers instead of using this one, mainly as an excuse to use the leftovers for the peanut sauce recipe included below.  A burger with peanut sauce?  It sounds strange, but it tasted delicious.  The sauce also goes great with chicken satay, which we had for dinner last night.

Thai Burgers and Peanut Sauce

Ingredients:
For the burgers:

• 1 pound ground buffalo (or lean ground beef)
• 1 teaspoon minced ginger
• 1 teaspoon minced lemongrass
• 1 teaspoon minced garlic
• 2-3 chopped Tien Tsin hot peppers
• 1/2 teaspoon lime juice
• 1/2 teaspoon fish sauce

For the sauce:

• 1 cup raw peanuts
• 2 red chilis (or to your preference in heat)
• 2 shallots
• 1 tablespoon fried sliced onions
• 1/2 teaspoon salt
• 6 Tablespoons (1/4 cup plus 2 Tablespoons) soy sauce
• 2 Tablespoons brown sugar, lightly packed
• 2 Tablespoons lemon juice

Directions:

1. Bake the peanuts at 375°F until you can smell them, about 10 minutes.
2. Grind chilis, salt, shallots, onions and peanuts together in food processor until just mixed.  Consistency should be slightly chunky, not smooth like peanut butter.
3. In a small pot, mix soy sauce and brown sugar.  Heat over medium-high heat until sugar is dissolved.
4. Add lemon juice, peanut mixture, and 1/2 cup water.  Reduce heat and simmer, stirring regularly, for 5 minutes.
5. Mix all burger ingredients in medium bowl until well combined.
6. Form 3-4 patties and grill to desired doneness.
7. Top with peanut sauce.

Notes:
The peanut sauce recipe came from my friend Abigail, and it is amazing.  It's not as sweet as the one in the linked chicken satay recipe, but it is probably the best peanut sauce I've ever had.  Abigail says: "Goes great with chicken, pork, beef, seafood, veggies, chocolate, fruit, just about anything.  I use it as a sandwich spread too."