Sandwiches, burgers, and wraps
A Peruvian street-food favorite, chicharrón de pollo sandwich is made with marinated, fried chicken pieces tucked into a baguette with salsa criolla made with fresh onion and avocado. The chicken’s marinating time is key to the sandwich’s flavor.
Mix the chicken thigh pieces with crushed garlic, lemon juice, cumin, and salt. Marinate in the refrigerator for 30 minutes.
Coat the marinated chicken in all-purpose flour and fry it in hot olive oil for 12 minutes, until golden on all sides.
Thinly slice the red onion into rings, drizzle with a little lemon juice, and let it sit for 5 minutes.
Split the baguette and fill it with the fried chicken, salsa, and sliced avocado. Serve.
Do not marinate the chicken for more than 30 minutes, or the acidity of the lemon may make the meat fibrous. To check whether the frying oil is hot enough, drop in a pinch of flour; if it sizzles right away, the oil is ready. Allergen: contains wheat (gluten).
Tavuğu tam 30 dakika marine ettim, tarifte dediği gibi süreyi aşmadım ve et gayet yumuşak çıktı; ama kızartırken ocağımın gücü yetersiz kaldığı için 12 dakika yerine 18 dakika sürdü, kaplama biraz fazla koyulaştı.
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