A Peruvian street favourite, chicharrón de pollo sandwich fries marinated chicken pieces and stacks them into bread with fresh onion salsa criolla and avocado. The chicken's marinating time is what determines the sandwich's flavour.
Mix the chicken thigh pieces with the crushed garlic, lemon juice, cumin and salt, and marinate in the fridge for 30 minutes.
Coat the marinated chicken in flour and fry it in hot olive oil for 12 minutes, until golden on all sides.
Slice the red onion into thin rings, drizzle with a little lemon juice and let it rest for 5 minutes.
Split the baguette and fill it with the fried chicken, the salsa and the sliced avocado, then serve.
Marinating the chicken for longer than 30 minutes lets the lemon's acidity start to break down the meat's fibres, so don't exceed the time. To check if the frying oil is hot enough, drop in a pinch of flour; if it sizzles immediately, the oil is ready. Allergens: contains wheat (gluten).
Adding a few slices of chilli pepper to the salsa criolla brings the flavour closer to the authentic Peruvian street version.
Admin DadaGastro · verified in test kitchenTavuğu 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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