Scott's Recipe

Fried Chicken Chunks (Chicharrones De Pollo) Dominican

Category: Chicken

1 lb skinless, boneless chicken breast, cut into chunks
½ cup dark rum
½ cup lemon juice
½ cup minced garlic
¼ cup Worcestershire sauce
3 Tbsp garlic powder
1 tsp adobo seasoning
1 tsp onion powder
1 tsp ground black pepper
1 tsp ground coriander
2 (.18 ounce) packets sazon with coriander and achiote
4 cups oil for frying
3 cups all-purpose flour


1. Combine chicken, rum, lemon juice, minced garlic, Worcestershire sauce, garlic powder, adobo seasoning, onion powder, black pepper, coriander, and sazon seasoning in a large bowl; stir. Cover and allow to marinate in the refrigerator for 4 hours.
2. Heat oil in a large pot over medium heat to about 300 degrees F.
3. Spread flour into the bottom of a shallow dish. Remove chicken from marinade to flour in the dish; discard marinade. Toss chicken pieces with flour until evenly coated.
4. Fry coated chicken pieces in hot oil in small batches until no longer pink in the center and golden brown on the outside, 5 to 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F.