CHICKEN CRACKLINGS

Dominican Republic

Adapted from The Inter-Continental Gourmet Cookbook

2 LB BONELESS SKINLESS CHICKEN BREASTS OR THIGHS
2 T. KIKKOMAN SOY SCE
1⁄4 C. FRESH LEMON JUICE
1⁄2 TSP. KOSHER SALT
1-2 T. GINGER, SKIN-ON, SLICED INTO COINS AND FLATTENED WITH
SIDE OF KNIFE BLADE TO RELEASE JUICES MORE.

WHOLE WHEAT FLOUR
S & P
SWEET PAPRIKA

MARINATE CHICKEN IN SOY THROUGH GINGER, AT LEAST 2 HOURS.
DRAIN, KEEPING GINGER WITH CHICKEN. PUT FLOUR MIXTURE IN ZIPLOC BAG OR PLASTIC CONTAINER WITH TIGHT FITTING LID.

SHAKE 2 HANDFULS OF CHICKEN /GINGER MIXTURE AT A TIME (TOO MUCH AND THE CHICKEN WILL GET TOO MOIST AND NOT COAT PROPERLY).

HEAT 1-2” OF VEG OIL UNTIL V HOT BUT NOT SMOKING (ABOUT 365 DEGREES) . FRY CHICKEN, TURNING ONCE , A FEW MINUTES ONLY ,SO CHICKEN DOESN’T GET DRY AND OVERCOOKED.