Dish

Kenpi

Kenpi is made by marinating chicken in a mixture of garlic, cumin, paprika, and vinegar. The chicken is then coated in a mixture of flour and cornstarch and fried until crispy. It is typically served with a side of salsa criolla, a Peruvian onion and tomato relish. Kenpi is a high-protein dish that is also high in fat and calories due to the frying process.

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Origins and history

Kenpi is a traditional Peruvian dish that originated in the city of Trujillo. It is believed to have been influenced by Chinese immigrants who brought their own style of fried chicken to Peru. Kenpi is now a popular street food throughout Peru.

Dietary considerations

Kenpi is not suitable for those with gluten intolerance or celiac disease due to the use of flour in the coating. It is also not suitable for those with a chicken allergy.

Variations

Variations of Kenpi may include different spices in the marinade or different coatings for the chicken. Some variations may also use different types of meat, such as pork or fish.

Presentation and garnishing

Kenpi is typically served on a bed of lettuce with the salsa criolla on top. It can be garnished with a slice of lime or a sprig of cilantro.

Tips & Tricks

To make the chicken extra crispy, let it rest for a few minutes after coating it in the flour mixture before frying. This will help the coating adhere better to the chicken.

Side-dishes

Salsa criolla is a common side dish for Kenpi, but it can also be served with a variety of other Peruvian side dishes such as papas a la huancaína (potatoes in a spicy cheese sauce) or arroz con choclo (rice with corn).