Puerto Rican Chinese Style Karaage

Ingredients

In this Puerto Rican Chinese adaptation of karaage, we incorporate traditional Puerto Rican Chinese spices and flavors to give the dish a distinct island twist. The marinade includes local Puerto Rican spices such as adobo seasoning and sofrito, which adds depth and richness to the chicken. Additionally, we use a combination of all-purpose flour and cornstarch in the batter to achieve a lighter and crispier texture. We alse have the original recipe for Karaage, so you can check it out.

• 500g (1.1 lb) boneless, skinless chicken thighs, cut into bite-sized pieces 500g (1.1 lb) boneless, skinless chicken thighs, cut into bite-sized pieces
• 3 tablespoons soy sauce 3 tablespoons soy sauce
• 2 tablespoons adobo seasoning 2 tablespoons adobo seasoning
• 2 tablespoons sofrito 2 tablespoons sofrito
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon grated ginger 1 teaspoon grated ginger
• 1 cup all-purpose flour 1 cup all-purpose flour
• 1/2 cup cornstarch 1/2 cup cornstarch
• 1 teaspoon baking powder 1 teaspoon baking powder
• Vegetable oil, for frying Vegetable oil, for frying
• Salt, to taste Salt, to taste
• Fresh cilantro, for garnish (optional) Fresh cilantro, for garnish (optional)

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 12g, 2.5g
• Carbohydrates (total, sugars): 30g, 1g
• Protein: 28g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   In a bowl, combine the soy sauce, adobo seasoning, sofrito, minced garlic, and grated ginger. Mix well.
2. 2.
   Add the chicken pieces to the marinade and toss until they are well coated. Cover the bowl and refrigerate for at least 1 hour, allowing the flavors to meld.
3. 3.
   In a separate bowl, whisk together the all-purpose flour, cornstarch, baking powder, and a pinch of salt.
4. 4.
   Heat vegetable oil in a deep pan or pot to 180°C (350°F).
5. 5.
   Remove the chicken from the marinade, allowing any excess marinade to drip off.
6. 6.
   Dredge the chicken pieces in the flour mixture, shaking off any excess.
7. 7.
   Carefully place the coated chicken into the hot oil, frying in batches to avoid overcrowding the pan.
8. 8.
   Fry the chicken for about 5-6 minutes, or until golden brown and cooked through.
9. 9.
   Remove the chicken from the oil and place it on a paper towel-lined plate to drain excess oil.
10. 10.
    Sprinkle with salt to taste and garnish with fresh cilantro, if desired.
11. 11.
    Serve hot and enjoy the crispy and flavorful Puerto Rican Chinese Style Karaage!

Treat your ingredients with care...

• Chicken thighs — For extra tenderness, you can marinate the chicken overnight in the refrigerator.
• Sofrito — If you can't find sofrito, you can make your own by blending together onions, garlic, bell peppers, cilantro, and culantro.

Tips & Tricks

• For an extra kick of flavor, add a pinch of cayenne pepper to the flour mixture.
• Serve the Puerto Rican Chinese Style Karaage with a side of sweet chili sauce for dipping.
• If you prefer a lighter version, you can also bake the chicken in the oven at 200°C (400°F) for 20-25 minutes, flipping halfway through.

Serving advice

Serve the Puerto Rican Chinese Style Karaage as a main dish accompanied by steamed white rice and a fresh green salad. Garnish with a squeeze of lime juice for a burst of citrusy flavor.

Presentation advice

Arrange the crispy chicken pieces on a platter, garnish with fresh cilantro, and serve with a side of sweet chili sauce. For an elegant touch, you can also serve the dish in individual bowls or on small plates.