Tropical Chicken Thighs with Pineapple Sauce

Ingredients

• 0.5 cup Pineapple jam (enough to coat the chicken)
• 2 tbsp Chives (finely chopped)
• 0.5 Ají Chombo chili (finely chopped for a spicy kick)
• 1 tbsp Sesame seeds (ajonjolí)
• 1 tbsp Vinegar (a splash to balance the sweetness)
• Salt (a pinch to taste)
• 500 g Chicken thighs (seasoned with garlic and butter)
• 0.25 cup Cornstarch (for dredging)
• Vegetable oil (for frying)

Steps

1. 1

   In a bowl, combine the pineapple jam, finely chopped chives, Ají Chombo chili, sesame seeds, and a splash of vinegar.

2. 2

   Mix all the sauce ingredients well and add a pinch of salt if desired. Set aside.

3. 3

   Take the chicken thighs (previously seasoned with garlic and butter) and coat them lightly with the cornstarch.

4. 4

   Shake off any excess cornstarch from the thighs to ensure a thin and even coating.

5. 5

   Heat the oil to 300°F (150°C) and fry them for approximately 10 minutes until they are golden brown and cooked through.

6. 6

   Remove the chicken from the oil and drain briefly.

7. 7

   Place the fried chicken in a large bowl, pour the prepared pineapple sauce over it, and toss well until each piece is completely coated.

8. 8

   Serve immediately while the chicken is still crispy.

Notes

The author uses 'Productos DEL DÍA' brand chicken thighs which come pre-seasoned with garlic and butter. If using fresh, unseasoned chicken, make sure to marinate it with garlic and butter before dredging it in cornstarch.

Nutrition per serving

• main dish
• fried chicken
• tropical
• sweet and spicy
• spicy
• lunch
• Latin American