Tropical Thighs with Pineapple Sauce

Ingredients

• 0.5 cup Pineapple jam (enough quantity to coat the chicken)
• 2 tbsp Scallions (finely chopped)
• 0.5 Ají Chombo pepper (finely chopped for a spicy kick)
• 1 tbsp Sesame seeds (sesame)
• 1 tbsp Vinegar (a little bit to balance the sweetness)
• Salt (a pinch to taste)
• 500 g Chicken thighs (seasoned with garlic and butter)
• 0.25 cup Cornstarch (cornstarch for coating)
• Vegetable oil (for frying)

Steps

1. 1

   In a bowl, combine the pineapple jam, finely chopped scallions, Ají Chombo pepper, 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 cornstarch.

4. 4

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

5. 5

   Heat the oil to 300°F (150°C) and fry the thighs 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 mix well until every piece is completely coated.

8. 8

   Serve immediately while the chicken is crispy.

Notes

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

Nutrition per serving

• main course
• fried chicken
• tropical
• sweet and sour
• spicy
• lunch