Peruvian Chicken with Green Sauce
Peruvian chicken with green sauce is a flavorful, smoky, and juicy dish with a bold marinade and a vibrant, creamy aji verde sauce. Perfectly cooked in the oven, grill, or air fryer, it’s a must-try meal that’s both easy and delicious!
Ingredients
For the Chicken:
- 2 lbs chicken thighs or chicken breasts
- Wet Batter:
- 1 egg
- 1 tablespoon sunflower oil
- 1 ½ teaspoons salt
- 1 teaspoon pepper
Breading:
- ¾ cup cornstarch
- ⅓ cup all-purpose flour heaping
Sauce:
- ½ cup white distilled vinegar
- ½ cup cane sugar
- ¼ cup water
- ¼ cup soy sauce
- ½ teaspoon chili flakes
- 2 cloves garlic crushed
- ½ teaspoon zested ginger root peeled
- 1 tablespoon orange juice concentrate
- 1 tablespoon cornstarch
- 1 teaspoon sesame oil
- 1 teaspoon rice wine or apple cider vinegar
Instructions
- Cut the chicken into 1-inch pieces and preheat 2 inches of oil in a pot or wok.
Prepare the Batter and Breading:
- In a small bowl, whisk together all the wet batter ingredients. In a separate bowl, mix the breading ingredients until well combined.
Coat the Chicken:
- Dip each piece of chicken into the wet batter, ensuring it's fully coated, then dredge it in the flour mixture.
Fry the Chicken:
- Carefully place the coated chicken pieces into the hot oil and fry until golden and crispy, ensuring the internal temperature reaches 165°F. Transfer to a large bowl lined with paper towels to absorb excess oil.
Make the Orange Chicken Sauce:
- In a medium or large pot, combine all the sauce ingredients and bring to a boil. Let it simmer for 1-2 minutes until it reaches the desired thickness.
Coat the Chicken and Serve:
- Add the crispy fried chicken to the sauce and toss until fully coated. Transfer to a serving dish and enjoy!