Pollo Chijaukay
Ingredients
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- 1 1/2 pounds boneless skinless chicken thighs – trimmed and cut into 1-inch pieces
- 2 tablespoons soy sauce – for marinade
- 1 tablespoon shaoxing wine – for marinade
- 1 teaspoon ginger – finely grated, for marinade
- 1 teaspoon garlic – finely minced, for marinade
- 1 egg white – lightly beaten
- 1/4 teaspoon white pepper
- 1 tablespoon cornstarch – stirred into marinade
- 3/4 cup cornstarch – for coating
- vegetable oil – for deep-frying
- 1 cup chicken stock
- 2 tablespoons soy sauce – for sauce
- 2 tablespoons oyster sauce
- 1 tablespoon shaoxing wine – for sauce
- 1 teaspoon sugar
- 1 teaspoon ginger – finely minced, for sauce
- 2 teaspoons garlic – finely minced, for sauce
- 1 teaspoon sesame oil
- 2 tablespoons cornstarch – mixed with water for slurry
- 2 tablespoons water – for slurry
- 4 scallions – thinly sliced, whites and greens separated
- white rice – cooked (for serving)
Instructions
1. Marinate the chicken: In a bowl, whisk the soy sauce (for marinade), Shaoxing wine (for marinade), grated ginger (for marinade), minced garlic (for marinade), egg white, and white pepper. Stir in 1 tablespoon cornstarch until smooth, then add the chicken and toss to coat. Let sit 15 minutes while you prepare the rest.
2. Make the sauce base: In a measuring cup, combine the chicken stock, soy sauce (for sauce), oyster sauce, Shaoxing wine (for sauce), and sugar; set aside.
3. Make the slurry: In a small bowl, mix 2 tablespoons cornstarch with 2 tablespoons water until smooth; keep nearby.
4. Prepare the scallions: Thinly slice the scallions and keep the whites and greens separate.
5. Heat the oil: Pour vegetable oil into a deep pot to a depth of 1.5–2 inches and heat to 350°F/175°C.
6. Coat the chicken: Place 3/4 cup cornstarch (for coating) in a shallow bowl. Lift pieces of chicken from the marinade, let excess drip off, then dredge in cornstarch, pressing so an even, dry coat adheres. Shake off excess.
7. First fry: Fry the chicken in batches without crowding until light golden and just cooked through, 3–4 minutes per batch (internal temp about 160°F/71°C). Drain on a rack. Let rest 2 minutes.
8. Second fry: Increase oil to 375°F/190°C. Fry the chicken again in batches until deep golden and very crisp, 1–2 minutes. Drain on a rack.
9. Build the sauce: In a wok or large skillet over medium-high heat, add 2 tablespoons of the frying oil. Stir-fry the scallion whites with the minced ginger (for sauce) and minced garlic (for sauce) until fragrant, about 30 seconds.
10. Thicken and finish: Pour in the sauce base and bring to a simmer, 1–2 minutes. Stir the slurry to re-combine and drizzle it in while stirring until the sauce turns glossy and lightly coats a spoon, 30–60 seconds. Add the fried chicken and toss to coat evenly. Off the heat, stir in the sesame oil and scallion greens.
11. Serve immediately with cooked white rice.
Pollo Chijaukay is a beloved dish from Peru’s chifa tradition, where Cantonese techniques meet Peruvian pantry staples. Bite-sized pieces of chicken are marinated, fried to an audible crunch, and finished in a glossy, savory-sweet sauce perfumed with ginger, garlic, and scallions. The result is tender meat wrapped in a lacquered coating that begs to be spooned over warm rice.
This dish reflects the long history of Chinese immigration to Peru and the evolution of chifa cuisine in the 20th century. Its core echoes Cantonese crispy chicken with a brown sauce fortified by oyster sauce and soy, adapted to local tastes and ingredients. Today, Pollo Chijaukay is a restaurant and home-cooking staple across Peru, emblematic of the country’s dynamic culinary crosscurrents.