📝 About This Recipe
A cornerstone of the Chifa tradition, Pollo Chijaukay represents the beautiful marriage between Cantonese techniques and Peruvian soul. This dish features succulent chicken thighs, double-breaded for an incredible crunch, and bathed in a velvety, savory-sweet ginger and soy reduction. It is a masterpiece of textures and umami that brings the vibrant streets of Lima's Barrio Chino directly to your dining table.
🥗 Ingredients
The Chicken & Marinade
- 4 large pieces Chicken Thighs (boneless and skinless)
- 2 tablespoons Soy Sauce (Sillao) (dark soy sauce preferred)
- 1 tablespoon Ginger Paste (freshly grated)
- 2 cloves Garlic (minced into a paste)
- 1 teaspoon Sesame Oil (toasted)
The Breading
- 1 cup Potato Starch (Chuño) (can substitute with cornstarch)
- 1 Egg (beaten with a splash of water)
- 2 cups Vegetable Oil (for deep frying)
The Chijaukay Sauce
- 1.5 cups Chicken Stock (low sodium)
- 3 tablespoons Oyster Sauce (the secret for depth of flavor)
- 2 tablespoons Soy Sauce
- 1 tablespoon Sugar (brown or white)
- 1 inch piece Ginger (sliced into thin rounds)
- 1/4 teaspoon Cinnamon Powder (or a pinch of Chinese Five Spice)
- 1 tablespoon Potato Starch (dissolved in 2 tbsp cold water)
Garnish
- 1/2 cup Green Onions (finely sliced on a bias)
- 1 teaspoon Toasted Sesame Seeds
👨🍳 Instructions
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1
Place the chicken thighs between two sheets of plastic wrap and lightly pound them with a meat mallet to ensure an even thickness for uniform cooking.
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2
In a large bowl, whisk together the soy sauce, ginger paste, minced garlic, and sesame oil. Add the chicken, coating each piece thoroughly, and marinate for at least 20 minutes.
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3
Prepare the sauce: In a small saucepan, combine chicken stock, oyster sauce, soy sauce, sugar, ginger slices, and cinnamon. Bring to a gentle simmer over medium heat.
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4
Let the sauce simmer for 5-8 minutes to infuse the ginger flavor. Remove the ginger slices with a spoon.
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5
Whisk the starch slurry (potato starch and water) into the simmering sauce. Stir constantly until the sauce thickens to a glossy, coat-the-back-of-a-spoon consistency. Keep warm on low heat.
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6
Set up your breading station: one shallow bowl with the beaten egg and another with the potato starch.
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7
Dredge each marinated chicken thigh first in the starch, then dip into the egg, and finally back into the starch, pressing firmly to create a thick crust.
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8
Heat the vegetable oil in a heavy-bottomed skillet or wok to 350°F (175°C). You can test it by dropping a bit of starch; it should sizzle immediately.
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9
Carefully fry the chicken in batches for 4-5 minutes per side until the exterior is deep golden brown and the internal temperature reaches 165°F.
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10
Transfer the fried chicken to a wire rack or paper towels to drain for 2 minutes. This keeps the bottom from getting soggy.
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11
Using a sharp cleaver or knife, slice the chicken into 1-inch wide strips.
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12
Plate the sliced chicken, generously pour the hot Chijaukay sauce over the top, and garnish immediately with green onions and sesame seeds.
💡 Chef's Tips
Always use potato starch (chuño) rather than flour for the breading; it creates a much lighter, crispier shell that stays crunchy under the sauce. Don't skip the cinnamon or five-spice; that subtle aromatic note is what defines the authentic Chifa flavor profile. If the sauce becomes too thick while waiting, whisk in a tablespoon of hot water to loosen it back to a silky glaze. For the juiciest results, stick with chicken thighs; chicken breasts tend to dry out during the high-heat frying process.
🍽️ Serving Suggestions
Serve alongside Arroz Chaufa (Peruvian Fried Rice) for the ultimate Chifa experience. Pair with a cold glass of Inca Kola, the classic Peruvian golden soda that cuts through the richness of the fried chicken. A side of steamed bok choy or sautéed snow peas adds a fresh, crunchy contrast to the dish. Offer a small dish of spicy Rocoto paste or chili oil on the side for those who want a Peruvian heat kick.