| For the Chicken | |
1 | Combine the chicken and marinade, let sit at least 30 mins to overnight. Heat the oil in a large pot over medium heat to about 300 degrees F. |
2 | Spread the flour, cornstarch, salt and spices into the bottom of a shallow dish. Coat each piece of marinated chicken with dredge. |
3 | Fry the coated chicken pieces in the hot oil in small batches until no longer pink in the center and golden brown on the outside, 5 to 10 minutes. |
| For the Yuca | |
4 | Heat water in a large stockpot and salt heavily. |
5 | Peel yucca by cutting them into 3-4 inch rounds. For each round, gently score the skin lengthwise past the waxy bark and into the white layer of skin from the yuca. The white layer is the same color as the inside but you’ll be able to peel it off. Alternatively, if the skin doesn’t pull off easily, you can peel it like you’d peel a pineapple or melon, standing each hunk of yuca on the cut end and slicing the skin off from top to bottom. |
6 | Split in half crosswise, remove the stringy fiber in the middle and cut into ¾ inch batons. |
7 | Boil yuca for 15 minutes, drain and let sit so that the water can be evaporated. The yuca will fray a bit. |
8 | Fry until golden and crisp, about 3-4 minutes. Transfer to cooling rack and season with salt. |
| For the Sauce | |
9 | Combine all and blend until smooth. Taste and season with S/P as needed. |
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If you have a change of heart later, you can always add it back. :)
If you have a change of heart later, you can always add it back. :)
