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Chifa-Style Chicken Chicharrón with Guayín Salt Sauce
by Giacomo Bocchio
recipe medium Chinese-Peruvian

Chifa-Style Chicken Chicharrón with Guayín Salt Sauce

Classic Cantonese-style fried chicken served with guayín sauce — toasted salt, five-spice, and lime dipping sauce. A traditional chifa dim sum appetizer.

40m Prep
20m Cook
1h Total
4 Servings
chifa chicharron pollo dim-sum guayin five-spice pati-chong fried-chicken

Ingredients

Chicken Marinade
  • 320 g Chicken breast (diagonal cone-shaped pieces)
  • 10 ml Rice wine or pisco
  • 10 ml Dark soy sauce
  • 4 g Five-spice powder
  • 12 g Cornstarch
Guayín Salt
  • 150 g Table salt (for guayín) (toasted in pan)
  • 10 g Five-spice powder (for guayín)
Guayín Sauce
  • 2 unit Lime juice (for dipping sauce)

Steps

  1. 1
    Cut chicken in diagonal cone-shaped pieces. Season with salt, five-spice, dark soy, rice wine, cornstarch, and water. Marinate 20-40 min or overnight.
    Tip: Diagonal cut fries more evenly than cubes.
    ~30 min
  2. 2
    Toast salt in non-Teflon pan until light brown. Sift, cool completely, mix with five-spice and pepper to make guayín salt.
    Tip: Keeps 4-5 months in airtight jar.
    ~10 min
  3. 3
    Make dipping sauce: dissolve 1 tsp guayín salt per lime's juice.
    ~2 min
  4. 4
    Drain marinated chicken, add cold oil to prevent sticking. Fry at 180°C for 4-6 min (breast) or 6-9 min (thigh). Serve hot with guayín sauce.
    Tip: Add pieces at edge of pan to avoid splashing.
    ~6 min

Nutrition (per serving)

320
Calories
30g
Protein
6g
Carbs
19g
Fat
Cultural Context
Chicharrón de pollo is a chifa staple following Cantonese dim sum tradition. This version uses diagonal-cut chicken fried without flour coating. The guayín salt is an ancient Chinese toasted salt preparation that keeps for months.
Video thumbnail
Giacomo Bocchio
Te Enseño a Preparar Chicharrón de Pollo Como en el Chifa — Pati Chong
Watch on YouTube →
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