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The Best Fried Chicken and Aji Pollero Sauce
by Giacomo Bocchio
recipe medium Peruvian-Italian Fusion

The Best Fried Chicken and Aji Pollero Sauce

A thoroughly tested fried chicken recipe with a yogurt-and-milk marinade that produces incredibly juicy and tender meat. Accompanied by crispy fried potatoes and a classic Peruvian aji pollero dipping sauce made with aji amarillo and huacatay.

30m Prep
735m Cook
12h 45m Total
4 Servings
fried-chicken pollo-frito aji-pollero peruvian italian-fusion yogurt-marinade coleslaw french-fries deep-frying dipping-sauce huacatay comfort-food

Ingredients

Aji Pollero
  • 150 g Aji amarillo (yellow chili pepper) (Roughly chopped with seeds and veins)
  • 100 g Onion (Roughly chopped)
  • 15 g Garlic (Roughly chopped)
  • 30 g Huacatay (black mint) (Blanched)
  • 100 ml Milk
  • 30 g Soda crackers
Chicken
  • 1 whole Whole chicken, cut into pieces (Cut into standard pieces (bone-in))
Coleslaw
  • 400 g Grated carrot (Peeled and grated)
  • 300 g White cabbage (Finely shredded, soaked in water 10 min)
  • 300 g Purple cabbage (Finely shredded, soaked in water 10 min)
  • 100 g White sugar
  • 300 g Cornstarch mayonnaise
  • 2 g Salt
  • 2 g Dried oregano
French Fries
  • 500 g Yellow potatoes (Steamed, cooled, cut into small cubes)
Frying
  • 1 L Vegetable oil (for frying)
Marinade
  • 237.5 g Plain yogurt (unsweetened)
  • 237.5 g Whole milk
  • 3 g Curry powder
  • 15 g Mustard (American-style)
  • 20 g Salt
  • 6 g Black pepper (Freshly ground)
  • 5 g Paprika
  • 10 g Garlic powder
  • 10 g Onion powder
  • 1 g Dried thyme (Ground)
  • 7 g Coriander powder
Seasoned Flour
  • 450 g All-purpose flour
  • 6 g Black pepper (Freshly ground)
  • 10 g Garlic powder
  • 10 g Paprika
  • 0.8 g Dried oregano
  • 1 g Dried thyme

Steps

  1. 1
    Prepare the marinade: In a large bowl, combine yogurt, milk, salt, curry, mustard, black pepper, paprika, garlic powder, onion powder, dried thyme, and coriander powder. Whisk until homogeneous.
    Tip: The lactic acid in yogurt tenderizes the meat and makes it juicier. Use plain unsweetened yogurt only.
    ~5 min
  2. 2
    Place chicken pieces in a ziplock bag, pour marinade over them, and massage thoroughly. Refrigerate for 12 hours.
    Tip: The 2% salt concentration in the marinade acts as a brine. Do not skip the 12-hour rest.
    ~720 min
  3. 3
    Prepare the coleslaw: Mix cornstarch mayonnaise with sugar, salt, and ground oregano. Add shredded white and purple cabbage and grated carrot. Toss well and refrigerate.
    Tip: Soak the shredded cabbage in water for 10 minutes first, then drain excess water.
    ~10 min
  4. 4
    Make the aji pollero: Saute roughly chopped onion, garlic, and aji amarillo (with seeds and veins) until lightly cooked. Add blanched huacatay leaves and saute briefly. Blend with milk and soda crackers until smooth.
    Tip: Blanch the huacatay first to reduce its intensity. The soda crackers give body to the sauce.
    ~10 min
  5. 5
    Prepare seasoned flour: Mix flour with black pepper, garlic powder, paprika, dried oregano, and dried thyme until well combined.
    Tip: Use freshly ground pepper for noticeably better flavor.
    ~3 min
  6. 6
    Fry the steamed, cooled yellow potatoes in cubes at high heat until golden and extra crispy. Reserve.
    Tip: Frying pre-cooked potatoes first seasons the oil, which helps the chicken brown better afterward.
    ~8 min
  7. 7
    Remove chicken from marinade (do not wipe off excess). Dredge each piece thoroughly in the seasoned flour, pressing to adhere. Keep excess marinade clumps for extra crispy bits.
    Tip: Do not remove excess marinade - those clumps create the crispiest pieces.
    ~5 min
  8. 8
    Fry chicken at 160C for 8 minutes to cook through, then increase to 180C and fry for an additional 7 minutes until golden brown. Internal temperature should reach 60-65C.
    Tip: Use a thermometer to check internal temperature. The two-stage frying ensures even cooking with a golden crust.
    ~15 min
  9. 9
    Serve the fried chicken on paper with crispy fries, cold coleslaw, and aji pollero sauce on the side.
    ~2 min

Nutrition (per serving)

650
Calories
42g
Protein
48g
Carbs
32g
Fat
3g
Fiber
Cultural Context
Giacomo describes this fried chicken as having Italian-Tuscan influences in its spice profile, blending Peruvian and Italian culinary traditions. The aji pollero sauce is a staple condiment found in Peruvian chicken restaurants (pollerias), made with aji amarillo and huacatay (black mint), two iconic Peruvian ingredients.
Video thumbnail
Giacomo Bocchio
APRENDE A PREPARAR EL MEJOR POLLO FRITO Y AJI POLLERO | GIACOMO BOCCHIO
Watch on YouTube →
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