(For 2 people)
- 4 boneless chicken legs with skin
- Cooking oil
- 1 tablespoon of salt
- 1 tablespoon of sugar
- 1 tablespoon of Chinese cinnamon or star anise
- 30 cl of pisco
- Marinate the chicken legs with spices, salt and pepper overnight, or at least 2 hours before serving.
- Then coat them with cornstarch and fry in ample oil for a few minutes, until the batter is well browned.
- Cut into pieces and serve with a mix of sautéed vegetables.
Primus The Blend
Chef José Ozaki is an expert in Nikkei flavors, which blend Japanese and Peruvian cuisine. He demonstrates this at his recently-inaugurated restaurant, which opened its doors in a beautiful and spacious venue in the Providencia area of Santiago. With high ceilings, vintage tiled floors, and decorated with marble-covered tables and wooden chairs, the menu includes dozens of options for sharing, including delicious ceviche, sushi rolls and nigiri smothered in creamy sauces, such as acevichada or teriyaki. Among them, this crunchy chicken dish stands out, thanks to its hints of spice and crunchy batter, which combine perfectly with a red wine such as Primus The Blend.