Chicken Chunk Recipes

Steps:

• Mix all ingredients except chicken and oil in 2-quart resealable plastic bag. Mix chicken and oil.
• Shake about 6 chicken pieces at a time in bag until coated. Shake off any extra crumbs. Place chicken pieces in single layer on microwavable rack in microwavable dish.
• Cover with waxed paper. Microwave on High 3 minutes. Turn dish 1/2 turn. Microwave 4 to 5 minutes longer or until chicken is no longer pink in center.

Steps:

• Combine the chicken, rum, lemon juice, garlic, Worcestershire sauce, garlic powder, adobo seasoning, onion powder, pepper, coriander, and sazon seasoning in a bowl; stir. Cover and allow to marinate in refrigerator 4 hours.
• Heat the oil in a large pot over medium heat to about 300 degrees F (150 degrees C).
• Spread the flour into the bottom of a shallow dish. Coat each piece of marinated chicken with flour.
• 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.

Steps:

• Cut chicken into small chunks.
• Place chicken into gallon baggie with flour. Turn to coat chicken.
• Heat olive oil in a nice size skillet with lid. When oil is semi hot, shake off excess flour from chicken and place into the oil. Do not worry about stacking the chicken. Put on lid and let cook for about 7 minutes. Stirring occasionally to cook evenly.
• Remove from heat when brown and serve.