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Fire and Flavor on the Portland Waterfront: Lechon and The Chicken Bites
Portland’s waterfront has this amazing energy. It’s a mix of old industrial grit and new, vibrant life. I was walking along, just taking it all in, when I was hit with this incredible smell. It was the smell of woodsmoke and roasting meat, a smell that just pulls you in. I followed my nose and it led me to a place called Lechon.
From the outside, it had this cool, rustic-industrial vibe that fit the neighborhood perfectly. But when I stepped inside, it was like being transported somewhere else entirely. It was warm and dramatic, with dark woods, beautiful tiles, and a huge, open kitchen where you could see the flames of the wood fired grill. It felt like a place where big, bold flavors were born.
I found out that the name Lechon is a nod to the delicious roasted pig that’s a celebratory dish in many parts of the world. The whole restaurant is a love letter to the fiery, vibrant cuisines of South America, especially Argentina and Chile. The idea behind it was to bring that live fire cooking, that social, celebratory style of eating, to Portland.
It’s not just about one country’s food. It’s a journey through the whole continent. It was started by a chef who was clearly obsessed with those flavors and wanted to create a space that was as exciting and lively as the food itself. You can feel that passion. It’s a place that’s all about gathering with friends, sharing a bunch of amazing plates, and soaking up the energetic, fire-fueled atmosphere.
The menu was a playground of tapas and grilled meats. It was hard to choose, but I saw something that sounded too good to pass up. Peruvian Fried Chicken Bites.
When they came out, they weren’t your average chicken nuggets. They were these beautiful, golden brown pieces of chicken, piled high in a bowl and looking incredibly crispy. They were glistening with a little bit of sauce and served with a lime wedge on the side. The smell was amazing.
I took a bite, and my eyes just lit up. The outside was so unbelievably crunchy, and the chicken inside was so juicy and tender. But the flavor was the real star. It had this amazing, zesty, slightly spicy marinade that was just electric. It was a little citrusy, a little savory, a little spicy. It was a perfect, addictive bite of food. The kind of thing you could just keep eating and eating.
Lechon was such a cool discovery. It’s a place that’s full of fire and passion, a little piece of South America right on the Willamette River. It’s a reminder that sometimes the best travel discoveries are the ones that are a little bit loud, a little bit smoky, and a whole lot of fun.
Frying Up That Fiery Flavor
I could not stop thinking about those chicken bites. The flavor was so unique and addictive, I became determined to bring a little bit of that Lechon fire into my own kitchen.
The first step had to be cracking the code of that marinade. I remembered that zesty, slightly spicy flavor. In a bowl, I mixed together the juice of a couple of limes, some soy sauce, and a whole bunch of minced garlic. I added in some classic Peruvian spices like cumin and paprika. I also managed to find a jar of aji amarillo paste, a yellow chili paste that I read is a staple in Peruvian cooking, and stirred a spoonful of that in for a little authentic heat.
I took some chicken thighs, which I knew would be more juicy than breast, and cut them into little bite sized pieces. I threw them into the marinade, gave them a good toss to make sure every piece was coated, and then I just let them hang out in the fridge for a couple of hours to soak up all that incredible flavor.
When it was time to cook, I knew the crunch was just as important as the flavor. I took the chicken pieces out of the marinade and tossed them in a bowl of cornstarch seasoned with a little salt and pepper. I made sure each piece was fully coated in a thin, white layer.
I got some oil hot in a heavy pot on the stove. I dropped the chicken pieces in, making sure not to crowd the pan, and fried them until they were a deep, beautiful golden brown and super crispy. The smell coming from the pan was just out of this world.
I scooped them out and let them drain on a wire rack. As soon as they were all done, I piled them high in a bowl and squeezed a little more lime juice over the top. I took a bite, and the crunch was epic. The chicken was so juicy and packed with that tangy, spicy flavor. It wasn’t the same as being in that gorgeous, fire-lit room in Portland, but it was a pretty incredible taste of a great memory.
Chef’s Notes: Crispy Peruvian Chicken Bites
• Marinate for flavor and tenderness – Vinegar and mustard break down proteins while cumin and soy sauce add depth. A 30-minute rest infuses bold Peruvian character into each bite.
• Use cornstarch for crispiness – Combined with flour, cornstarch creates a shatter-crisp crust that stays crunchy longer. Sifting the mix ensures even coating and light texture.
• Egg wash boosts adhesion and flavor – Mustard and soy sauce in the egg mix add tang and umami while helping the coating stick. Whisk until smooth for consistent results.
• Fry at 350°F for golden crunch – Maintain oil temperature between 350–360°F to avoid soggy coating. Fry in small batches to preserve heat and texture.
• Drain on rack for crisp finish – Paper towels absorb excess oil, but a wire rack prevents steam buildup and keeps bites crunchy.
• Serve with bold sauces – Salsa criolla, lime mayo, or ají verde add brightness and heat. Garnish with cilantro or smoked paprika for color and flavor lift.
• Freeze for future meals – Marinated chicken or coated bites can be frozen on a tray, then stored in bags. Fry directly from frozen, adding 1–2 minutes to cook time.
Crispy Peruvian Chicken Bites
Dive into the irresistible crunch of Crispy Peruvian Chicken Bites! This recipe brings bold South American flavors to your kitchen in just under an hour. Perfectly marinated, battered, and deep-fried to golden perfection, these savory bites are ideal for game days, casual dinners, or impressing guests. Discover how simple ingredients combine to create mouthwatering chicken morsels with a delicate balance of spices and tangy notes. Get ready to elevate your fried chicken game with this authentic Peruvian classic that’s fast, affordable, and sure to become your new favorite snack or meal!
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Ingredients
- Chicken and Marinade
Approximately 1.1 pounds of skinless boneless chicken breast, cut into bite-sized chunks
1 tablespoon of garlic purée or crushed garlic cloves
1 teaspoon of dried oregano flakes for an aromatic touch
1 tablespoon of white vinegar to tenderize and add tang
1 teaspoon of American-style yellow mustard for mild heat and depth
1 tablespoon of dark soy sauce providing umami richness
Salt freshly ground black pepper, and ½ teaspoon ground cumin, adjusted to taste for seasoning balance
- Batter Mix
3/4 cup all-purpose flour sifted for lightness
3/4 cup cornstarch to ensure crispiness
¾ teaspoon fine salt to enhance the coating
- Egg Wash
2 large eggs lightly beaten
Pinch of salt
1 teaspoon American mustard mixed into the eggs for added flavor depth
1 tablespoon soy sauce incorporated for color and umami
- Alternative Ingredients
Chicken Breast: can substitute with boneless chicken thighs for juicier bites
Garlic Paste: fresh minced garlic or garlic powder can replace
White Vinegar: lemon juice or apple cider vinegar work as mildly acidic alternatives
American Mustard: Dijon or whole grain mustard can be swapped in
Soy Sauce: tamari or coconut aminos for gluten-free and lower sodium options
All-Purpose Flour: gluten-free all-purpose flour blend for gluten-free diets
Cornstarch: arrowroot powder or potato starch as thickening substitutes
Eggs: aquafaba or flax egg for vegan alternatives
Dried Oregano: fresh oregano or Italian seasoning blend may be used
Ground Cumin: curry powder or coriander as related warm spices replacement
Directions
- Marinating the Chicken – Begin by trimming the chicken breast and dicing it into small bite-sized pieces; this ensures quick, even cooking. Combine the garlic purée, dried oregano, white vinegar, American mustard, soy sauce, salt, pepper, and cumin into a bowl, coating the chicken thoroughly. Cover and refrigerate for a minimum of 30 minutes, allowing the flavors to penetrate deeply. Marination not only infuses taste but also tenderizes the meat. (Approx. 35 minutes including prep)
- Preparing the Coating and Egg Wash – In a large mixing bowl, sift together the all-purpose flour, cornstarch, and salt to create a light, crisp batter base. Separately, whisk the eggs with a pinch of salt, American mustard, and soy sauce until evenly blended. This egg mixture promotes adhesion and adds a subtle tang to your crust. (Approx. 10 minutes) Optional: add a pinch of baking powder to the flour mixture for extra puffiness.
- Coating and Frying – Working in small batches to avoid overcrowding, dip each marinated chicken piece into the egg wash, then dredge thoroughly in the flour and cornstarch blend. Heat oil in a deep fryer or heavy pot to 350°F (175°C). Carefully lower the coated pieces into the hot oil and fry until golden brown and crisp, about 3-4 minutes per batch. Overcrowding cools oil and reduces crispiness, so fry in manageable amounts. Drain fried chicken on paper towels or a wire rack to remove excess oil. Serve immediately for optimal crunch or keep warm in a low oven if serving later. (Approx. 12 minutes cooking)
Equipment
- chef knife
- cutting board
- mixing bowls
- deep fryer or heavy pot
- silicone spatula set
- measuring cups and spoons
- colander
Notes
- For a perfect crunch, make sure your oil maintains steady temperature between 350-360°F while frying. Avoid overcrowding the pan to prevent soggy coating. Serve alongside traditional Peruvian salsa criolla or a tangy lime mayo for authentic pairing. Crispy fries or roasted sweet potatoes complement this dish well for a satisfying meal. To add vibrant color and flavor, consider tossing fried chicken bites with chopped fresh cilantro or a sprinkle of smoked paprika. For a gluten-free twist, swap the flour blend for gluten-free flours and use tamari in place of soy sauce.
Nutrition Facts
- Serving Size: 1g
- Calories: 320kcal
- Fat: 8g
- Saturated Fat: 1.5g
- Trans Fat: 0g
- Polyunsaturated Fat: 2g
- Monounsaturated Fat: 3g
- Cholesterol: 120mg
- Sodium: 480mg
- Potassium: 450mg
- Carbohydrates: 20g
- Fiber: 1g
- Sugar: 2g
- Protein: 35g
- Vitamin A: 150IU
- Vitamin C: 1mg
- Calcium: 30mg
- Iron: 1.2mg
FAQs: Crispy Peruvian Chicken Bites
What makes these Crispy Peruvian Chicken Bites so unique?
These bites stand out for their bold spices and tender texture, much like how Lechon captures the perfect balance of crispy skin and juicy meat. While Lechon is slow-roasted to achieve its signature crunch, these chicken bites use quick marination and frying for instant satisfaction. Both share that irresistible contrast of flavor and texture that defines comfort food at its best.
Can I use chicken thighs instead of breast?
Absolutely. Chicken thighs offer richer flavor and more moisture, similar to the way fatty cuts in Lechon contribute to its deep, savory taste. If you love the melt-in-your-mouth experience of Lechon, using thighs gives these bites a comparable juiciness with a slightly bolder flavor profile.
What dipping sauces pair best with these chicken bites?
Try serving them with a creamy lime mayo or Peruvian ají sauce. The bright tang complements the fried coating much like citrus cuts through the richness of Lechon. A garlicky vinegar dip also works beautifully—mirroring how Lechon lovers enjoy balancing richness with acidity.
Can I bake these instead of frying?
Yes, you can bake them for a lighter version. Although you’ll lose a bit of that signature crisp, brushing oil on the coating before baking helps mimic the golden crunch found in perfectly roasted Lechon. The result is still flavorful, tender, and satisfying without the deep-fry method
What’s the best oil for frying these bites?
Use a neutral oil with a high smoke point like canola or sunflower. Just as maintaining steady heat is crucial for crispy Lechon skin, consistent temperature ensures these chicken bites fry evenly and stay light instead of greasy.
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