Pollo Chijaukay

Unlike its sweet-and-sour counterpart (Tipakay), this sauce is strictly savoury and deeply aromatic. Again, it consists of boneless chicken pieces (usually breast or thigh) that are marinated with soy sauce, mustard and ginger, coated in egg, flour and cornstarch flour, and deep-fried until heavily crispy and golden. This Time the sauce is made by reducing a rich chicken broth seasoned with soy sauce, oyster sauce, sesame oil, ginger, and a touch of Chinese five-spice powder. It is thickened at the end with a starch slurry to give it a velvety texture. This dish comes with a side of Arroz chaufa (Peruvian egg fried rice).