Chijaukay chicken, also known as chi jau kay, is one of the best-known dishes in Peruvian chifa cuisine. It features marinated, battered, and fried chicken pieces coated in a dark, glossy, aromatic sauce made with soy sauce, ginger, garlic, scallions, sesame oil, and Chinese cinnamon.
In Peruvian chifa restaurants, it is commonly served with arroz chaufa or steamed white rice. Its appeal comes from the contrast between crisp chicken and a lightly thickened savory sauce, reflecting the Peruvian adaptation of Cantonese cooking techniques and seasonings.
Ingredients
For the chicken
- 800 g boneless chicken thighs, cut into medium pieces (about 1¾ lb)
- 20 g finely chopped garlic (4 garlic cloves)
- 10 g grated fresh ginger (2 teaspoons)
- 30 ml soy sauce (2 tablespoons)
- 15 ml sesame oil (1 tablespoon)
- 3 g Chinese cinnamon powder (1 teaspoon)
- 5 g salt (1 teaspoon)
- 2 g ground black pepper (¼ teaspoon)
- 3 eggs
- 180 g all-purpose flour (1½ cups)
- 750 ml vegetable oil for frying (3 cups)
For the chijaukay sauce
- 15 ml vegetable oil (1 tablespoon)
- 15 ml sesame oil (1 tablespoon)
- 60 g scallion whites, cut into large pieces (3 scallions)
- 20 g lightly crushed garlic (4 garlic cloves)
- 20 g fresh ginger, cut into thick slices (1 piece about 2 inches long)
- 60 ml soy sauce (4 tablespoons)
- 500 ml hot chicken stock (2 cups)
- 15 g brown sugar (1 tablespoon)
- 3 g Chinese cinnamon powder (1 teaspoon)
- 2 g ground black pepper (¼ teaspoon)
- 3 g salt (½ teaspoon)
- 30 g potato starch or chuño flour (3 tablespoons)
- 60 ml cold water (¼ cup)
- 20 g finely chopped scallion greens (¼ cup)
- 10 g toasted sesame seeds (1 tablespoon)
For serving
- 600 g prepared arroz chaufa or cooked white rice (6 cups)
Preparation
- Marinate the chicken, mix the chicken pieces with the garlic, grated ginger, soy sauce, sesame oil, Chinese cinnamon, salt, and black pepper. Cover and refrigerate for 30 minutes so the chicken absorbs the seasonings.
- Coat the chicken, beat the eggs in a wide bowl. Place the flour in a separate bowl and coat each chicken piece first in flour, then in egg, and finally in flour again. Press the coating gently so it adheres, then shake off any excess.
- Fry the chicken, heat the vegetable oil over medium-high heat and fry the chicken in batches for 5 to 7 minutes, until golden, crisp, and fully cooked through. Remove the chicken and drain it on paper towels while you make the sauce.
- Flavor the sauce, heat the vegetable oil and sesame oil in a wok or wide skillet. Add the scallion whites, crushed garlic, and ginger slices. Cook over medium heat for 1 minute, only until fragrant, without allowing the aromatics to burn.
- Make the chijaukay sauce, add the soy sauce, chicken stock, brown sugar, Chinese cinnamon, black pepper, and salt. Let the sauce reach a gentle boil for 4 minutes, then remove the scallions, garlic, and ginger, leaving only the flavored sauce.
- Thicken and finish the dish, dissolve the potato starch in the cold water and add it gradually to the sauce, stirring until it becomes glossy and lightly thickened. Add the fried chicken, toss gently for 1 minute, and finish with the scallion greens and toasted sesame seeds. Serve immediately with arroz chaufa or white rice.
Chef’s tips
- Use boneless chicken thighs because they stay juicier than breast meat after frying.
- Keep the frying oil at medium-high heat; oil that is too cool makes the coating greasy.
- Do not leave the chicken in the sauce for too long, or it will lose its crisp texture.
- Always dissolve the potato starch in cold water before adding it to the sauce.
- Taste the sauce before adding extra salt because soy sauce is already quite savory.
Traditional variations
Some Peruvian chifa restaurants make the dish with chicken breast instead of thighs, while others add oyster sauce or dark soy sauce for a deeper color. Chijaukay is often served with arroz chaufa, although steamed white rice remains a traditional accompaniment.
It should not be confused with pollo tipakay, another Peruvian chifa dish known for its sweet-and-sour sauce. Chijaukay is distinguished by its dark soy sauce, ginger, and sesame profile.
How to serve
Serve chijaukay chicken immediately on a wide platter or individual plates. Place arroz chaufa or white rice on one side, then spoon the chicken and enough sauce over the top while leaving some of the golden coating visible.
In Peruvian chifa restaurants, it is often served with chifa chili sauce, extra soy sauce, and fried wontons. Chicha morada or Inca Kola are especially good drink pairings.
Recommended accompaniments
- Arroz chaufa
- Fluffy white rice
- Fried wontons
- Chifa chili sauce
- Soy sauce with chili
- Chicha morada
- Inca Kola
Food tradition
The name chijaukay comes from a Hispanicized adaptation of a Chinese expression associated with chicken and soy sauce. Over time, the dish became fully integrated into Peru’s chifa repertoire and is now recognized as a signature preparation of this blended cuisine.
Chifa cooking grew from the meeting of Chinese immigrants, especially Cantonese communities, with Peruvian ingredients and eating traditions. Dishes such as arroz chaufa, wonton soup, and chijaukay show how those techniques evolved into a distinctive Peruvian culinary identity.
Frequently Asked Questions
Chijaukay chicken uses a dark, aromatic sauce made with soy sauce, ginger, garlic, sesame oil, and Chinese cinnamon. Tipakay chicken usually features a lighter sweet-and-sour sauce with a different flavor profile. Both belong to Peruvian chifa cuisine, but chijaukay has a more pronounced soy sauce and spice character.
Yes, but cut it into large pieces and fry it only until cooked through so it does not dry out. Boneless chicken thighs are the better choice because they stay juicier and hold up well to both the coating and the sauce.
Chuño flour is a potato starch commonly used in Peruvian cooking to thicken sauces and broths. It creates a glossy, light texture. Dissolve it in cold water before adding it to hot sauce so it blends evenly and does not form lumps.
You can marinate the chicken and prepare the sauce in advance, but it is best to fry the chicken and combine it with the sauce just before serving. The coating is an important part of the dish and loses its best texture when it sits in the sauce for too long.
