Arkayao 52 Piezas A Tu Elección Recipe

Portion selection

Decide your mix so total equals 52 pieces. Example: 20 chicken + 10 pork + 10 shrimp + 12 vegetarian = 52. Adjust quantities according to choice, keeping total 52.

If using larger chicken pieces, cut into bite-sized pieces so cooking is even. Pat proteins dry with paper towels.

Prepare basic marinade

In a large bowl combine soy sauce, olive oil, lime juice, honey, minced garlic, smoked paprika, black pepper, salt and chili flakes (optional). Whisk until combined.

Divide marinade into portions for each protein type: reserve about 1/2 cup teriyaki for brushing later. Place chicken in one bowl, pork in another, shrimp in a third, and vegetarian pieces in a separate bowl. Pour appropriate marinade over each (about 3/4 to 1 cup per protein bowl depending on amount), toss to coat, cover and refrigerate: chicken & pork 2–4 hours, shrimp 20–30 minutes, vegetables 30–60 minutes.

Set up breading station

Place flour mixed with cornstarch in one shallow dish and season with 1 tsp salt and 1/2 tsp black pepper. Beat eggs in a second dish. Place panko in a third dish.

For pieces you want fried (for example 12 of the chicken pieces and 6 of the pork), dredge each marinated piece first in flour mixture, then in beaten egg, then coat with panko. Place on a tray and let rest 10 minutes to set the crust.

Fry

Heat vegetable oil in a deep pan to 350°F (175°C) or medium-high if using a thermometer is not available. Fry breaded pieces in batches without overcrowding for 4–6 minutes per batch (smaller pieces 3–4 min) until golden and internal temp reaches 75°C (165°F) for chicken, slightly less for pork depending on cut. Remove to a wire rack over a tray and keep warm.

Grill or roast

For marinated chicken, pork, shrimp and vegetables not breaded: preheat grill or oven to 200°C (400°F). If grilling, oil grates. Thread shrimp and vegetables onto skewers if desired. Grill chicken and pork 6–8 minutes per side depending on size until internal temp 75°C (165°F) for chicken and 63°C (145°F) for pork (allow carryover). Shrimp cook quickly (2–3 minutes per side) and turn opaque. In the oven, roast on a sheet tray 12–20 minutes depending on piece size, turning halfway.

During last 2 minutes of cooking, brush grilled or roasted pieces with reserved teriyaki sauce to glaze. For fried pieces, you can also lightly brush teriyaki immediately after frying for extra flavor.

Arrange pieces

On a large platter arrange the 52 pieces in groups by type for visual variety. Keep fried, grilled and vegetarian sections distinct so diners can select preferences.

Garnish with lime wedges, sprinkle chopped cilantro over the platter, and scatter pickled onions around. Place bowls of dipping sauces (sriracha mayo, ketchup, mustard or extra teriyaki) and a side of rice or fries.

Label or note any spice levels and allergens (soy, gluten, shellfish, eggs) for diners.

Serve immediately while warm. For best quality, refrigerate leftovers in airtight containers within 2 hours and consume within 3 days. Reheat fried pieces in a 180°C (350°F) oven for 8–10 minutes to restore crispness.