Prepare the Sweet and Sour Sauce: Pour the pineapple juice, soy sauce, rice wine vinegar, brown sugar, TABASCO® Sauce and ketchup into a saucepot; stir and bring to a simmer over medium high heat.
Meanwhile, in a medium bowl, combine the water and cornstarch; add to simmering sauce; raise the heat and bring to a boil. Let the sauce cook for approximately 5 minutes or until mixture thickens. If the consistency of the sauce is still loose, add a little bit more cornstarch mixture to the boiling sauce.
Pour hot liquid over pineapple, onion, bell pepper and jicama mixture and let sit until cool.
Prepare the Chicharron de Pollo: Combine the lime juice, TABASCO® Sauce, soy sauce, Worcestershire sauce, minced garlic and bell pepper in a large bowl. Add chicken and let marinate for up to 3 hours or at least 30 minutes in refrigerator.
Combine flour, Spanish paprika, pepper and salt in a separate bowl and coat the marinated chicken with the seasoned flour mixture.
In a frying pan or deep fryer, heat oil over high heat to 360ºF. Fry the chicken in batches, until golden brown outside and completely cooked inside, about 6 minutes.
To serve, place chicharron de pollo in individual lettuce cups and top with sweet and sour sauce, pineapple, onion, bell pepper and jicama pieces. Garnish with cilantro and more TABASCO® Sauce to taste.
Makes 8 to 10 servings.
Created by Chef Cesar Zapata of The Federal Food, Drink & Provisions.