filipino-style fried chicken
A marinade mixture of calamansi juice, soy sauce and minced garlic gives this fried chicken a touch of “pinoy” flavors and a dusting of corn starch and flour before deep-frying makes them crisp and golden for broad appeal. Delicious to the bone, this Filipino-style fried chicken goes well with steamed rice and yep, banana ketchup. Enjoy! From kawalingpinoy.com.
yield
4 serving(s)
prep time
15 Min
cook time
20 Min
method
Stove Top
Ingredients For filipino-style fried chicken
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1/4 ccalamansi or lemon juice
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1/2 csoy sauce
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3 clovegarlic, peeled and minced (3-4)
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1/2 tsppepper
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1/2 tspsalt
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2 lbchicken legs or thighs
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1/2 cflour
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1/4 ccorn starch
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oil, for frying
How To Make filipino-style fried chicken
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1In a bowl, combine calamansi juice, soy sauce, garlic, salt and pepper. Add chicken and marinate in the refrigerator for at least 4 hours or overnight. Drain chicken from marinade and let rest in room temperature for one hour.
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2In a shallow dish, combine corn starch and flour. Dredge chicken in flour mixture to fully coat.
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3In a wide, thick-bottomed pan over medium heat, heat about 2-inch deep of oil. Add chicken in batches and cook, turning on sides, until golden brown, crisp and cooked through. Remove from pan and drain on paper towels.
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