Filipino-style Fried Chicken
User Reviews
4.3
-
Prep Time
10 mins
-
Cook Time
30 mins
-
Marinating
4 hrs
-
Total Time
4 hrs 40 mins
-
Servings
4 Servings
-
Calories
658 kcal
-
Course
Main Course
-
Cuisine
Filipino
Filipino-style Fried Chicken
Description
This recipe begins by marinating chicken pieces in soy sauce, calamansi juice (or lemon juice), minced garlic, salt, and black pepper. The acidity tenderizes the meat and infuses bold flavor. After marinating for several hours or overnight, the chicken is drained and patted dry to ensure a crisp coating.
The coating combines flour, cornstarch, baking powder, salt, and pepper to create a light, crispy crust when fried. The chicken is deep-fried in hot oil until golden brown and cooked through, with a balance between juicy interior and crunchy exterior.
The resulting fried chicken carries a distinct Filipino flavor profile influenced by the tangy marinade and garlic. It is best served hot, suitable for meals where crispy fried chicken with bright savory notes is desired.
To avoid over-tenderizing, do not marinate too long as the acid can break down meat fibers excessively. Use a thermometer to confirm doneness at 165°F for food safety.
Ingredients
- ½ cup soy sauce
- ¼ cup calamansi juice or lemon juice
- 1 head garlic peeled and minced
- 1 teaspoon salt
- ½ teaspoon black pepper
- 3 pounds chicken legs or thighs
- ½ cup flour
- ½ cup corn starch
- 1 teaspoon baking powder
- canola oil
Instructions
- In a bowl, combine soy sauce, calamansi juice, garlic, ½ teaspoon of the salt and ¼ teaspoon of the pepper. Whisk until well combined.
- Add chicken and toss to fully coat. Marinate for 4 hours or overnight. Drain chicken from marinade and pat dry.
- In a shallow dish, combine flour, corn starch, baking powder, and the remaining ½ teaspoon salt and ¼ teaspoon pepper. Whisk well.
- Dredge chicken in flour mixture to fully coat.
- In a wide, thick-bottomed pan over medium heat, heat about 2 inches deep of oil to 350 F.
- Add chicken in batches and cook, turning on sides, until golden brown, crisp, and cooked through.
- Remove from pan and drain on a wire rack. Serve hot.
Notes
- Avoid marinating chicken for too long to prevent the meat from becoming mushy due to the acidic calamansi juice.
- Use a meat thermometer to check doneness; the internal temperature should reach 165°F for safety.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Servings
Amount Per Serving
Calories 658 kcal
% Daily Value*
| Calories | 658kcal | 33% |
| Carbohydrates | 32g | 11% |
| Protein | 37g | 74% |
| Fat | 41g | 63% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 180mg | 60% |
| Sodium | 2369mg | 99% |
| Potassium | 826mg | 18% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 180IU | 4% |
| Vitamin C | 8.5mg | 9% |
| Calcium | 169mg | 17% |
| Iron | 3.5mg | 19% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.3
You'll Also Love
