Authentic filipino fried chicken: unlock the secrets of flavor and tradition in every bite

Filipino cuisine is renowned for its bold flavors and comforting dishes, and fried chicken is a beloved staple that embodies both. If you’re craving the crispy, savory goodness of authentic Filipino fried chicken, look no further than this comprehensive recipe guide.

Ingredients:

For the Chicken:

• 1 whole chicken (about 3-4 pounds), cut into 8 pieces
• 1 cup all-purpose flour
• 1/2 cup cornstarch
• 1 tablespoon salt
• 1 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder

For the Marinade:

• 1/2 cup soy sauce
• 1/4 cup lemon juice
• 1/4 cup brown sugar
• 1 tablespoon minced garlic
• 1 tablespoon minced ginger
• 1 teaspoon sesame oil

Instructions:

Step 1: Prepare the Marinade

In a large bowl, combine the soy sauce, lemon juice, brown sugar, garlic, ginger, and sesame oil. Stir well to combine.

Step 2: Marinate the Chicken

Place the chicken pieces in the marinade and ensure they are fully coated. Cover the bowl and refrigerate for at least 30 minutes, or up to overnight.

Step 3: Prepare the Coating

In a separate bowl, combine the flour, cornstarch, salt, pepper, garlic powder, and onion powder. Mix well.

Step 4: Drain the Chicken

Remove the chicken from the marinade and drain it well. Discard the marinade.

Step 5: Coat the Chicken

Dredge the chicken pieces in the flour mixture, ensuring they are evenly coated. Shake off any excess flour.

Step 6: Fry the Chicken

In a large skillet or deep fryer, heat vegetable oil to 375°F (190°C). Carefully place the chicken pieces in the hot oil and fry until golden brown and crispy on all sides. This should take about 10-15 minutes per side.

Step 7: Drain and Serve

Remove the chicken from the oil and drain it on paper towels. Serve hot with your favorite dipping sauce, such as ketchup, banana ketchup, or soy sauce with vinegar.

Tips for Perfect Filipino Fried Chicken:

• Use a whole chicken for maximum flavor.
• Marinate the chicken for at least 30 minutes to tenderize it.
• Don’t overcrowd the pan when frying.
• Fry the chicken to an internal temperature of 165°F (74°C) for food safety.
• Let the chicken rest for a few minutes before serving to allow the juices to redistribute.

Variations:

• Add 1/2 teaspoon of paprika to the flour mixture for a slightly smoky flavor.
• Brush the chicken with a mixture of honey and soy sauce before frying for a sticky glaze.
• Serve the chicken over rice with a side of pickled vegetables for a complete meal.

Storage:

Fried chicken is best enjoyed fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a preheated oven at 350°F (175°C) until warmed through.

Conclusion:

With this authentic Filipino fried chicken recipe, you can recreate the crispy, flavorful goodness of this beloved dish in your own kitchen. Whether you’re hosting a party or simply craving a comforting meal, this recipe will deliver every time.

FAQ:

Q: Can I use boneless chicken breasts for this recipe?
A: Yes, but the cooking time may vary. Adjust the frying time accordingly.

Q: What is the purpose of marinating the chicken?
A: Marinating tenderizes the chicken and infuses it with flavor.

Q: Can I bake the chicken instead of frying it?
A: Yes, but the texture will be different. Preheat the oven to 400°F (200°C) and bake the chicken for 30-45 minutes, or until cooked through.

Q: What dipping sauces pair well with Filipino fried chicken?
A: Ketchup, banana ketchup, soy sauce with vinegar, and garlic mayonnaise are popular choices.

Q: How can I make the chicken extra crispy?
A: Double-coat the chicken in the flour mixture and fry it twice, once at 350°F (175°C) for 5 minutes and again at 375°F (190°C) for 5-7 minutes.