Description
Crispy on the outside, juicy on the inside, this Filipino fried chicken is bursting with flavor and perfect for any occasion.
Ingredients
Scale
- 1 kg chicken pieces
- 1/4 cup lemon juice
- 2 tablespoons fish sauce
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Oil for frying
Instructions
- Begin by marinating the chicken. In a large bowl, combine the chicken pieces with lemon juice and fish sauce. Make sure every piece is coated. Allow this mixture to marinate for at least 30 minutes for the flavors to meld.
- While the chicken marinates, prepare the dredging mixture. In another bowl, whisk together the all-purpose flour, cornstarch, salt, and black pepper until well combined.
- Next, heat oil in a frying pan over medium heat. You’ll want enough oil for deep frying, about 1-2 inches deep.
- Once the oil is hot, take the marinated chicken pieces one by one and dredge them in the flour mixture. Shake off any excess flour before placing them in the hot oil.
- Fry the chicken in batches, ensuring not to overcrowd the pan. Cook for around 8-10 minutes on each side or until they’re golden brown and thoroughly cooked through.
- Once finished, remove the chicken from the oil and drain it on paper towels to catch any extra oil. Serve hot and enjoy!
Notes
Let the fried chicken cool completely before storing it in an airtight container. It will stay good in the refrigerator for up to 3 days.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Filipino
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 80mg