Filipino Fried Chicken
Filipino-style fried chicken has a unique flavor profile that's a little different from other styles of fried chicken. Try this recipe and find out how to make a crunchy, crispy coating.
Ingredients
250g skin-on pork belly, cut to 2 long piece (roughly 2 inch thick)
250g pork ears
150 gms of chicken livers (optional)
Spices and seasoning:
6 whole star anise
2 dried bay leaves
2 scallions, cut to 2 inch length
8 cloves of garlinc. slice to halves vertically
1 inch piece ginger, sliced in 1/8 inch thick
1 stalk lemon grass, smash and cut to 2-inch length
1 tbsp black peppercorns
3 tbsps of Kikkoman Soy Sauce
10 cups water
Vegetable oil for brushing
1 tbsp vegetable oil (optional, if pork belly is lean and less fat)
2 to 3 pcs of red chili pepper, thinly sliced (optional)
8 cloves garlic minced
1 medium size red onion, diced
skewers (for the chicken livers if using)
Sisig Sauce:
2 tbsps Kikkoman Soy Sauce
1/4 calamansi Juice
4 tsps brown sugar
Garnish
1 stalk scallions, chopped
1 egg
Serve with
Kikkoman Liquid Seasoning
Calamansi
Hot Sauce
Cooked rice
Preparation
1/4 cup Kikkoman Teriyaki Sauce and Marinade
- 1/4 cup calamansi juice (or lemon juice as a substitute)
1 head garlic, mincec
-1/2 tsp ground black pepper
-1 tsp salt
Marinate the chicken:
In a large bowl, combine Kikkoman Teriyaki Sauce and Marinade, calamansi juice (or lemon juice), minced garlic. black pepper, and salt.
Add the chicken pieces to matinade, making sure each piece is coated. Cover and refrigerate for at least 3 hours, but preferably overnight for the best flavor.
1/2 cup corn starch
1/4 cup rice flour (for extra crispiness)
1 tsp baking powder
1 tsp garlic powder
1/2 tsp onion powder
Salt to taste
Preprare the coating:
In a separate bowl, mix together the all-purpose flour, cornstarch, baking powder, onion powder, white pepper (optional), and salt.
This mixture will give the fried chicken a crispy, crunchy coating.
For extra crispiness, you can also add a little bit of rice flour to the mixture, as it creates an even crispier texture.
Heat the oil:
Pour enough oil into a deep frying pan or pot to submerge the chicken.
Heat the oil between 375oF to 400oF.
You can test the oil by dropping a small amount of the coading mix into it - if it bubbles and rises to the surface, it's ready.
Coat the chicken:
Remove the marinated chicken from the fridge.
Shake off excess marinade, then dip each piece into the flour mixture, making sure it's fully coated on all sides.
For a thicker crust, you candip it twice-once in the marinade and once more in the flour mixture.
Shake ogg any excess flour mixture before frying.
Fry the chicken:
Carefully drop the chicken pieces into the hot oil. being careful to to overcrowd the pan.
Fry in batches if necessary.
Fry the chicken for about 10-12 mins, turning occasionally, until golden brown and crispy on the outside. The chicken should reach an internal temperature 165oF (75°).
Once done, remove the chicken and let it drain on paper towels to remove the excess oil.
1/4 all-purpose flour
2 cups beef stock
2 tbsps Kikkoman Liquid Seasoning
1 tbsp Kikkoman Soy Sauce
Salt and pepper to taste
Make the gravy:
Heat a clean pan. Melt 1/4 cup butter over medium heat.
Add 1/4 cup flour and whisk until smooth and blended. Continue to cook the flour and butter until it turn slightly brown. About 3 to 4mins.
Slowly add in the 2 cups of beef stock. Continue to whisk the stock with the flour and butter to prevent lumps. Continue to cook until the sauce begins to smooth and thicken.
Add in the Kikkoman Soy Sauce and Kikkoman Liquid Seasoning.
Season with salt and pepper. Mix well.
Remove from heat and serve with the fried chicken.
Serve the Filipino-style fried chicken hot with steamed rice and filipino style gravy.
