Filipino Fried Chicken

Posted byNoriePosted inChicken, RecipeTags:

Filipino fried chicken is different from American southern fried chicken in that it is not breaded or floured but it is seasoned or marinated prior to frying.  It is similar in taste to Cajun deep-fried turkey on Thanksgiving where you inject it with garlic butter solution that also contains vinegar.

Customarily, the chicken is fried whole as I remember when I was growing up in the Philippines.  At that time, I loved the breast and never liked the dark meat.  But now, I prefer the legs and thighs and especially the wings. I now find that the white meat is a little dry for my taste. I guess one’s taste changes as one matures. So now I prefer to fry chicken pieces instead of a whole chicken.

Marinade:

  • ¼ cup vinegar
  • 1 tsp salt
  • ½ tsp. black pepper
  • 1 tsp Sriracha sauce (optional)
  • 1 tsp. soy sauce
  • 2 cloves garlic, minced

The chicken pieces or the whole chicken is marinated or rubbed with salt, soy sauce, vinegar and crushed garlic and black pepper and let stand for a few hours in the refrigerator or until the seasoning is absorbed.  Pricking with a fork will help do this.

The skin is left on the chicken so that after it is fried, the skin is crisp.  You will savor the flavor of fried garlic and seasonings in the crunchy skin.  

To make sure the chicken is well done without burning when frying, they are simmered covered in the marinade prior to frying.  The chicken will produce the liquid necessary to pre-cook it.  It is the same as cooking chicken adobo except that it is not cooked all the way.  

Prepare the pan for deep frying with enough cooking oil to submerge the chicken pieces.  If cooking a whole chicken, at least half the chicken should be submerged in oil in a wok to turn over the other half as it is fried. But if you have a deep frier then it is better.  

If you are not going to deep fry the chicken pieces, fry the chicken in hot 375° F, shallow oil, about ¼ inch deep, until the skin is brown and crisp.  Turn over and fry the other side. 

Or, put the chicken pieces in a shallow pan and place in the middle rack of the oven and broil until brown. Turn over and broil the other side.

Caution:  Make sure the skillet has a lid on or a screen when you fry the chicken.  It will pop and explode!