Filipino Fried Chicken: Crisp with a Garlicky Marinade
Filipino-style fried chicken is marinated in soy sauce, calamansi and garlic before a light flour coating, which gives a golden crust with savory, slightly tangy meat. Serve with banana ketchup and rice.
About Filipino Fried Chicken
Filipino fried chicken is marinated in soy sauce, calamansi and garlic before a light flour coating, so the meat is savory and a little tangy and the crust is golden and crisp. It is a party favorite and is often served with banana ketchup.
This Filipino fried chicken takes a marinade of soy sauce, calamansi and garlic that is typical of Filipino cooking, followed by a light flour coating. The meat is savory, slightly tangy and aromatic, and the crust turns golden and crisp. It is a staple of birthdays, picnics and lunchboxes.
Ingredient notes
- Calamansi: adds a floral, tangy brightness. Lemon with a little lime is a good substitute.
- Soy sauce: seasons the meat from the inside and helps with browning.
- Cornstarch and flour: the mix creates a thin, crisp coating that does not become heavy.
- Garlic: grated garlic flavors the marinade better than chopped.
Tips for the best Filipino Fried Chicken
- Shake off the excess marinade so the coating sticks instead of turning gummy.
- Let the coated chicken rest for 10 minutes before frying so the crust adheres.
- Fry at a steady 170 °C; too hot and the outside burns before the inside cooks.
- Drain on a rack, not paper towels, to keep the bottom crisp.
What to serve with Filipino Fried Chicken
Serve with steamed rice and banana ketchup or sweet chili sauce.
Variations and substitutions
- Extra crispy: double-dip in the flour mixture.
- Spicier: add cayenne or chili flakes to the marinade.
- Oven-baked: bake on a rack at 220 °C for about 35 minutes, turning once.
Storing and reheating
Refrigerate fried chicken for up to 3 days. Reheat in a 200 °C oven or air fryer for 10 to 15 minutes to restore the crunch.
Frequently asked questions
Can I air-fry this chicken?
Yes. Spray the coated chicken with oil and air-fry at 190 °C for about 20 minutes, turning once.
How do I know the chicken is done?
The juices run clear and the thickest part reaches 74 °C.
Why did the coating fall off?
The chicken was too wet or the oil was not hot enough. Let excess marinade drip off and rest the coated pieces before frying.
Can I use boneless chicken?
Yes, and cook it for a shorter time. Thighs stay juicier than breast.
