Best 4 Filipino Style Fried Chicken Recipes

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In the realm of culinary delights, the Filipino-style fried chicken stands tall as a delectable masterpiece, tantalizing taste buds with its crispy golden-brown exterior and succulent, flavorful meat. This beloved dish, deeply ingrained in Filipino cuisine, embodies the essence of comfort food, bringing families and friends together over shared plates of crispy goodness.

This article presents a comprehensive guide to crafting the perfect Filipino-style fried chicken, offering three distinct recipes that cater to diverse preferences and skill levels. From the classic and straightforward Original Recipe, ideal for beginners, to the tantalizingly spicy Spicy Adobo Chicken, and the uniquely flavorful Lechon Manok-style Chicken, each recipe promises a unique culinary adventure.

Whether you seek a traditional taste or a more adventurous palate, these recipes provide step-by-step instructions, ensuring a hassle-free cooking experience. Embark on a culinary journey as we delve into the secrets of creating the ultimate Filipino-style fried chicken, a dish that embodies the warmth and hospitality of the Filipino people.

Check out the recipes below so you can choose the best recipe for yourself!

FILIPINO FRIED CHICKEN



Filipino Fried Chicken image

I used to buy Filipino fried chicken back home in Hawaii from manapua trucks.

Provided by Hawaiian Deelit

Categories     World Cuisine Recipes     Asian     Filipino

Time 8h30m

Yield 10

Number Of Ingredients 11

1 cup cornstarch
½ cup white sugar
½ cup all-purpose flour
2 tablespoons salt
1 teaspoon monosodium glutamate (such as Ajinomoto®)
4 eggs, slightly beaten
½ bunch green onions, chopped
¼ cup soy sauce (such as Aloha™ Shoyu)
10 cloves garlic, minced
5 pounds chicken wings
vegetable oil for frying

Steps:

  • Combine cornstarch, sugar, flour, salt, and monosodium glutamate in a large bowl. Add eggs, green onions, soy sauce, and garlic. Pat chicken dry and add to the sauce. Cover and refrigerate until marinated, 8 hours to overnight.
  • Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Fry chicken in the hot oil until golden brown, 15 to 25 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

Nutrition Facts : Calories 364.3 calories, Carbohydrate 35.1 g, Cholesterol 119.2 mg, Fat 17.8 g, Fiber 0.9 g, Protein 15.3 g, SaturatedFat 4.4 g, Sodium 2018.7 mg, Sugar 10.6 g

FILIPINO-STYLE FRIED CHICKEN



Filipino-Style Fried Chicken image

A marinade mixture of calamansi juice, soy sauce and minced garlic gives this fried chicken a touch of "pinoy" flavors and a dusting of corn starch and flour before deep-frying makes them crisp and golden for broad appeal. Delicious to the bone, this Filipino-style fried chicken goes well with steamed rice and yep, banana...

Provided by Vicki Butts (lazyme)

Categories     Chicken

Time 35m

Number Of Ingredients 9

1/4 c calamansi or lemon juice
1/2 c soy sauce
3 clove garlic, peeled and minced (3-4)
1/2 tsp pepper
1/2 tsp salt
2 lb chicken legs or thighs
1/2 c flour
1/4 c corn starch
oil, for frying

Steps:

  • 1. In a bowl, combine calamansi juice, soy sauce, garlic, salt and pepper. Add chicken and marinate in the refrigerator for at least 4 hours or overnight. Drain chicken from marinade and let rest in room temperature for one hour.
  • 2. In a shallow dish, combine corn starch and flour. Dredge chicken in flour mixture to fully coat.
  • 3. In a wide, thick-bottomed pan over medium heat, heat about 2-inch deep of oil. Add chicken in batches and cook, turning on sides, until golden brown, crisp and cooked through. Remove from pan and drain on paper towels.

FRIED CHICKEN BIRYANI (FILIPINO-STYLE)



Fried Chicken Biryani (Filipino-Style) image

Biryani is a rice dish from the Indian subcontinent and is very popular here in Kuwait since most of the Arab dishes originated from India. Most of the Filipinos here in Kuwait like to eat biryani but they hate the spices like cardamom, cinnamon, saffron, etc. that it is flavored with. I am one of those who doesn't like these spices so I made this dish in my own way with the spices that we Filipinos prefer.

Provided by Rieaane

Categories     World Cuisine Recipes     Asian     Indian

Time 2h9m

Yield 8

Number Of Ingredients 25

3 cups basmati rice
1 tablespoon vegetable oil
2 teaspoons salt, divided
1 cup vegetable oil
2 potatoes, cubed
1 large carrot, cubed
1 whole chicken, cut into 8 pieces
2 onions, minced
2 ripe tomatoes, minced
2 tablespoons tomato paste
2 tablespoons crushed fresh ginger root
2 tablespoons green curry paste
2 tablespoons soy sauce
2 cloves garlic, minced
1 teaspoon ground turmeric
1 cube chicken bouillon
1 teaspoon ground black pepper
1 tablespoon lime juice
1 tablespoon vegetable oil
1 onion, sliced
½ cup raisins
1 teaspoon soy sauce
3 hard-boiled eggs, peeled and quartered
1 large lemon, sliced
1 green onion, chopped

Steps:

  • Place rice in a large bowl and cover with water. Let soak for 20 minutes; drain.
  • Bring a large pot of water to a boil; add 1 tablespoon oil and 1 teaspoon salt. Add rice; simmer until partially cooked through and still firm, 5 to 7 minutes. Drain.
  • Heat 1 cup oil in a large pot over medium-high heat. Add potatoes and carrot; saute until golden, about 2 minutes. Transfer to a plate. Add chicken pieces; fry until golden brown, about 5 minutes per side.
  • Stir minced onions, tomatoes, tomato paste, ginger, curry paste, soy sauce, garlic, turmeric, chicken bouillon, remaining 1 teaspoon salt, and black pepper into the pot. Cover and simmer until flavors combine, about 5 minutes. Stir in lime juice. Add potatoes and carrot. Cook and stir, about 1 minute. Remove from heat.
  • Place 1/3 of the rice in the bottom of another large pan. Cover with 1/2 of the chicken mixture. Continue layering remaining rice and chicken mixture. Cover and cook over very low heat until rice is tender, about 15 minutes. Transfer rice to a large serving plate.
  • Heat 1 tablespoon oil in a large skillet over medium-high heat. Add sliced onion; cook and stir until golden brown, about 5 minutes. Stir in raisins and soy sauce; cook for 1 minute. Scatter onion garnish over rice. Top with hard-boiled eggs, lemon slices, and green onion.

Nutrition Facts : Calories 716.8 calories, Carbohydrate 89.3 g, Cholesterol 165.8 mg, Fat 25.8 g, Fiber 5.1 g, Protein 39.8 g, SaturatedFat 5.9 g, Sodium 1212.4 mg, Sugar 12 g

NANAY'S FILIPINO FRIED CHICKEN



Nanay's Filipino Fried Chicken image

An absolute favorite!!! When I was younger, I couldn't live a day without begging my lola (grandma) to make this all the time. Basically it's crispy fried chicken adobo. This is the only way I do fried chicken at home and It's always on my weekly menu.

Provided by Kikais Kitchen

Categories     Chicken Thigh & Leg

Time 1h

Yield 3-4 serving(s)

Number Of Ingredients 8

1 (2 -3 lb) whole chickens (cut into serving pieces or you can use just thighs or just drumsticks or just wings... J)
4 garlic cloves, crushed
2 bay leaves
1 teaspoon whole black peppercorn, crushed lightly
3/4 cup soy sauce
1 cup distilled white vinegar (or cane vinegar is better if you can get hold of one)
1 1/2 cups water
oil, for deep-frying

Steps:

  • In a large pan combine the chicken, garlic, peppercorns,bay leaves, soy sauce, vinegar and water and bring to a boil. Simmer uncovered over low heat until chicken is cooked through (25-35 minutes).
  • Remove chicken from pan and pat dry.
  • In a large skillet heat the oil over medium heat until it is hot but not smoking. Then deep fry the chicken in batches until it is brown and the skin looks crispy. (NOTE: Make sure you pat them dry as it spits!).
  • Serve with rice.
  • Enjoy -- .

Tips:

  • Use a combination of chicken parts, such as drumsticks, thighs, wings, and breasts, for a variety of textures and flavors.
  • Marinate the chicken in a flavorful mixture of soy sauce, garlic, onion, and black pepper for at least 30 minutes, or up to overnight.
  • Coat the chicken evenly in flour, then egg, and then breadcrumbs.
  • Use a large pot or Dutch oven to fry the chicken in hot oil until golden brown and cooked through.
  • Drain the chicken on paper towels to remove excess oil.
  • Serve the chicken hot with your favorite dipping sauce, such as ketchup, mayonnaise, or honey mustard.

Conclusion:

Filipino-style fried chicken is a delicious and easy-to-make dish that is perfect for any occasion. With its crispy coating and flavorful marinade, this chicken is sure to be a hit with everyone who tries it. So next time you're looking for a delicious and satisfying meal, give Filipino-style fried chicken a try.

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