Best Filipino Style Fried Chicken Recipes

FRIED CHICKEN BIRYANI (FILIPINO-STYLE)

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.

FILIPINO-STYLE FRIED CHICKEN

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.

FILIPINO STYLE CRISPY FRIED CHICKEN RECIPE - (4.3/5)

Steps:

• Place all ingredients in a large container except cornstarch, cover tightly and chill in the refrigerator overnight. Remove chicken from the brine and pat dry with paper towels. Steam for 45 minutes. To steam, set a good amount of water in a wok and bring to boil. Place a steamer (like bamboo steamer) on top of the wok making sure the water is not touching the bottom of the steamer. Place chicken and cover. Steam for about 45 minutes. Cool down. Toss chicken in cornstarch shaking the excess cornstarch. Heat a good amount of canola or vegetable oil in a large wok or deep frying pan to about 350 F. Slowly and carefully release chicken into the hot oil. Fry until golden brown and crispy, about 10 to 11 minutes. Serve hot.