A classic Filipino fried chicken recipe featuring chicken marinated in soy sauce, calamansi, and spices, then coated in a crispy flour mixture and deep-fried until golden brown. The result is tender and juicy inside with a perfectly crispy exterior, served with a savory Filipino-style gravy.
chickenwhole or cut into pieces; recipe uses butterfly cut (split along backbone and opened flat)~1 wholeest.
soy sauce~¼ cupsest.
calamansior substitute lemon or lime if unavailable~3-4est.
ground black pepper~½ tspest.
paprika~½ tspest.
all-purpose flour~1 cupest.
cornstarch~½ cupest.
garlic powder~½ tspest.
onion powder~½ tspest.
baking powder
~½ tspest.
oilfor frying; sufficient amount recommended for deep frying~3-4 cupsest.
evaporated milklarge can; use half for the gravy½ can
cornstarchfor sauce thickening~2 tbspest.
ground black pepperfor sauce seasoning~¼ tspest.
soy saucefor sauce seasoning~2 tbspest.
Maggi chicken bouillon cubeor chicken bouillon cube; crumble into powder for easy mixing~1est.
Steps
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1
Prepare the chicken by butterflying it—split along the backbone and open it flat. Make a small cut near the wishbone to make it easier to flatten.
2
Season both sides of the chicken with ground black pepper, then paprika on both sides.
3
Squeeze calamansi (or lemon/lime) over the chicken and add soy sauce, making sure both sides are well coated with the marinade.
4
Place the chicken and marinade in a resealable bag. Using the edge of a cooking pot, submerge the bag to release all trapped air, then seal it. Let marinate for at least 1 hour, preferably longer, so the flavors fully infuse.
5
Pour half of a large can of evaporated milk into a bowl.
6
Add soy sauce, ground black pepper, cornstarch, and crumbled Maggi chicken bouillon to the milk. Mix well with a wire whisk until all ingredients are fully dissolved before turning on heat.
7
Turn the heat to medium, bring the sauce to a boil, then reduce to low heat and simmer for 1 to 1½ minutes while stirring. Continue simmering on low if you prefer a thicker consistency.
8
In a separate bowl, mix together all-purpose flour, cornstarch, garlic powder, onion powder, and baking powder.
9
Remove the marinated chicken from the bag and drain off excess marinade.
10
Coat the chicken thoroughly in the flour mixture, ensuring all parts and undersides are covered. Coat only once, then gently shake off excess flour.
11
Place the coated chicken on a plate and let it rest for 5 to 6 minutes, allowing the flour mixture to absorb moisture from the chicken for better adhesion.
12
Heat sufficient oil to approximately 149°C (300°F) for deep frying. A cooking thermometer is helpful for accuracy. Once hot, carefully place the chicken skin-side down in the oil.
13
Fry for about 12 minutes, stirring occasionally to prevent sticking or burning.
14
Flip the chicken and fry the other side for approximately 12 to 13 minutes until the entire chicken is golden brown and crispy, for a total frying time of 24 to 25 minutes.
15
Transfer the fried chicken to a plate with a wire rack to let excess oil drip off.
16
Let the chicken cool for 5 to 7 minutes, then serve with the Filipino-style gravy.
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