Filipino fried chicken, or manok na prito, isn't just a dish; it's a cultural icon. It's the star of countless celebrations, family gatherings, and late-night cravings. Unlike its American counterpart, Filipino fried chicken often boasts a unique blend of sweet and savory flavors, achieving a remarkably crispy exterior while maintaining incredibly juicy meat. This comprehensive guide will walk you through creating this beloved dish, answering common questions along the way.
What Makes Filipino Fried Chicken Different?
Filipino fried chicken distinguishes itself through its marinade and batter. While many recipes call for a simple flour dredge, Filipino versions often incorporate a combination of flour, cornstarch, and sometimes even breadcrumbs for extra crunch. The marinade is where the magic truly happens, typically featuring a delightful blend of soy sauce, garlic, ginger, and often a touch of sugar or even pineapple juice for that signature sweet and savory profile. This marinade not only tenderizes the chicken but also infuses it with incredible flavor.
How to Make the Perfect Crispy Filipino Fried Chicken
This recipe focuses on achieving that perfect balance of crispy exterior and juicy interior, a hallmark of truly great Filipino fried chicken.
Ingredients:
- 1.5 kg chicken pieces (thighs, drumsticks, and wings are ideal)
- 1/2 cup soy sauce
- 1/4 cup pineapple juice (optional, but highly recommended)
- 4 cloves garlic, minced
- 1 tablespoon ginger, minced
- 1 teaspoon black pepper
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1/4 cup bread crumbs (optional, for extra crispiness)
- Cooking oil, enough for deep frying
Instructions:
- Marinate the chicken: In a large bowl, combine the soy sauce, pineapple juice (if using), garlic, ginger, and pepper. Add the chicken pieces, ensuring they're well coated. Marinate for at least 30 minutes, or preferably overnight in the refrigerator for maximum flavor.
- Prepare the batter: In a separate bowl, whisk together the flour, cornstarch, and bread crumbs (if using).
- Coat the chicken: Remove the chicken from the marinade and dredge each piece in the flour mixture, ensuring it's fully coated. Gently shake off any excess flour.
- Fry the chicken: Heat the cooking oil in a large, deep pot or wok to 350°F (175°C). Carefully add the chicken pieces, ensuring not to overcrowd the pot. Fry in batches for about 8-10 minutes, or until golden brown and cooked through. Avoid overcrowding the pot to ensure even cooking and maximum crispiness.
- Drain and serve: Remove the fried chicken from the oil and place it on a wire rack to drain excess oil. Serve hot with your favorite dipping sauce – a simple vinegar-based dipping sauce with chili is a classic choice.
Frequently Asked Questions (FAQ)
What is the best type of chicken to use for Filipino fried chicken?
While you can use any part of the chicken, thighs and drumsticks are generally preferred for their juiciness and flavor. Wings are also a popular choice. Boneless chicken breasts can be used, but they tend to dry out more easily, so careful attention to frying time is essential.
How can I make my Filipino fried chicken extra crispy?
The key to extra crispy fried chicken lies in the batter and frying technique. Using a combination of flour and cornstarch creates a lighter, crispier crust. Ensuring the oil is at the correct temperature (350°F or 175°C) is crucial; if the oil is too cool, the chicken will absorb more oil, resulting in a soggy texture. Double-frying can also significantly increase crispiness, but this requires additional time and oil.
Can I bake Filipino fried chicken instead of frying it?
While baking won’t achieve the same level of crispiness as frying, you can bake the marinated and battered chicken at 400°F (200°C) for about 30-40 minutes, flipping halfway through. To enhance crispiness, you can broil it for the last few minutes.
What are some good dipping sauces for Filipino fried chicken?
A simple vinegar-based dipping sauce with chili is a classic pairing. You can also explore other options like sweet and sour sauce, mayonnaise-based dipping sauces, or even a spicy garlic sauce. The possibilities are endless!
How long can I store leftover Filipino fried chicken?
Leftover fried chicken can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave.
This guide provides a solid foundation for creating delicious Filipino fried chicken. Experiment with different marinades and batters to find your perfect recipe. Enjoy!
