This is Fried Chicken (Pritong Manok). Fried chicken can be cooked in so many ways in all the different cultures around the world. It may be breaded, coated with flour/batter or naked (no breading). Marinated in all sorts of herbs, spices and sauces. The version cooked in my house as I grew up in the Philippines had its own particular variation, with no breading. Below is a simple but tasty recipe for frying chicken, Filipino style. Enjoy this recipe from all of us at .
- 1 whole chicken, cut into serving pieces
- 1 cup of soy sauce
- 5 cloves of garlic, minced
- 1/4 cup of calamansi juice
- salt and pepper to taste
- cooking oil
- Place the chicken in a pot or large bowl.
- Add the soy sauce, minced garlic, lemon juice, salt and pepper to the bowl then mix it evenly with the chicken.
- Put the chicken in the refrigerator to marinate for at least 30 minutes before cooking.
- Heat about 2 inches of cooking oil over medium heat in a medium-size frying pan or pot.
- Remove the chicken from th refrigerator when the oil is hot enough to start cooking (about 370 degrees F if you’re using an oil thermometer).
- Carefully place 2 or 3 pieces of chicken in the hot oil using tongs.
- Turn each piece of chicken over every minute or two to cook each side.
- Remove each piece of chicken when the skin turns a nice golden brown.
- Poke the meaty parts of the chicken down to the bone using a small knife. If the juice that runs out is pink in color, put the chicken back in the oil to fry a little bit longer then check again until the juice runs clear.
- Place the finished chicken on a plate covered with paper towels to absorb any excess oil.
- Repeat steps 6 through 10 with the remaining uncooked chicken.
- Serve hot with rice or your choice of sides.
You can substitute lemon juice in place of the calamansi juice for the chicken marinade if calamansi is not readily available.