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 ketchup. Enjoy!
- 1/4 cup calamansi or lemon juice
- 1/2 cup soy sauce
- 3 to 4 cloves garlic peeled and minced
- 1/2 teaspoon pepper
- 1/2 teaspoon salt
- 2 pounds chicken legs or thighs
- 1/2 cup flour
- 1/4 cup corn starch
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.
In a shallow dish, combine corn starch and flour. Dredge chicken in flour mixture to fully coat.
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.