Resto-style Fried Chicken



The secret to the fall-off-the-bone chicken meat on your fave resto fried chicken lies in a cooking technique done before frying. See how it's done!

Wondering how the famous, all-time favorite Pinoy fried chicken is made? The secret lies in steaming the chicken to keep the meat moist before frying

Serves 4
Prep Time 15 minutes
plus 15 minutes marinating time
Cooking Time 40 minutes

2 whole spring chickens (800 grams each),
neck and giblets removed
1/4 cup rock salt
20 pandan leaves
2 tablespoons fish sauce
1 teaspoon black pepper
oil for deep-frying
banana ketchup and atchara to serve (optional)

1 Wash chicken thoroughly. Rub cavity and flesh with rock salt. Wash to remove salt and drain. Stuff cavity of each chicken with 10 pandan leaves.

2 Arrange chicken in a preheated steamer and steam for 20 minutes. Remove chicken from steamer and let cool.

3 Rub each chicken with 1 tablespoon fish sauce and 1/2 teaspoon black pepper. Let stand for 15 minutes in the refrigerator.

4 Heat oil in a large wok or deep fryer. Deep-fry chicken for 5 to 8 minutes per side, until skin is golden brown. For extra crispy chicken, chill the chicken in the refrigerator after frying. When ready to serve, re-fry for 2 to 3 minutes per side. Serve with banana ketchup and atchara, if desired.

Source: Resto-style Fried Chicken | Recipes | Yummy.ph - the online source for easy Filipino recipes, and more!
Resto-style Fried Chicken | Recipes | Yummy.ph - the online source for easy Filipino recipes, and more!