Pinoy Fried Chicken

Marinating the chicken in patis overnight allows its distinct flavor to seep into the meat. Dipped in a winning mix of banana catsup, hot sauce, and Worcestershire, this crispy fried chicken is so flavorful that you'll want to savor every last bite!

  • Required cooking skill level

    Intermediate
  • Above 10
    persons serving
  • 45
    minutes + Overnight Marination preparation time

INGREDIENTS

DIPPING SAUCES

  • 1 cup Jufran Banana Catsup

  • 1/4 cup UFC Hot Sauce

  • 1/4 cup Old English Worcestershire sauce

Preparation

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    1Marinate chicken in Datu Puti Patis Overnight.

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    2Coat chicken with cornstarch, then steam for 25 minutes.

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    3Let the chicken cool down. Let its rest for at least 2 hours in refrigerator before frying.

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    4In large pan, deep fry chicken in Golden Fiesta Palm Oil. Make sure it is completely submerged in oil. Cook the chicken until it becomes crispy and turns a nice, golden brown color.

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    5Serve cooked chicken wih Jufran Banana Catsup, UFC Hot Sauce, and Old English Worcestershire Sauce on the side.

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    1Marinate chicken in Datu Puti Patis Overnight.

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    2Coat chicken with cornstarch, then steam for 25 minutes.

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    3Let the chicken cool down. Let its rest for at least 2 hours in refrigerator before frying.

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    4In large pan, deep fry chicken in Golden Fiesta Palm Oil. Make sure it is completely submerged in oil. Cook the chicken until it becomes crispy and turns a nice, golden brown color.

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    5Serve cooked chicken wih Jufran Banana Catsup, UFC Hot Sauce, and Old English Worcestershire Sauce on the side.