Pinoy Fried Chicken

Fried chicken is probably the most universal dish ever discovered as every country has its own version of this dish. In this recipe, we made it more Pinoy na Pinoy by marinating the chicken in patis overnight. The process allows the patis flavor to seep into the meat. To finish off the cooking process, the chicken was deep fried using Golden Fiesta Palm Oil, bringing out a golden crispy texture that’s perfect for dipping in a mix of banana catsup, hot sauce, and Worcestershire sauce. Winner! Winner! Pinoy fried chicken for dinner!

  • Required cooking skill level

  • Above 10
    persons serving
  • 30
    minutes preparation time
  • 40
    minutes cooking time


  1. 2 pc whole chicken (about 2.4 kg), cleaned and drained
  2. ½ cup DATU PUTI Patis
  3. 2 cups cornstarch
  4. 8 cups GOLDEN FIESTA Palm/ Canola Oil


  1. 1 cup JUFRAN Banana Catsup
  2. ¼ cup UFC Hot Sauce
  3. ¼ cup Old English Worcestershire Sauce


  • 1. Marinate chicken in Datu Puti Patis overnight in the refrigerator. Drain.
  • 2. Coat chicken with cornstarch .  Steam for 25 minutes.  Cool and chill for 2 hours.
  • 3. Deep-fry chicken in Golden Fiesta Oil (making sure it is completely submerged in oil)  , until crispy and golden brown.  Serve with mixture of  dipping  sauce on the side.


Looking for more fried dishes like this? You may want to try our fried pork chop recipe and breaded fried chicken.

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