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

    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.

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