INGREDIENTS

1. ¾ kg (3 pc) chicken leg and thigh
2. 4 cloves garlic, crushed
3. 1 medium onion, sliced
4. 3 pc bay leaves
5. 1 tsp UFC Whole Pepper, cracked
6. 1-2 tsp UFC Iodized Salt
7. 3 cups GOLDEN FIESTA Palm Oil
8. 4-5 cups water

DIP:

1. 3 Tbsp JUFRAN Banana Catsup
2. 2 Tbsp SILVER SWAN Old English Worcestershire Sauce
3. 1 Tbsp JUFRAN Hot Sauce

MARINADE:

1. 6 Tbsp DATU PUTI Fish Sauce (Patis)
2. 4 Tbsp calamansi juice

PROCEDURE

• 1. Marinate chicken in Datu Puti Fish Sauce and calamansi for about an hour or overnight in the refrigerator. Drain.
• 2. Combine water, garlic, onion, bay leaves , UFC Salt and  UFC Pepper.  Allow to simmer .  Add chicken. Cover and simmer for 15 minutes.  Drain and pat dry.
• 3. Heat Golden Fiesta Oil. Deep-fry chicken until golden brown on both sides. Serve with dip (mix together).