Steaming with spices and herbs plus the fish sauce (patis) gives this crispy fried chicken a distinctive flavor. Dipped in a winning sauce mix of banana catsup, worcestershire sauce and hot sauce. This fried chicken is so flavorful and you will savor every bite.
This crispy fried chicken recipe is so simple to make. You will get “crispy on the outside”, “juicy in the inside” fried chicken that everyone will love. This crispy fried chicken can be served with french fries (or sweet potato fries), coleslaw and dinner rolls. The taste of this crispy fried chicken reminds me of the iconic Max’s fried chicken which most Filipino families love.
To get the chicken really crispy, make sure that you deep fry in a large pan or kawali (wok).
One last thing, in order to be able to complete this Max’s fried chicken hack, we need to prepare our dipping sauce. Mix 4 parts Jufran banana ketchup, 1 part Lea & Perrins worcestershire sauce and 1 part Mother’s Best hot sauce.
An alternative to Mother’s Best hot sauce is The Ghost Hot Sauce. Be careful with this though, 1 or 2 drops will probably do.
Pinoy-Style Crispy Fried Chicken Recipe
INGREDIENTS:
- 4 chicken leg quarters (about 1.2 Kilos), washed, cleaned, patted dry, and seasoned with salt
- 1 teaspoon whole black peppercorns
- 2 bay leaves
- 1 bunch leeks, green part only
- 4 cloves garlic, crushed
- 2 tablespoons fish sauce (patis), divided
- canola oil, to deep-fry (enough to cover 3/4 of the chicken)
- Jufran banana ketchup, to serve
- Lea & Perrins worcestershire sauce, to serve
- Mother’s Best hot sauce, to serve
INSTRUCTIONS:
- Fill a steamer with water. Add peppercorns, bay leaves, leeks, and garlic. Cover and bring to a boil.
- Reduce heat and bring water to a slow boil. Place chicken on the steamer basket and cover. Steam for 45 minutes to 1 hour or until chicken is cooked through.
- Remove chicken from steamer and brush all over with half of the fish sauce. Let cool, then brush again with remaining fish sauce.
- Heat oil in a deep frying pan. Deep-fry chicken, making sure at least half of it is submerged in oil, until skin is golden brown and crispy, about 20 minutes. Drain on paper towels.
DIPPING SAUCE:
Mix 4 parts banana ketchup, 1 part Worcestershire sauce and 1 part hot sauce.
Crispy Fried Chicken (Filipino Style)
Ingredients
- 4 pcs chicken leg quarters about 1.2 Kilos, washed, cleaned, patted dry, and seasoned with salt
- 1 tsp whole black peppercorns
- 2 pcs bay leaves
- 1 bunch leeks green part only
- 4 cloves garlic crushed
- 2 tbsp fish sauce (patis) divided
- canola oil enough to cover 3/4 of the chicken
- Jufran banana ketchup to serve
- Lea & Perrins worcestershire sauce to serve
- Mother’s Best hot sauce to serve
Instructions
- Fill a steamer with water. Add peppercorns, bay leaves, leeks, and garlic. Cover and bring to a boil.
- Reduce heat and bring water to a slow boil. Place chicken on the steamer basket and cover. Steam for 45 minutes to 1 hour or until chicken is cooked through.
- Remove chicken from steamer and brush all over with half of the fish sauce. Let cool, then brush again with remaining fish sauce.
- Heat oil in a deep frying pan. Deep-fry chicken, making sure at least half of it is submerged in oil, until skin is golden brown and crispy, about 20 minutes. Drain on paper towels.
- DIPPING SAUCE: Mix 4 parts banana ketchup, 1 part Worcestershire sauce and 1 part hot sauce.
Other recipes are HERE.
