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crispy fried chicken
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Crispy Fried Chicken (Filipino Style)

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.

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.