Filipino-Style Fried Chicken

Vicki Butts (lazyme)


A marinade mixture of calamansi juice, soy sauce and minced garlic gives this fried chicken a touch of “pinoy” flavors and a dusting of corn starch and flour before deep-frying makes them crisp and golden for broad appeal. Delicious to the bone, this Filipino-style fried chicken goes well with steamed rice and yep, banana ketchup. Enjoy!



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15 Min
20 Min
Stove Top


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1/4 c
calamansi or lemon juice
1/2 c
soy sauce
3 clove
garlic, peeled and minced (3-4)
1/2 tsp
1/2 tsp
2 lb
chicken legs or thighs
1/2 c
1/4 c
corn starch
oil, for frying

How to Make Filipino-Style Fried Chicken


  • 1In a bowl, combine calamansi juice, soy sauce, garlic, salt and pepper. Add chicken and marinate in the refrigerator for at least 4 hours or overnight. Drain chicken from marinade and let rest in room temperature for one hour.
  • 2In a shallow dish, combine corn starch and flour. Dredge chicken in flour mixture to fully coat.
  • 3In a wide, thick-bottomed pan over medium heat, heat about 2-inch deep of oil. Add chicken in batches and cook, turning on sides, until golden brown, crisp and cooked through. Remove from pan and drain on paper towels.

Printable Recipe Card

About Filipino-Style Fried Chicken

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: Filipino

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