How to Fry Chicken With Less Oil: Filipino-Style
As a child, Edwin's mom told him, "If you want to eat, you should cook it yourself." And that's exactly what he's been doing ever since.
Filipino-Style Fried Chicken With Less Oil
Fried Chicken With a Filipino Influence
Fried chicken is popular all over the world, including in the Philippines. It was my favorite dish as a child, and it still is today. I've added a Filipino twist to this American recipe by using some local ingredients. You can find these ingredients in your local Asian market.
Cook Time
| Prep time | Cook time | Ready in | Yields |
|---|---|---|---|
10 min | 30 min | 40 min | 4 servings |
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Ingredients
For the Marinade:
- 1 tablespoon Knorr Liquid Seasoning, available at Asian stores
- 1/4 cup calamansi juice, available at Asian stores
- 2 teaspoons minced garlic
- 1 tablespoon oyster sauce
- 1 teaspoon ground white pepper
For the Batter:
- 5 ounces toasted bread crumbs
- 1 teaspoon salt
For Frying:
- 3 pounds chicken legs or thighs
- 1/4 cup vegetable oil
Instructions
- In a large mixing bowl, combine the marinade ingredients and the chicken.
- Cover the bowl and refrigerate for at least 3 hours.
- Heat the oven to 400 degrees.
- Heat the oil in a frying pan over medium-high heat.
- Place the coating ingredients in a resealable bag. Place two chicken pieces at a time in the bag, seal, and shake to coat the chicken.
- Fry the chicken pieces for 3 minutes on each side.
- Transfer the fried chicken to a wire rack that has been placed on top of a baking pan.
- Bake the chicken for at least 20 minutes, or until the internal temperature of the chicken reaches 175 degrees F.
- Serve with Filipino banana sauce or ketchup.
Substitutions
- If you can't find calamansi juice, you can use lemon juice or buttermilk. (Calamansi is a type of small, round lime.)
- If Knorr seasoning is not available, use soy sauce.
- Instead of bread crumbs, use flour or cornstarch to coat the chicken.
