Patis Fried Chicken
We love fried chicken and almost everyone would agree with me. You could find fried chicken on almost all menus of restaurants. There are a lot of different variants out there and different ways of cooking it. Today I will share with you a Philippine version of the fried chicken. Although no one knows who invented this recipe but it has been popular recently. Join us today as I share with you how to cook "Patis Fried Chicken".
Ingredients:
- Chicken
- Quarter cup of Patis (Fish Sauce)
- Calamansi (Philippine Lime)
- One small onion
- 3-4 cloves of garlic
- Bay leaf
- Pepper
This small green lime is called Calamansi or called Philippine lime. The calamansi has many uses, from flavoring food, juices and even as a natural beauty product.
We will use two pieces of leg and thigh part plus we added four pieces of wings.
We used around nine pieces of calamansi and extracted the juice in a pot. You can use lime or lemon as an alternative.
Next, we added the Patis (fish sauce) with the calamansi juice. I am not sure if Patis is available in other countries but for sure you could purchase it online. Using fish sauce with chicken sounds a bit weird but I assure you that it will add umami to your fried chicken.
Mix all the ingredients and marinate for at least 30 minutes. For better results, it is best to marinate it overnight.
Once marinated add water to your pot until all the chicken pieces are submerged.
Slice the onion into four pieces and add to the pot.
Add your cloves of garlic.
Throw in a couple of bay leaves.
Add some pepper and you could also use the whole peppercorn if desired.
Cooking Time
Cover the pot and allow it to boil until the chicken pieces are partially cooked
You would notice that the chicken will turn a bit yellowish. Remove the chicken from the pot as you would not want it to be fully cooked.
Allow your chicken to rest for at least 15-20 minutes before going to the next step. You may also want to dry off the extra moisture from the skin.
Next, get your frying pan ready. Today will again use our antique hand hammered pan from my grandpa.
Add enough oil in the pan to deep fry your chicken and wait for it to heat up. Here we use vegetable oil that cost 110 pesos or around $2.14 per bottle of 1.5 liters. The lighter the color of the oil the more expensive it gets.
Once your oil is hot enough we are ready to fry our chicken. Careful with the oil splatter when placing the chicken. As you noticed we did not add breading or flour to the chicken. It is not the usual fried chicken that you know.
Turn the chicken pieces on each side to get that golden brown color on each side.
When both sides of the chicken have turned golden brown you can remove from heat.
Ready to Serve
Here we are the Philippine Patis Fried Chicken. This recipe will let you experience a very tender and juicy fried chicken. Bursting with umami in every bite.
Even the leg part will be full of flavor that you would surely enjoy. As a condiment, it is best to use banana ketchup if you could find one.
Thank you for joining us today and experiencing the Philippine fried chicken. I hope you enjoyed our recipe and give it a try if you could find a fish sauce.
Hope to see you again soon and happy eating.
All photos are original and taken with
Lumix GX85 and Olympus 45mm f1.8
Lumix GX85 and Olympus 45mm f1.8
Wow, sarap naman nito kabayan.
Salamat kabayan. Try mo for sure you would love it.
You're welcome (^_^)
The rewards earned on this comment will go directly to the person sharing the post on Twitter as long as they are registered with @poshtoken. Sign up at https://hiveposh.com.
Thank you qurator and @ackhoo