Filipino Style Crispy Fried Chicken Recipe 435 Food

FILIPINO FRIED CHICKEN

Steps:

• Combine cornstarch, sugar, flour, salt, and monosodium glutamate in a large bowl. Add eggs, green onions, soy sauce, and garlic. Pat chicken dry and add to the sauce. Cover and refrigerate until marinated, 8 hours to overnight.
• Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Fry chicken in the hot oil until golden brown, 15 to 25 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

FILIPINO STYLE CRISPY FRIED CHICKEN RECIPE - (4.3/5)

Steps:

• Place all ingredients in a large container except cornstarch, cover tightly and chill in the refrigerator overnight. Remove chicken from the brine and pat dry with paper towels. Steam for 45 minutes. To steam, set a good amount of water in a wok and bring to boil. Place a steamer (like bamboo steamer) on top of the wok making sure the water is not touching the bottom of the steamer. Place chicken and cover. Steam for about 45 minutes. Cool down. Toss chicken in cornstarch shaking the excess cornstarch. Heat a good amount of canola or vegetable oil in a large wok or deep frying pan to about 350 F. Slowly and carefully release chicken into the hot oil. Fry until golden brown and crispy, about 10 to 11 minutes. Serve hot.

NANAY'S FILIPINO FRIED CHICKEN

Steps:

• In a large pan combine the chicken, garlic, peppercorns,bay leaves, soy sauce, vinegar and water and bring to a boil. Simmer uncovered over low heat until chicken is cooked through (25-35 minutes).
• Remove chicken from pan and pat dry.
• In a large skillet heat the oil over medium heat until it is hot but not smoking. Then deep fry the chicken in batches until it is brown and the skin looks crispy. (NOTE: Make sure you pat them dry as it spits!).
• Serve with rice.
• Enjoy -- .

FILIPINO-STYLE BARBECUE CHICKEN

Steps:

• Mash ripe banana, tomato paste, vinegar, brown sugar, oil, ginger, onion powder, garlic powder, cayenne, salt, allspice, and turmeric together in a saucepan. Add water and stir to combine.
• Place over medium-high heat and bring to a simmer. Stir to combine. Reduce heat to medium and simmer until reduced and thickened, 7 to 10 minutes. Remove from heat; reserve 3 tablespoons for the basting sauce, leaving about 1/2 cup for the marinade.
• Transfer ½ cup banana ketchup to a bowl and add lemon-lime soda, soy sauce, garlic, brown sugar, black pepper, and lemon juice for the marinade. Whisk until combined. Add halved chicken thighs and toss to coat.
• Cover with plastic wrap and marinate in the refrigerator for 4 to 18 hours.
• When you are ready to cook the chicken, combine reserved 3 tablespoons banana ketchup, soy sauce, brown sugar, oil, and fish sauce in a small bowl for basting sauce.
• Preheat a charcoal grill until coals are very hot.
• Remove chicken from the refrigerator and place on metal skewers, folding in half with the smooth side on the outside, the rougher side folded in.
• Grill chicken over hot coals until no longer pink in the centers, 15 to 20 minutes, turning and basting every 2 to 3 minutes. Serve with accumulated juices or extra basting sauce.