Pinoy Fried Chicken

Pinoy Fried Chicken

Serves 4

 1-1,5 kilos fresh chicken, dressed and sliced into serving pieces
 1 teaspoon ground black pepper
 6 tablespoons patis (fish sauce)
 2 tablespoons calamansi juice
 1,5 cups pork lard or vegetable oil (pork lard will make the chicken tastier)


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Wash and clean the chicken. Pat dry with paper towels.

Season the chicken with black pepper, making sure to put some under the loose skin of the chicken.

In a bowl mix patis and calamansi juice. Marinate the chicken in this mixture, skin side down, for 1 to 2 hours, turning over the chicken at regular intervals.

In a deep wok or saucepan heat the lard or oil to high heat. Carefully put in 3 to 4 pieces of chicken and lower heat. Deep-fry the chicken untl golden brown. Repeat with remaining chicken.
If desired, serve with ketchup and hot sauce.
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