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)


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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