Start by preparing the quail eggs (itlog ng pugo). Bring water to a boil in a medium saucepan. Gently add the eggs and cook for 3-4 minutes. Immediately transfer them to an ice bath to stop the cooking process. Once cooled, carefully crack and peel the eggs under running water, then pat them completely dry with paper towels.

While the batter rests, prepare both sauces. For the spicy vinegar sauce, combine white vinegar (suka), banana ketchup, brown sugar (asukal na pula), soy sauce (toyo), and chopped Thai chilies (siling labuyo) in a small saucepan. Simmer for 3-5 minutes until sugar dissolves. For Manong's special sauce, mix all ingredients in a saucepan and cook over medium heat, stirring constantly until thickened (3-5 minutes). Let both sauces cool completely.

Heat canola oil in a deep pan to 350°F (175°C). Place ¼ cup flour in a shallow dish for dredging. Coat each egg first in flour, then dip in batter using a fork. For extra crispiness, double-coat by dipping again in the batter.

Fry the kwek-kwek in batches of 6-8 pieces for 2-4 minutes until golden and crispy (hanggang maging gintong-brown at malutong). Maintain oil temperature at 350°F for consistent results. Remove with a slotted spoon and drain on a wire rack, not paper towels, to maintain crispiness.

Serve hot with both dipping sauces. Best consumed immediately while the coating is crispy.