Filipino-Style Fried Chicken (Piniritong Manok)
This Filipino-style fried chicken delivers restaurant-caliber crunch at home, featuring a calamansi-soy marinade that infuses every bite with citrusy brightness and umami depth. Double-dredged in a cornstarch-flour coating seasoned with garlic and black pepper, each piece emerges golden-brown with a light, shattering crust that protects juicy meat beneath. It's everyday indulgence elevated by time-tested Pinoy techniques.
Ingredients
For the Marinade (Para sa Pinagbabaran)
- ½ cup soy sauce toyo
- ¼ cup calamansi juice katas ng kalamansi, see alternatives below
- 1 whole garlic head minced (isang buong bawang, dinurog)
- 1 tablespoon ginger grated (luya, kinayod)
- 1 teaspoon black pepper paminta
- 1 teaspoon salt asin
For the Coating (Para sa Pambalot)
- ½ cup all-purpose flour harina
- ½ cup cornstarch cornstarch
- 1 teaspoon baking powder
- 1 teaspoon garlic powder pulbos na bawang
- 1 teaspoon onion powder pulbos na sibuyas
- 1 teaspoon salt asin
- ½ teaspoon black pepper paminta
Main Ingredient (Pangunahing Sangkap)
- 3 lbs chicken pieces preferably legs and thighs (3 pounds ng manok, mas mainam ang hita at paa)
For Frying (Para sa Pagpiprito)
- 4 cups cooking oil with high smoke point mantika
Instructions
- First prepare your marinade by combining soy sauce, calamansi juice, minced garlic, grated ginger, black pepper, and salt in a large bowl. Mix these ingredients well until the salt completely dissolves (Paghaluin ang toyo, katas ng kalamansi, dinurog na bawang, kinayod na luya, paminta, at asin sa isang malaking mangkok. Haluing mabuti hanggang matunaw ang asin).
- Take your chicken pieces and place them in the marinade. Massage the marinade into the meat to ensure even coating (Ilagay ang mga piraso ng manok sa pinagbabaran. Masahihin ang pinagbabaran sa karne para pantay ang pagkakahalo). Make sure all pieces are submerged in the liquid.
- Cover the bowl with plastic wrap or a lid and place in the refrigerator. Let the chicken marinate for at least 8 hours or overnight for best results (Takpan ang mangkok at ilagay sa refrigerator. Ibabad ng hindi bababa sa 8 oras o magdamag para sa pinakamainam na resulta).
- After marination, remove the chicken from the refrigerator and let it come to room temperature, about 30 minutes (Pagkatapos ibabad, ilabas ang manok sa refrigerator at hayaang umabot sa room temperature, mga 30 minuto).
- While waiting, prepare your coating mixture. Combine the flour, cornstarch, baking powder, garlic powder, onion powder, salt, and pepper in a shallow dish. Mix thoroughly (Ihalo ang harina, cornstarch, baking powder, pulbos na bawang, pulbos na sibuyas, asin, at paminta sa isang mababaw na pinggan. Haluing mabuti).
- Remove each piece of chicken from the marinade and pat completely dry with paper towels (Alisin ang bawat piraso ng manok sa pinagbabaran at patuyuin ng mabuti gamit ang paper towel). This step is crucial for achieving crispy skin.
- Heat your cooking oil in a deep, heavy-bottomed pot to 350°F/175°C (Initin ang mantika sa isang malalim na kawali hanggang umabot sa 350°F/175°C). Use a cooking thermometer for accuracy.
- While the oil heats, begin the double-dredging process. Take each dried chicken piece and coat thoroughly in the flour mixture, shaking off excess. Let these pieces rest for 5 minutes on a wire rack (Ibalot ang bawat pirasong manok sa harina, ipagpag ang sobra. Ipahinga ng 5 minuto sa wire rack).
- After resting, dredge each piece again in the flour mixture for extra crispiness (Ibalot muli ang bawat piraso sa harina para sa dagdag na lutong).
- Once the oil reaches temperature, carefully place the chicken pieces in the hot oil, making sure not to overcrowd the pot (Maingat na ilagay ang mga piraso ng manok sa mainit na mantika, siguraduhing hindi masyadong marami sa isang pagpiprito).
- Fry the chicken for 12-15 minutes on the first side (Iprito ang manok ng 12-15 minuto). The coating should be turning golden brown and crispy.
- Carefully flip each piece and continue frying for another 10-12 minutes or until the internal temperature reaches 165°F/74°C (Maingat na baliktarin ang bawat piraso at iprito ng 10-12 minuto pa o hanggang umabot ang loob sa 165°F/74°C).
- Remove the chicken from the oil and place on a wire rack to drain, not on paper towels (Alisin ang manok sa mantika at ilagay sa wire rack para tumulo, hindi sa paper towel). This keeps the coating crispy.
- Let the chicken rest for 5-10 minutes before serving (Ipahinga ang manok ng 5-10 minuto bago ihain). This allows the juices to redistribute throughout the meat.
- Serve hot with steamed white rice (kanin) and your choice of banana ketchup, spiced vinegar (suka), or toyomansi dipping sauce (Ihain ng mainit kasama ng kanin at banana ketchup, suka, o toyomansi sawsawan).
- For storage, let cool completely then refrigerate in an airtight container for up to 3 days (Para sa pag-iimbak, hayaang lumamig nang husto bago ilagay sa sealed container at ilagay sa refrigerator. Tatagal ito ng hanggang 3 araw).
- To reheat, place in a preheated 350°F/175°C oven for 15-20 minutes or until heated through and crispy again (Para initin muli, ilagay sa preheated na oven sa 350°F/175°C ng 15-20 minuto o hanggang mainit at malutong muli).
Tips from Lola's Kitchen
- Always use room temperature chicken for even cooking
- Pat chicken extremely dry before breading
- Rest breaded chicken for 5-10 minutes before frying
- Maintain oil temperature between 350-375°F
- Add a pinch of sugar to the marinade for better browning
- Never skip the double-dredging process
Nutrition
Calories: 429kcalCarbohydrates: 20gProtein: 33gFat: 23gSaturated Fat: 7gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gTrans Fat: 0.1gCholesterol: 117mgSodium: 1706mgPotassium: 375mgFiber: 1gSugar: 0.4gVitamin A: 382IUVitamin C: 3mgCalcium: 67mgIron: 3mg
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