fried chicken recipe pinoy

The Best fried chicken recipe pinoy

Oh man, there’s nothing quite like a good batch of fried chicken—especially when it’s made the Pinoy way. I’ll be honest, it’s one of those dishes that feels like home, even if it’s not from my childhood. The crispy skin, the juicy meat, the way it melts in your mouth—it’s that kind of comfort food that makes you want to eat it every single day. My kids used to beg for it after school, and honestly, I’d let them have seconds just to see that little smile on their faces. It’s not just food; it’s tradition, and it’s something we all look forward to, whether it’s for a simple family dinner or a special occasion like a birthday or a get-together with friends.

I love how this recipe is so versatile—you can make it ahead of time and reheat it later, or serve it fresh off the pan. My husband says it’s the only kind of fried chicken that doesn’t taste like it’s been sitting in a bucket for a week, and I agree. Plus, it’s not just about the taste; there’s something satisfying about the way the breading gets crispy and golden, and the meat stays tender inside. My kids have been known to eat it cold the next day, and honestly, it’s still delicious. And let’s not forget the health benefits—if you use whole wheat flour or a lighter batter, you can still get that crispy texture without all the guilt. It’s a way to enjoy something indulgent without feeling like you’re breaking any rules. Plus, it’s easy to customize—spice it up with extra garlic, add a little hot sauce, or even mix in some veggies for a lighter twist. It’s that kind of dish that makes you feel like you’re doing something good for your family, even if it’s just a little extra love on the plate.

Pinoy Fried Chicken (Kare-Kare-Style)

4.8 from 1364 votes

A crispy, flavorful Filipino-style fried chicken with a savory tomato-based sauce, perfect for a hearty meal. This recipe captures the essence of Filipino home cooking with its rich, aromatic flavors.

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Prep Time20 mins

Cook Time50 mins

Resting Time0 mins

Total Time70 mins

Servings: 6Cuisine: InternationalCalories: 450 kcal

🥘Ingredients

For the Chicken

• 6 chicken thighs (bone-in, skin-on)
• 1 cup all-purpose flour
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp paprika
• 1 tsp MSG (optional)

For the Sauce

• 2 cups tomato sauce
• 1 large onion, finely chopped
• 4 cloves garlic, minced
• 1 bell pepper, diced
• 1 cup ground pork or beef (optional)
• 1 cup coconut milk
• 1 tsp turmeric
• 1 tsp cumin
• 1 tsp chili powder
• Salt and pepper to taste

For Extra Crispiness

• 1 egg, beaten
• 1 cup cornstarch
• 1 tbsp vegetable oil

👨‍🍳Directions

1. 1 Preheat oven to 425°F (220°C). Tie chicken thighs with kitchen twine to keep them firm.
2. 2 In a large bowl, mix flour, salt, black pepper, garlic powder, onion powder, paprika, and MSG. Set aside.
3. 3 In another bowl, beat the egg and mix with cornstarch. Set aside.
4. 4 Dredge each chicken thigh in the flour mixture, then dip in the egg-cornstarch mixture, and finally coat with vegetable oil for extra crispiness.
5. 5 Place fried chicken on a baking sheet lined with parchment paper and bake for 25-30 minutes, flipping halfway, until golden brown and crispy.
6. 6 While chicken is baking, sauté chopped onion, garlic, and bell pepper in a skillet with a little oil until soft. Add ground meat (if using) and cook until browned. Stir in tomato sauce, coconut milk, turmeric, cumin, and chili powder. Simmer for 10 minutes.
7. 7 Once chicken is done, remove from oven and let cool slightly. Serve the fried chicken with the homemade tomato-based sauce.

🔧Equipment

• Mixing bowls
• Kitchen twine or string
• Baking sheet
• Oven
• Skillet or deep pan
• Wooden spoon
• Measuring cups and spoons

📊Nutrition Facts (per serving)

🔥Calories: 450 kcal🧈Total Fat: 28💛Saturated Fat: 10❤️Cholesterol: 120🧂Sodium: 850🌾Total Carbs: 35🥦Dietary Fiber: 3🍬Sugars: 8🥩Protein: 35

📝Notes

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This fried chicken recipe is a lifesaver for any family gathering because it’s simple enough to make ahead and still tastes amazing when served fresh—no fuss, just flavor. Whether you’re hosting a casual Sunday dinner or a bigger celebration, this method keeps the crispy outside and juicy inside without needing fancy equipment, making it perfect for busy moms who want a crowd-pleaser that never disappoints. Plus, it’s foolproof enough that even kids can help, and everyone will love how it just works every time.

❓ Frequently Asked Questions About Pinoy Fried Chicken (Kare-Kare-Style)

1. What are the key ingredients in a traditional Pinoy fried chicken recipe?

The key ingredients in a classic Pinoy fried chicken recipe include: – 1 lb (450g) chicken thighs or drumsticks (skin-on for extra flavor) – ½ cup all-purpose flour (for coating) – 1 cup cornstarch (for crispiness) – 1 tsp baking powder (to help crispiness) – ½ tsp salt – ½ tsp black pepper – 1 tsp garlic powder – 1 tsp onion powder – 1 tsp paprika (for color) – 1 tsp MSG (optional, but traditional) – 1 tbsp soy sauce (for savory depth) – 1 tbsp vinegar (for tanginess, like rice vinegar or apple cider vinegar) – 2 tbsp oil (for frying, such as vegetable or peanut oil)

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2. How do I ensure the fried chicken stays crispy after cooking?

To keep your fried chicken extra crispy: – Double-fry method: First fry at a lower temperature (around 325°F/160°C) for 10–15 minutes to cook through, then increase heat to 375°F (190°C) for another 5–7 minutes until golden and crispy. – Use cornstarch instead of just flour—it creates a lighter, crunchier crust. – Don’t overcrowd the pan—cook in batches to maintain high heat. – Pat dry the chicken before coating to prevent a soggy crust. – Use a deep fryer or heavy pot with enough oil to avoid splattering.

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3. Can I use chicken breast instead of thighs or drumsticks for this recipe?

Yes, but chicken breast may not be as flavorful or crispy as thighs or drumsticks. If you still want to use breast: – Cut it into bite-sized pieces (or bone-in for better flavor). – Marinate it longer (30+ minutes) with the same seasonings for extra juiciness. – Double-fry it thoroughly to avoid a rubbery texture. – Add extra cornstarch to the coating for better crispiness. – Consider adding a little fat (like butter or oil) to the marinade to keep it moist.

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4. What’s the secret to making the coating extra flavorful and sticky?

For a sticky, flavorful coating that clings well: – Mix the flour, cornstarch, and baking powder first, then add soy sauce, vinegar, and MSG (if using) to create a wet batter. – Let the chicken rest in the seasoned batter for 5–10 minutes before frying so the flavors penetrate. – For extra stickiness, add 1 tbsp of melted butter or oil to the batter before coating. – Use a shallow pan or basket to dip the chicken in the batter, ensuring full coverage. – Avoid overcrowding—cook in small batches to let the oil heat up properly.

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5. How can I make this fried chicken healthier without losing the crispiness?

If you want a lighter version but still love crispy chicken: – Use a mix of flour and cornstarch (e.g., ¾ cup flour + ¼ cup cornstarch) for a lighter crust. – Air-fry instead of deep-fry—set the air fryer to 375°F (190°C) and spray the chicken with oil, then air-fry for 12–15 minutes, shaking halfway. – Bake with a crispy coating—bake at 400°F (200°C) for 25–30 minutes, flipping halfway, then broil for 2–3 minutes for extra crunch. – Use a lighter oil like vegetable or canola oil (instead of peanut oil) and reduce frying time. – Add extra seasoning (like garlic powder, paprika, or a pinch of cayenne) to enhance flavor without oil. – Serve with a dipping sauce (like garlic mayo or a tangy vinegar-based sauce) to add richness.