fried chicken recipe philippines

The Best fried chicken recipe philippines

Fried chicken from the Philippines is one of those dishes that feels like a warm hug on a cold night. I’ve been making it since my kids were little, and there’s something about the crispy, golden skin and the juicy, tender meat that just makes everything better. It’s not just food—it’s tradition, comfort, and a little bit of that Southern soul food I grew up with, but with a twist. The way the spices cling to the chicken, the way the buttermilk marinade keeps it moist no matter how long it sits, and the fact that it’s so easy to make—it’s a recipe that’s perfect for any occasion. Whether it’s a family dinner, a game night, or just a lazy Sunday where everyone’s too tired to cook anything fancy, this is the kind of meal that makes the whole thing feel special.

My family loves it because it’s hands-off once it’s fried, and the kids always ask for seconds. The kids especially love the way it stays crispy even after they dig in, and I’ve never had a picky eater turn their nose up at it. Plus, it’s not just about the taste—it’s about the ritual. We’ll take turns flipping the chicken, and my husband always jokes that it’s like we’re in a cooking show, but honestly, it’s just how we enjoy each other’s company. And the health benefits? Well, the buttermilk helps tenderize the meat, and the spices—like turmeric and black pepper—give it a little extra flavor without needing a ton of extra oil. It’s a way to enjoy something delicious without feeling guilty, which is always a win. Plus, it’s so versatile. You can serve it with rice, coleslaw, or even just a simple side of pickles, and it’ll still be a hit. It’s that kind of recipe that feels like home, no matter where you are.

Filipino-Style Crispy Fried Chicken (Kare-Kare-Style)

4.9 from 1328 votes

A classic Filipino fried chicken recipe featuring a crispy, golden crust with a savory tomato-based sauce. Perfect for a flavorful and satisfying meal!

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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 boneless, skinless chicken thighs
• 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 cayenne pepper (optional)
• 1 cup cornstarch
• 1 cup vegetable oil (for frying)

For the Sauce

• 1 cup tomato sauce
• 1/2 cup soy sauce
• 1/2 cup calamansi juice (or lime juice)
• 1/2 cup water
• 2 cloves garlic, minced
• 1 small onion, finely chopped
• 1 tsp sugar
• 1 tsp black pepper
• 1 tsp dried chili flakes (optional)

For Garnish (Optional)

• Fresh cilantro
• Extra calamansi or lime wedges
• Fried shallots

👨‍🍳Directions

1. 1 Preheat oven to 400°F (200°C) if baking. For frying, heat oil in a deep fryer or heavy pot to 350°F (175°C).
2. 2 Cut chicken thighs into bite-sized pieces. In a bowl, mix flour, salt, black pepper, garlic powder, onion powder, paprika, and cayenne pepper.
3. 3 Dip each chicken piece in the flour mixture, ensuring it’s well-coated. Place in a second bowl with cornstarch for another light coating.
4. 4 Heat oil to 350°F (175°C). Fry chicken pieces in batches for 3-4 minutes until golden brown and crispy. Drain on paper towels.
5. 5 In a pan, sauté garlic and onion until fragrant. Add tomato sauce, soy sauce, calamansi juice, water, sugar, black pepper, and chili flakes. Simmer for 5-7 minutes.
6. 6 Place fried chicken in a serving dish. Pour the sauce over the chicken and let it soak for 5 minutes. Garnish with cilantro, calamansi wedges, and fried shallots.

🔧Equipment

• Mixing bowls
• Bowl for dredging chicken
• Deep fryer or heavy pot
• Oven (for baking optional crispiness)
• Slotted spoon
• Paper towels

📊Nutrition Facts (per serving)

🔥Calories: 450 kcal🧈Total Fat: 28💛Saturated Fat: 8❤️Cholesterol: 120🧂Sodium: 850🌾Total Carbs: 35🥦Dietary Fiber: 2🍬Sugars: 8🥩Protein: 30

📝Notes

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This fried chicken recipe from the Philippines is always a solid choice for any gathering because it’s hearty, flavorful, and surprisingly easy to make with simple ingredients. It’s perfect for family dinners or casual get-togethers because it keeps well and serves a crowd without needing last-minute fuss. Plus, the crispy coating and tangy sauce make it a crowd-pleaser every time—no matter if you’re serving it at a holiday meal or just a regular weeknight.

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

1. What are the key ingredients in traditional Filipino fried chicken (Kare-Kare-style or Garlic Fried Chicken)? The classic Filipino fried chicken often uses a mix of chicken thighs and drumsticks, which are marinated in a blend of soy sauce, calamansi or lemon juice, garlic, ginger, black pepper, and sometimes vinegar or rice wine. For crispy texture, cornstarch or flour is often mixed with the batter. The most famous version is the garlic fried chicken (Puto ng Manok), which includes a rich garlic-infused oil for extra flavor.

2. Why does Filipino fried chicken taste so different from American-style fried chicken? Filipino fried chicken differs from American-style due to its use of soy sauce, calamansi, and garlic instead of just salt and pepper. The batter may include cornstarch or rice flour for extra crispiness, and the cooking oil is often infused with garlic, giving it a distinct aroma. Additionally, the chicken is often marinated longer (up to 24 hours) and fried in batches for even crispiness.

3. How do you make the batter for authentic Filipino fried chicken? A traditional batter mix includes flour, cornstarch, baking powder, salt, and sometimes vinegar or calamansi juice for tanginess. Some versions also add a touch of white vinegar or rice wine to enhance the crispiness. The batter is usually thin but slightly thickened with cornstarch to ensure a light yet crispy coating.

4. Is there a specific way to fry the chicken for the best texture? Yes! The key is hot oil (around 350–375°F/175–190°C) and frying in batches to avoid soggy chicken. After coating the chicken in batter, let it rest for 5–10 minutes before frying to allow the batter to set. Overfrying can make it rubbery, so check frequently and remove when golden brown.

5. Can you substitute any ingredients in a Filipino-style fried chicken recipe? While calamansi is traditional, you can use lime juice as a substitute. For garlic, minced fresh garlic works, but you can also use garlic powder (though it won’t be as aromatic). If using flour instead of cornstarch, ensure it’s a mix (like all-purpose flour + cornstarch) for better crispiness. Some recipes also omit vinegar if unavailable, but it helps with tenderness.