filipino fried chicken recipe

The Best filipino fried chicken recipe

Oh, man, there’s nothing quite like that first bite of crispy, golden-brown Filipino fried chicken—juicy inside, so tender you can almost hear it crack. It’s been a staple in my kitchen since my mom taught me how to make it years ago, and honestly, I still get that warm feeling every time I pull it off the stove. The way the batter clings perfectly to the meat, then turns out so crispy and satisfying, it’s like nothing else. My kids—especially my little one who’s always picky—will eat it straight from the pan, and my husband just shakes his head like, “This is why we’re a family of eaters.” It’s not just food; it’s comfort in a bite. Plus, it’s got that perfect balance of sweet, savory, and a little bit of heat, which makes it way more exciting than plain old fried chicken. And the best part? It’s not just for special occasions. I make it for dinner nights, for game days, for when the kids are home from school and they’re starving. It’s that kind of dish that feels like home, but still feels fresh and exciting. And the health benefits? Well, it’s fried, so it’s got that crispy goodness, but we use a little less oil than you might think, and the spices—turmeric, garlic, ginger—give it a little extra flavor without all the extra calories. It’s not the healthiest thing you can eat, but it’s not the worst either, and honestly, I don’t think I’d ever eat it any other way. My family’s been eating it for years, and I don’t see that changing anytime soon.

Filipino Fried Chicken (Kare-Kare-Style Chicken)

4.8 from 1199 votes

A crispy, flavorful Filipino-style fried chicken coated in a savory tomato-based sauce, perfect for a hearty meal. This recipe includes a simple dough for dredging and a rich tomato sauce for extra flavor.

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Prep Time20 mins

Cook Time45 mins

Resting Time0 mins

Total Time65 mins

Servings: 6Cuisine: InternationalCalories: 450 kcal

🥘Ingredients

For the Chicken

• 2 lbs 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

For the Dough

• 2 cups all-purpose flour
• 1 tsp salt
• 1 tsp baking powder
• 1 cup warm water

For the Tomato Sauce

• 1 cup tomato sauce
• 2 cloves garlic, minced
• 1 small onion, finely chopped
• 1 tsp cumin
• 1 tsp turmeric
• ½ tsp black pepper
• Salt to taste
• 1 tbsp vegetable oil

👨‍🍳Directions

1. 1 Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. 2 Cut chicken thighs into bite-sized pieces. In a shallow dish, mix flour, salt, pepper, garlic powder, onion powder, and paprika.
3. 3 In a food processor or bowl, combine flour, salt, baking powder, and warm water. Mix until a soft dough forms. Cover and rest for 10 minutes.
4. 4 Roll the dough into small balls, flatten slightly, and coat each chicken piece in the flour mixture, ensuring even coverage.
5. 5 Place coated chicken pieces on the prepared baking sheet. Bake for 20 minutes, then flip and bake for another 15-20 minutes until golden brown.
6. 6 While chicken cooks, heat oil in a pan. Sauté garlic, onion, cumin, turmeric, and black pepper for 1 minute. Add tomato sauce and simmer for 5 minutes.
7. 7 Once chicken is cooked, remove from oven and let cool slightly. Toss chicken pieces in the tomato sauce until fully coated.

🔧Equipment

• Mixing bowls
• Baking sheet
• Oven
• Food processor or mixer
• Knife and cutting board
• Frying pan
• Slotted spoon

📊Nutrition Facts (per serving)

🔥Calories: 450 kcal🧈Total Fat: 18g💛Saturated Fat: 4g❤️Cholesterol: 80mg🧂Sodium: 750mg🌾Total Carbs: 40g🥦Dietary Fiber: 4g🍬Sugars: 6g🥩Protein: 35g

📝Notes

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This Filipino fried chicken recipe is always a crowd-pleaser because it’s simple yet packed with bold flavors that bring people together. Whether it’s a casual family dinner or a busy holiday gathering, the crispy coating and tender meat make it a reliable crowd favorite that feels special without being overly complicated. It’s the kind of dish that’s easy to make ahead and reheats well, so you can focus on enjoying the moment instead of stressing over last-minute cooking. Plus, it’s got that perfect balance of sweet, tangy, and savory—no one leaves hungry, and everyone ends up smiling.

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

What is the secret to achieving crispy and flavorful Filipino-style fried chicken?

The secret lies in a well-balanced batter that includes cornstarch for extra crispiness, a mix of flour and cornstarch for texture, and a tangy, slightly sweet sauce (like lechon sauce or sinamak) for depth. Double-frying (first at 350°F/175°C for 5–7 minutes, then at 375°F/190°C for 5–7 minutes) ensures a golden, crunchy exterior while keeping the inside juicy.

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Why does Filipino fried chicken taste different from American-style?

Filipino fried chicken (kare-kare or lechon-style) often includes a rich, spiced gravy (like sinamak or mild and tangy sauce) instead of just salt and pepper. The batter may also incorporate ingredients like bagoong (fermented shrimp paste) or tuyo (dried fish) for umami. Additionally, the chicken is sometimes marinated in soy sauce, vinegar, or garlic for extra flavor before frying.

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How do you make the batter extra crispy without using too much oil?

For a lighter yet crispy texture, use a cornstarch-heavy batter (50% cornstarch, 50% flour) and double-fry it properly. Preheat the oil to 375°F (190°C) before frying, and avoid overcrowding the pan. Adding a pinch of baking powder (for fluffiness) or egg wash (for shine) can also help. For extra crispiness, pat the chicken dry thoroughly before coating.

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What are the best cuts of chicken for Filipino fried chicken?

The most traditional cuts are whole chicken thighs (bone-in for extra flavor) or chicken drumsticks (cut into pieces). Legs and thighs hold up better to frying than breasts, which can dry out. For lechon-style, whole chickens are ideal, while kare-kare-style often uses pre-cut pieces like thighs and wings.

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Can I substitute any ingredients in the batter or sauce if I don’t have them?

Yes! For the batter: – Cornstarch → Use 1 tbsp arrowroot powder or 1 tbsp potato starch (replace 1:1). – Bagoong or fish sauce → Swap with 1 tsp soy sauce + ½ tsp black pepper for umami. – Tuyo (dried fish) → Use 1 tsp smoked paprika or 1 tsp miso paste for depth.

For the sauce: – Sinamak gravy → Mix 1 cup chicken broth + 1 tbsp vinegar + 1 tsp sugar + ½ tsp garlic powder. – Lechon sauce → Use a mild teriyaki glaze (soy sauce + honey + ginger) or butter-based gravy (butter + flour + milk).