Nanay's Filipino Fried Chicken
"An absolute favorite!!! When I was younger, I couldn't live a day without begging my lola (grandma) to make this all the time. Basically it's crispy fried chicken adobo. This is the only way I do fried chicken at home and It's always on my weekly menu."
photo by Mylene L.
- Ready In:
- 1hr
- Ingredients:
- 8
- Serves:
-
3-4
ingredients
- 1 (2 -3 lb) whole chickens (cut into serving pieces or you can use just thighs or just drumsticks or just wings... J)
- 4 garlic cloves, crushed
- 2 bay leaves
- 1 teaspoon whole black peppercorn, crushed lightly
- 3⁄4 cup soy sauce
- 1 cup distilled white vinegar (or cane vinegar is better if you can get hold of one)
- 1 1⁄2 cups water
- oil, for deep-frying
directions
- In a large pan combine the chicken, garlic, peppercorns,bay leaves, soy sauce, vinegar and water and bring to a boil. Simmer uncovered over low heat until chicken is cooked through (25-35 minutes).
- Remove chicken from pan and pat dry.
- In a large skillet heat the oil over medium heat until it is hot but not smoking. Then deep fry the chicken in batches until it is brown and the skin looks crispy. (NOTE: Make sure you pat them dry as it spits!).
- Serve with rice.
- Enjoy -- .
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Reviews
-
My family and I loved this. After the chicken was boiled, I added 1/4 cup brown sugar and 1/2 tsp cinnamon to the sauce and continued boiling to thicken while the chicken was frying. We drizzled it over the chicken and rice, and it was great. I also loved the crisp skin without the breading! -
i followed it to the T except i used 4 lbs. of bone in chicken thighs w/ skin. i had enough sauce drench and boil the chicken in. for some reason the flavor of the sauce didn't really penetrate the meat. flavor was very subtle. so i took the left over sauce..added 1 tbs of brown sugar and boiled it till it slightly thickened. drizzled the sauce over the crispy chicken. family enjoyed it. -
Very good chicken. Will make again. -
awesome! preparation was fast. In fact,mixing these ingredients took me less than 10mins since I used garlic powder instead ;) and the seasonings were just poured directly on the pot with the chicken. What's also good about this recipe is that the boiling process makes sure that the chicken is cooked even from the inside and at the same time incorporating the tastes of the seasonings. Outcome was a tasty fried chicken without the breading! This will be a keeper! Thanks for posting! :)
RECIPE SUBMITTED BY
Hi, I'm Maia, 28 years old living in London. I love to cook and is particularly obsessed experimenting on new dishes. Fusion food is a big interest although traditional local dishes and specialities will always be my first love...I grew up in a little town in the Philippines watching my Lola (grandma) cook absolutely delicious array of local specialities before my family moved here in the UK almost a decade ago. Met the love of my life 5 years ago and is now a busy stay-home mommy to a very demanding 2 year old cheeky monkey. I used to have a massive collection of cookbooks but have now given it to charity... Who needs them when you've got RECIPEZAAR!!!
Below are some photos of my DD with two of her favorite things in the world - tatty boxes ( well she calls it her car, her aeroplane, her spa, oh and all sorts of things....) and her little pink kitchen. It keeps her busy while I'm experimenting in the bigger kitchen.
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