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Calamansi-Style Filipino Fried Chicken
Andre Lewis

Calamansi-Style Filipino Fried Chicken

Citrus, soy and garlic give this chicken a savory-sour center before it ever hits flour. Bottled calamansi juice is ideal, but equal parts lemon and lime get close without pretending they're identical. Fry the bone-in pieces low and steady so the sugar in the marinade doesn't scorch.
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Prep Time 25 minutes
Cook Time 34 minutes
Total Time 59 minutes
Servings: 6
Ingredients Method

Ingredients
  

  • 3 lbs bone-in chicken thighs and drumsticks
  • 1/3 cup calamansi juice or 3 tbsp lemon juice plus 2 tbsp lime juice
  • 1/4 cup soy sauce
  • 6 garlic cloves finely grated
  • 1 tbsp packed light brown sugar
  • 1 tsp ground black pepper
  • 2 cups all-purpose flour
  • 1/2 cup cornstarch
  • 1 tsp kosher salt
  • 5 cups canola oil

Method
 

  1. Combine the chicken, citrus juice, soy sauce, garlic, brown sugar and black pepper and refrigerate for 2 to 6 hours.
  2. Drain the chicken well and pat the surface lightly so the sugary marinade does not drip into the oil.
  3. Whisk the flour, cornstarch and salt in a shallow pan, then press each piece into the mixture once for a thin complete coat.
  4. Rest the chicken on a rack for 15 minutes while heating 1 1/2 inches oil to 325°F.
  5. Fry in two batches for 14 to 17 minutes, turning every 3 minutes and keeping the oil between 310°F and 325°F.
  6. Remove each piece when dark golden and at least 165°F beside the bone, then drain on a clean rack.
  7. Rest for 8 minutes before serving; the citrus aroma is clearer once the chicken is not screaming hot.