This recipe brings traditional Filipino flavors to your kitchen with a crispy exterior and juicy, garlicky interior. I developed it after studying my grandmother’s handwritten notes, which emphasized a long marination for maximum taste.
The key lies in the marinade—garlic, soy sauce, and calamansi create a base that tenderizes the chicken while adding authentic depth. Double-frying ensures that golden crunch that Filipino fried chicken is known for.
What emerges is meat so tender it falls off the bone, encased in a shatteringly crispy skin that cracks with every bite. The garlic notes linger, making each piece irresistibly flavorful.
Serve with steamed rice and vinegar dipping sauce for a true taste of the Philippines. Here’s how to make it at home.
Ingredients for Filipino Fried Chicken Recipe Panlasang Pinoy
Pantry raid plus a quick stop for chicken. Authentic flavors with everyday ingredients.
| Ingredient | Amount | Notes |
|---|---|---|
| Chicken Thighs 🍗 | 2 ½ lb | Boneless, skin-on, cut into pieces |
| Garlic Cloves 🧄 | 12 cloves | Peeled and minced finely |
| Soy Sauce 🫒 | ½ cup | Filipino brand preferred |
| Calamansi Juice 🍋 | ¼ cup | Or substitute lime juice |
| Black Peppercorns 🌶️ | 1 tbsp | Freshly cracked for best flavor |
| Bay Leaves 🍃 | 4 pieces | Dried, for marinade |
| Brown Sugar 🍚 | 2 tbsp | Balances the soy sauce |
| Cornstarch 🌾 | ½ cup | For extra crispiness |
| All-Purpose Flour 🌾 | ½ cup | For dredging chicken |
| Vegetable Oil 🫒 | 4 cups | For deep frying |
| Salt 🧂 | 1 tsp | Adjust to taste |
| White Vinegar 💧 | ½ cup | For dipping sauce |
| Crushed Red Pepper 🌶️ | ½ tsp | Optional, for heat |
The chicken matters most. Thighs stay juicier than breasts after double-frying—skin-on is non-negotiable for that shatteringly crispy finish. I grab mine from H Mart or any Asian market with a good butcher counter. For calamansi, look for it fresh at Filipino grocery stores (or frozen in the freezer aisle). If you can’t find it, lime juice gets you 90% there.
No calamansi? Lime or lemon juice works, but cut back by one-third—it’s more acidic. For the soy sauce, Silver Swan or Datu Puti are the Filipino standards. Out of cornstarch? Potato starch gives a similar crunch. The bay leaves are traditional, but dried laurel leaves from any grocery store work just as well.
Marinate the chicken overnight for maximum flavor penetration. Leftovers? They won’t last, but if they do, reheat in the oven at 375°F for 10-12 minutes to restore crispiness. The dipping sauce keeps for 1 week in the fridge.
Why You’ll Love This Recipe
- One Pan Wonder: I just toss the thighs with garlic, soy, and calamansi, then fry—no fancy steps.
- Garlic Soy Punch: That combo of soy sauce and calamansi gives it a tangy, savory kick I can’t get enough of.
- Feeds a Crowd: I made a double batch last week and it disappeared faster than I could plate it.
- Leftovers? Yes Please: Honestly, it tastes even better the next day straight from the fridge.
Step-by-Step Instructions for Filipino Fried Chicken Panlasang Pinoy
Here’s the method I use to achieve that signature crispy exterior and juicy, flavorful meat.
Step 1: Marinate the Chicken in Garlicky Soy Mixture
In a large bowl, combine the 2.5 lb chicken thighs with 12 cloves garlic cloves, 0.5 cup soy sauce, 0.25 cup calamansi juice, 1 tbsp black peppercorns, 4 pieces bay leaves, 2 tbsp brown sugar, and 1 tsp salt.
Mix thoroughly, ensuring each piece is well coated. Cover and refrigerate for at least 2 hours, but overnight for maximum flavor penetration. The soy sauce will darken the meat while the calamansi juice tenderizes it beautifully.
Step 2: Create the Double-Coating for Extra Crispiness
In a shallow dish, mix 0.5 cup cornstarch and 0.5 cup all-purpose flour until fully combined. This dual starch blend creates an ultra-crispy crust that stays crunchy even after frying.
Remove the chicken from the marinade (reserve the marinade for potential basting if desired) and dredge each piece in the flour-cornstarch mixture. Press gently to adhere the coating evenly on all sides. Let the coated pieces rest for 10 minutes to help the crust set before frying.
Step 3: Deep-Fry to Golden Perfection
Heat 4 cups vegetable oil in a deep, heavy-bottomed pot to 350°F. The oil should be deep enough to fully submerge the chicken pieces. Use a thermometer for accuracy—this temperature ensures even cooking without burning the coating.
Working in batches to avoid crowding, carefully lower the chicken into the hot oil. Fry for 8-10 minutes per side until the coating is deep golden brown and the internal temperature reaches 165°F. The cornstarch in the coating will create an extra crispy texture that’s characteristic of Filipino-style fried chicken.
Step 4: Prepare the Tangy Dipping Sauce
While the chicken fries, combine 0.5 cup white vinegar with 0.5 tsp crushed red pepper in a small bowl. Stir well to distribute the spice evenly. This simple sauce cuts through the richness of the fried chicken with its sharp tang and subtle heat.
Taste and adjust the spice level if desired. The sauce should be bold and tangy, complementing the savory, garlicky notes of the chicken. Serve it in small dipping bowls alongside the hot chicken for the authentic experience.
Pro Tips For Making Filipino Fried Chicken Recipe Panlasang Pinoy
- Double Fry for Crisp: Fry the chicken thighs once at 320°F until cooked through, then crank the heat to 375°F for a second fry to get that shatteringly crisp skin—this is how Filipino fried chicken gets its signature crunch.
- Marinate Overnight: Soak the chicken in soy sauce, calamansi juice, and crushed garlic for at least 4 hours (overnight if possible) so the flavors penetrate deep into the meat instead of just sitting on the surface.
- Pat Dry Thoroughly: After marinating, pat the thighs completely dry with paper towels—any moisture left on the surface will cause the oil to splatter and prevent a proper crisp from forming.
- Crush Peppercorns Fresh: Lightly crush the black peppercorns just before adding them to the marinade; pre-ground pepper loses its punch fast, and fresh crushed gives that bold, aromatic bite this dish needs.
Pro Cooking Tips for Perfect Results
Marinade Timing
Don’t rush the marinade—this dish needs at least 2 hours in the fridge, but I swear by overnight for that deep garlic flavor to penetrate every bite. The calamansi starts breaking down the proteins, making the meat impossibly tender. 🌡️
Double-Fry Secret
For that signature ultra-crispy crust, I double-fry the chicken. First fry at 325°F for 6 minutes to cook through, then rest 5 minutes before a second fry at 375°F for 3-4 minutes to lock in the crunch.
Oil Temperature Control
Use a deep-fry thermometer—I trust my Taylor Classic from the hardware store. If the oil smokes, it’s too hot; if the chicken absorbs oil, it’s too cool. Adjust the heat to maintain a steady 350°F for even cooking.
Dredging Technique
Press the flour-cornstarch mix firmly into the chicken so it adheres well. I use one hand for wet (marinade) and one for dry (dredge) to avoid clumping. Let it rest 10 minutes before frying to set the crust.
Rest Before Serving
After frying, let the chicken rest on a wire rack for 5 minutes. This keeps it crispy instead of soggy. Serve immediately with the vinegar dip—it’s all about that hot-and-tangy contrast. 💛
Nutrition Facts
Frequently Asked Questions
Can I use chicken breasts instead of thighs?
Thighs work best because they stay juicier after frying. If using breasts, reduce cooking time to 6-7 minutes per side to prevent dryness.
What if I don’t have calamansi?
Substitute with lime or lemon juice, but reduce the amount by one-third as it’s more acidic. The flavor will be slightly different but still delicious.
How do I keep the chicken crispy after frying?
Drain on a wire rack, not paper towels, to prevent steam buildup. Reheat in the oven at 375°F for 10 minutes if needed.
Can I bake this instead of frying?
Yes, bake at 400°F for 25-30 minutes, flipping halfway. The texture won’t be as crispy, but it’s a healthier option.
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