Chinese-Style Filipino Fried Chicken

Ingredients

• 1 kg Chicken pieces (approx. 1kg or 4-6 large pieces; bone-in)
• 6 cup Water (enough to submerge the chicken)
• 2 tbsp Salt (divided; for the brine)
• 2 tbsp Sugar (for the brine)
• 2 tbsp Soy sauce (added to the poaching liquid)
• 4 Garlic (cloves, crushed)
• 1 oz Ginger (sliced into coins)
• 1 Leeks (stalk, sliced)
• 1 tbsp Black pepper (whole peppercorns or coarse ground)
• 2 Star anise (optional; for aroma)
• 1 cup Cooking oil (for shallow frying)

Steps

1. 1

   In a large bowl, combine 6 cups of water with 2 tablespoons of salt and 2 tablespoons of sugar. Stir until the solids are fully dissolved to create the brine.

2. 2

   Submerge the chicken pieces in the brine. Ensure they are completely covered by the liquid. Cover and let soak for at least 2 hours.

3. 3

   After 2 hours, transfer the chicken and the brining liquid into a large pot.

4. 4

   Add the soy sauce, crushed garlic, sliced ginger, leeks, black pepper, and star anise to the pot.

5. 5

   Bring the liquid to a boil over medium-high heat. Once boiling, immediately reduce the heat to the lowest setting.

6. 6

   Simmer the chicken gently for 20 minutes. This poaching step ensures the inside is fully cooked and seasoned.

7. 7

   Remove the chicken from the liquid and place it on a rack or plate. Position it in front of a fan for 15 minutes to dry the skin thoroughly; this is crucial for achieving crispiness during frying.

8. 8

   Heat cooking oil in a pan over low heat. You want enough oil to shallow fry.

9. 9

   Carefully place the dried chicken pieces into the oil. Fry slowly on low heat to prevent the skin from burning or tearing.

10. 10

    Gently flip the chicken pieces as needed until the skin is golden brown and crispy on all sides. Serve hot, preferably with garlic fried rice (sinangag).

Notes

The creator emphasizes that drying the chicken in front of a fan for 15 minutes is a key step to ensure the skin fries properly without breading. If you dislike the flavor of star anise, it can be omitted. Low heat during frying is essential to maintain the integrity of the skin.

Nutrition per serving

• main
• fried chicken
• filipino
• chinese-style
• no-breading
• comfort food
• poultry