This Filipino style chicken will activate your taste buds, scrumptiously delicious.
¼ cup calamansi or lemon juice
½ cup soy sauce
3 to 4 cloves garlic, peeled and minced
½ teaspoon pepper
½ teaspoon salt
2 pounds chicken legs or thighs
½ cup flour
¼ cup corn starch
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In a bowl, combine calamansi juice, soy sauce, garlic, salt and pepper.
Add chicken and marinate in the refrigerator for at least 4 hours or overnight. Drain chicken from marinade and let rest in room temperature for one hour.
In a shallow dish, combine corn starch and flour. Dredge chicken in flour mixture to fully coat in a wide, thick-bottomed pan over medium heat. Heat about 2-inch deep of oil.
Add chicken in batches and cook, turning on sides, until golden brown, crisp and cooked through. Remove from pan and drain on paper towels.