One of my frustrations is cooking fried chicken. There are a gazillion ways of frying chicken and I want to prepare one that my Mom will like. I have tried many times before and even I was not satisfied. Breaded, we didn’t like. With batter. Not that good. There were times when I get surprised the chicken turned out undercooked. Not good. Undercooked and yet dried out. How did I do that? Then I saw one interesting version online from panlasangpinoy and I had to try it. It is steamed first then deep fry method. And since hmmmn last week of June I have cooked this around 3-4 times already heheh.
The third try. I got it right. Perfect saltiness and texture. Exactly like how Max’s prepare theirs.
I have started cutting this yummy chicken (leg part) when I remembered to take photos haha. That’s why the leg is far from the body hehehe.
First try. I used a 1.8 kg chicken and I realized I should have used a smaller chicken. A little bland. And I fried this longer in our wok. Ended up with dried up drumsticks.
Then I also made a spring chicken version, since there was only Mommy and I to finish the whole chicken. I only remembered to take a photo when I have already cut it up in small pieces.
This one’s good too. Perfect for two. I realized I should fry this faster but hotter fat. The skin looks better.
When we have left overs I use them to make fried chicken fried rice like the one I like in Harbourfront. What can be expected from a fried rice lover like me?
Kinda taste the same when I think about it. Hmmmn maybe same method?
I love it that I finally found the perfect method for us. Soft and juicy, crispy skin. And this didn’t make the chicken shrink in size. Hmmmn.
Here’s the recipe I tweaked a bit to my liking.
One whole chicken. 1.2 to 1.4 kg is just perfect for me.
Steam the whole chicken for 45 minutes in water with herbs. I used freshly cracked black pepper, laurel leaves, slices of ginger and lemongrass. The smaller the chicken the shorter the steaming time.
Once finished with steaming, let the chicken cool down to room temperature.
Once cooled down, scrub the whole chicken with fine salt and freshly cracked pepper. I suggest to not shy away with salt.
Then deep fry in very hot oil. No need to fry a long time since the chicken has been cooked by steaming beforehand. Just to get the perfect golden brown color.
I know other people will love this method too. Thanks to Kuya Vanjo for sharing his recipe!
As of 06 November 2010, I have made a few revisions with this recipe for our most recent little celebration at home. First I double fry this chicken for extra crunch. Then I make sure that the oil is not just hot but smoking hottt! So be careful if you’re trying this. This is my go to fried chicken recipe. The best.