Easy Filipino Fried Chicken Recipe
If you’ve never tried Filipino fried chicken, you’re in for a delicious surprise. Juicy, savory, and packed with flavor, this recipe takes everything you love about fried chicken and infuses it with the bold, garlicky, and umami-rich flavors that define Filipino cuisine.
Unlike American-style fried chicken that leans heavily on buttermilk or Southern spices, Filipino fried chicken gets its irresistible taste from a soy sauce-based marinade, lots of garlic, and a crisp golden crust that stays crunchy even after a few hours. Whether you’re serving it for a family dinner, a weekend gathering, or simply craving something comforting, this dish never disappoints.
In this detailed guide, you’ll learn exactly how to make Filipino fried chicken from scratch — from marinade to fry — with all the tips, tricks, and variations to make it your own.
Table of Contents
Why You’ll Love This Filipino Fried Chicken Recipe
Filipino fried chicken stands out because of its unique marinade that penetrates deep into the meat. The combination of soy sauce, vinegar, garlic, and black pepper ensures each bite is seasoned all the way through.
Here’s why this recipe is a winner:
- It’s full of flavor inside and out.
- You don’t need any fancy equipment.
- It pairs perfectly with steamed rice or dipping sauces.
- It’s customizable to suit your heat and salt preferences.
- The chicken stays juicy on the inside and crispy on the outside.
Even better? You likely already have most of the ingredients in your kitchen.
Ingredients List (Filipino Fried Chicken Recipe)
Here’s everything you’ll need to make traditional Filipino fried chicken:
For the Marinade:
- 1 whole chicken (about 3–4 lbs), cut into serving pieces
- ½ cup soy sauce (preferably Filipino brands like Silver Swan)
- ¼ cup cane vinegar (or white vinegar as a substitute)
- 1 tablespoon calamansi juice (or lemon juice)
- 1 head of garlic, minced
- 1 teaspoon freshly ground black pepper
- 1 tablespoon fish sauce (optional, but adds more depth)
For the Breading:
- 1 cup all-purpose flour
- ½ cup cornstarch (makes it extra crispy)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- ½ teaspoon ground black pepper
For Frying:
- 3–4 cups cooking oil (canola or vegetable oil work well)
Step-by-Step Cooking Instructions
1. Marinate the Chicken
Time: At least 4 hours, preferably overnight
- In a large bowl, combine soy sauce, vinegar, calamansi juice, garlic, black pepper, and fish sauce (if using).
- Add the chicken pieces to the marinade and toss to coat evenly.
- Cover the bowl and refrigerate for at least 4 hours, but for best results, marinate overnight.
Tip: Turn the chicken pieces once or twice during marination to ensure even absorption of flavor.
2. Prepare the Breading
Just before frying, prepare the breading mix:
- In a large shallow bowl or ziplock bag, combine flour, cornstarch, garlic powder, onion powder, salt, and black pepper.
- Mix thoroughly to evenly distribute the seasonings.
3. Coat the Chicken
- Remove chicken from the marinade and let excess liquid drip off.
- Dredge each piece in the flour-cornstarch mixture until well coated. Press the coating firmly to make it stick better.
Tip: For extra crispy skin, double-dip the chicken — dip it quickly in water or milk and re-coat in flour mix before frying.
4. Fry the Chicken
Time: 10–15 minutes per batch
- Heat oil in a deep frying pan or wok over medium heat (about 350°F or 175°C).
- Fry chicken pieces in batches, being careful not to overcrowd the pan.
- Cook each piece for 10–15 minutes, turning occasionally, until golden brown and cooked through.
- Use a meat thermometer if needed — internal temperature should be 165°F (74°C).
- Remove and place on a wire rack or paper towel-lined plate to drain excess oil.
Tip: Always allow the oil to return to temperature before frying the next batch to keep the coating crispy.
Prep Time, Cook Time & Servings
| Prep Time | Cook Time | Total Time | Servings |
|---|---|---|---|
| 15 minutes (plus marinating time) | 30–40 minutes | ~1 hour (excluding marination) | 4–6 servings |
Tips and Tricks for Perfect Filipino Fried Chicken
Making restaurant-quality Filipino fried chicken at home is easier when you keep a few secrets in mind:
1. Use Cornstarch for Extra Crunch
Cornstarch in the breading mixture helps achieve that signature crispy crust. Don’t skip it.
2. Marinate Overnight
The longer the chicken sits in the marinade, the deeper the flavor penetrates. Aim for 8–12 hours.
3. Avoid Overcrowding the Pan
Too many pieces lower the oil’s temperature and result in soggy chicken. Fry in batches for best results.
4. Let the Coating Set
After dredging the chicken, let it rest on a tray for 10–15 minutes before frying. This helps the coating adhere better during cooking.
5. Adjust Salt Based on Soy Sauce
If you’re using a particularly salty soy sauce, scale back the salt in the breading to avoid overseasoning.
Ingredient Substitutions
Don’t have a few traditional Filipino ingredients on hand? No problem — here are some smart swaps:
- Calamansi juice: Substitute with lemon or lime juice.
- Cane vinegar: Use white vinegar or apple cider vinegar.
- Fish sauce: Omit it or use a dash of Worcestershire sauce for umami flavor.
- Garlic powder: If you’re out, just add a bit more fresh garlic to the marinade.
Serving Suggestions
Filipino fried chicken is incredibly versatile. It’s usually enjoyed with:
- Steamed jasmine rice — simple and classic.
- Garlic fried rice (Sinangag) — adds another layer of garlic flavor.
- Banana ketchup — a sweet and tangy dipping sauce often served with fried dishes in the Philippines.
- Atchara (pickled papaya) — provides a refreshing contrast to the rich, savory chicken.
You can also serve it with fresh cucumber and tomato slices to lighten the plate.
Variations You Can Try
Want to mix things up? Here are a few variations of Filipino fried chicken you can try:
1. Buttermilk Filipino Fried Chicken
After marinating in the soy-garlic mix, soak the chicken in buttermilk for a couple of hours before dredging. It adds richness and tenderness.
2. Spicy Version
Add chili flakes or cayenne pepper to the marinade or breading for a spicy kick.
3. Air Fryer Option
Want a healthier version? Coat the marinated chicken in the breading mix, spray lightly with oil, and air-fry at 375°F (190°C) for 25–30 minutes, flipping halfway.
4. Boneless Chicken
Use boneless thigh or breast fillets if you prefer faster cooking and easier eating. Reduce cook time by 3–5 minutes.
How to Store and Reheat Leftovers
Filipino fried chicken is best enjoyed fresh, but leftovers can still be tasty.
Storage:
- Let chicken cool completely.
- Store in an airtight container in the fridge for up to 3 days.
- For longer storage, freeze fried chicken pieces for up to 2 months. Wrap each piece in foil or parchment before placing in a freezer bag.
Reheating:
- Oven: Reheat in a 375°F (190°C) oven for 10–15 minutes until hot and crispy.
- Air fryer: Heat at 350°F (175°C) for 5–8 minutes.
- Microwave: Use only if you’re short on time — it won’t stay crispy.
Final Thoughts on Filipino Fried Chicken
There’s something comforting and nostalgic about a perfectly fried piece of chicken — especially when it’s flavored with the unmistakable taste of soy sauce, garlic, and vinegar. Filipino fried chicken brings together simple ingredients to create a meal that feels like home.
Whether it’s your first time making it or your fiftieth, this recipe is sure to satisfy. The crispy coating, tender meat, and bold flavors make it a crowd-pleaser every single time.
So grab your favorite frying pan, prep those chicken pieces, and bring a taste of the Philippines into your kitchen today.
Happy cooking!
