Thrilled for Thursdays #5

Fried Chicken

You know, when I first devised my Summer Edition game plan, this day was supposed to be a mish mash of things that thrilled me.

Apparently, my kids thrill me a great deal because for the past four Thursdays – barring T3 Thursdays – all I’ve been talking about are my kids. And much as I love them, I’ve always tried to not let them define me. I know they will grow up and leave me and make their own ways into the world and I’d hate to be that mom that can’t let go and gets all butt hurt and Catholic guilt induce-y if her kids don’t call.

Whoa. That came out of nowhere. Sorry. Rant over.

What I really wanted to say is that other things thrill me besides my kids.

Like food.

So today, I give you food porn. And a recipe that I SWEAR tastes just like my dad’s. And that’s saying a lot. My dad was the cook at our house and when he passed, we realized he’d never written anything down. And we four sisters have been on a never-ending quest, trying to replicate our dad’s recipes ever since. This recipe? My dad’s.

Can I get a hallelujah?!

Some tips, though: Make sure you marinate OVERNIGHT. The flavors are so much richer that way. And try to get thee to an Asian market and buy Toyomansi. It’s soy sauce and calamansi juice all in one. Don’t even think of substituting calamansi juice with lemon juice. Not. the. same.

Filipino-style Fried Chicken

courtesy of Kawaling Pinoy

Prep Time: 24 hours         Cook Time: 40 minutes

Ingredients

  • 2 pounds chicken legs or thighs
  • 1/4 cup calamansi or lemon juice
  • 1/2 cup soy sauce
  • 3 to 4 cloves garlic, peeled and minced
  • 1/2 teaspoon pepper
  • 1/2 teaspoon salt
  • 1/2 cup flour
  • 1/4 cup corn starch

Instructions

  1. 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.
  2. In a shallow dish, combine corn starch and flour. Dredge chicken in flour mixture to fully coat.
  3. In a wide, thick-bottomed pan over medium heat, heat about 2 inches 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.

Notes: For crispy results, do not overcrowd pan when frying.

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12 thoughts on “Thrilled for Thursdays #5

  1. Meh…now that I am within range of my weight goal, I can be a lot more lax. I just shouldn’t eat fried chicken every day of the week (although I might want to).

    • Dunno if you have Filipino markets across the pond, but I hope you try out the recipe some time. It IS delish!

    • The sad thing is that my kids have inherited their dad’s limited palate and Filipino food is not included in it. They eat it but are not in love with it – crazy, mac and cheese lovin’ kids! ;p

  2. No offense for good ole Southern fried chicken, but Asian fried chicken is the best! I used to work close to a Chinese takeout that also offered fried chicken wings and they were soooooooo good! Plus I’ve been to a few Korean places that offered fried chicken and they knew how to do it right! This recipe looks and sounds delish!

    • Preach, girl! Asian fried chicken all the way! Then again, we always love what we grew up with, right? ;p

  3. Look at you being thrilled about your kiddos. Who’dathunkit? When are you going to make this for me??? I want the sauce, too, but I am too lazy to make fried food.

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