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.
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
- 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
- In a bowl, combine calamansi juice, soy sauce, garlic, salt and pepper. Add chicken and marinate in the refrigerator
for at least 4 hours orovernight. 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 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.