Get ready patis broiled chicken in your kitchen is snappy and simple. Everything you need are chicken that are cut into serving pieces, unadulterated fish sauce, ground dark pepper, and cooking oil for broiling. This dish is best with white rice of any sort of fricasseed rice.
I cherish fish sauce, yet I miserable to say that the best fish sauce that I had was not from the Philippines. Perhaps we as Filipinos are making fish sauce excessively popularized and shabby to the point that it needs enhance. I won't tell the brand of fish sauce that I utilized or the nation where it originated from – I'm simply trusting that the Philippines will create an excellent fish sauce that can contend with the universal market sometime in the not so distant future.
Doing a reversal to the formula, the flour and cornstarch mixture offers composition to the chicken – it makes the chicken fresh and heavenly,
- 2 lbs. whole chicken, cut into serving pieces
- ¼ teaspoon ground black pepper
- 4 tablespoons fish sauce (patis)
- ½ cup all purpose flour
- ½ cup cornstarch
- 3 cups cooking oil
Instructions
- Put the chicken in a large mixing bowl. Add the ground black pepper and fish sauce. Mix well and let it stay for 1 hour.
- Meanwhile, combine the flour and cornstarch in a large container. Mix well.
- Heat a deep cooking pot. Pour-oil and then let the oil get hot enough to fry.
- Dredge the marinated chicken in the flour and cornstarch mixture.
- Deep fry for 12 minutes per side (medium heat); flip to cook the other side for 8 to 10 minutes
- Transfer to a serving plate. Serve hot.
- Share and enjoy!