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Makes 2 to 4 servings
Preparation and cooking time: 50 minutes


Fried Chicken:
1/2 kilo chicken, cut into pieces
Salt and pepper to taste
2 tablespoons calamansi juice
1 cup cornstarch
Cooking oil for frying

2 tablespoons cooking oil
2 cloves garlic, chopped
1 teaspoon siling labuyo, chopped
2 tablespoons patis
4 tablespoons honey
2 tablespoons water
2 teaspoons brown sugar
1 tablespoon spring onions, chopped
Salt and pepper to taste

Siling labuyo


Fried Chicken:

  1. In a medium bowl, season chicken with salt and pepper and calamansi juice. Cover with cornstarch.
  2. Heat cooking oil in a deep pan over medium-high heat and fry the chicken for 3 to 4 minutes.
  3. Transfer chicken on a plate and let it rest for 20 to 30 minutes.
  4. Re-fry in a deep pan at low heat for another 5 minutes or until desired crispiness is achieved. Transfer to a serving dish.


Heat oil in pan at low heat. Saute garlic in oil until golden brown. Add the chili. Pour in the patis, honey, and water. Mix in the brown sugar, spring onions, salt, and pepper and simmer for 2 minutes.


Pour the sauce over the fried chicken and garnish with cilantro and chili.

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