Here’s our hack to everyone’s favorite Pinoy spring fried chicken! Now you can cook Max’s-style Fried Chicken wherever you are!
![](https://www.bitesized.ph/wp-content/uploads/2023/10/Maxsstylefriedchicken-510x286.png)
Blend together garlic, white onion, ginger, tanglad stalks (reserve leaves for stuffing and steaming) and chicken stock.
![](https://www.bitesized.ph/wp-content/uploads/2023/10/Maxsstylefriedchicken2-510x286.png)
Rub the chicken all over with a generous amount of the rub mixture, salt and pepper.
![](https://www.bitesized.ph/wp-content/uploads/2023/10/Maxsstylefriedchicken3-510x286.png)
Stuff the chicken with 4 pieces bundled tanglad leaves.
![](https://www.bitesized.ph/wp-content/uploads/2023/10/Maxsstylefriedchicken4-510x286.png)
Mix together rum and patis. Brush chicken with this mixture.
![](https://www.bitesized.ph/wp-content/uploads/2023/10/Maxsstylefriedchicken9-510x286.png)
Add the remaining bundled tanglad leaves in the steaming water.
![](https://www.bitesized.ph/wp-content/uploads/2023/10/Maxsstylefriedchicken5-510x286.png)
Put the chicken in the steamer and top with spring onions. Cover and steam for 30 minutes.
![](https://www.bitesized.ph/wp-content/uploads/2023/10/Maxsstylefriedchicken6-510x286.png)
Once cooked, drain excess liquid from chicken and remove tanglad leaves.
![](https://www.bitesized.ph/wp-content/uploads/2023/10/Maxsstylefriedchicken7-510x286.png)
Heat up oil enough to submerge the whole chicken. Once the oil is hot enough, drop the chicken and deep-fry for 10 minutes. When done remove from cooking oil.
![](https://www.bitesized.ph/wp-content/uploads/2023/10/Maxsstylefriedchicken8-510x286.png)
Serve immediately with Worcestershire sauce and banana ketchup.
Ingredients
Directions
![](https://www.bitesized.ph/wp-content/uploads/2023/10/Maxsstylefriedchicken-510x286.png)
Blend together garlic, white onion, ginger, tanglad stalks (reserve leaves for stuffing and steaming) and chicken stock.
![](https://www.bitesized.ph/wp-content/uploads/2023/10/Maxsstylefriedchicken2-510x286.png)
Rub the chicken all over with a generous amount of the rub mixture, salt and pepper.
![](https://www.bitesized.ph/wp-content/uploads/2023/10/Maxsstylefriedchicken3-510x286.png)
Stuff the chicken with 4 pieces bundled tanglad leaves.
![](https://www.bitesized.ph/wp-content/uploads/2023/10/Maxsstylefriedchicken4-510x286.png)
Mix together rum and patis. Brush chicken with this mixture.
![](https://www.bitesized.ph/wp-content/uploads/2023/10/Maxsstylefriedchicken9-510x286.png)
Add the remaining bundled tanglad leaves in the steaming water.
![](https://www.bitesized.ph/wp-content/uploads/2023/10/Maxsstylefriedchicken5-510x286.png)
Put the chicken in the steamer and top with spring onions. Cover and steam for 30 minutes.
![](https://www.bitesized.ph/wp-content/uploads/2023/10/Maxsstylefriedchicken6-510x286.png)
Once cooked, drain excess liquid from chicken and remove tanglad leaves.
![](https://www.bitesized.ph/wp-content/uploads/2023/10/Maxsstylefriedchicken7-510x286.png)
Heat up oil enough to submerge the whole chicken. Once the oil is hot enough, drop the chicken and deep-fry for 10 minutes. When done remove from cooking oil.
![](https://www.bitesized.ph/wp-content/uploads/2023/10/Maxsstylefriedchicken8-510x286.png)
Serve immediately with Worcestershire sauce and banana ketchup.
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