Chicken wings: I used chicken wings split into flats and drumettes. You can also use other dark meat pieces like thighs or drumsticks, as they stay juicier during frying. Avoid using chicken breast for deep frying, as it tends to dry out.
Starch: I’m using a combination of all-purpose flour and potato starch. If you don’t have potato starch, cornstarch is a great substitute as it similarly adds crispness to the fried chicken.
How to make this recipe
Step 1: Prepare the brine
In a large bowl, combine 10 finely minced garlic, ¼ cup fish sauce, ½ cup water, 2 tablespoons lemon or calamansi juice, 1 teaspoon kosher salt (use half for table salt), and 1 teaspoon ground pepper.
Preparing the brine for the Fried Chicken.
Step 2: Marinate the chicken
Soak the chicken pieces in the brine. Marinate in the fridge for at least 4 hours, or overnight for best results. Turn the chicken occasionally, if necessary, to make sure they marinate evenly.
Marinating the fried chicken pieces in a bowl.
Step 3: Prepare the coating
In a bowl, mix ¾ cup all-purpose flour, ½ cup potato starch, 1 teaspoon each of kosher salt (use half for table salt), garlic powder, and onion powder, ½ teaspoon each of paprika and white pepper.
Step 4: Coat the chicken
Take each piece of chicken from the brine and coat it in the dry mixture. It’s okay if the chicken is a bit wet; the moisture helps the coating stick and creates a craggy texture for extra crunch.
Step 5: Fry the chicken
Fill a Dutch oven or saucepan with about an inch of oil, a bit more for larger pieces. Heat the oil over medium-high heat to about 350° F (175° C). Without a thermometer, test it by dropping a pinch of flour into the oil. If it sizzles and browns, the oil is ready.
Shake off excess coating and carefully drop them into the hot oil. After adding the chicken, slightly lower the heat to prevent them from browning too quickly, but not too low or they’ll become greasy and soggy instead of crisping up.
Fry the chicken in batches to avoid overcrowding the pot, turning them occasionally for 15-20 minutes, or until golden brown. For larger pieces, fry a bit longer until cooked through. If using a thermometer, insert it into the thickest part of the chicken; it should read 165°F (75°C) when done.
Step 6: Drain the chicken
Once cooked, transfer the chicken to a wire rack to drain off excess oil over a baking sheet. Let it rest for a few minutes before serving.