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Sinigang XXL Fried Chicken

Get ready for an explosion of flavor with this Sinigang XXL Fried Chicken! This large fried chicken boasts a crispy exterior, juicy interior, and perfectly captures the essences of Taiwanese fried chicken and Filipino sinigang. Each bite delivers a satisfying crunch and a zesty tamarind kick. Give this recipe a try!
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Prep Time 10 minutes
Cook Time 7 minutes
Marinate 1 hour
Total Time 1 hour 17 minutes
Servings: 1
Course: Snack
Cuisine: Asian, Filipino, Taiwanese
Ingredients Equipment Method Video Notes

Ingredients
  

  • 1 chicken breast
  • 2 tbsp soy sauce
  • 2 tbsp patis
  • 5 cloves garlic minced
  • 1 egg
  • ½ cup starch sweet potato starch, katakuriko, or tapioca starch
  • neutral oil
  • sinigang powder to taste

Equipment

  • Our Place Everyday Chefs Knife
  • Our Place Cutting Board
  • meat tenderizer
  • mixing bowl(s)
  • Our Place Always Pan
  • thermometer
  • splatter screen
  • cooling rack

Method
 

Marinate the Chicken Breast
  1. Butterfly cut the chicken breast, and pound to 1/4” thick.
  2. Combine the soy sauce, patis, and garlic.
  3. Pour the sauce over the chicken and marinate for 1 hour on the counter.
Frying the Chicken
  1. Preheat the oil to 350℉ (176℃).
  2. Dredge the chicken in scrambled egg and then starch. Be sure to completely cover every nook and cranny, and remove excess starch before frying.
  3. Fry for about 3-4 min on each side until golden brown and the internal temperature reads 165℉ (74℃).
  4. Let rest on a cooling rack for 5 min until cool enough to touch.
  5. Dust with sinigang powder to taste. Serve whole or cut into slices.

Video

Notes

Variation: To make Sinigang Popcorn Chicken, substitute chicken thighs for chicken breast and cut them into bite-sized cubes.
Follow the rest of the recipe as written, frying the pieces for a few minutes until golden brown and an internal temperature of 165°F (74°C) is reached. Serve with toothpicks and attack!