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