Filipino Fried Chicken 2 Ways

Recipe created By Chef Rommel Requiestas

This Filipino dish was presented at SAHOG @ Home

An Instagram Live series featuring our most loved Australian Filipino Chefs, Cooks and Food Lovers

Brine for chicken

1 stock lemon grass
1 knob ginger
5 garlic cloves
1 onion medium size
1 L water
25g sugar
75g salt


Method

250ml of water is boiled and all ingredients are added.  Add the rest of the cold 750ml of water together add ice cubes too cool down water.
Add chicken once water is cooled down
1L of water for roughly 2 spatchcock chickens
Leave in for roughly 5 hours

"Max's Chicken”

Take chicken out of brine and steam chicken for 20 minutes or until 80% cooked
A rice cooker helps it with gentle steam
Let chicken cool down
Preheat oils to around 160 C or medium heat for stoves
Add chicken when cooled to oil and baste any exposed skin (start breast side down)
Check the colour of the chicken it should be nice a golden brown all around, move it around if needed
Let rest before cutting it in half


Jolibee Fried Chicken

After brine take out chicken and set a side
Make a crumbing/breading of half corn starch and half rice flour
Add 10g of chinese 5 spice and 10g of garlic powder. Some salt and pepper
Again at 160 C fry the chicken for around 15 minutes (cut the time in half if the chicken does not have the bone) let rest before serving

Banana Ketchup

4 cloves of garlic
1 eschallot
3 cloves
2 cardomon seeds
2 star anise
10g turmeric
1 jalapeno
10g chilli powder
20g tomato paste


Method
Cook the eschallot, garlic, jalapeno, tumeric and chilli powder until soft.
Add tomato paste all spices and banana and cook down for about 30 mins.
Take off stove fish out big pieces of spices and blend the rest into a paste.

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