Max Restaurant style Fried Chicken Ingredients
- 4 chicken leg quarters
- 4 cloves garlic, minced
- 1/2 tbsp. of grated ginger
- 1/2 tbsp. crushed black pepper
- 2 1/2 cups canola oil for deep frying
- 1 tbsp salt
- 1/4 cup fish sauce (patis)
- 3 cups water for boiling
Max's style Fried Chicken Cooking Instructions
- wash and clean chicken legs then pat dry using paper towels.
- in a large bowl place the chicken legs then add the garlic, ginger, salt and crushed black pepper. generously rub the spices and seasonings into the chicken meat. cover the chicken mixture and then refrigerate for one hour.
- in a steamer, place a baking parchment paper in the steamer basket. the parchment paper will make sure that the chicken wont stick on the steamer basket, you must also cut holes on the paper so that the condensation will go back to the boiling water below the basket.
- in a steamer place the 1/4 cup patis and water then place the chicken legs on the steamer basket with baking parchmnet paper and steam it for 30 mins.
- after 30 mins remove the steamer basket and sprinkle with more salt and pepper, then steam it again. turn the chicken over after 5 mins. then sprinkle the other side with salt and pepper. rest the chicken for 10 mins., this will make the fried chicken moist and drain the excess fluids from the chicken meat.
- fry the chicken in a deep fryer for 3 minutes per side until the chicken skin are lightly browned. then place it on paper towels to drain the oil and allow to rest for 10 minutes.
- after resting fry the chicken a second time, 2 minutes per side or until the chicken skins are golden brown.serve with garlic rice and mang tomas lechon sauce or banana ketchup.
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