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Nutrition Facts
Serving Size 1 (480g) Recipe makes 3 servings
Calories 485
Calories from Fat 279		(57%)
Amount Per Serving		%DV
	Total Fat 31.1g	47%
	Saturated Fat 8.9g	44%
	Monounsaturated Fat 13.0g
	Polyunsaturated Fat 6.7g
	Trans Fat 0.0g
Cholesterol 142mg		47%
Sodium 4159mg		173%
Potassium 553mg		15%
Total Carbohydrate 5.4g		1%
	Dietary Fiber 0.7g	2%
	Sugars 1.3g
Protein 41.3g		82%
detailed view... how is this calculated?

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⁽³⁾ RATE IT NOW Print Recipe

By: Kikai's Kitchen
Mar 15, 2007

An absolute favorite!!! When I was younger, I couldn't live a day without begging my lola (grandma) to make this all the time. Basically it's crispy fried chicken adobo. This is the only way I do fried chicken at home and It's always on my weekly menu.

SERVES 3 -4 (change servings and units)

Ingredients

1 (2-3 lb) whole chickens (cut into serving pieces or you can use just thighs or just drumsticks or just wings... J)
4 garlic cloves, crushed
2 bay leaves
1 teaspoon whole black peppercorn, crushed lightly
3/4 cup soy sauce
1 cup distilled white vinegar (or cane vinegar is better if you can get hold of one)
1 1/2 cups water
oil, for deep-frying

Directions

1
In a large pan combine the chicken, garlic, peppercorns,bay leaves, soy sauce, vinegar and water and bring to a boil. Simmer uncovered over low heat until chicken is cooked through (25-35 minutes).
2
Remove chicken from pan and pat dry.
3
In a large skillet heat the oil over medium heat until it is hot but not smoking. Then deep fry the chicken in batches until it is brown and the skin looks crispy. (NOTE: Make sure you pat them dry as it spits!).
4
Serve with rice.
5
Enjoy -- .

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Featured Reviews for This Recipe

From: CeliacZooChef

On Mar 28, 2009

My family and I loved this. After the chicken was boiled, I added 1/4 cup brown sugar and 1/2 tsp cinnamon to the sauce and continued boiling to thicken while the chicken was frying. We drizzled it over the chicken and rice, and it was great. I also loved the crisp skin without the breading!

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From: NanaD

On Feb 19, 2008

Very good chicken. Will make again.

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From: LuvMyBabies

On May 13, 2008

i followed it to the T except i used 4 lbs. of bone in chicken thighs w/ skin. i had enough sauce drench and boil the chicken in. for some reason the flavor of the sauce didn't really penetrate the meat. flavor was very subtle. so i took the left over sauce..added 1 tbs of brown sugar and boiled it till it slightly thickened. drizzled the sauce over the crispy chicken. family enjoyed it.

3 people found this review helpful

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From: Pneuma

On Nov 5, 2007

awesome! preparation was fast. In fact,mixing these ingredients took me less than 10mins since I used garlic powder instead and the seasonings were just poured directly on the pot with the chicken. What's also good about this recipe is that the boiling process makes sure that the chicken is cooked even from the inside and at the same time incorporating the tastes of the seasonings. Outcome was a tasty fried chicken without the breading! This will be a keeper! Thanks for posting!