Kanto Fried Chicken

Ingredients for Kanto Fried Chicken

• 4 chicken thigh sections
• 1 head garlic, minced
• 15 calamansi, juiced, or 4 to 5 tablespoons lemon juice
• 4 tablespoons fish sauce (patis)
• 3 tablespoons Knorr Liquid Seasoning
• Black pepper, to taste
• Oil, for deep-frying
• 1/2 cup cornstarch
• 1/2 cup all-purpose flour, plus more for dusting
• 1 teaspoon baking soda
• 2 eggs
• Cold water, as needed
• 1/2 teaspoon salt

How to cook Kanto Fried Chicken

1. 1.Score the meaty parts of each chicken thigh deeply enough for marinade and batter to penetrate.
2. 2.Combine garlic, calamansi juice, fish sauce, liquid seasoning, and pepper. Marinate chicken at least 1 hour.
3. 3.Heat deep-frying oil to 185°C.
4. 4.Whisk cornstarch, flour, baking soda, eggs, salt, and cold water into a thick pancake-like batter.
5. 5.Dip chicken in batter, dust lightly with extra flour, and fry about 15 minutes until golden and cooked through.
6. 6.Cool slightly, then fry again for 2 minutes until extra crisp. Serve hot with rice and dipping sauce.