FILIPINO STYLE CRISPY CHICKEN

Our Filipino-Style Crispy Chicken is inspired by the crackly perfection of double-fried wings, finished with a glossy coat of sweet-savory banana barbecue glaze. Each bite delivers delicate crunch, tropical depth, and a balance of tangy, smoky richness that lingers beautifully.

Perfect for weekend gatherings, game nights, birthday spreads, or elevated family dinners. 

Pair With:Steamed jasmine rice or garlic fried rice
Pickled papaya (atsara) for bright contrast
Fresh cucumber salad
Ice-cold beer, sparkling calamansi, or crisp white wine

Ingredients

  • 2 lbs chicken wings or drumettes
  • Salt & black pepper
  • 1 tsp garlic powder
  • Neutral oil (canola or peanut)

Method

Step 1 — Dry & Season

  • Pat chicken very dry (important for crispiness).
  • Season with salt, pepper, and garlic powder.
  • Let sit uncovered in fridge 30–60 minutes (bonus crisp factor).

Step 2 — First Fry (Cook Through)

  • Heat oil to 325°F
  • Fry chicken 6–8 minutes until cooked but pale.
  • Remove and rest 10 minutes.

Step 3 — Second Fry (Crisp Phase)

  • Raise oil to 375°F
  • Fry again 2–3 minutes until deeply golden and shatter-crisp.
  • Drain on rack (not paper towels — keeps crust crunchy).

Step 4— Make Banana BBQ Glaze

In a small pan:

  • Simmer 3–5 minutes until slightly thick and glossy.
  • Taste and balance: more vinegar = tangier, more sauce = sweeter.

Step 6 — Toss & Finish

  • Toss hot chicken in warm glaze just before serving.
  • Don’t soak — light coating keeps the crunch.

Finishing Touches

Garnish ideas

  • Pickle Papaya Atrsa
  • Toasted sesame seeds
  • Sliced green onions
  • Calamansi or lime squeeze
  • Chili flakes for heat