Crispy Fried Chicken, Filipino Style
Juicy chicken thighs marinated in soy and vinegar, then pan-fried until golden and crispy. A weeknight version of pritong manok that hits in under 20 minutes.
- Total time
- 20 min
- Servings
- 4
- Calories
- 520
- Protein
- 38g
Ingredients
- 2 lbs boneless chicken thighs
- ½ cup soy sauce
- ¼ cup white vinegar
- 6 cloves garlic cloves, minced
- 1 tsp black pepper
- 3 tbsp neutral cooking oil
- 2 tbsp fresh lime or calamansi juice
Instructions
- 1
Pat chicken thighs dry with paper towels. Combine soy sauce, vinegar, garlic, and black pepper in a bowl.
- 2
Add chicken to the marinade. Toss to coat. Let sit for 5 minutes at room temperature while oil heats.
- 3
Heat oil in a large skillet over medium-high heat until shimmering, about 90 seconds.
- 4
Remove chicken from marinade, letting excess drip off. Working in batches, lay thighs skin-side down in hot oil.
- 5
Fry without moving for 5 minutes until skin is deep golden and crispy. Flip and cook 4 minutes more until cooked through.
- 6
Transfer to a plate. Squeeze lime juice over top. Serve hot with jasmine rice and pickled vegetables.
Tools you’ll need
- paper towels
- mixing bowl
- 12-inch heavy skillet or cast iron
- tongs
- instant-read thermometer (optional)
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