Crispy Garlic Pritong Manok
Golden, garlicky Filipino fried chicken with paper-thin, shatteringly crisp skin and juicy meat inside. Ready in under 25 minutes — no marinating, pure weeknight magic.
- Total time
- 25 min
- Servings
- 4
- Calories
- 520
- Protein
- 48g
Ingredients
- 2 lbs chicken pieces (thighs, drumsticks, or breasts)
- 6 cloves garlic cloves, minced
- ½ cup neutral cooking oil
- 3 tbsp soy sauce
- 1 tbsp white vinegar
- 1 pinch salt and black pepper to taste
Instructions
- 1
Pat chicken dry with paper towels. Season all sides generously with salt and black pepper.
- 2
Heat oil in a large skillet over medium-high until it shimmers, about 90 seconds.
- 3
Place chicken skin-side down in the oil. Don't move it for 8 minutes — skin will turn deep golden and crisp.
- 4
Flip chicken, add minced garlic around the pieces, and cook 6 more minutes until garlic turns fragrant and light golden.
- 5
Pour soy sauce and vinegar over the chicken. Tilt the pan and spoon the garlic oil over the meat for 2 minutes until glossy.
- 6
Transfer to a plate. Serve hot with the crispy garlic and pan sauce spooned over top.
Tools you’ll need
- 12-inch skillet (stainless steel or cast iron preferred)
- paper towels
- tongs
- spoon for basting
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