Golden Pritong Manok with Quick Pickles
Crispy Filipino fried chicken with garlic, vinegar, and soy — served with radish slaw and tangy pickled vegetables for brightness. Ready in 25 minutes.
- Total time
- 25 min
- Servings
- 2
- Calories
- 520
- Protein
- 38g
Ingredients
- 1.5 lb boneless chicken thighs or drumsticks, cut into 2-inch pieces
- 6 clove garlic cloves, minced
- 3 tbsp soy sauce
- 2 tbsp white vinegar
- 6 oz radishes, thinly sliced
- 1.5 cup cherry tomatoes, halved
- ½ cup neutral cooking oil for frying
Instructions
- 1
Pat chicken dry with paper towels. Season generously with salt and pepper on all sides.
- 2
Heat oil in a 12-inch skillet over medium-high heat until it shimmers, about 90 seconds.
- 3
Working in batches, fry chicken without moving for 4 minutes until golden. Flip and fry 3–4 minutes more until cooked through.
- 4
Push chicken to the side. Add minced garlic to the oil and cook 30 seconds until fragrant, then add soy sauce and vinegar.
- 5
Toss chicken in the glaze for 1 minute. Transfer to a plate.
- 6
Toss radishes and cherry tomatoes together, season lightly with salt. Serve alongside the crispy chicken.
Tools you’ll need
- 12-inch heavy skillet
- paper towels
- tongs
- cutting board
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