Patis-Glazed Fried Chicken

  • 1 whole Bounty Fresh Everyday Chicken
  • 2 tablespoons calamansi juice
  • 1 tablespoon fish sauce
  • 1 Bounty Fresh Premium Medium egg, beaten with 1 tablespoon water
  • 2 1/2 cups all-purpose flour
  • vegetable oil
  • 2/3 cup brown sugar
  • 1/4 cup water
  • 1/4 cup cane vinegar
  • 2 tablespoons fish sauce
  • 1 1/2 teaspoons chili flakes
  • 2 tablespoons cornstarch, dissolved in 2 tablespoons water
  • 1 onion
  • fried chili leaves, for garnish
  1. Marinate chicken in calamansi juice and fish sauce for 30 minutes in the refrigerator.
  2. Make the patis glaze: Combine all ingredients in a saucepan over medium-low heat except for chili flakes and cornstarch. Let sugar dissolve, about 1 minute.
  3. Increase heat and boil until vinegar’s acidity has cooked off. Add chili flakes and cornstarch. Whisk until mixture thickens, about 1 minute. Set aside and keep warm.
  4. Preheat oil for deep-frying in a deep, heavy-bottomed pot. Dredge Bounty Fresh Everyday Chicken in flour and shake off excess. Dip in beaten Bounty Fresh Premium Medium egg then dredge again in flour. Deep-fry for about 10 to 12 minutes or until skin is golden and chicken is cooked through. Drain on a wire rack.
  5. Drizzle some of the glaze on chicken or toss chicken in glaze. Place glazed chicken on a platter. Sprinkle fried shallots and fried chili leaves over.
  6. Serve with remaining sauce on the side. Serve immediately.