STILL struggling with the Enhanced Community Quarantine (ECQ) but already missing your favorite restaurant dishes? Well, if you cannot order for takeout or delivery, you might as well try to cook them at home.
Here’s one that you can easily make at home, courtesy of Chef Myke ‘Tatung’ Sarthou. Besides being resident chef of Umagang Kay Ganda, he is also a restaurateur (he owns two restaurants), a recipe developer (for many corporate clients), a YouTube sensation (he shares simple recipes and demonstrates them, too, on his Simpol channel), and a cookbook author. His recipes are always foolproof, fuss-free and delicious.
Try this Max’s Style Fried Chicken, whose recipe I already shared in my “World of Flavors” column on Daily Tribune about two Thursdays ago. I kitchen-tested the recipe at home, and here’s the result—thin, crispy golden skin enveloping tender and flavorful chicken meat. This comes highly recommended. You won’t believe how easy it is to make really good fried chicken—restaurant quality, at that—until you’ve tried making them.
3 pcs. chicken leg quarters
cooking oil for frying
For the marinade:
6 Tbsps. Datu Puti Patis (fish sauce)
4 Tbsps. calamansi juice
For the poaching liquid:
4 cloves garlic
1 pc. onion, quartered
3 pcs. bay leaves
cracked black pepper
For the dipping sauce:
3 Tbsps. Jufran Banana Ketchup
2 Tbsps. Old English Worcestershire Sauce
1 Tbsp. Jufran Hot Sauce
For the side dish:
sweet potato fries
1. In a bowl, marinate chicken with fish sauce and calamansi juice for at least an hour or overnight.
2. Heat up a pan with water for the poaching liquid. Add garlic, onion, bay leaves, cracked black pepper and salt. Boil for 2 to 3 minutes.
3. Add the marinated chicken into the poaching liquid. Let boil for 15 minutes or until chicken is tender.
4. Remove chicken from poaching liquid, and let cool.
5. Fry the chicken on both sides until golden brown. Let cool.
6. Serve with fried sweet potatoes and dipping sauce (mixture of banana ketchup, Worcestershire sauce and hot sauce.