This Filipino style chicken will activate your taste buds, scrumptiously delicious.


¼ cup calamansi or lemon juice

½ cup soy sauce

3 to 4 cloves garlic, peeled and minced

½ teaspoon pepper

½ teaspoon salt

2 pounds chicken legs or thighs

½ cup flour

¼ cup corn starch


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In a bowl, combine calamansi juice, soy sauce, garlic, salt and pepper.

Add chicken and marinate in the refrigerator for at least 4 hours or overnight. Drain chicken from marinade and let rest in room temperature for one hour.

In a shallow dish, combine corn starch and flour. Dredge chicken in flour mixture to fully coat in a wide, thick-bottomed pan over medium heat.  Heat about 2-inch deep of oil.

Add chicken in batches and cook, turning on sides, until golden brown, crisp and cooked through. Remove from pan and drain on paper towels.