Ingredients

2 lbs chicken

2 ½ c rice wine vinegar

¼ tsp fish sauce

4 bay leaves

1 ½ tsp black peppercorn

1 tsp sugar

½ tsp red pepper flakes

1 tsp salt

4 c peanut oil

1 ½ c all purpose flour

½ c cornstarch

¼ c white rice flour

salt

pepper

for the sawsawan sauce

¼ c soy sauce

2 tbsp rice wine vinegar

½ tbsp lime juice

1 pinch salt

4 tsp white pepper

1 green onion, thinly sliced

1 pinch crushed red pepper

½ tbsp cilantro, roughly chopped

¼ serrano pepper, thinly sliced

2 tsp brown sugar

1 garlic clove, finely chopped

2 tsp fresh lime zest

1 ½ tbsp water

Tools

bowl

whisk

large pot

wire rack

Directions

Step 1

Add the chicken to a large bowl along with vinegar, water, garlic, bay leaves, peppercorns, sugar, fish sauce, red pepper flakes & salt. Mix well. Cover & refrigerate for 12-24 hours.

2 lbs chicken

2 ½ c rice wine vinegar

1 ½ tsp black peppercorn

1 tsp sugar

¼ tsp fish sauce

½ tsp red pepper flakes

1 tsp salt

4 bay leaves

bowl

Step 2

When ready to cook the chicken, remove from the refrigerator & set on the counter for 20 minutes, allowing it to come to room temperature. Heat oil in a large pot or wok to 370 °F. Fry the chicken a few pieces at a time. If deep frying (chicken is completely submerged), fry for 14-16 minutes. If shallow frying, fry for 7-8 minutes per side or until chicken reaches an internal temperature of 165°F. Once fried, place on a wire rack or paper towels to drain. If desired, salt chicken immediately after removing from oil.

4 c peanut oil

salt

large pot

wire rack

Step 3

Serve chicken hot (or cold) with fresh lime & sawsawan sauce.

for the sawsawan sauce

Step 4

for the sawsawan sauce

2 tbsp rice wine vinegar

1 pinch salt

Step 1

Combine all ingredients & allow the flavors to infuse for 10-15 minutes. For a more traditional sawsawan, add diced tomatoes & red onions. Garnish with additional green onion if desired