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
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
bowl