Fried Chicken Manong-Style
Print This Recipe
The Manongs were the first generation of Filipino immigrants who worked the fields and filled service industry positions up and down the West Coast. Emil De Guzman, learned their cooking secrets, and this is his adaptation of fried chicken, which includes rosemary and parsley - not exactly Filipino herbs.
1 cup soy sauce
1 teaspoon sesame oil
Juice of 1 lemon
2 generous tablespoons ginger, sliced thin and lightly smashed
1/2 head garlic, peeled and minced
1 small bunch parsley, chopped fine
1/4 cup fresh rosemary, chopped
1/2 teaspoon pepper
1 chicken, cut into serving-size pieces, skinned, and washed and dried thoroughly
Mix soy sauce, sesame oil, lemon juice, ginger, garlic, parsley, rosemary, and pepper. Place chicken in marinade, using a shallow bowl or plastic bag, and turn the chicken to insure it is coated. Marinate chicken overnight, turning several times.
Remove the chicken from the marinade and wipe lightly to remove herbs, ginger, and garlic.
Heat approximately 1/8 to 1/4-inch of oil on high heat. Fry chicken pieces for 8 minutes to a side to achieve a crispy brown layer. Lower heat to medium and continue frying for another 20 to 30 minutes keeping close attention to avoid blackening or burning.