- ¼ cup calamansi or fresh lemon juice
- ½ cup soy sauce
- three or four cloves garlic clove, peeled and minced
- ½ teaspoon pepper
- ½ teaspoon salt
- 2 pounds chicken legs or thighs
- ½ cup flour
- ¼ cup corn starch
- oil
- Inside a bowl, combine calamansi juice, soy sauce, garlic clove, pepper and salt. Add chicken and marinate within the refrigerator not less than 4 hrs or overnight. Drain chicken from marinade and let rest in 70 degrees for just one hour.
- Inside a shallow dish, combine corn starch and flour. Dredge chicken in flour mixture to completely coat.
- Inside a wide, thick-bottomed pan over medium heat, heat a couple of-inch deep of oil. Add chicken in batches and prepare, activating sides, until golden brown, crisp and cooked through. Remove from pan and drain in writing towels.
For crispy results, don't overcrowd pan when frying.