Kitchen notes · a little help before you start
Filipino Fried Chicken
Golden chicken drumsticks with a savory coating make a very inviting dinner. Oyster sauce gives these a deeper flavor beneath the garlic, with crisp skin around each piece.
- Prep
- 10 min
- Cook
- 20 min
- Total
- 30 min
- Original yield
- Serves 8
- Ingredients
- 10 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Dinner
- Primary protein
- Chicken
- Cuisine
- Filipino · Asian
- Preparation & total time
- Prep: 15 minutes or less · Total: 30 minutes or less
A few quick notes
1. Coat every drumstick
Stir the chicken with the seasonings, egg and cornstarch until the pieces are evenly coated.
2. Add pieces individually
Lower the chicken into the hot oil one piece at a time before frying in small batches.
3. Drain after frying
Move the fried chicken to paper towels so excess oil can drain before serving the pieces.
Get to know the ingredients
Garlic
Use minced garlic so it can spread through the egg and seasoning coating around the chicken.
Onion
Mince the onion before mixing it with the raw chicken and the other coating ingredients.
Cornstarch
Mix cornstarch into the coating with the egg rather than applying a separate dry coating afterward.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 8. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
How to make it
0 of 2 steps completeMake room for Filipino Fried Chicken
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Golden skin and a drain
Finish frying each small batch until the skin is golden and crisp, then drain on paper towels.
A little more help as you go
A gentle bubble
The oil should almost cover the pieces and bubble gently while the chicken is frying.
Heat oil before chicken
Heat the oil in the large pot before introducing any of the coated drumsticks.
A few questions you might have
Is there a flour dredge?
The coating mixes egg and cornstarch directly with the chicken and seasonings, without a separate flour stage.
Can I put all the chicken in at once?
Fry in small batches, adding pieces individually so you can handle the chicken as it cooks.
When does the oyster sauce go in?
Mix it with the raw chicken, garlic, onion and other coating ingredients before frying.
What seasoning blend is named?
Magic Sarap is the seasoning mix identified for mixing into the chicken coating with salt and pepper.
Does frying duration stay exactly the same?
It depends on the oil temperature, so follow the cooking progress and crisp golden skin described.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: pinchofyum.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.
