Patis Fried Chicken is a simple, crispy, and flavorful fried chicken recipe that pairs perfectly with steamed rice. The chicken is marinated in fish sauce (patis) and ground black pepper, then coated in a mixture of flour and cornstarch before deep frying. The result is a golden, crunchy exterior and juicy interior that makes this version of fried chicken especially satisfying.
This recipe is easy to prepare at home and requires just a few ingredients: a whole chicken cut into serving pieces, fish sauce, ground black pepper, all-purpose flour, cornstarch, and cooking oil for frying. Marinating the chicken in fish sauce and pepper infuses it with savory umami and a gentle peppery warmth, while the flour-cornstarch coating creates an extra-crispy crust.
Fish sauce is a key flavor in many Southeast Asian dishes. Depending on the brand and origin, fish sauce can vary in depth and complexity. Use a fish sauce you enjoy — it will have a direct impact on the savory profile of the finished chicken. If you prefer, taste the fish sauce beforehand and adjust the amount to suit your palate.
The flour and cornstarch mixture is essential for achieving a light, crisp texture. Cornstarch helps create a delicate, crackly crust that stays crunchy longer than flour alone. Combining equal parts all-purpose flour and cornstarch gives the coating body while keeping it crisp.
Try this Patis Fried Chicken recipe for an everyday family meal or a casual gathering. Serve with hot rice, a simple dipping sauce, or a side of pickled vegetables to balance the richness. Share and enjoy!
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Patis Fried Chicken
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Ingredients
- 2 lbs. whole chicken cut into serving pieces
- ¼ teaspoon ground black pepper
- 4 tablespoons fish sauce patis
- ½ cup all purpose flour
- ½ cup cornstarch
- 3 cups cooking oil
Instructions
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Place the chicken pieces in a large mixing bowl. Add ground black pepper and fish sauce; mix thoroughly. Allow the chicken to marinate for 1 hour to absorb flavor.
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While the chicken marinates, combine the all-purpose flour and cornstarch in a large container and mix well.
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Heat a deep pot or frying pan and pour in the cooking oil. Heat the oil until it is hot enough for deep frying (aim for medium-high heat).
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Dredge each marinated chicken piece in the flour-cornstarch mixture, coating evenly.
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Deep fry the chicken. Cook for about 12 minutes on one side over medium heat, then flip and cook the other side for 8 to 10 minutes, or until the chicken is golden brown and cooked through.
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Remove the fried chicken from the oil and drain on paper towels. Transfer to a serving plate and serve hot.
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Share and enjoy!