For many Filipinos, the ultimate comfort food is a plate of perfectly crispy fried chicken. A specific style, known as "Kanto-style," has gained popularity for its unique cooking method that guarantees a juicy interior and an incredibly crunchy exterior. This technique, which involves poaching the chicken before frying, is now being shared in detail for home cooks eager to replicate this beloved street food staple.
The Secret Lies in the Two-Step Cooking Process
Unlike ordinary fried chicken, the Kanto-style method ensures the meat is fully cooked and tender before it ever touches the hot oil. The process begins with a flavorful marinade. For one kilo of whole chicken leg quarters, the recipe combines two tablespoons of calamansi juice, one tablespoon of fish sauce, and one teaspoon of ground black pepper. Scoring the chicken skin lightly before marinating helps prevent it from curling during cooking. The chicken should soak in this mixture for at least one hour, though leaving it overnight will develop a deeper, more delicious flavor.
After marinating, the chicken undergoes a crucial poaching stage. In a large pot, bring six cups of water to a boil with one sliced onion, four cloves of crushed garlic, two bay leaves, the leftover marinade, and one packet of seasoning or a bouillon cube. Once boiling, the marinated chicken is added and simmered for 12 to 15 minutes until tender but not falling apart. This step not only cooks the chicken through but also infuses it with aromatic flavors. The resulting broth can be saved for future use in soups or sauces.
Frying to Golden Perfection
The final step transforms the tender poached chicken into a crispy masterpiece. Heat oil for deep frying in a pot over medium-high heat. A good test is to insert a wooden spoon; if bubbles form around it, the oil is ready. It's important to fry the chicken in batches to avoid overcrowding the pot, which can lower the oil temperature and lead to soggy results.
Fry each piece for 4 to 5 minutes per side until it achieves a deep golden brown color and a satisfyingly crunchy texture. Once done, drain the chicken on a wire rack or on paper towels to remove excess oil. A light sprinkle of salt while hot is the final touch. This Kanto-style crispy fried chicken is traditionally served with potato fries and a trio of dipping sauces: banana ketchup, Worcestershire sauce, and hot sauce, allowing everyone to customize their flavor experience.
Why This Method Works for Filipino Palates
This two-stage cooking process is a game-changer for home cooks. The poaching guarantees that the chicken is never raw inside, a common fear when frying larger pieces like leg quarters. Meanwhile, the relatively short frying time focuses solely on creating that iconic, shatteringly crisp crust without overcooking the meat. The use of accessible, local ingredients like calamansi and fish sauce in the marinade roots the dish firmly in Filipino culinary tradition, offering a familiar yet elevated taste.
By following this method, anyone can bring the taste of a Filipino street-side eatery, or "kanto," into their own kitchen. The result is a reliably crispy, flavorful, and juicy fried chicken that stands out from standard recipes.
