Fish sauce or patis in Tagalog is the number one dipping sauce as well as seasoning in the Philippines. Almost everyone uses it in place of salt.
I have featured pork chops seasoned with patis previously and this is just the poultry version. As I have mentioned I grew up eating fried chicken or pork just seasoned with fish sauce and calamansi. The procedure for this dish is the same as the ones for the chops.
Take a pound of any bone in chicken, I used drumsticks. Then marinate it in 2-3 tbsp good quality fish sauce (you can add more or less to suit your taste), and one packet of calamansi concentrate ( fresh would be better). Let this sit for while before dredging it in all purpose flour seasoned with pepper. Shake of excess flour.
Heat about 1/4 – 1/2 cup vegetables oil and when it’s at the right temperature carefully drop the chicken pieces. Fry 5-6 minutes per side until brown and crisp. Drain in paper towels. Serve with rice and some banana ketchup.
