Patis-Glazed Fried Chicken Recipe

Marinate chicken in calamansi juice and fish sauce for 30 minutes in the refrigerator.

Make the patis glaze: Combine all ingredients in a saucepan over medium-low heat except for chili flakes and cornstarch. Let sugar dissolve, about 1 minute. Increase heat and boil until vinegar’s acidity has cooked off.

Add chili flakes and cornstarch. Whisk until mixture thickens, about 1 minute. Set aside and keep warm.

Preheat oil for deep-frying in a deep, heavy-bottomed pot. Dredge chicken in flour and shake off excess. Dip in beaten egg then dredge again in flour.

Deep-fry for about 10 to 12 minutes or until skin is golden and chicken is cooked through. Drain on a wire rack.

Drizzle some of the glaze on chicken or toss chicken in glaze. Place glazed chicken on a platter. Sprinkle fried shallots and fried chili leaves over. Serve with remaining sauce on the side. Serve immediately.