Max’s Style Fried Chicken with Kamote Fries
Filipino style fried chicken with sweet potato fries.
Prep Time3 hrs
Cook Time1 hr
Course: Main Course
Keyword: deep fried chicken, easy fried chicken, max chicken, pinoy chicken
Author: Vanjo Merano
- 2 lbs. whole chicken
- 1 piece Knorr chicken cube
- 1 bunch green onion
- 1 bunch lemongrass
- 1 tablespoon whole peppercorn
- 1 piece onion wedged
- 2 tablespoons Knorr Liquid Seasoning
- 1 piece sweet potato peeled and sliced
- 1 ½ teaspoons salt
- 3.5 cups cooking oil
- 2 quarts water
Boil water in a cooking pot. Add onion, peppercorns, and Knorr chicken cube.
Prepare chicken by inserting green onion and lemongrass into cavity.
Add chicken into the pot. Boil between low to medium heat for 35 minutes. Turn the chicken over and continue boiling the opposite side for 15 minutes. Remove from the pot and let it cool down.
Start preparing the kamote fries by boiling sliced kamote in the remaining stock used to cook the chicken for 3 minutes. Remove from the pot. Let dry and set aside.
Clear the cavity of the chicken and rub Knorr Liquid Seasoning all over . Air dry for at least 3 hours. Slice the chicken in half.
Pour oil in a pot and heat to 360F. Deep-fry chicken for 5 minutes (skin part down). Turn it over and deep-fry opposite side for 3 minutes. Remove from the pan and perform the same steps on the other half chicken.
Put the first half chicken that was fried earlier back into the pot, skin side down. Fry for 3 minutes. Do the same to the remaining half. Remove from the pot and set aside.
Deep-fry kamote in remaining oil until golden brown and crispy.
Arrange fried chicken with kamote fries on a serving plate. Serve. Share and enjoy!
Calories: 2948kcal | Carbohydrates: 67g | Protein: 179g | Fat: 216g | Saturated Fat: 45g | Cholesterol: 681mg | Sodium: 7318mg | Potassium: 2912mg | Fiber: 12g | Sugar: 16g | Vitamin A: 33627IU | Vitamin C: 33mg | Calcium: 311mg | Iron: 12mg