Calamansi Patis Fried Chicken

Ingredients:

• 6L Crisp N' Dry Premium Deep Frying Fat
• 15 g TopChef Crispee Marinade Mix, prepared according to packaging directions
• 500 g Chicken Thigh Fillet, skin-on
• 1 cup TopChef Crispee Breading Mix
• 15 g Maven Pure Butter - Unsalted
• 15 g Calamansi Juice
• 45 mL Fish Sauce
• 5 g Chopped Spring Onions

Procedures:

1. In a bowl, combine the chicken and Crispee Marinade. Cover and refrigerate inside the chiller for 30 minutes.
2. Preheat fryer at 170°C.
3. In a small bowl combine Maven Butter - Unsalted, calamansi juice and fish sauce. Mix well.
4. Coat chicken with Crispee Breading Mix and shake off excess breading.
5. Deep fry the chicken using Crisp N’ Dry for 7 minutes, or until fully cooked. Make sure not to overflow the oil vat.
6. Transfer the chicken to an oil-drain basket to remove excess oil.
7. Coat each piece of chicken with the calamansi mixture. Transfer the chicken to a platter and sprinkle with spring onions before serving.