Patis & Calamansi Fried Chicken Bento
After all the holiday feasting, it feels nice to sit down to simpler food with simple, uncomplicated tastes. Even better if it’s easy to prepare in the mornings before work.
One of my favorite marinades for fish is patis (fish sauce) and calamansi (Philippine Lemon) or lemon. It’s the perfect marinade for Fish Fillet, fried fish, and chicken! The patis lends a full-flavored saltiness to the chicken while the citrus (calamansi or lemon) contrasts with a nice, sour kick. And because it’s fried, (Yay!) the crispy outer layer adds a pleasant crunch against the fleshy chicken texture, even if it’s skinless.
Patis & Lemon Fried Chicken v. 3 January 2007
Serves 1 / Bento-sized.1 boneless chicken breast
1 tbsp patis (fish sauce)
1 tbsp calamansi / lemon
oil for frying1. Mix patis and calamansi.
2. Marinate the chicken in the patis-calamansi mix for 15-30 minutes at least.
3. Drain the chicken, then fry on both sides until golden brown.
To go with the chicken, I added a helping of rice, because this is one chicken recipe that definitely calls for it. Also included is a serving of ripe mango cubes and a peeled kiat-kiat, miniature citrus fruits that are reminiscent of ponkans and oranges.
As always when I prepare bento, I try to add a vegetable component. In this case, I stir-fried some asparagus spears and frozen mixed veggies in oyster sauce. For added flavor, I shredded an imitation crabstick—sadly, it burned when I was off slicing the chicken. Thankfully, it didn’t ruin the flavor, I guess I caught it in time. So, first bento of the year? Tasty-happy-yummy!
Related posts: |
|
Simple recipe with huge flavor! Love patis-calamansi for chicken.
Looks delicious! Is patis any different from Vietnamese fish sauce?
you have a very nice website and if the nominations are open, i will nominate your site to the blog awards, unless you’re part of the overall committee, which means you’re exempted from joining.
don’t fret about the trinoma food tour, there will be other events. i have you and khursten to thank for the chance at joining this one. i would never have gotten wind of it without your heads up to khursten, who told me of it the same day. thanks again!
also thanks for visiting my site. hope to bump into you in the next event.
Thanks but you give me much more credit than I deserve. Still, I’m happy you’re liking the site. Makes the trouble worth it
(Not that it’s any trouble eating, heehee) And yes about future events! Now if work would just stop getting in the way of my blogging. Hehe.
hey! this is how i marinate my chicken too and yes it really taste good!! love it!! my friend told me that it is better to use patis rather than soy sauce for marinating chicken..thanks to her!
btw im really in love with ur site!! ^______^ i love food and i love eating a lot!! haha!!
teecee!! ♥
Glad you’re liking the site! It makes all the effort worthwhile. And yeah, I really love patis-calamansi for chicken. Especially for fried chicken wings that you fry really crispy. Sarap!
looks super-yum! Did you use anything else on the veggies? I have leftover oyster sauce - now I know what to do with it.
I simply sauted in very little oil (or water if you’d prefer something healthier) then added a small amount of oyster sauce.
Just go light on it, a little goes a long, long way.
[...] tier, I placed mostly meat. I prepared bifteki, Greek-style meatballs with Feta cheese inside, and fried chicken marinated in patis (fish sauce) and calamansi (Philippine lemon). Unlike in my previous recipe for the fried chicken, I rolled the chicken breast pieces in [...]
I love your pics and recipes. Must try them out. Keep it up.
I’m trying this within the week. We already tried the Tonkatsu recipe but we forgot to tenderize the meat. It still came out tasty but I bought another batch of pork for one more try.
@purplejeans2002
Thank you so much. I hope they turn out well.
@Mrs.G
Hope it turns out well. If you’d like, you can water down the marinade a bit—sometimes it turns out too salty if you don’t. I guess it depends on the patis brand?