How to Cook Daing na Manok

Daing na manok is a Filipino-style fried chicken marinated in vinegar, garlic, salt, and pepper for a bold, tangy, and savory flavor with a crispy finish.

Prep Time10

Marinating Time:1

Course: Chicken Recipe

Cuisine: Filipino

Keyword: daing na manok, Filipino chicken recipes, fried chicken, manok recipe, ulam ideas

Servings: 4 servings

Calories: 213kcal

Author: Manny

Ingredients

1 whole chicken. cut into quarters 4 pcs
1 cup vinegar
1 head garlic minced
2 tsp. cracked black peppercorns
2 to 3 Tbsp. rock salt or sea salt

For the spiced vinegar dipping sauce:

1/2 cup vinegar
1 pc onion minced
3 cloves garlic crushed
1 tsp. cracked black peppercorns

Instructions

How to Cook Daing na Manok

Cut the whole chicken in 4 pcs. You can also use the choice parts of the chicken like the thigh, legs or wings. Cut some slits on the chicken skin and meat.
In a large bowl or basin, combine vinegar, garlic, black peppercorns and salt. Mix until the salt is dissolved.
Add in the chicken and rub the vinegar mixture on the chicken then arrange the chicken in the basin to fit them and well soaked with the marinade.
Marinate the chicken for 1 to 3 hours. If you want to keep it in the fridge or overnight, discard the marinade so it will not become too salty and too sour.
Heat cooking oil in wok or pan, about 3 cups. Fry the chicken for 15 minutes or until golden brown.
Serve with spiced vinegar as dipping sauce. Enjoy!

Video

Notes

Cooking Tips:

Choose the Right Cut of Chicken

Thighs and drumsticks are ideal for this recipe because they stay juicy and flavorful even after deep frying. Avoid using lean cuts like breast, which can dry out easily in hot oil. If you’re using a whole chicken, make sure the pieces are cut evenly so they cook at the same rate.

Don’t Over-Marinate the Chicken

While it’s tempting to let the chicken soak overnight, too much time in vinegar can break down the meat’s texture and make it mushy or overly sour. One to three hours is enough to infuse the flavor without overpowering it. If marinating overnight, discard the liquid to prevent the chicken from becoming too salty.

Let the Chicken Rest Before Frying

Take the chicken out of the fridge about 20 minutes before cooking to let it come to room temperature. This ensures more even frying and helps prevent the oil temperature from dropping too low. Cold chicken straight from the fridge can cause splattering and uneven browning.