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Kanto Fried Chicken

Kanto fried chicken is a Filipino-style street food favorite known for its crispy golden crust, juicy seasoned meat, and bold, savory flavor that's hard to forget.
Prep Time1 hour 10 minutes
Cook Time26 minutes
Course: Chicken Recipe
Cuisine: Filipino
Keyword: chicken recipe, kanto fried chicken, pinoy chicken recipe, street fried chicken, ulam ideas
Servings: 4 servings
Calories: 377kcal
Author: Manny

Ingredients

  • 1 whole dressed chicken
  • 3 cups flour
  • 1 cup corn starch
  • 6 cups water
  • 6 tsp. salt
  • 1 Tbsp. curry
  • 1 Tbsp. black pepper
  • 1 Tbsp. Ginisa flavor mix
  • 1 tsp. MSG
  • 1 Tbsp. garlic powder
  • cooking oil

Instructions

How to Cook Kanto Fried Chicken

  • Butterfly the chicken by cutting on the breast side. Spread it so it will become flat.
  • Make a brine by combining 6 teaspoons salt to 6 cups water in a small basin. Stir until the salt is dissolved.
  • Soak the chicken in the brine for 1 to 2 hours.
  • Combine garlic powder, black pepper, MSG, curry powder and ginisa mix in a small bowl. Mix until well combined.
  • Drain the chicken in a colander until dry. Put 2 tablespoon of the dry seasoning mixture on the chicken and rub it on all sides.
  • Combine the flour and cornstarch in a mixing bowl. Add the remaining dry seasoning mixture and mix until well combined.
  • Put 2 cups of the breading mix on the chicken and add some water until it becomes a batter. Rub it on all sides of the chicken.
  • Heat cooking oil in a deep frying pan. Coat the chicken with the breading mix on all sides.
  • Fry the chicken breast side first until golden brown about 13 minutes in medium heat. Then flip the chicken and fry it again for 13 minutes in medium heat.
  • When cooked, remove the chicken from the pan and out in the colander to drain excess oil.
  • Serve hot with fried chicken gravy or catsup.

Video

Notes

Cooking Tips:

Brine for Juicier Chicken

Soaking the chicken in a saltwater brine before frying helps lock in moisture and flavor. This step ensures the meat stays tender and juicy, even after deep frying. Don’t skip it—it’s the secret to that mouthwatering bite.

Double Up the Breading

Mixing flour and cornstarch creates a light but crispy crust that fries up golden. For extra crunch, coat the chicken once with dry mix, then dip it in a wet batter before a final dredge. This double-layer technique gives it that signature street-style texture.

Fry at the Right Temperature

Always fry the chicken on medium heat so it cooks evenly without burning the outside. If the oil is too hot, the crust will brown too fast and leave the inside undercooked. Use a wooden spoon test—if bubbles form around it, the oil's ready.