In a bowl, combine chicken, calamansi juice and patis. Mix and marinate for 2 hours in a refrigerator.
To make the breading, combine flour, cornstarch, salt, five spice powder, chili powder, garlic powder in a bowl and mix until well combined.
Drain the chicken in a colander. Put the breading mix in a large zip bag or similar plastic bag. Put the chicken 2 to 4 at a time in the zip bag and shake well to coat the chicken.
Wrap each chicken drumsticks with bacon strips and secure with a toothpick. If you are using chicken drummettes, cut each bacon strips in half crosswise and use each half per drummettes.
Deep fry the chicken for about 8 minutes for the drumsticks and 4 minutes for the drummettes or until golden brown. Place fried chicken on a wire rack or paper towels to drain excess oil.
Remove the toothpicks and serve with your favorite dipping sauce.