FRIED CHICKEN INASAL 🔥

Inasal fried chicken? Yes, we did that! 🐔 Ynna shared her first recipe of Twisted Timpla with us that's based on her fondest memories of her childhood in Bacolod. 👧🏻 This is one of our newest series where we experiment with dish combinations in our kitchen in our journey to discover different flavors and textures. No purists here, just complete love and appreciation for food! What should we cook next? 🔥 INASAL FRIED CHICKEN Ingredients: 5 pcs leg quarters charcoal oil for deep frying Marinade: 1 head garlic, crushed 2 tbsp ginger, chopped 1 bottle lemon-lime soda ⅓ cup sinamak 10 pcs calamansi juice 3 stalks lemongrass, pounded 2 tbsp annatto oil salt and pepper to taste Coating: 1 cup all-purpose flour ½ cup cornstarch 1 tsp baking powder 1 tsp garlic powder 1 tsp onion powder salt and pepper to taste 3 cups lemon-lime soda remaining marinade 1-2 cups water Toyomansi Aioli 2 tbsp soy sauce 1 tbsp calamansi juice 1 cup oil 2 garlic cloves, minced salt and pepper to taste Procedure: 1. In a large bowl, combine garlic, ginger, sinamak, calamansi juice, tanglad, lemon-lime soda, and annatto oil seasoned with salt and pepper. 2. Prepare hot charcoal and add it to the marinade and let it sit for 5 to 10 minutes and remove. 3. Add in the chicken pieces and marinate for at least an hour, preferably overnight. 4. In a separate bowl, whisk in flour, cornstarch, baking powder, garlic powder, onion powder, salt, and pepper. 5. Add in water and a bit of remaining marinade to the flour mixture to create a smooth batter, thick enough to coat the chicken but still pourable. 6. Heat your oil and fry the chicken pieces until golden brown and crispy. 7. Remove cooked fried chicken, drain excess oil, and serve with atsara, garlic fried rice, and toyomansi aioli. Makes 4-6 servings.