Tiger Chicken

This is a great street food dish from the Philippines. It combines 2 of my favourite things in the World: Fried food and beer. Beautiful, crispy chicken drummers infused and tenderised with the flavours of Tiger beer and garlic make for one special little nugget of flavour. You can use any kind of beer, but I use Tiger, one of South East Asia’s best, as it gives the dish a rather exciting and intriguing name. I’m glad to say, these little morsels are quite delicious and addictive, but thank heavens I only fried up 1kg of chicken, I could have eaten them all night!

Marinade:
1kg chicken wing drumsticks or wing pieces (skin on)
4 garlic cloves (grated)
4 shallots (grated)
450ml Tiger beer
2 large limes (juice of)
2 tablespoons soy sauce
1 tablespoon fish sauce
salt & pepper

Extra:
vegetable oil (for deep frying)

DIRECTIONS:
Combine all the marinade ingredients together in a large bowl. Cover in plastic wrap and leave in the fridge for 12 hours or overnight.

Heat a wok with about 10cm of oil until hot. Add the chicken pieces in batches and fry until dark golden brown and crispy (about 4-5 minutes). Drain on paper towels and serve hot.

Serving:
Serve with lime wedges to squeeze over, and another few bottles of tiger to wash it all down.

%d bloggers like this: