Kanto Fried Chicken

  Kanto Fried Chicken: A Filipino street food classic, marinated in calamansi, garlic, and soy, deep-fried to crispy perfection. Budget-friendly and delicious! Crunchy, juicy, and oh-so-flavourful ✨ Kanto Fried Chicken hits all the right notes with its calamansi marinade and crispy coating! Perfect with unli rice! #FilipinoComfortFood.

Fried chicken is a universal comfort food, loved by people all around the world. From Southern Style Fried Chicken in America to Korean Fried Chicken (KFC), and Japanese Karaage, it’s amazing how each culture adds its own twist to this crispy delight. In the Philippines, fried chicken takes on a humble, yet flavour-packed form known as Kanto Fried Chicken—a budget-friendly street food that satisfies cravings without breaking the bank.

What is Kanto Fried Chicken?

The word kanto means “street corner” in Filipino, and true to its name, Kanto Fried Chicken is a beloved street-side treat found in bustling neighbourhoods across the Philippines. Sold by small food stalls, or carinderias, this dish is a staple for students, office workers, and anyone looking for a quick, hearty meal.

Unlike its more expensive counterpart from big fast-food chains, Kanto Fried Chicken is a simpler, more accessible option. The chicken is marinated in a flavourful blend of calamansi juice, soy sauce, garlic, and spices, giving it a distinct tangy and savoury profile. It’s then coated in a seasoned flour and cornstarch mix, which creates that signature crispy, golden-brown crust when deep-fried. Paired with unli rice (unlimited rice) and often served with a side of vinegar dipping sauce, gravy, and/or ketchup, it’s a meal that feels indulgent yet familiar.

A Personal Favourite

For me, Kanto Fried Chicken is more than just food—it’s a nostalgic part of my life. During my university days, it was my go-to comfort meal after long lectures. I still remember the stall in Project 8, Road 20, where I’d patiently wait for my chicken to fry while grabbing a pack of Nissin’s Ramen from the nearby sari-sari store. That combo—crispy fried chicken with instant ramen—was my ultimate indulgence for years. Even after I started working, this humble meal continued to be my lazy-day fix until my then-girlfriend (now wife) inspired me to cook more at home.

The Rise of Kanto Fried Chicken

Kanto Fried Chicken’s popularity has grown exponentially over the years. Small stalls like Kuya Ronnie’s in Malate sell hundreds of pieces in just a few hours, keeping prices affordable to cater to the masses. For as little as 80 pesos (about NZ$2), by the way this was around 25 pesos during my university days, you can enjoy a meal of Kanto Fried Chicken with unli rice, making it a lifesaver for budget-conscious Filipinos.

The rise of this dish hasn’t stopped at street corners. Entrepreneurs have taken notice, franchising stalls and even adapting Kanto Fried Chicken into modern fast-food menus. Despite these changes, the essence of the dish remains the same: crispy, flavourful chicken served at a price that’s accessible to all.

Why You’ll Love Kanto Fried Chicken

What makes this fried chicken so special? It’s the marinade. The calamansi juice and patis (fish sauce) bring a tangy, umami-packed punch that sets it apart from other fried chicken recipes. The coating, enhanced with cornstarch and a touch of baking soda, ensures a crisp exterior while locking in the juices inside.

This dish represents more than just comfort food; it’s a cultural icon that brings people together. Whether you’re a student on a budget or someone looking to reminisce about simpler days, Kanto Fried Chicken has a way of making you feel at home.

Kanto Fried Chicken

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 3 reviews

• Author: Raymund
• Prep Time: 15 mins
• Cook Time: 20 mins
• Total Time: 35 mins
• Yield: 4 1x
• Category: Main Course
• Cuisine: Filipino

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Description

Kanto Fried Chicken: A Filipino street food classic, marinated in calamansi, garlic, and soy, deep-fried to crispy perfection. Budget-friendly and delicious!

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Ingredients

Units USM Scale 1x2x3x

Chicken

• 4 pcs chicken thigh sections
• 1 head garlic, minced
• 15 pcs calamansi (or 4-5 tbsp lemon juice)
• 4 tbsp fish sauce (patis)
• 3 tbsp Knorr Liquid Seasoning
• Black pepper, to taste
• Oil, for deep frying

Coating

• 1/2 cup cornstarch
• 1/2 cup all-purpose flour, plus more for dusting
• 1 tsp baking soda
• 2 eggs
• cold water, as needed
• 1/2 tsp salt

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Instructions

1. Prepare your chicken thighs by scoring the meaty sections deep enough for the marinade to seep through and the runny coating to cling on.
2. In a bowl, combine minced garlic, calamansi juice, fish sauce, liquid seasoning, and black pepper. Add the chicken thigh sections and marinate for at least 1 hour (or overnight for best results).
3. Heat oil in a deep pan or fryer to 185°C.
4. Make a runny batter by mixing all coating ingredients together and slowly adding cold water until the mixture resembles a thick pancake batter. Dip each piece of chicken into the batter mixture, lightly dust it with additional flour then deep-fry the chicken until golden brown and cooked through, about 15 minutes.
5. To make it crispier, let the chicken cool down a bit then deep fry for the second time for 2 more minutes.
6. Serve hot with steamed rice and your favourite dipping sauce, such as spiced vinegar or banana ketchup.

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Kanto Fried Chicken is proof that good food doesn’t have to be expensive or complicated. It’s a dish that embodies Filipino ingenuity and love for flavourful, hearty meals. Whether you’re reminiscing about your uni days or discovering this dish for the first time, Kanto Fried Chicken is sure to satisfy your fried chicken cravings.