📝 About This Recipe
Chicksilog is a beloved staple of the Filipino 'Silog' breakfast family, combining crunchy fried chicken (Manok), garlic fried rice (Sinangag), and a perfectly fried egg (Itlog). This version features a citrus-soy marinade that penetrates deep into the meat, paired with a shatteringly crisp breading that stands up to the hearty garlic rice. It is a soul-warming meal that offers a symphony of textures and the nostalgic flavors of a Manila morning.
🥗 Ingredients
The Chicken and Marinade
- 1 kg Chicken Thighs or Drumsticks (bone-in, skin-on for maximum juiciness)
- 1/4 cup Soy Sauce (preferably Filipino brand like Silver Swan)
- 3 tablespoons Calamansi Juice (can substitute with lemon juice)
- 6 cloves Garlic (minced)
- 1 teaspoon Black Pepper (freshly cracked)
Breading and Frying
- 1.5 cups All-purpose Flour
- 1/2 cup Cornstarch (for extra crunch)
- 1 tablespoon Garlic Powder
- 1 teaspoon Paprika (for color)
- 3 cups Neutral Oil (canola or vegetable oil for deep frying)
Sinangag (Garlic Rice)
- 4 cups Day-old Cooked White Rice (grains should be dry and separated)
- 8 cloves Garlic (finely minced)
- 2 tablespoons Cooking Oil
- 1 teaspoon Salt (to taste)
The Eggs and Garnish
- 4 large Eggs (at room temperature)
- 1 piece Cucumber (sliced into rounds)
- 2 pieces Tomato (sliced into wedges)
- 2 stalks Green Onions (thinly sliced for garnish)
👨🍳 Instructions
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1
In a large bowl, whisk together the soy sauce, calamansi juice, minced garlic, and black pepper. Add the chicken pieces, ensuring they are well-coated. Marinate in the refrigerator for at least 30 minutes, or up to 4 hours for deeper flavor.
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2
While the chicken marinates, prepare the Sinangag. Use your hands to break up any clumps in the day-old rice so the grains are individual and loose.
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3
In a wide wok or skillet, heat 2 tablespoons of oil over medium-low heat. Add the minced garlic and sauté until it turns a light golden brown and becomes fragrant. Do not let it burn.
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4
Increase the heat to medium-high and add the rice. Toss constantly for 5-7 minutes, ensuring every grain is coated in garlic oil. Season with salt and set aside in a warm place.
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5
In a shallow dish, combine the flour, cornstarch, garlic powder, and paprika. Mix well.
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6
Remove a piece of chicken from the marinade, let the excess liquid drip off, and dredge it thoroughly in the flour mixture, pressing firmly so the coating adheres.
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7
Heat the frying oil in a deep pot to 350°F (175°C). Carefully lower the chicken pieces into the oil in batches to avoid overcrowding.
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8
Fry the chicken for 12-15 minutes, turning occasionally, until the skin is deep golden brown and the internal temperature reaches 165°F (74°C). Drain on a wire rack.
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9
In a non-stick skillet, heat a tablespoon of oil over medium heat. Crack the eggs one by one and fry them 'sunny-side up' until the whites are set but the yolks remain runny.
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10
To assemble, scoop a generous portion of garlic rice onto a plate. Place one piece of fried chicken and one fried egg alongside the rice.
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11
Garnish with sliced cucumbers and tomatoes on the side, and sprinkle green onions over the rice for a pop of color and freshness.
💡 Chef's Tips
Always use day-old rice for the Sinangag; fresh rice is too moist and will turn mushy when fried. If you don't have calamansi, a mix of lime and orange juice mimics the unique Filipino citrus flavor perfectly. For the ultimate crispy skin, let the breaded chicken rest for 5 minutes before frying to allow the flour to hydrate. Maintain a consistent oil temperature; if the oil is too cool, the chicken will be greasy; if too hot, the skin will burn before the meat cooks through. Don't skip the soy sauce marinade—it provides the 'umami' base that defines Filipino-style fried chicken.
🍽️ Serving Suggestions
Serve with a small dipping bowl of spicy vinegar (Pinakurat) or banana ketchup. Pair with a hot cup of Kapeng Barako (strong Filipino black coffee) or hot chocolate. Add a side of Atchara (pickled green papaya) to cut through the richness of the fried components. A cold glass of fresh calamansi juice or iced tea makes for a refreshing beverage pairing.