Filipino Fried Chicken

Ben Murray

“Nearly every country has its own version of fried chicken,” says Ben Murray, culinary director and executive chef of Immigrant Food, a “gastroadvocacy” restaurant group with three locations in Washington, D.C. “Whether you’re in Japan eating chicken katsu, in Ukraine enjoying chicken Kiev, or in the Southern U.S. having traditional fried chicken, it’s a familiar item that is loved around the world. But we wanted a unique take on it, with bold flavors that make this fried chicken like no other.”

That directive led to Immigrant Food’s Filipino Fried Chicken, a flavor-packed dish that revels in sweet, sour, salty, bitter and umami. It starts with the chicken, which is double-fried for an extra crispy texture and tossed in a tangy chile, lime and fish sauce mixture. The saucy fried chicken is plated over a Filipino favorite, banana ketchup, made with roasted bananas for extra sweetness. Then the fresh flavors come in: mint, cilantro, Thai basil, spicy jalapeños and pickled onions. “I thought it would be successful on the menu, but I think we were all surprised it has become one of our best-selling dishes,” says Murray.

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