Filipino Fried Chicken
Immigrant Food | Washington, D.C.
Filipino Fried Chicken
Immigrant Food | Washington, D.C.
By Mike Kostyo
July 18, 2024
By Mike Kostyo
July 18, 2024
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.
About the Author
Mike Kostyo is the VP of Menu Matters. Mike has been a recurring guest on Fusion TV’s “The A.V. Club” show; has been featured on NBC News, CBS Radio and Gimlet Media’s “Why We Eat What We Eat” podcast; is regularly featured in newspapers and magazines; speaks at numerous conferences across the country; and was a judge on Food Network’s “Eating America.” For nearly 11 years, Mike was an associate director and trends expert at one of the industry's largest research firms. He has a master's in Gastronomy from Boston University, plus certificates in the culinary arts, baking arts, wine and artisan cheese production. [email protected]
