Bring Out the Banana Ketchup Because We’ve Hacked Max’s Fried Chicken for YouJune 7, 2018
Article and recipe originally published on September 22, 2014. We’re republishing this post because we added a video.
Undoubtedly one of Manila’s most iconic dishes, Max’s fried chicken has graced the family dinners of many generations. Served with their camote fries, which are also dunked in the same addictively sweet Jufran banana ketchup—a trademark pairing that has always been the mandatory when dining at Max’s—this chicken is delicious from its crisp interior to its succulent meat, a range of memories upon every greedy bite.
Today on Pepper, we went through a tedious trial and error process to hack this chicken right—and a close-to-perfect recipe was produced using fish sauce or patis, which did the job of coating the skin with the familiar, slightly salty glaze. With this recipe in your hands, all you need is a bright red bottle of your favorite banana ketchup.
Max’s Fried Chicken Food Hack
Total Time: 2 hours
Yield: 8 servings
- 2 whole spring chicken
- 2 heads garlic, crushed
- 1 tsp iodized salt
- 1/4 cup fish sauce
- oil, for deep frying
- Clean whole chicken well. Pat dry. Season with salt all over and inside cavities.
- Stuff crushed garlic inside cavities.
- Pour and rub over fish sauce on whole chicken and marinate for at least 1 hour, turning occasionally to distribute the marinade.
- After an hour, strain out the marinade.
- Deep-fry in preheated 350 degrees F oil for 20-25 minutes or until cooked through.
- Serve warm with banana ketchup.