2 Ways to Cook Filipino-Style Chicken Inasal: Air Fryer or Pan-Fried

Few things are more tempting than a plate of juicy chicken with deeply seasoned, golden-brown skin. This easy Chicken Inasal recipe gives you two practical ways to cook it at home: in an air fryer or by simmering and pan-frying. The chicken is marinated in calamansi juice, fish sauce, soy sauce, garlic, onion, pepper, and optional liquid seasoning before cooking until flavorful and tender.

Chicken Inasal is a beloved Filipino dish, especially when served with steaming white rice and a dipping sauce. The combination of sour calamansi, savory seasonings, aromatic garlic and onion, and beautifully browned chicken makes every bite satisfying. You do not need a special grill to enjoy these flavors at home. With an air fryer or an ordinary pot and frying pan, you can make a delicious version using equipment you may already have.

This recipe is also useful when you want flexibility. The air-fryer method is convenient and requires less frying oil, while the pan-fried method gives the chicken wonderfully crisp skin. Choose whichever method suits your kitchen, then serve the chicken hot and enjoy a homemade Filipino favorite.

Watch how to Cook Fried Chicken 2-ways

What Is Chicken Inasal?

Chicken Inasal is a popular Filipino chicken dish associated with the grilled chicken tradition of the Western Visayas, particularly Bacolod. Traditional versions are marinated and grilled, often with a flavorful basting mixture. This recipe uses a calamansi-based marinade and offers air-frying or pan-frying as convenient home-cooking methods.

The word inasal refers to a cooking style involving grilling or roasting. While this recipe is not a charcoal-grilled version, its marinade captures familiar Filipino flavors. Calamansi provides brightness, fish sauce brings savory depth, soy sauce contributes color and saltiness and garlic and onion make the chicken aromatic.

For Filipino home cooks, this recipe is especially convenient because calamansi and the other seasonings are easy to find. International readers can use lemon or lime when calamansi is unavailable.

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Why You’ll Love This Recipe

The first reason to love this easy chicken recipe is the marinade. Even a short marinating period gives the chicken a flavorful, savory-sour taste.

The second is flexibility. You can use an air fryer when you want a straightforward cooking method or use a pot and frying pan when you do not have an air fryer.

The third is texture. Simmering the chicken before frying helps make it tender, while finishing it in hot oil creates crisp, golden skin.

Most importantly, this recipe is perfect with rice. The flavorful chicken and its browned skin make a simple family meal feel extra special.

Ingredients

You will need:

• 1 kg chicken quarter legs, about 2 pounds
• 3 cups calamansi juice, about 20 small calamansi
• 1½ tablespoons fish sauce
• 1 tablespoon soy sauce
• 5 cloves garlic, minced
• 1 medium onion, chopped
• 1 teaspoon ground black pepper
• ½ tablespoon Knorr liquid seasoning, optional
• Cooking oil, for the pan-frying method

If calamansi is unavailable, lemon or lime juice can be used. The flavor will be slightly different, but the marinade will still have the bright acidity needed for this recipe.

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How to Prepare the Chicken

Before making the marinade, prepare the chicken. Using a sharp knife, make several shallow slits through the skin and meat without cutting completely through the pieces. These openings allow the marinade to reach deeper into the chicken and can also help the meat cook more evenly.

Place the chicken in a large bowl or container.

For the marinade, combine the calamansi juice, fish sauce, soy sauce, minced garlic, chopped onion, black pepper, and optional liquid seasoning. Stir everything together until well combined.

Pour the marinade over the chicken and turn the pieces several times so every surface is coated. Cover and let the chicken marinate for about 30 minutes in the refrigerator.

For the best food safety, keep raw chicken refrigerated while marinating and do not reuse the raw marinade as a sauce unless it is thoroughly cooked.

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Method 1: Air-Fryer Chicken Inasal

The air fryer is an easy option when you want flavorful chicken without deep-frying it.

Start by lining the air-fryer basket with a piece of foil if your appliance’s instructions permit it. Avoid blocking the entire basket or its required airflow openings. Preheat the air fryer to 200°C for about 8 to 10 minutes.

Remove the chicken from the marinade, allowing excess liquid to drip off, and arrange the pieces in the basket without overcrowding. Depending on the size of your air fryer, you may need to cook in batches.

Air-fry the chicken for about 30 minutes, turning the pieces after approximately 15 minutes. Continue cooking until the chicken is browned and cooked through.

Because air fryers vary in power and design, use the cooking time as a guide rather than an absolute rule. The thickest part of the chicken should reach 74°C (165°F) on a food thermometer.

Once cooked, transfer the chicken to a platter and let it rest briefly before serving.

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Method 2: Pan-Fried Chicken Inasal

The second method is especially useful if you do not have an air fryer. It involves simmering the marinated chicken first, then pan-frying it to create crisp skin.

Place the marinated chicken and its marinade in a pot. Set the heat to low-medium and cover with a fitted lid. Let the chicken simmer for approximately 20 to 25 minutes, turning the pieces halfway through.

This step cooks the chicken gently while allowing it to absorb the savory marinade. Once tender and cooked through, carefully remove the chicken from the pot and allow it to cool completely.

Cooling the chicken before frying is helpful because it reduces splattering and allows the surface to dry slightly. You can let it cool naturally or refrigerate it until thoroughly chilled.

Next, heat enough cooking oil in a frying pan to reach about halfway up the chicken pieces. Once the oil is hot, carefully add the chicken.

Fry until the skin becomes crisp and golden brown, then turn the pieces to brown the other side evenly. Take care when adding chicken to hot oil, especially if the surface is still wet.

Transfer the finished chicken to a plate lined with paper towels or a wire rack to remove excess oil.

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Tips for Juicy and Flavorful Chicken

Make shallow slits. Do not cut completely through the meat. A few well-placed slits help the marinade penetrate without breaking the chicken apart.

Give the chicken time to marinate. Thirty minutes works for this quick recipe, but if you have more time, refrigeration for longer can deepen the flavor.

Do not overcrowd the air fryer. Space between the chicken pieces allows hot air to circulate and promotes more even browning.

Dry before frying. For the pan-fried method, allow the cooked chicken to cool and the surface to dry slightly before placing it in hot oil. This can help reduce splattering.

Watch the heat. Extremely high heat can brown the outside too quickly while leaving the inside undercooked.

Use a thermometer. The safest way to confirm that chicken is fully cooked is to check the thickest portion with a food thermometer.

What to Serve with Chicken Inasal

A classic Filipino-style meal is simple: serve the chicken with hot steamed white rice. The rice balances the bold, savory flavor of the chicken and makes the meal filling.

You can also serve the chicken with a small dipping sauce, sliced tomatoes, cucumber, or a fresh vegetable side. At Filipino gatherings, chicken dishes are often accompanied by several side dishes, so this recipe can easily become part of a larger family meal.

For an extra Filipino touch, serve the chicken with calamansi on the side for squeezing over the meat.

Air Fryer or Pan-Fried: Which Should You Choose?

Both methods produce delicious chicken, but each has a different advantage.

The air-fryer method is convenient, straightforward, and uses little added oil. It is a good choice for busy days or when you want to avoid standing over a frying pan.

The pan-fried method takes more steps because the chicken is simmered before frying, but it gives the skin a particularly crisp and golden finish.

If you already own an air fryer, the first method is easy for everyday cooking. If you have only a pot and frying pan, there is no need to buy another appliance. The second method delivers a flavorful result using basic kitchen equipment.

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Storage and Reheating

Allow leftover chicken to cool before placing it in an airtight container. Refrigerate promptly and use within a few days.

For reheating, warm the chicken in an air fryer or oven to help bring back some crispness. You can also reheat it in a pan over medium-low heat. Avoid overheating because this can dry out the meat.

If you plan to freeze leftovers, wrap the chicken securely and place it in a freezer-safe container. Thaw it safely in the refrigerator before reheating.

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Conclusion

This 2 Ways to Cook Chicken Inasal recipe makes a flavorful Filipino-inspired chicken meal accessible to more home cooks. The calamansi, fish sauce, soy sauce, garlic, onion, and pepper create a savory and tangy marinade that gives the chicken plenty of character.

Choose the air fryer for a convenient everyday method, or simmer and pan-fry the chicken when you want crisp, golden skin. Whichever method you choose, remember to cook the chicken thoroughly, adjust the cooking time to your equipment, and serve it with plenty of hot rice.

With simple ingredients and two practical cooking options, this recipe is an easy way to bring the familiar flavors of Filipino chicken to your family table.