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

YUMMY KITCHEN
Juicy and flavorful Filipino-style Chicken Inasal marinated in calamansi, fish sauce, soy sauce, garlic, onion, and black pepper, with two easy cooking options: air frying or pan-frying.
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Prep Time 40 minutes
Cook Time 45 minutes
Course Main Course
Cuisine Filipino
Calories 520 kcal

Equipment

  • Large mixing bowl
  • Knife
  • Cutting board
  • Measuring spoons and cups
  • Air fryer
  • Pot with lid
  • Wide frying pan
  • Tongs
  • Food thermometer

Ingredients
  

For the Chicken:

  • 1 kg chicken quarter legs

For the Marinade:

  • 3 cups calamansi juice or juice from about 20 small calamansi
  • 1 ½ 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

For Pan-Frying:

  • Cooking oil enough to submerge about half of the chicken pieces

Instructions
 

  • Prepare the chicken. Pat the chicken pieces dry. Using a sharp knife, make a few shallow slits in the thickest parts of each piece.
  • Make the marinade. In a large bowl, combine calamansi juice, fish sauce, soy sauce, minced garlic, chopped onion, black pepper, and optional liquid seasoning. Mix well.
  • Marinate the chicken. Add the chicken pieces and coat thoroughly with the marinade. Cover and refrigerate for at least 30 minutes.
  • Method 1: Air-Fryer Chicken Inasal
  • Preheat the air fryer to 200°C for 8–10 minutes, following your appliance's instructions.
  • If your air fryer allows foil, line the basket carefully without blocking the airflow. Otherwise, cook directly in the basket.
  • Remove the chicken from the marinade and arrange the pieces in a single layer. Avoid overcrowding.
  • Air fry at 200°C for about 30 minutes, flipping the chicken halfway through, at around 15 minutes.
  • Check the thickest part of the chicken with a food thermometer. It should reach 74°C (165°F) for safe consumption.
  • Method 2: Pan-Fried Chicken Inasal
  • Place the chicken and marinade in a pot. Bring to a gentle simmer over low to medium heat.
  • Cover and simmer for 20–25 minutes, turning the chicken once during cooking.
  • Remove the chicken from the pot and let it cool completely.
  • Heat enough cooking oil in a wide frying pan to reach about halfway up the chicken pieces.
  • Carefully add the cooled chicken and pan-fry until golden brown and crisp on the outside. Turn as needed for even browning.
  • Check that the chicken reaches an internal temperature of 74°C (165°F) before serving.

Notes

  • Fresh calamansi gives the most authentic Filipino flavor. Lemon or lime can be used when calamansi is unavailable.
  • Keep the chicken refrigerated while marinating.
  • Make shallow cuts in the chicken so the marinade can flavor the meat more deeply.
  • For air frying, leave enough space between chicken pieces for proper air circulation.
  • For pan-frying, allow the simmered chicken to cool before placing it in hot oil to reduce splattering.
  • Never reuse raw chicken marinade as a sauce unless it is thoroughly boiled and cooked first.
  • Cooking time may vary depending on the size of the chicken pieces and your appliance.
  • Always check that the thickest part of the chicken reaches 74°C (165°F) before serving.

Nutrition

Calories: 520kcalCarbohydrates: 8gProtein: 45gFat: 24gSodium: 800mgFiber: 1gSugar: 3g
Keyword Air Fryer Chicken Inasal, Calamansi Chicken, Chicken Inasal, Chicken Inasal Recipe, Filipino chicken recipe, Filipino Main Dish, Pan-Fried Chicken Inasal
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