2 pounds chicken legs and thighs, about 6 to 8 pieces
1/2 cup soy sauce or coconut aminos(my choice)
2 tablespoons calamansi or lemon juice
2 cloves garlic, crushed
freshly ground black pepper
Marinade chicken in soy sauce, calamansi, garlic, and freshly ground pepper and refrigerate overnight.
Before frying the chicken let it rest at room temperature for over an hour. Fill a wok or a pot with at least 2 inches deep of oil(coconut) and heat the oil. Deep fry chicken in small batches until cooked through and nicely browned. Fish out with a strainer and place on a platter lined with paper towels.