Sarsarong Patis na Manok
Sarsarong Patis na Manok is a quick, rustic chicken dish where bite-sized pieces are sautéed directly in fish sauce until the liquid reduces to a sticky, deeply savory glaze. There's no soy sauce, no vinegar, no tomato — just chicken, aromatics, and generous amounts of patis that caramelizes into a bold, salty-sweet coating. It's a favorite in many Filipino households because it's fast, uses minimal ingredients, and pairs perfectly with steaming hot rice and fried egg.
Instructions
Pat the chicken pieces dry with paper towels — this helps them sear nicely instead of steaming. Season lightly with a pinch of pepper if desired. Heat the cooking oil in a wide pan or wok over medium-high heat.
Add the chicken pieces in a single layer, making sure they don't overlap too much. Sear for 3–4 minutes without moving them, letting a golden crust form on the bottom. Flip and sear the other side for another 2–3 minutes.
Push the chicken to one side of the pan. Add the minced garlic to the empty space and sauté until fragrant and golden, about 30 seconds. Then toss the garlic with the chicken. Add the sliced onions and siling haba strips, stirring to combine.
Pour the fish sauce all around the edges of the pan, not directly on top of the chicken. Add the sugar and water. The fish sauce will sizzle and release aromatic steam. Let it simmer for 5–7 minutes, stirring occasionally, until the liquid reduces to a thick, glossy glaze that coats the chicken.
Drop in the whole siling labuyo for a kick of heat. Keep cooking for another 2 minutes until the sauce is very sticky and clings to every piece. The chicken should be fully cooked through with a dark, caramelized coating.
Serve immediately while the glaze is still sticky and glossy. This dish is best with lots of steamed rice to soak up the fish sauce glaze. Many people add a fried egg on top of the rice — the runny yolk mixes with the salty fish sauce for the perfect bite.
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