Ditch fried chicken and try this Crispy Bangus Belly instead!

Fried chicken is one of the most beloved dishes in the Philippine cuisine, especially by young children. And there’s another way of enjoying this kind of dish: it’s by preparing it with a more wholesome and healthier meat, like Sarangani Bay’s Bangus Belly.

Dredged with Japanese breadcrumbs and relished with fresh slices of cucumber, this recipe is a nice variety to the the usual fried chicken. Just imagine that refreshing cucumber and sriracha mayo melting in your mouth. Try it now!

Crispy Bangus Belly with Sriracha Mayo and Cucumber Relish


1 pack Sarangani Bay Bangus Belly, cut crosswise into long strips

2 teaspoons calamansi juice

1 tablespoon patis

¼ teaspoon pepper

1 cup all purpose flour

1 egg

1 cup japanese breadcrumbs

2 cups cooking oil

Sriracha Mayo:

¼ cup Sriracha sauce

1 cup mayonnaise

¼ cup chopped spring onion

Cucumber relish:

1 medium cucumber, deseeded and sliced thinly

½ cup white vinegar

5 pieces shallots, chopped

¼ cup sugar

Coriander leaves, for garnish


1. In a clean bowl, marinate fish in calamansi juice, patis, and pepper. Drain fish from marinade. Dredge in flour, dip in egg and roll in breadcrumbs. Deep fry in hot oil. Fry until crisp. Set aside.

2. In smaller bowl, mix sriracha, mayonnaise and spring onion together. Set aside to chill.

3. Mix together vinegar, shallots and sugar. Heat for 2 minutes over medium heat to dissolve sugar. Cool. Add cucumbers. Maybe done in advance and store in the chiller until ready to use.

4. To assemble, spoon a generous amount of cucumber relish on the plate. Arrange 3 strips of fish. Drizzle with sriracha mayo on top. Garnish with coriander leaves. Serve.

Makes 3 servings.