Date # 76: Chicken Charlie

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Before Bon Chon Chicken became popular in the Philippines, there was Chicken Charlie. It was the restaurant that introduced the double-frying technique to Filipinos, popularized by restaurants in New York and in Korea.

The double-frying technique cooks the chicken without making use of breading so that the chicken skin stays thin but very crispy. It also drains the chicken of excess fat, so you end up with a meal that’s light and guilt-free.

I was really delighted when I found out that Chicken Charlie finally opened a branch in Katipunan. So many new and interesting places have opened near school lately, only that Douglas and I haven’t had much time to check them out because of our studies. So far, we’ve only gone to St. Alp’s, Bon Chon Chicken, Peanut Butter Company and Brother’s Burger.

Someone needs a haircuuut. :P

You have to wait for your food at your table because the staff only cooks them as you order. That way, you’re guaranteed of the food’s freshness.

The place is small and can get quite packed during peak hours. 

For starters, we bought eight pieces of Cheese Dynamite (P88?) to share. The concept of having cheese-stuffed chili wasn’t really new to us so the flavors weren’t that surprising. Chicken Charlie’s Cheese Dynamite packs a powerful spicy kick, although we thought it wasn’t as cheesy as Gayuma ni Maria’s version.

The Cheese Dynamite goes very well with Red Iced Tea (P35). The Iced Tea had a really good refreshing blend, although there was too much ice. It became diluted halfway through.

We ordered 4pcs Wings (P89) to share. We got them in both Soy Garlic and Hot and Sweet flavors. Chicken Charlie’s sauce has a more vibrant, more evident flavor than Bon Chon Chicken’s, although I personally think that Bon Chon Chicken’s sauce has a deeper, more complex taste. 

The paper-thin crisp skin was truly my favorite part. Some people avoid eating chicken skin because of the adverse health effects, but you’ll really forget that you’re eating chicken skin when you eat at Chicken Charlie. Not making use of batter makes that much of a difference, I guess.

(Pardon my oily fingers!)

We got the 2 Drumsticks + 4 Wings Combo (P189) as well, because drumsticks are more filling than wing parts. Unlike Bon Chon Chicken, Chicken Charlie’s drumsticks are juicy and flavorful to the bone. The meat is packed with bags of flavor, albeit a bit oily.

Overall Verdict: Chicken Charlie serves excellent fried chicken, something I’d love to have anytime. The chicken is a bit expensive, but I think they’re worth every peso of the goodness that they deliver.

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With and For Love,

Rina Caparras and Douglas Chong

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CamDoug Trivia: We can’t afford anything but fried chicken right now :(