In a mixing bowl, combine the calamansi juice, soy sauce, garlic, ¼ tsp of salt, and ¼ tsp of black pepper.

Mix together then add-in the chicken.

Make sure the chicken is completely soaked, then cover the bowl with a lid or plastic wrap.

Marinate the chicken in the refrigerator for at least 2 to 3 hours.

Drain the marinade and pat dry the chicken with a paper towel.

Combine the flour, cornstarch, and the remaining salt and pepper in a shallow dish then whisk together.

Coat the chicken in the flour mixture.

In a cooking pan, pour-in enough cooking oil (at least 1 inch deep or more if you want to deep fry) then apply medium heat.

When the oil is hot enough, fry the chicken in batches and flip until both sides are golden brown in color.

Remove from heat and transfer to a wire rack placed over a baking sheet. Allow the excess oil to drip.

Serve and enjoy!

In a sauce pan, add-in the butter and apply low-medium heat to melt.

Add-in the flour and immediately whisk with the butter until it dissolves.

Add-in the chicken or beef stock/ broth, soy sauce, and black pepper.

Mix and continue to cook until mixture thickens.

Remove from heat and serve with the fried chicken.