Pro Tips
**Chef's Tips & Troubleshooting:**
- Make sure the pan and oil are hot before adding ingredients for the best sear.
- Fry in batches to avoid overcrowding — lowering the temperature makes food greasy.
- Let the oven fully preheat before putting the dish in for consistent cooking.
- Brown the chicken skin-side down first over medium-high heat until golden and crisp.
Cooking Tips
For maximum flavor, season the chicken at least 30 minutes before cooking — ideally overnight in the refrigerator. This allows the marinade to penetrate beyond the surface. Use a meat thermometer to check doneness: 165°F (74°C) at the thickest part of the breast, away from the bone.
Ingredient Substitutions
Chicken alternatives: Pork shoulder or boneless thigh meat can substitute for chicken in stews. For lighter fare, extra-firm tofu or seitan works in stir-fries and braises. Short on time? A pressure cooker (Instant Pot) can reduce cooking time by roughly half for most braised and stewed Filipino dishes. Reduce liquid slightly since less evaporates.
Storage & Reheating
Store in an airtight container in the refrigerator for up to 3–4 days. The flavors often deepen overnight, making leftovers even more delicious. Reheat on the stovetop over medium-low heat, adding a splash of water or broth if the sauce has thickened during storage. Microwave in 30-second bursts, stirring between each.
Buffalo Chicken Wings
Made with chicken wings, chili powder, all-purpose flour and paprika — a hearty Filipino dish that's simple to cook and satisfying to share.
Instructions
- Combine flour, chili powder, salt, and paprika in a mixing bowl. Mix well.
- Put the chicken in the mixing bowl and coat with the flour mixture.
- Warm up a cooking pot and pour-in cooking oil.
- Deep fry the chicken wings until golden brown. Set aside.
- Melt the butter in a sauce pan.
- Put-in hot sauce, ground black pepper, and garlic powder. Stir.
- Pour-in the butter mixture over the fried chicken wings. Mix to distribute the sauce evenly.
- Transfer on a serving plate.
- Serve with your favorite dip.
Kitchen Tools We Recommend
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Pro Tips & Troubleshooting
- Make sure the pan and oil are hot before adding ingredients for the best sear.
- Fry in batches to avoid overcrowding — lowering the temperature makes food greasy.
- Let the oven fully preheat before putting the dish in for consistent cooking.
- Brown the chicken skin-side down first over medium-high heat until golden and crisp.
Cooking Tips
Use a meat thermometer to check doneness: 165°F (74°C) at the thickest part of the breast, away from the bone.
Substitutions
Short on time? A pressure cooker (Instant Pot) can reduce cooking time by roughly half for most braised and stewed Filipino dishes. Reduce liquid slightly since less evaporates.
Storage & Reheating
Reheat on the stovetop over medium-low heat, adding a splash of water or broth if the sauce has thickened during storage. Microwave in 30-second bursts, stirring between each.
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