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.
- For fried chicken, let the coated pieces rest for 10 minutes before frying so the breading adheres better.
- Brown the chicken skin-side down first over medium-high heat until golden and crisp.
Cooking Tips
Pat the meat completely dry with paper towels before frying — moisture is the enemy of crispiness. Use a thermometer to maintain oil temperature at 350–375°F (175–190°C). If the oil is too cool, the food absorbs grease; too hot and it burns on the outside before cooking through.
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. Crispy dishes are best enjoyed fresh — they lose their crunch when stored. If you must store leftovers, reheat in an air fryer or oven at 375°F (190°C) for 5–7 minutes to restore crispiness. Avoid microwaving crispy dishes — the steam makes the coating soggy. Use a toaster oven or stovetop skillet instead. 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.
Butter Garlic Fried Chicken
Made with chicken, heads garlic, egg and knorr liquid seasoning — a hearty Filipino dish that's simple to cook and satisfying to share.
Instructions
- Spatchcock the chicken. Rub Knorr liquid seasoning all over. Let it stay for 30 minutes.
- Meanwhile, combine garlic and 1 cup cooking oil in a small pot. Cook in low heat setting until the garlic turns golden brown. Filter the garlic using a kitchen strainer. Set both the toasted garlic and garlic oil aside.
- Crack the egg in a bowl and add milk. Whisk until well blended. Spread the mixture all over the chicken.
- Dredge the chicken in flour. Make sure that the chicken gets completely coated with flour. Let it stay for 10 minutes. This will ensure that the flour sticks will stick well.
- Combine garlic oil with 2 cups cooking oil. Heat to 325F.
- Deep-fry the chicken for 13 to 16 minutes. Set aside.
- Make the butter mixture by melting 2 tablespoons of butter in a saucepan. Add salt, ground black pepper, parsley, and water. Turn off heat.
- Arrange the chicken on a serving plate. Spoon the butter mixture and top with lots of toasted garlic. Serve.
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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.
- For fried chicken, let the coated pieces rest for 10 minutes before frying so the breading adheres better.
- Brown the chicken skin-side down first over medium-high heat until golden and crisp.
Cooking Tips
Use a thermometer to maintain oil temperature at 350–375°F (175–190°C). If the oil is too cool, the food absorbs grease; too hot and it burns on the outside before cooking through.
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
Crispy dishes are best enjoyed fresh — they lose their crunch when stored. If you must store leftovers, reheat in an air fryer or oven at 375°F (190°C) for 5–7 minutes to restore crispiness.
Avoid microwaving crispy dishes — the steam makes the coating soggy. Use a toaster oven or stovetop skillet instead.
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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