Pro Tips
**Chef's Tips & Troubleshooting:**
- Bring butter and eggs to room temperature before creaming — they incorporate air better for a lighter texture.
- Preheat the oven fully before putting anything in — a cold oven gives dense, flat results.
- Don't open the oven door during the first half of baking — the temperature drop can cause cakes to collapse.
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
No soy sauce? Use tamari (gluten-free), coconut aminos (paleo-friendly), or a mix of fish sauce and water for a different but delicious umami profile. For a low-sodium version, use light soy sauce or dilute regular soy sauce with a splash of water or broth. 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.
Calamansi Chicken
Calamansi Chicken is a tasty take on a popular Chinese takeout. Crisp chicken pieces are drenched in a sweet and tangy citrus sauce for a delicious dish that's sure to be a family favorite.
Instructions
- Mix chicken, soy sauce, and Chinese cooking wine. Marinate in the refrigerator for about 20 to 30 minutes. Drain chicken, discarding liquid.
- Mix egg whites and cornstarch. Whisk together until well-blended and frothy. Add chicken and mix to fully coat.
- In a thick-bottomed, deep pan on medium heat, heat oil. Add chicken pieces and stir to prevent them from lumping together. Deep-fry for about 5 to 6 minutes or until golden.
- Use a slotted spoon, remove from heat and drain on a wire rack.
- Drop in the garlic, ginger and sauté just until they soften.
- Mix calamansi juice, 2 tablespoons soy sauce, 1 tablespoon Chinese cooking wine, sesame oil, brown sugar, and red chili flakes.
- Incorporate sauce mixture to the pan and cook, stirring them around, until sugar is dissolved.
- Mix cornstarch and water and stir until smooth. Slowly add to calamansi sauce, whisking vigorously to prevent lumps. Continue to cook for about 1 to 2 minutes or until thickened.
- Add fried chicken pieces and toss to coat with the sauce fully.
- Place on a serving platter and garnish with sesame seeds and green onions. Serve while hot.
- Fresh calamansi juice is a crucial ingredient in this dish. Use freshly squeezed juice for the best flavor.
- Cut the chicken in uniform sizes to ensure even cooking.
- Throw any remaining marinade away that has been in contact with the raw chicken for food safety reasons.
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Pro Tips & Troubleshooting
- Bring butter and eggs to room temperature before creaming — they incorporate air better for a lighter texture.
- Preheat the oven fully before putting anything in — a cold oven gives dense, flat results.
- Don't open the oven door during the first half of baking — the temperature drop can cause cakes to collapse.
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
For a low-sodium version, use light soy sauce or dilute regular soy sauce with a splash of water or broth.
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
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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