Pro Tips
**Chef's Tips & Troubleshooting:**
- Toss chicken wings in cornstarch before baking for an extra-crispy skin without deep frying.
- Pat the chicken skin dry with paper towels before cooking for maximum crispiness.
- Baste chicken with butter or oil halfway through roasting to prevent the breast from drying out.
- For fried chicken, let the coated pieces rest for 10 minutes before frying so the breading adheres better.
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.
Chicken Piccata
Chicken Piccata — a Filipino chicken dish with local spices and herbs. A comforting meal passed down through generations.
Instructions
- Combine Parmesan cheese and flour in a mixing bowl. Add salt and pepper. Mix well.
- Dredge the flat chicken breast slices in the flour mixture.
- Melt half of the butter in a pan and then pour-in olive oil.
- When the mixture becomes hot, pan-fry the dredged chicken breasts for 3 to 4 minutes per side. Arrange the chicken in individual plates.
- Once all the chicken have been pan-fried, Make the sauce by pouring chicken stock on the same pan. Let boil.
- Add in the lemon juice and capers. Stir while trying to scrape the left-over flour in the pan. Add the remaining butter and then cook for 2 minutes. Sprinkle ground black pepper to taste.
- Pour on top of the fried chicken breasts. Garnish with parsley flakes.
- Serve.
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Pro Tips & Troubleshooting
- Toss chicken wings in cornstarch before baking for an extra-crispy skin without deep frying.
- Pat the chicken skin dry with paper towels before cooking for maximum crispiness.
- Baste chicken with butter or oil halfway through roasting to prevent the breast from drying out.
- For fried chicken, let the coated pieces rest for 10 minutes before frying so the breading adheres better.
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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