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.
- Remove chicken from the refrigerator 15 minutes before cooking for more even doneness.
- Deglaze the pan with a splash of broth or vinegar after sautéing chicken for a quick pan sauce.
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. Have all your ingredients prepped and measured before you start cooking — quick dishes leave no time for chopping mid-recipe.
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.
Crispy Fried Chicken (Spicy Version)
Crispy Fried Chicken (Spicy Version) delivers a crunchy exterior and tender, juicy meat inside. A kick of chili and spices sets this apart from the classic recipe.
Instructions
- Make the brine by boiling 2 cups water. Add salt. Stir until diluted. Add rosemary. Boil for 1 minute. Turn the heat off. Add ice cubes.
- Arrange chicken in a large bowl. Pour-in brine solution. Cover the bowl. Refrigerate for 8 hours.
- Drain the brine solution and rinse the chicken by washing with water. Pat dry using a paper towel. Set aside.
- Make the breading by sifting the following ingredients in a large bowl: flour, cornstarch, baking powder, garlic powder, ground white pepper, onion powder, and cayenne pepper powder. Mix well using a wire whisk. Set aside.
- Make the batter by whisking 2 pieces of eggs on a separate bowl. Add ½ cup water. Continue whisking until well blended.
- Scoop around 35% of the breading mixture to the bowl where the eggs are. Whisk until the texture becomes smooth. Set aside.
- Dredge the chicken pieces in the breading mixture. Dip in batter and dredge once again on the breading. Arrange on a clean plate. Set aside. We are now ready to fry.
- Heat 3 cups of oil in a cooking pot. Once the temperature reaches 350F, deep fry the chicken pieces for 12 to 15 minutes or until the internal temperature reaches 165F. Note: it is best to fry in batches of 2 to 3 pieces at a time.
- Remove the fried chicken from the pot and place on a wire rack. Let excess oil drip.
- Transfer to to a serving plate. 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.
- Remove chicken from the refrigerator 15 minutes before cooking for more even doneness.
- Deglaze the pan with a splash of broth or vinegar after sautéing chicken for a quick pan sauce.
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.
Have all your ingredients prepped and measured before you start cooking — quick dishes leave no time for chopping mid-recipe.
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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