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.
- 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.
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 with Mushroom Gravy
Made with chicken, knorr liquid seasoning, eggs and cooking oil — a hearty Filipino dish that's simple to cook and satisfying to share.
Instructions
- Coat the chicken all over with Knorr Liquid Seasoning. Let it stay for 10 minutes.
- Meanwhile, make the mushroom gravy. Melt butter in a pot. Add all-purpose flour. Stir while cooking until lumps form and the mixture turns medium brown in color.
- Combine Knorr Cream of Mushroom with 1 ½ cups of water. Mix well and pour into the pot. Stir and let this simmer for a few minutes. Continue stirring until the consistency of the mixture smoothens. Set this aside while keeping it warm.
- Heat the oil in a deep pan.
- Combine all the breading ingredients in a bowl and mix it well.
- Dredge the chicken into the breading, dip in beaten egg, and roll it back into the breading making sure that the entire piece is well coated.
- Start frying the chicken until both sides are brown and crisp (and the internal temperature reads at least 165F).
- Arrange on a serving plate. Serve with mushroom gravy.
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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.
- 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.
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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