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.
- Toss chicken wings in cornstarch or baking powder before baking for extra-crispy skin.
- Start cooking chicken thighs and legs before adding breast pieces since dark meat takes longer.
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 Garlic Fried Chicken Wings
Chicken wings are coated in a seasoned blend of cornstarch and flour with garlic powder and paprika, then deep-fried until the skin is golden and shatteringly crisp, served with a creamy ranch-style dipping sauce of mayonnaise, sour cream, and dill.
Instructions
- Combine the chicken with all the marinade ingredients. Mix well. Refrigerate for at least 1 hour.
- Meanwhile, make the white sauce by combining all the sauce ingredients in a bowl. Stir to mix everything together. Set aside.
- Add beaten egg. Distribute it all over the chicken pieces.
- Gradually add the cornstarch and all-purpose flour. Continue mixing until all the ingredients are well incorporated. Set aside.
- Heat over 2 cups of cooking oil in a wok.
- Once the temperature reaches 350F, add the chicken wings one piece at a time. Adjust the heat to medium setting. Continue frying for 8 to 10 minutes or until the chicken turns golden brown. Remove from the wok and let the chicken cool down for 10 to 12 minutes.
- Put the fried chicken wings back into the wok and continue frying for 1 minute.
- Transfer to a serving plate. Serve with white sauce on the side.
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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.
- Toss chicken wings in cornstarch or baking powder before baking for extra-crispy skin.
- Start cooking chicken thighs and legs before adding breast pieces since dark meat takes longer.
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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