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 before baking for an extra-crispy skin without deep frying.
- For chicken adobo, let the meat rest in the marinade overnight for the best flavor penetration.
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 Potato Wedges
Potato wedges deep-fried until golden and crunchy — crispy on the outside, tender on the inside. Served with a tangy dipping sauce.
Instructions
- Slice the potatoes into wedges. Set aside.
- Preheat oven to 450 degrees Fahrenheit.
- Combine flour, garlic powder, onion powder, paprika, seasoned salt, and ground black pepper in a freezer bag then shake to mix the ingredients.
- Dip the potato wedges in beaten egg then place 5 to 8 pieces at a time in the freezer bag with the dry ingredient combination and shake until all wedges are evenly coated.
- Arrange the coated wedges in a baking sheet then apply a little spray of cooking oil on each piece.
- Bake for 20 to 30 minutes or until the color turns golden brown. Deep-frying is another option.
- Turn the oven off and remove the baked wedges.
- Transfer to a serving plate then serve with your favorite dipping sauce.
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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 before baking for an extra-crispy skin without deep frying.
- For chicken adobo, let the meat rest in the marinade overnight for the best flavor penetration.
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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