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.
- Start cooking chicken thighs and legs before adding breast pieces since dark meat takes longer.
- Do not overcrowd the pan when frying chicken — this lowers the oil temperature and makes it soggy.
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.
Easy Chicken Ala King
Breaded chicken breasts are deep-fried until golden brown and shatteringly crunchy, then generously topped with a creamy chicken and corn sauce made from Knorr Cream of Chicken with minced red and green bell peppers for richness.
Instructions
- Prepare the chicken katsu. Flatten the chicken breast by slightly pounding with the flat part of the meat tenderizer tool. Season salt, ground black pepper, and garlic powder all over the chicken.
- Heat oil in a pan.
- While the oil is heating up, bread the chicken. Dredge it in all-purpose flour. Dip in the beaten egg mixture, dredge in flour again and then dip one more time in beaten egg. Now, roll it over the Panko breadcrumbs making sure that it gets completely coated.
- Deep fry the chicken katsu until the color of the breading turns golden brown. Note: if the oil is not enough, you can turn the chicken over to fully cook the opposite side.
- Remove the chicken from the pan and arrange in a serving plate. Set aside.
- Make the easy chicken ala king sauce by melting the butter in a saucepan. Add the cooking oil.
- Once the butter mixture gets hot, add the bell peppers. Saute for 1 ½ minutes.
- Combine Knorr Cream of Chicken and Corn and water. Stir until well blended. Pour the mixture into the saucepan. Continue cooking while stirring until the sauce thickens to your desired consistency.
- Pour the sauce over the chicken katsu. Serve with rice and Knorr Cream of mushroom soup on the side.
Kitchen Tools We Recommend
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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.
- Start cooking chicken thighs and legs before adding breast pieces since dark meat takes longer.
- Do not overcrowd the pan when frying chicken — this lowers the oil temperature and makes it soggy.
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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