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.
- Do not overcrowd the pan when frying chicken — this lowers the oil temperature and makes it soggy.
- Brown the chicken skin-side down first over medium-high heat until golden and crisp.
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.
Filipino Chicken ala King with Creamy Sauce
Chicken ala king Filipino-style — tender chicken and vegetables in a rich, creamy white sauce. Great over rice, toast, or in a vol-au-vent.
Instructions
- Flatten the chicken breast by gently pounding it using a meat tenderizer tool (see notes below). Rub salt, ground black pepper, and garlic powder all over the chicken.
- Dredge the chicken in all-purpose flour. Dip in the beaten egg mixture, roll it over the Good Life Breadcrumbs making sure that it gets completely coated. Let it rest for 5 minutes.
- Heat oil in a pan. Deep fry the chicken until it turns golden brown. Remove the chicken from the pan and arrange on a serving plate. Set aside.
- Cook the side dish by melting 2 tablespoons of butter in a pan. Saute the corn for 2 minutes. Season with garlic powder, salt and ground black pepper. Set aside.
- Make the sauce by melting the butter in a saucepan. Sauté garlic, onion, and carrot for 2 minutes. Add the flour and stir until lumps form. Pour the milk. Stir until the sauce thickens. Season with chicken powder, salt, and ground black pepper. Add the all-purpose cream, pimiento, and parsley. Stir and cook for 30 seconds.
- Pour the sauce over the chicken. Serve with sauteed corn and rice.
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.
- Do not overcrowd the pan when frying chicken — this lowers the oil temperature and makes it soggy.
- Brown the chicken skin-side down first over medium-high heat until golden and crisp.
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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