Pro Tips
**Chef's Tips & Troubleshooting:**
- Sauté aromatics (garlic, onion) until fragrant before adding liquids — it builds a deeper flavor base.
- Filipino dishes are built on balance — taste your sauce before serving and add a pinch of sugar or a splash of vinegar if something feels off.
- If a recipe calls for fresh produce, it matters — canned or frozen substitutes change the texture and brightness of the dish.
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. Have all your ingredients prepped and measured before you start cooking — quick dishes leave no time for chopping mid-recipe.
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.
Fried Chicken a la Max's Restaurant
Fried Chicken a la Max's Restaurant you can make at home! This iconic Filipino chicken copycat is juicy, crispy, and delicious to the bone.
Instructions
- In a large saucepan, combine 4 cups of water, sugar, and salt. Bring it to a boil. stirring until sugar and salt are dissolved.
- Remove from heat and refrigerate until completely cold. Add onion, garlic, bay leaves, and peppercorns.
- Add chicken to pot to fully submerge in solution. Refrigerate overnight.
- Drain chicken from the brine. Rinse well and Pat them dry.
- Steam for about 30 to 40 minutes or until cooked through but not falling apart.
- Remove chicken from heat and refrigerate, uncovered, to cool completely. Brush all over with fish sauce.
- In a deep, heavy-bottomed pot, heat about 6-inches deep of oil (enough to fully cover chicken during frying) to 350 F.
- Gently add chicken and deep fry, turning as needed, for about 5 to 7 minutes until golden at the edges. Remove from pot and drain on paper towels. Allow to rest for about 10 minutes.
- Reheat cooking oil back to 350 F. Gently add chicken back into hot oil and deep fry for about 5 to 7 minutes or until it turns golden and crisp.
- Remove chicken from pot and drain on a wire rack. Allow to rest for about 5 minutes before cutting into serving portions.
- For the brine, boil the water to ensure the sugar and salt fully dissolve.
- For food safety, ensure the brine is completely cold before adding chicken.
- Discard the solution after use. I wouldn't recommend using it more than once as it will contain blood, impurities, and bacteria from the chicken that was soaked in it.
Kitchen Tools We Recommend
Cook Fried Chicken a la Max's Restaurant the easy way with the right tools. Shop our favorite kitchen essentials on Amazon — from reliable pots and pans to measuring tools that make Filipino cooking simpler.
🔥 Trending on Amazon right now — these products are selling fast. Check out what's climbing the charts.
As an Amazon Associate, I earn from qualifying purchases.
Pro Tips & Troubleshooting
- Sauté aromatics (garlic, onion) until fragrant before adding liquids — it builds a deeper flavor base.
- Filipino dishes are built on balance — taste your sauce before serving and add a pinch of sugar or a splash of vinegar if something feels off.
- If a recipe calls for fresh produce, it matters — canned or frozen substitutes change the texture and brightness of the dish.
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.
Have all your ingredients prepped and measured before you start cooking — quick dishes leave no time for chopping mid-recipe.
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.
Comments (0)
Leave a comment