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.
- For roasted chicken, let it rest for 10 minutes after cooking before carving to retain juices.
- Brown the chicken skin-side down first over medium-high heat until golden and crisp.
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.
Fried Chicken with Mayo Garlic Glaze
Made with chicken thighs, eggs, cooking oil and knorr liquid seasoning — a hearty Filipino dish that's simple to cook and satisfying to share.
Instructions
- Combine chicken with the chicken seasoning ingredients. Mix well. Let it stay for 10 minutes.
- Meanwhile combine flour mixture ingredients. Mix well and set aside.
- Heat 2 cups of cooking oil in a deep cooking pot.
- While the oil is heating-up, dredge the chicken in flour mixture. Dip in beaten egg, and then dredge once more with the flour mixture.
- Deep-fry the chicken for 14 minutes or until golden brown. Remove chicken from the cooking pot. Set aside.
- Make the Mayo Garlic glaze by melting butter on a clean pan. Add garlic. Cook until it starts to brown. Turn the heat off and add Lady’s Choice Mayonnaise, lemon juice, honey, and Knorr Liquid Seasoning. Mix well.
- Add in the crispy fried chicken and toss with the glaze until completely coated.
- Transfer to a serving plate. Serve.
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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.
- For roasted chicken, let it rest for 10 minutes after cooking before carving to retain juices.
- Brown the chicken skin-side down first over medium-high heat until golden and crisp.
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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