Pro Tips
**Chef's Tips & Troubleshooting:**
- Toss chicken wings in cornstarch before baking for an extra-crispy skin without deep frying.
- Remove chicken from the refrigerator 15 minutes before cooking for more even doneness.
- Do not overcrowd the pan when frying chicken — this lowers the oil temperature and makes it soggy.
- Start cooking chicken thighs and legs before adding breast pieces since dark meat takes longer.
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.
General Tso Chicken
General Tso Chicken — a Filipino chicken dish with local spices and herbs. A comforting meal passed down through generations.
Instructions
- Combine the marinade ingredients in a large bowl. Stir.
- Add the chicken. Marinate for 1 hour.
- Meanwhile, combine the sauce ingredients in a bowl. Mix well and then set aside.
- Heat the oil in a cooking pot.
- Dredge the marinated chicken in cornstarch and then dip into the beaten egg mixture.
- Roll the chicken back in the cornstarch and then deep fry until the color turns light brown (about 5 to 7 minutes). Do not overcook. Set aside.
- On a clean pan, sauté onion in 2 tablespoons cooking oil.
- Add the sauce mixture and then stir until the mixture starts to thicken.
- Put-in the deep fried chicken and stir until the sauce coats each piece.
- Add the chopped scallions. Transfer to a serving plate.
- Serve.
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Pro Tips & Troubleshooting
- Toss chicken wings in cornstarch before baking for an extra-crispy skin without deep frying.
- Remove chicken from the refrigerator 15 minutes before cooking for more even doneness.
- Do not overcrowd the pan when frying chicken — this lowers the oil temperature and makes it soggy.
- Start cooking chicken thighs and legs before adding breast pieces since dark meat takes longer.
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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