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 chicken adobo, let the meat rest in the marinade overnight for the best flavor penetration.
- Toss chicken wings in cornstarch before baking for an extra-crispy skin without deep frying.
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.
KFC Fried Chicken
Chicken pieces are soaked in seasoned buttermilk with Knorr Liquid Seasoning, then coated in a blend of flour, thyme, basil, oregano, paprika, and garlic salt before being deep-fried until the crust is shatteringly golden and the meat stays juicy.
Instructions
- Combine Knorr Liquid Seasoning and buttermilk in a large bowl. Mix well.
- Add chicken pieces. Marinate for at least 3 hours.
- Combine the breading ingredients in a separate bowl. Mix well.
- Take off the chicken from the marinade bowl letting excess liquid drip. Dredge the chicken pieces into the breading mixture making sure that each piece is completely coated. Let it stay for at least 5 minutes.
- Heat cooking oil in a deep cooking pot (Note: I cooked mine using a pressure cooker. This is called pressure frying). Deep fry the chicken pieces until the internal temperature reads 165F. Note: You may decide to pressure fry the chicken but be extra careful. If doing so, make sure that the oil is more than 350F before adding the chicken. Deep fry for 1 minute uncovered before sealing the pressure cooker. Pressure-cook at not more than 350F between 7 to 8 minutes only (do not cook it longer). Release the pressure from the cooker and remove the chicken.
- Arrange the fried chicken on a wire rack for the oil to drip. Serve with chicken gravy and your favorite sides.
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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 chicken adobo, let the meat rest in the marinade overnight for the best flavor penetration.
- Toss chicken wings in cornstarch before baking for an extra-crispy skin without deep frying.
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.
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