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.
- Deglaze the pan with a splash of broth or vinegar after sautéing chicken for a quick pan sauce.
- Use bone-in, skin-on chicken pieces for stews — they stay juicier and add more flavor to the broth.
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. 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. 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.
McDonalds Style Chicken Nuggets
Boneless chicken breast is ground and seasoned with Knorr Chicken Cube, sugar, salt, and white pepper, then coated in a cornstarch and flour breading before being deep-fried until golden and crunchy, served with a sweet and tangy copycat sauce.
Instructions
- Make the sauce by combining all barbecue sauce ingredients in a saucepan. Heat and let it simmer for 2 minutes. Stir and turn off the heat. Let it cool down before serving.
- Prepare the chicken nuggets. Cut chicken into cubes. Place in a food processor.
- Add in Knorr Chicken Cube, sugar, and salt. Process until the texture becomes paste-like.
- Combine batter ingredients in a bowl. Mix well. Set aside.
- Heat oil to 350F.
- Scoop around 1 tablespoon of chicken mixture. Mold into a nugget shaped figure. You may also flatten it by covering with parchment paper and slice into individual pieces.
- Dredge in cornstarch and dip in batter. Let excess liquid drip.
- Deep-fry until the color turns golden brown. Remove from the cooking pot and place on a plate lined with paper towels.
- Serve with barbecue sauce.
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.
- Deglaze the pan with a splash of broth or vinegar after sautéing chicken for a quick pan sauce.
- Use bone-in, skin-on chicken pieces for stews — they stay juicier and add more flavor to the broth.
Cooking Tips
Use a meat thermometer to check doneness: 165°F (74°C) at the thickest part of the breast, away from the bone.
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
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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