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 crispy chicken, avoid flipping too often — let each side cook undisturbed to develop a crust.
- For roasted chicken, let it rest for 10 minutes after cooking before carving to retain juices.
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.
Max’s Style Fried Chicken with Kamote Fries
Made with whole chicken, knorr chicken cube, green onion and lemongrass — a hearty Filipino dish that's simple to cook and satisfying to share.
Instructions
- Boil water in a cooking pot. Add onion, peppercorns, and Knorr chicken cube.
- Prepare chicken by inserting green onion and lemongrass into cavity.
- Add in chicken into the pot. Boil between low to medium heat for 35 minutes. Turn the chicken over and continue boiling the opposite side for 15 minutes. Remove from the pot and let it cool down.
- Start preparing the kamote fries by boiling sliced kamote in the remaining stock used to cook the chicken for 3 minutes. Remove from the pot. Let dry and set aside.
- Clear the cavity of the chicken and rub Knorr Liquid Seasoning all over . Air dry for at least 3 hours. Slice the chicken in half.
- Pour oil in a pot and heat to 360F. Deep-fry chicken for 5 minutes (skin part down). Turn it over and deep-fry opposite side for 3 minutes. Remove from the pan and perform the same steps on the other half chicken.
- Put the first half chicken that was fried earlier back into the pot, skin side down. Fry for 3 minutes. Do the same to the remaining half. Remove from the pot and set aside.
- Deep-fry kamote in remaining oil until golden brown and crispy.
- Arrange fried chicken with kamote fries on 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 crispy chicken, avoid flipping too often — let each side cook undisturbed to develop a crust.
- For roasted chicken, let it rest for 10 minutes after cooking before carving to retain juices.
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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