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.
- Remove chicken from the refrigerator 15 minutes before cooking for more even doneness.
- Use bone-in, skin-on chicken pieces for stews — they stay juicier and add more flavor to the broth.
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.
Party Fried Chicken
Party Fried Chicken — a Filipino chicken dish with local spices and herbs. A comforting meal passed down through generations.
Instructions
- In a bowl, combine the salt, pepper, garlic powder, onion powder, sherry, and soy sauce. Mix well.
- Arrang the chicken in a resealable bag. Pour-in the soy sauce mixture. Let all the air out of the bag and seal. Marinate the chicken for at least 3 hours. Note: It is recommended to marinate overnight
- Pour in the cooking oil in a cooking pot. Apply heat.
- Meanwhile, combine Panko with regular bread crumbs and cornstarh in a large bowl. Mix well.
- Place the beaten eggs in a bowl. Dip the marinated chicken sliced in the beaten eggs, then roll over the bowl with breadcrumbs and cornstarch. Make sure that the chicken is fully coated.
- While the oil is hot (300F), but not smoking hot, slowy put-in the coated chicken. Fry for 15 minutes per side in low to medium heat. Note: do not increase the heat as it will quickly burn the crumbs leaving the inside of the chicken raw.
- Remove the party fried chicken from the cooking pot. Transfer to a plate lined with paper towels to absorb the oil.
- Arrange in a serving plate. Serve with your gravy of ketchup.
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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.
- Remove chicken from the refrigerator 15 minutes before cooking for more even doneness.
- Use bone-in, skin-on chicken pieces for stews — they stay juicier and add more flavor to the broth.
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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