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.
- Toss chicken wings in cornstarch before baking for an extra-crispy skin without deep frying.
- Brown the chicken skin-side down first over medium-high heat until golden and crisp.
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.
Pinoy Style Fried Chicken
Pinoy Style Fried Chicken — a Filipino chicken dish with local spices and herbs. A comforting meal passed down through generations.
Instructions
- Combine salt, ground black pepper, garlic powder, and onion powder in a large mixing bowl.
- Arrange the chicken slices in the same mixing bowl. Rub the salt mixture all over the chicken ensuring that each piece is well covered. Cover the bowl. Refrigerate for 3 to 5 hours.
- Heat the cooking oil in a pan.
- Meanwhile, put the flour in a resealable bag. Add 2 to 3 pieces of chicken in the bag. Seal and shake. Make sure that the chicken pieces are covered will flour.
- Once the oil gets hot, pan-fry the chicken in medium heat for 5 minutes. Turn the chicken over and fry the other side for 5 minutes.
- Turn the chicken over for the second time and fry both sides again for 4 minutes.
- Take off the chicken from the pan. Let the excess oil drip, then transfer to a serving plate.
- Serve with banana ketchup and white rice.
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.
- Toss chicken wings in cornstarch before baking for an extra-crispy skin without deep frying.
- Brown the chicken skin-side down first over medium-high heat until golden and crisp.
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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