Pro Tips
**Chef's Tips & Troubleshooting:**
- Remove chicken from the refrigerator 15 minutes before cooking for more even doneness.
- Start cooking chicken thighs and legs before adding breast pieces since dark meat takes longer.
- Marinate chicken for at least 1 hour in the refrigerator to let the flavors soak in.
- Cook chicken until the internal temperature reaches 165°F at the thickest part of the breast.
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.
Popcorn Chicken
Popcorn Chicken — a Filipino chicken dish with local spices and herbs. A comforting meal passed down through generations.
Instructions
- Place chicken in a bowl. Add garlic powder, ground black pepper, salt, and paprika. Mix well. Let the chicken absorb the seasonings for 10 minutes.
- Meanwhile, Crack the eggs in a bowl. Beat.
- Place flour in a bowl. Line-up with the bowl of beaten egg and then the one the marinated chicken breasts.
- Warm up the oil in a cooking pot to 300F.
- Dip each piece of chicken in beaten egg, and then dredge in flour. Make sure that the chicken gets coated with flour all over. Put in a clean plate or bowl.
- Double coat the chicken by repeating the previous step (dip in egg again and then dredge in flour).
- Deep fry each coated chicken piece for 3 to 5 minutes or until light to medium brown. Remove from the pot and let the excess oil drip.
- Arrange in a a serving plate with your favorite dip. I suggest that you serve this with ranch dressing.
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Pro Tips & Troubleshooting
- Remove chicken from the refrigerator 15 minutes before cooking for more even doneness.
- Start cooking chicken thighs and legs before adding breast pieces since dark meat takes longer.
- Marinate chicken for at least 1 hour in the refrigerator to let the flavors soak in.
- Cook chicken until the internal temperature reaches 165°F at the thickest part of the breast.
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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