Pro Tips
**Chef's Tips & Troubleshooting:**
- Deglaze the pan with a splash of broth or vinegar after sautéing chicken for a quick pan sauce.
- Start cooking chicken thighs and legs before adding breast pieces since dark meat takes longer.
- Season chicken under the skin for roasted preparations to get flavor directly into the meat.
- For crispy chicken, avoid flipping too often — let each side cook undisturbed to develop a crust.
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.
Simple Orange Chicken Tenders
Simple Orange Chicken Tenders — a Filipino chicken dish with local spices and herbs. A comforting meal passed down through generations.
Instructions
- Heat over the oil in a cooking pot.
- Once the oil gets hot, put-in the chicken tenders. Deep fry the chicken until it gets golden brown and the texture is crispy. Do this in batches so that the pot won't be overcrowded.
- Remove the chicken from the cooking pot and place in a plate lined with paper towels. Let the chicken stay for 10 minutes so that the paper towels can absorb most of the oil.
- Put the chicken in a large bowl. Pour-in the orange sauce. Toss until the chicken is fully coated.
- Transfer the your orange chicken tenders in a serving plate. Top with chopped scallions.
- Serve.
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Pro Tips & Troubleshooting
- Deglaze the pan with a splash of broth or vinegar after sautéing chicken for a quick pan sauce.
- Start cooking chicken thighs and legs before adding breast pieces since dark meat takes longer.
- Season chicken under the skin for roasted preparations to get flavor directly into the meat.
- For crispy chicken, avoid flipping too often — let each side cook undisturbed to develop a crust.
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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