Pro Tips
**Chef's Tips & Troubleshooting:**
- Baste chicken with butter or oil halfway through roasting to prevent the breast from drying out.
- Remove chicken from the refrigerator 15 minutes before cooking for more even doneness.
- For chicken soup, add the vegetables in the last 10 minutes so they stay firm and bright.
- For chicken stew, skim the foam that rises during the first boil for a cleaner 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.
Sticky Crispy Chicken
Made with chicken breast, rams breadcrumbs, eggs and all-purpose flour — a hearty Filipino dish that's simple to cook and satisfying to share.
Instructions
- Sprinkle salt, garlic powder, and ground white pepper on the chicken breasts. Rub it all over. Let it stand for at least 10 minutes.
- Mix together all-purpose flour and cornstarch in a bowl. Mix it well.
- Dredge the chicken in the flour mixture, dip in beaten eggs, and roll it on the breadcrumbs. Make sure that the chicken gets completely coated. Arrange the coated chicken on a plate. Let it stay for 5 minutes. Note: This provides enough time for the breadcrumbs to absorb moisture which helps it to stick better.
- Heat oil in a wok or a deep pan. Deep-fry the coated chicken at 335F (168 Celsius) until golden brown. Remove from the wok and put it on a clean plate.
- Start making the sauce by combining all the sauce ingredients in a bowl. Mix it well.
- Add the sauce mixture on a clean wok or pan. Let it boil. Adjust the heat to a simmer. Continue cooking while stirring occasionally until the mixture thickens.
- Add the crispy fried chicken pieces into the wok. Gently toss until the chicken gets completely coated with the sauce.
- Arrange the sticky crispy fried chicken on a serving plate. Sprinkle sesame seeds on top and garnish with chopped green onions. Serve with warm white rice.
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Pro Tips & Troubleshooting
- Baste chicken with butter or oil halfway through roasting to prevent the breast from drying out.
- Remove chicken from the refrigerator 15 minutes before cooking for more even doneness.
- For chicken soup, add the vegetables in the last 10 minutes so they stay firm and bright.
- For chicken stew, skim the foam that rises during the first boil for a cleaner 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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