Chicken drumettes fried Japanese-style are tossed in a sticky sweet-tangy sauce bursting with the zesty flavors and aroma of fresh lemon and orange.
Cook time: 30 minutes
Servings: 4 people
Fried chicken wings with lemon-orange glaze
Fried chicken
Fried chicken wings with honey adobo glaze
Chicken wings are fried Japanese karaage-style then tossed with a reduced Filipino adobo sauce sweetened with honey.
Cook time: 15 minutes
Servings: 3 people
Chicken karaage with salted egg and coconut cream sauce
Bite-sized pieces of chicken fillet are seasoned, tossed in potato starch, fried twice then tossed with a thick sauce made with salted egg powder, coconut cream and curry leaves.
Cook time: 15 minutes
Servings: 2 people
Korean fried chicken wings
Seasoned chicken wings are tossed in starch, fried twice then coated with a sweet-salty-spicy sauce. The level of heat is adjustable.
Cook time: 15 minutes
Servings: 4 people
Spicy sweet sour chicken karaage
Japanese fried chicken thigh fillets with a light ultra crisp crust coated with Chinese-style sweet sour sauce spiked with Korean chili flakes.
Cook time: 25 minutes
Servings: 3 people
Chinese American-style bang bang bang chicken
It bears nothing in common with its Chinese ancestor except for the spicy chili-based sauce, but this dish of fried chicken fillets tossed in sweet chili mayo is just as satisfying.
Cook time: 6 minutes
Servings: 4 people
Lemongrass fried chicken
Two things make this recipe stand out. First, the crust that stays crispy after the chicken meat has cooled and, second, the dipping sauce that’s surprisingly so easy to make.
Cook time: 12 minutes
Servings: 4 people
Crispy fried chicken fillets with pineapple sauce
Batter-coated chicken fillets are fried to a crisp and served with a mildly spicy fruity sweet sour sauce.
Cook time: 15 minutes
Servings: 4 people
Fried chicken, rice and egg (chicksilog)
Filipino breakfast gets an upgrade. Chicken fillets are coated with herbed flour before they are fried twice for the ultimate crispness. Rice, cooked the day before with lemongrass stalk and pandan leaves, is stir fried with sauteed garlic and lemongrass.
Cook time: 15 minutes
Servings: 4 people
Chili honey mustard fried chicken
We like to double fry our chicken. Over medium heat to cook the meat through then over high heat to create a light and crispy crust. A glaze is optional but, in this case, you want to bathe the chicken in it.
Cook time: 12 minutes
Servings: 2 people
Fried chicken wings with salted duck egg yolk sauce
Seasoned chicken wings are dredged in starch, deep fried until crisp then tossed in a sauce made with garlic and salted duck egg yolk paste. Crispy Thai basil completes the dish.
Cook time: 12 minutes
Servings: 3 people
Chicken karaage
Japanese fried chicken thigh fillets with a light ultra crisp coating, our home version of chicken karaage is served with shredded cabbage, mayo for dipping and rice on the side.
Cook time: 10 minutes
Servings: 4 people