MGR Chicken Recipes

CHICKEN
Steamed Chicken (Chinese Style)

INGREDIENTS:
1 kilogram whole chicken,
1 tablespoon ginger shreds
1 tablespoon green onion shreds, white part (alternatively spring onions)
Marinade:
1 tablespoon light soy sauce
1 teaspoon Chinese cooking wine
½ teaspoon salt
Sauce:
4 tablespoon oyster sauce
4 tablespoon light soy sauce
8 tablespoons water
2 cloves of garlic, minced
1 tablespoon chopped green onions
2 tablespoon sesame oil
1 tablespoon cornstarch (dissolved in little water)
salt to taste
Garnish:
5 cloves garlic, minced and toasted
Note: light soy sauce is not the same with soy sauce. Light soy sauce is available in SM
or major groceries.
INSTRUCTIONS:
Prepare and clean the chicken thoroughly.

Once the chicken is clean, pour the marinade into the chicken and mix it well until
evenly distributed on all sides. Sprinkle the ginger strips and chopped green onions and
marinade for a minimum of 30 minutes or longer.
Once the chicken is marinated, prepare the steamer and let the water starts boiling
before adding the steamer rack with chicken. Steam for about 30 minutes over high
heat until chicken becomes soft. Do not open the steamer until it reaches the required
steaming time. And place a clean cloth on top to prevent water from dripping on the
chicken.
Once done, chop chicken into desired serving size and place in a serving platter.
For the sauce:

In a small pot over low heat, add sesame oil and sautè chopped garlic and green onion
until fragrant. Add oyster sauce, light soy sauce, dissolved cornstarch and water.
Season with salt to taste. Mix well and bring all the content to a boiling. Transfer to
dipping bowl and cool down a little bit.
Serve steamed chicken with steamed bok choy and sauce on top. Garnish with toasted
garlic. Enjoy!
GINATAANG MANOK
(Chicken Stew in Coconut Milk)
INGREDIENTS:
1 kilogram chicken (wings or drumstick)
3 inch size of ginger, strips
1 onion, chopped
1-2 Siling labuyo (Cayenne Pepper/Thai Chili)
1 can Coconut Milk (15 oz)
3 Tablespoon Vegetable Oil
1 bunch Dahon ng Sili (Pepper leaves)
1-2 tablespoon Patis (Fish Sauce)
INSTRUCTIONS:
In a pan, heat oil and sautè ginger over medium to low heat.
Add chicken and sautè for about 5 minutes or until thoroughly cooked to the bones.
Gently push the chicken on the side of the pan and sautè in onions until it becomes soft.
Mix it well with the chicken.
Season with patis (Fish Sauce ) according to your taste preference. Cover pan and let it
cook for about 3 minutes more.
Next, pour in coconut milk and let it simmer over low heat until sauce becomes thick.
Occasionally stir the sauce to avoid scorching at the bottom. Add pepper leaves and
cayenne pepper, just before the sauce becomes very thick. Once the sauce is
thickened, turn off heat. Transfer into serving bowl.
Honey BBQ Wings

Servings: 4-5
INGREDIENTS:
1 kilograms chicken wings or drumettes
1 cup cassava starch or any flour (i used cassava starch)
1 teaspoon cayenne powder
Salt to taste
1 teaspoon ground black pepper
1 teaspoon paprika
2 teaspoon garlic powder
1 tablespoon celery powder (optional)
1 cup BBQ sauce (tetra pack sauce in groceries like Del monte or Mama Sita’s)
½ cup honey
2 tsp cornstarch + 4 tsp water (dissolved)
Note: if you want it spicy, just add 2 tablespoon chili powder or hot sauce.
INSTRUCTIONS:
Preheat oven to 218°C (425°F). Prepare a baking tray lined with parchment paper and
brush it with little oil or use cooking spray.
In a large bowl, whisk cassava starch/flour, cayenne powder, salt, pepper, paprika,
celery powder (optional) and garlic powder. Rub some salt into the chicken and roll the
wings in the cassava starch mixture, shake off any excess.
Place the wings on a lined baking tray and arrange them out in a single layer. Bake for
about 45 minutes on the center rack of the oven, Don’t forget to turn it over halfway
through to even out cooking. Bake until skin becomes crispy and slightly brown.
Remove from oven and transfer into a wire rack.
Preheat oven to 260°C (500°F).
In another bowl, mix the BBQ sauce and the honey. Using a thong, coat the cooked
wings into the sauce and toss it a bit and shake off excess sauce. Transfer each coated
wings back onto the lined baking tray and arrange them in a single layer apart from
each other.
Bake for about 8 to 10 minutes. Watch out not to burn it. You can remove it as soon as
it becomes bubbly and fragrant.
Cook the left over BBQ sauce:
In a small pot, heat over the remaining BBQ sauce mixture and add the dissolved
cornstarch. Stir continously and cook over low heat until sauce becomes thickened.
Using a thong, one by one toss each chicken wings into the Honey BBQ sauce.
Transfer into serving plate. Serve it hot with chopped fresh herbs of your choice. Enjoy!!
Zinger Chicken Fingers
Ingredients:
For Dry Mix:

3 cups all-purpose flour
2 Tbsp garlic salt* (or garlic powder + pinch of salt)
2 tsp ground white or black pepper
1 ½ Tbsp smoked or normal paprika
For Wet Mix:

1 1/3 cups all-purpose flour
1 teaspoon salt
4 teaspoons dried sage (or substitute any dried herbs of your choice)
2 egg yolks, beaten
1 1/2 cups buttermilk or whole milk
3 tsp hot sauce or chilli powder to taste
You will also need:

1 Liter or less, oil for frying
1 chicken fillet breast, cut into pieces (pound it with kitchen hammer for quick cooking)
Mama’s Guide Instructions:
1. In one medium bowl, mix together 3 cups of flour, garlic salt, 1 tablespoon white or
black pepper and paprika. This is for your dry mix.
2. In a separate bowl, stir together 1 1/3 cups flour, salt, dried sage, 1/4 teaspoon
pepper, egg yolks and buttermilk or whole milk. You may need to thin with additional
buttermilk or whole milk if the batter is too thick.
3. Heat oil in a deep-fryer.
4. Moisten each piece of chicken with a little water, then dip in the dry mix. Shake off
excess and dip in the wet mix, then dip in the dry mix once more.
5. Carefully place the chicken pieces in the hot oil. Fry for 5 to 7 minutes, or until well
browned. Remove and drain on paper towels before serving.
Spicy Korean Chicken Stew (Dakdoritang)

INGREDIENTS:
1/2 kilograms chicken, slice to serving size
Vegetable oil
1 yellow onion, diced
2 large carrots, slice
2 cups chicken broth
3 medium potatoes, peeled and cut into large bite sized chunks
2-3 cups Napa cabbage (or green cabbage or Savoy cabbage) – roughly chopped
2 scallions – sliced diagonally
Marinade:
1/4 tsp salt
2 tsp rice wine
For the sauce:

2.5 tbsp to 3 tbsp Korean chili paste (gochujang)
1 tbsp of Season with Spice’s Korean BBQ Blend
2 tbsp soy sauce
2 tbsp rice wine
2 large garlic cloves – minced
1 tsp minced ginger (optional)
1 tbsp honey/sugar
1 tbsp toasted sesame oil
1 tsp fish sauce (optional)
toasted sesame seeds, garnish
INSTRUCTIONS:
Sprinkle chicken with salt and rice wine. Marinate for 30 minutes (or longer). Set aside.
In another bowl, mix the ingredients for the sauce, and stir well. Set aside.
In a large pan, heat an oil over medium-low heat. Sautè onion until soft in texture and
fragrant. Add in the chicken and sautè over medium to high heat. Fry until it becomes
golden brown for about 5-7 minutes for each side.
Toss in the carrots and let it cook for about 2-3 minutes. Pour in the sauce mixture and
stir well.
Add in the broth/stock over in the pan to cover the chicken and add in the potato
chunks. Cover pan and let it boil over medium to low heat. Simmer for about 20-30
minutes.(Cooking may vary depending on the size of the vegetables and meat)
Once the vegetables are half cooked tender, remove cover. Adjust seasoning as
needed.
Adjust to medium-high and let the sauce reduce on its own until it thickens to your
desired consistency. Turn off heat.
Transfer into a serving dish. Garnish with chopped scallions and sesame seeds on top.
Enjoy!!!
Chicken and Cream Cheese Lumpia

(Spring Rolls)
Ingredients:
Spring Roll Wrapper (150mm x 150mm)
Vegetable oil for frying
Filling:
1 ½ cup chicken breast (sprinkled with salt & pepper, cooked and flaked)
12 oz cream cheese (1 ½ packs), softened and mashed
½ cup celery, chopped
½ cup carrot, julienned
½ cup yellow onion, minced
2 tablespoon garlic, minced
½ tsp kosher salt
1/8 tsp black pepper
Instructions:
1. Combine chicken flakes, carrots, celery, onions, onions, salt and pepper. Mix well
with fork.
2. Place 1 tablespoonful of filling on one end of a wrapper. Fold the end of the wrapper
over the filling tucking in tightly. Continue rolling, folding over both sides, wet the edges
with either water or egg whites to seal and prevent lumpias from opening up.
3. Cut the lumpias in half. Dip both ends in flour before frying. This will seal the ends
and make it extra crispy.
4. Deep fry in medium-low heat and cook for about 3-4 minutes or just until golden
brown. Since the chicken is already precooked.
5. Once cooked, drain from oil and transfer to a plate lined with paper towels.
Serve and enjoy!!!
Ranch Cheddar Chicken Recipe
INGREDIENTS:
1 Kilogram Chicken thigh or breast part
1/2 cup Mayonnaise
1 oz packet Ranch Dressing Mix
2 tablespoon Parmesan Cheese, Grated
1/3 cup Cheddar Cheese, Shredded
1/3 cup Panko Breadcrumbs
4 cloves garlic, minced
Parsley, minced (garnish)
INSTRUCTIONS:
Preheat oven at 425°F. (218° C)
In a bowl, stir together mayo, ranch dressing mix, minced garlic and parmesan cheese.
Arrange chicken pieces in a lined baking pan and season with salt and pepper. (Or use
cooking spray)
Coat mayo mixture evenly over the top of the chicken.
Mix together panko breadcrumbs and cheddar cheese.Sprinkle on top of the chicken.
Bake for 20-25 minutes, until the chicken is cooked through and golden brown (with
internal temperature of 175°F or 79°C)
Serve with your favorite veggies, wedge salad, mashed cauliflower, or any steamed
veggies. Enjoy!!!!
Korean Fried Chicken ala Bonchon
Servings: 6
Ingredients:
1 kilo chicken wings, (or any part of chicken)
4 tablespoon soy sauce
1 teaspoon grated ginger
2 tablespoon honey or (I used brown sugar)
1 tablespoon lemon juice/calamansi
4 tablespoons gochujang* (Korean sweet chili paste)
1 tbsp banana ketchup (optional)
2 tsp Sesame oil
1 tbsp cooking rice wine
salt and pepper
1 1/2 cup cornstarch or cassava starch, place in a bowl
Cooking oil for deep frying
Materials: Food brush
*Gochujang paste are available in major supermarkets like Sm Supermarket along the
isle of international products for about 129 pesos (Philippine currency).
Instructions:
Cook the Glaze:

In a bowl, combine soy sauce, brown sugar (or honey), lemon juice, gochujang paste,
rice wine and ginger. Cook it in small pan over lowest heat until it becomes slightly thick.
Set aside
Fry the Chicken:

Rub chicken with salt and pepper, roll each chicken pieces in cornstarch and shake off
the excess.
Add water to the remaining flour (or starch) to make a thin paste.
Heat the oil to medium.

Dip each chicken piece in the paste and fry for one minute per side. Transfer to a rack
and cool for 10 minutes.
This will make your chicken extra crispy.
Turn up the heat to high. Fry the chicken pieces again until cooked inside or until golden
brown about 10 minutes. Place the cooked chicken into a wire rack. Set aside.
Brush the chicken with the prepared glaze. Do this three times per side at 30-second
interval to allow the glaze to be absorbed. You just need to brush it because the sauce
is just exactly measured for brushing and not for soaking. It will loose its crispiness if
soaked.
Chicken Fingers with Sweet and Sour Sauce
For Chicken Fingers:
Ingredients
1 kilo chicken breasts fillet (boneless & skinless)
2 eggs
1 cup all-purpose flour
2 cups panko bread crumbs
1 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon pepper
Vegetable oil, for frying
Ingredients:
Preheat oil to 350 degrees F.
Pound each chicken breast fillet with kitchen mallet. (I used almires pounder to pound
chicken meat). Pounding chicken meat helps to cook it quickly when frying.
Cut the chicken breasts into long strips and season with little salt and pepper. Set aside.
Beat the 2 eggs in a separate bowl and measure the flour into another separate dish
and season with garlic powder, salt and pepper.
Measure the panko into a pie plate or shallow bowl.
Dip the chicken strips into the flour, the beaten egg and then dredge them into the
panko bread crumbs, press and flatten using hands. Removes excess crumbs.
Fry in the hot vegetable oil over lowest heat for about 6 to 8 minutes or until golden
brown. Onced cooked, transfer to a paper towel lined serving bowl to drain oil.
Sweet and Sour Sauce
Ingredients:
Sauce:
1/4 cup sugar + 3 tbsp sugar
3 tablespoons ketchup
2 tablespoons dark soy sauce
1/4 teaspoon salt
1 cup water or reserved pineapple juice
1/4 cup apple cider vinegar
1 ½ tablespoon cornstarch dissolved in 4 tablespoons water
1/2 cup pineapple chunks
1 tbsp sesame oil
Instructions:
In a bowl combine all sauce ingredients and mix thoroughly.
Place it saucepan and bring the sauce to a boil over medium heat including the other
half portion of minced garlic and onion. Bring to a boil again and thicken with cornstarch
mixture, stirring. Check the sauce one more time and adjust seasonings, add salt and
sesame oil.
Serve it with sauce or in separate bowl. Enjoy!
Chicken Parma Balls
Makes 16
Ingredients:
½ kilo ground chicken, (minced chicken)
1⁄2 cup breadcrumbs
1 medium red onion, minced
1⁄2 cup grated parmesan cheese
½ cup pizza sauce
Salt and pepper
2 tablespoon Parsley, chopped
1 cup grated cheese, (any processed cheese)
Instructions:
Preheat oven to 180°C/360F.
Combine ground chicken, bread crumbs, minced red onion, parsley and parmesan
cheese. Season with salt and pepper. Using a spatula mix it thoroughly until all
ingredients are well combined.
Spoon a portion of the mixture and shape it into balls. Transfer each balls on a lightly
greased baking tray.
Note: If you want a perfect round shape mixture freeze it quickly for 5 minutes and then
shape using your palm. Freezing it quickly can make the mixture slightly firm and easy
to shape.
Using spoon, pour some pizza sauce on each meatballs.
Bake for about 10 to 15 minutes.
Remove from oven and add with more pizza sauce. Sprinkle with remaining cheese on
top of each meatballs. Bake meatballs for another 5 minutes or until cheese is melted
and spightly golden.
Serve with hot steamed rice and your favorite salad on the side for a great meal! Enjoy!
Chicken Bicol Express
Ingredients:
1/2 kilo of chicken breast fillet, sliced into serving pieces
3 cups coconut milk
½ cup Siling Haba, sliced diagonally (Long Green Chili pepper)
1-2 tablespoon of bagoong alamang or sautéed shrimp paste
1 onion, chopped
3 pieces siling labuyo (cayenne pepper)
2 tablespoons vegetable oil
Patis or fish sauce to taste
Instructions:
Soak siling haba slices (long green chili pepper) in a bowl with water and salt for about
30 minutes. Rinse and drain water. Set it aside.
In a wok, heat an oil to sauté garlic and onion until fragrant. Toss the chicken and sauté
until it slightly golden brown. Add shrimp paste and season with ground pepper. Mix it
well and toss it together for about a minute or two.
Add coconut milk and let it boil and simmer over low heat until sauce is slightly thick in
texture.
Then add your sliced siling haba and siling labuyo (cayenne pepper). Season with fish
sauce to taste. Stir it well and turn off heat.
Paksiw na Lechon Manok
Ingredients:
8 cloves garlic, crushed
1 pc medium onion, sliced
1 whole (750 g) cooked lechon manok, cut-up
1 can (234 g) Fresh Cut Pineapple Chunks
2 pc laurel leaves
3 tbsp Cane Vinegar
1 tsp liquid seasoning
1/4 tsp iodized fine salt (or 1/4 tbsp iodized rock salt)
1/2 cup lechon sauce
2 tbsp brown sugar
Instructions:
1. In a wok, heat oil to saute garlic, onion and chicken for 2-3 minutes over medium
heat.
2. Pour 1/4 cup of water and add all listed ingredients.
3. Cover and simmer for 20 minutes.
4. Serve hot and enjoy!
Cooking tips: you may add boiled quail eggs upon serving.
Sinampalukang Manok sa Sabaw

(Chicken in Tamarind Soup)
If you have a Tamarind tree from the backyard, then you are so lucky. This recipe will
taste so much better with fresh hand-picked ingredients, like young tamarind shoots or
leaves and freshly squeezed tamarind juice. This soup is so good for cold weather or for
rainy days too. Happy cooking and enjoy your sour soup!
Sinampalukang Manok sa Sabaw (Chicken in Tamarind Soup)
Ingredients:
1 whole chicken, cut into serving size

2 cloves garlic, chopped
1 medium-size Onion, sliced
1 tablespoon vegetable oil
1 tablespoon ginger, julienned
2 tablespoons patis (fish sauce)
1 pack sinigang sa sampaloc mix or ½ cup fresh tamarind paste
4 cups water
1 cup sliced string beans
1 cup sili (chili) leaves
2 eggplants, sliced
2 pcs Siling haba
Instructions:
In a pan, heat oil and sautè garlic over medium heat until light brown. Add in sliced
onion and ginger strips. Fry the chicken and season with a tablespoon of fish sauce until
the chicken turns light brown.
Add the sinigang mix (or tamarind paste) and let its flavors sink into the chicken for a
few seconds. Pour in water and bring to a boil. Let it simmer for 15 to 20 minutes
depending on the size of the chicken. Add the rest of the fish paste. You can season the
broth to your liking by adding more fish sauce or salt.
Add in the other ingredients; string beans and followed by eggplants and let it cook for
about a minute. You may now add the labuyo (cayenne) and leaves. Let it simmer for a
minute and turn off heat. Serve it hot with lots of rice.
Honey Roasted Chicken
Ingredients:
2 tablespoons honey
2 tablespoons olive oil
1/2 teaspoon ground cinnamon
1/2 teaspoon smoked paprika
Kosher salt and freshly ground black pepper
One 4-pound roasting chicken, rinsed, dried and giblets removed
3 sprigs fresh rosemary
1 lemon, sliced
Instructions:
Preheat the oven to 350°F/ 180°C. Prepare the rack position to the center of the oven.
Fit a roasting pan with a V-rack.
In a medium bowl, combine honey, olive oil, cinnamon, smoked paprika and a pinch of
salt and pepper.
Season the cavity of the chicken with salt and pepper. Stuff the cavity with the rosemary
sprigs and lemon slices to infuse more flavor and aroma.
Transfer the chicken in the roasting pan. Rub the outside of the chicken with salt and
pepper. With a twine, tie the drumsticks together. Generously brush the chicken with
about half of the honey glaze. Set aside the remaining half for later or mid way brushing
to prevent drying up.
Place the chicken to the preheated oven. Roast for about 30 minutes. Brush the chicken
with honey glaze in between roasting. Continue to roast the chicken until the skin turns
golden brown. The thermomerer should reach 165°F or 75°C when inserted in the
thickest part of the thighs, about 45 minutes longer.
Onced cooked, remove from oven and transfer to serving platter. Serve with your
favorite homemade Jolibee gravy recipe
CHICKEN LOLLIPOPS
Serving Size: 3
Ingredients:
6 chicken wings-cut off one bone and collect all the flesh at one end
1 egg-lightly beaten
1 cup cornstarch/cornflour
1 tsp garlic powder
1 tsp salt
Pepper
Oil for deep-frying
Instructions:
Cut the chicken wing in half at the joint between the drumstick and the wing.
collect all the flesh at one end to form a lollipop shape and pull over sone skin to hold
cover the meat. Repeat the same process for each chicken wings.
Season the chicken with salt and pepper. Rub it to make sure the salt is absorbed by
the chicken
Prepare 3 medium bowls:

For the first bowl, add the flour, season it salt, pepper, and garlic powder. Mix it
together, until thoroughly combined. Set it aside.
For the 2nd bowl, crack one egg and lightly beat it with fork. Set it aside.
For the 3rd bowl, place the bread crumbs. Arrange all bowls in order.
Dredge the chicken lollipops in the following order: flour, egg whites, and bread crumbs.
Shake to remove excess.
Make sure that they are fully covered with each mixture.
For Deep Frying:
Pour the enough vegetable oil into a shallow pot. Heat oil to about 350° F/ 176 °C over
medium heat. Once the oil reaches the needed temperature, you need to adjust heat
over lowest fire to avoid burning the chicken outside. Over lowest heat it will slowly cook
chicken inside.
Place the chicken lollipops one by one and fry them, in batches, for approximately 8 to
10 minutes or until golden brown. Transfer to a plate lined with paper towels. Set aside.
Serve your chicken lollipops with banana ketchup. Enjoy!
OYSTER SAUCE CHICKEN RECIPE
INGREDIENTS:
8 chicken thighs
salt and pepper to taste
1 (10 fluid ounce) bottle or 1 1/4 cup oyster sauce
1 Head minced garlic
3/4 cup white sugar
3 tbsp Paprika
1 tbsp Dried Basil
1 tbsp Butter
2 tbsp flour diluted in 5 tbsp cold water
1 cup water
1-2 tbsp oil
INSTRUCTIONS:
Marinade and rub chicken with salt, paprika and ground black pepper for 15-30 minutes.
In a pan, heat oil and fry chicken over medium to low heat until brownish and cooked
through
Meanwhile, combine oyster sauce, garlic, sugar and water in a bowl. Mix it well until
incorporated.
Once the chicken is cooked, drain excess oil and let it drip. Using the same pan,
remove oil and pour in the oyster sauce mixture and butter. Let boil and simmer over
low heat for 20 minutes. Sprinkle dried basil leaves and pour in diluted flour until sauce
is thickened.
weet and Sour Chicken (Chowking Style)

Prep time: 30 minutes | Cook time: 30 minutes
Ingredients:
½ kilo boneless and skinless chicken breast (cut into bite-size cubes)
1 tablespoon shaoxing wine or rice wine** (optional)
4 small red and green bell pepper (seeds removed and cut into wedges)
2 tbsp spring onions, minced
1 head garlic (finely chopped)
1 large white onion, sliced in wedges
2 cups pineapple chunks (1 can about 200 grams)
Oil for frying
Batter:
½ cup all-purpose flour

½ cup cornstarch
1 cup water
1 teaspoon baking powder
Sweet and Sour Sauce:
(If you want it very saucy you can double these ingredients)
1 cup ketchup (I used UFC banana ketchup)

1 teaspoon hot sauce (if you want spicy make it 3 tsp)
2 tablespoon Lea and Perrins Worcestershire sauce
1 tablespoon Chinese rice vinegar ( substitute: white vinegar or apple cider)
2 tablespoon oyster sauce (panda brand or mama sitas is ok)
1 cup water
2 teaspoon cornstarch/ dissolve in little water
3 dashes white pepper powder (or pepper)
2 tablespoons sesame oil (or vegetable oil)
**Cooking Rice Wine is available at any SM supermarket. See Picture below to see
what it looks like.
INSTRUCTIONS:
Pound chicken breast fillet with a mallet to slightly flatten meat. It becomes easy and
quick to cook when breast fillet is pounded by kitchen hammer.
Slice the chicken breast meat into bite-size cubes and rub with little salt, pepper and
add 1 tablespoon of cooking rice wine. Let it stand for 10 minutes to marinate. Set
aside.
For Batter/Chicken Coating:
In another bowl, combine all purpose flour, cornstarch, baking powder, and water. Mix
well until it forms into a thick batter. Then add the chicken cubes into the batter. Set
aside.
For Sweet and Sour Sauce:
Mix the sweet and sour sauce in a medium bowl and set aside.
Cooking Chicken Fillet:

In a large wok or pan, heat up cooking oil over medium heat for 5 minutes and start
cooking chicken fillet by batches. Never over crowd your pan, there should be space in
between each fillet. Do not use high heat so it doesn’t burn your fillet. We will only use
low heat and let it gradually cook until it becomes crispy outside and tender inside.
That’s the secret of a perfect deep fried chicken fillet.
Deep fry the chicken cubes and shake off the extra drips of batter before frying. Fry
chicken fillet over lowest heat for about 10 minutes per batches until it turns slightly
brown. The color of your fillet when cooked is slightly white and brownish in color
because of cornstarch. It wont turn into golden brown unless overcooked. An
overcooked chicken fillet will have a hard meat. Our goal is crispy outside and tender
chicken. Once cooked transfer on a plate lined with paper towels to remove the excess
oil. Set aside.
Remove the cooking oil from your wok and leave only 2 tablespoons oil.
Saute garlic until light brown then add slice onions and bell peppers. Sautè until it
becomes fragrant. Pour in sweet and sour sauce and let it simmer over low heat.
Season with salt and pepper to taste. Toss in pineapple chunks and turn off heat.
Transfer chicken fillet in a serving bowl and pour in sweet and sour sauce. Only pour
the sauce in chicken fillet upon serving to preserve the crisp texture of your
fillet. Sprinkle with chopped spring onions upon serving. Enjoy
HONEY-BUTTER-GARLIC GLAZED CHICKEN
Ingredients:
10 pcs. Chicken Wings/Legs
6 pcs. Calamansi or 1/2 Lemon
1 cup Flour
1 cup Cornstarch
1 pc. Egg (beaten)
Salt and pepper to taste
For the sauce or glaze:

1/2 cup Melted Butter
1 head minced Garlic
1/2 cup Pure Honey Bee
2 tbsp. Tomato Catsup
1 tbsp. Brown Sugar
Instructions:
Marinate the chicken with salt, pepper powder and calamansi juice. Preferably overnight
inside the refrigerator.
Remove chicken from the marinade sauce and drain. Transfer into a bowl Set it aside.
In a small bowl, crack the egg and whisk to combine and pour to the drained chicken
pieces. Mix it well to coat all chicken with beaten egg.
Using a ziplock bag or container with lid, add all the chicken inside the bag and add the
flour and cornstarch. Lock the bag and shake it well to coat each chicken pieces evenly.
Prepare and heat a large wok. Heat enough oil over medium-low heat and deep fry
chicken by batch. Do not over crowd pan. Fry chicken until cook through and becomes
golden brown over low heat for about 10-15 minutes.
Note: Remember that drumstick takes longer to cook. You may fry it longer than the
chicken wings. Check for doneness by cutting through the thickest part of the drumstick.
Once cooked and golden brown, drain oil and transfer to a plate lined with paper towels
to drain excess oil.
For the sauce/glaze:
Using the same wok, remove the previous oil used for frying chicken. Heat wok and
melt the butter and sautè garlic until lightly brown. Use low heat because butter can
easily burn over medium heat.
Next, add in your tomato ketchup, honey, brown sugar, salt, pepper and ½ cup water.
Stir constantly to combine until sauce is thickened in texture. Adjust seasoning that fits
your taste preference. Turn off heat.
Add the crispy fried chicken to the wok and toss it well to glaze all chicken pieces.
Serve hot and enjoy!
Cooking Tips: You may add chili sauce to the glaze while cooking if you like it spicy
and hot.
Red Thai Chicken Wings Recipe
Ingredients:
8 pcs Chicken wings
1 ½ tablespoons Thai red curry paste
1 tablespoon + for deep-frying, cooking oil
1 tablespoon Ginger-garlic paste
½ cup flour (refined)
1 Egg
1 tablespoon Garlic chopped
1 tablespoon Red chilli sauce
1 tablespoon Fish sauce
1 tablespoon Tomato ketchup
Salt to taste
Crushed black peppercorns to taste
6 pcs Basil leaves (optional)
1 Spring onion greens (optional)

Instructions:
In a bowl, add chicken wings, ginger-garlic paste, salt and crushed peppercorns,
combine well and marinate for 10-15 minutes. Set aside.
In a separate bowl, combine refined flour, salt, crushed peppercorns, egg with little
water to form a thick batter and stir well. Add the prepared batter to chicken and mix
well.
Heat oil in a shallow pot for deep frying. Deep-fry chicken in hot oil till golden and crisp.
Drain on absorbent paper.
For the sauce:
Heat 1 tablespoon oil in a non-stick pan. Add garlic, mix and sauté for 30 seconds. Slice
spring onion bulb, add to the pan and mix well.
Add Thai red curry and mix well. Add little water, mix and cook for a minute. Add red
chilli sauce, fish sauce and tomato ketchup and mix well. Add some water, stir and cook
over lowest heat for a minute.
Add fried chicken to the sauce and toss to mix.
Add chopped basil leaves and toss to mix. Add some chopped spring onion greens
(reserve for garnish). Toss and mix well.
CHICKEN GUISANTES RECIPE
Ingredients
1 kilo chicken, cut in serving sizes
1½ cup frozen green peas
1 (14 oz.) can diced tomatoes (or sliced fresh tomatoes)
1½ cup chicken stock or broth
2 medium roasted red bell pepper, sliced
1 medium yellow onion, sliced
1 medium carrots, sliced
1 tbsp patis (fish sauce)
3 tablespoons cooking oil
In a pan, heat the cooking oil over medium to low heat. Saute garlic and onions until
soft. Add and saute chicken until it turns light brown (about 3 minutes).
Add the diced tomatoes and chicken broth. Stir and let boil. Cover and simmer for 30 to
40 minutes.
Add the green peas. Continue stirring and cook for about 3 minutes.
Add the sliced red bell peppers. Let it cook for another 3 minutes. Season with patis,
salt and pepper to taste.
Hamonadong Manok
Ingredients:
1 large Whole Chicken

1 large can Pineapple slices, liquid reserved
1 cup Pineapple syrup (from can)
1 tbsp powder seasoning (magic sarap, boullion cubes or salt)
2 tbsp Patis (fish sauce)
1 tbsp kalamansi juice
1/2 cup Brown Sugar
2 tbsp Garlic, minced
1 tsp salt
1 tsp White Pepper Powder
2 stalks Tanglad (Lemon Grass)
maraschino cherries, optional garnish

In a large bowl, marinate the whole chicken with powder seasoning, patis, pineapple
juice, kalamansi juice, garlic, salt and pepper. Make sure to coat the chicken to absorb
all the flavors.
Let it marinate in the refrigerator overnight and place a plastic wrap over the bowl
(airtight cover)
Place lemongrass or tanglad knots inside the chicken cavity. Wrap chicken with
aluminum foil and transfer into a greased baking pan and bake chicken in preheated
oven at 375 degrees F. for 30 minutes.
After 30 minutes, remove the foil cover from the chicken. In a small bowl, mix the
reserved pineapple syrup and brown sugar. Drizzle the glaze sauce all over the chicken.
Add half of the pineapple slices into the chicken. Bake it for additional 25 minutes until
cooked through and chicken has a nice glaze on it.
Once cooked, transfer on a serving platter. Garnish with pineapple slices and Cherries.
Chicken Adobo de Tablea

Ingredients:
6 pcs. tsokolate (tablea)

1 1/2 tasa mainit na tubig
½ kilomanok
1 tasa pineapple juice
1 tbsp patis
1 sibuyas, hiniwa
4 na butil ng bawang, tinadtad
2 dahon laurel
1 tsp asukal
asin at paminta
1. Sa isang maliit na kaserola, pakuluan ang tablea sa tubig hangang sa matunaw.

Tunawin ito ng 5 minuto at ilagay sa isang lagayan. Isantabi muna.
For the Marinade:

2. Sa isang mangkok, pagsamahin ang pineapple juice, patis, paminta, bawang, asukal
at asin.
3. Idagdag ang piraso ng mga manok at imarinade sa loob ng isang oras. Takpan.
4. Sa isang kawali, igisa ang bawang at sibuyas. Isunod na ilagay ang manok (ihiwalay
ang marinade sauce at isantabi muna)
5. Ibuhos ang marinade at pakuluan ng ilang minuto. Ilagay ang tinunaw na tsokolate.
Pakuluan hanggang sa lumapot at maluto.
CHICKEN SPRITE
Ingredients:
1 large whole chicken
1 bottle Sprite (500ml or in can)
1 head garlic, minced
1 large onion, minced
Pepper
3 tbsp soy sauce
3 tbsp ketchup
50 grams oyster sauce (1 sachet or 3-4 tbsp)
2 stalks tanglad (lemongrass)
3 pcs Calamansi
1 tbsp hot chili sauce (optional)
dahon ng laurel: hindi required pero pwede rin lagyan
Paraan ng pagluluto:
Hugasan maigi ang manok, patuluin or patuyuin ng bahagya ng paper towels. Pagka-
tapos ay pigaan ng kalamansi at hilamusan ang buong paligid ng manok kaunting asin
at paminta. Sumunod ay ilagay naman sa loob ng cavity ng manok ang binuhol na
tanglad at lagyan ito ng kaunting bawang at sibuyas. (Magiwan ng kalahati para sa
pakukuluang sauce)
Maghanda ng malaking kaldero, at saka ilipat ang manok sa kaldero.
Gamit ang brush o kahit kutsara. Pahiran ng pinaghalong toyo, oyster sauce, ketchup at
hot chili sauce ang manok. Hayaan itong mababad ng 10-15 minutes upang manuot
ang lasa.
Ilagay ang natitirang kalahati ng mga ingredients at ibuhos ang 500ML na sprite sa
kaldero kasama ng manok. Simulan ng i-luto ang manok at pakuluin gamit ang
katamtamang apoy.
Kapag nagsimula ng kumulo, hinaan po lamang ang gamit na apoy at patuloy itong
pakuluan sa loob ng isang oras. Dahan dahan baligtarin ang manok sa ika 30 mins ng
pagpapakulo upang pumantay ng luto.
Patuloy itong pakuluan sa mahinang apoy hanggang sa lumapot na ang sauce ng

manok. Huwag patutuyuan ng sauce para mas lasap ang lasa at may sauce na matira.
Maari na po itong isalin sa serving dish.
SWEET CHICKEN ASADO

Ingredients:
1 kilo chicken (bone-in)
3 tablespoons soy sauce
2 tablespoons sugar
4 cloves crushed garlic
½ teaspoon 5 spice powder
4 pieces star anise
½ teaspoon salt
¼ teaspoon ground black pepper
Instructions:
Season chicken with salt all over (rub it). Let it stand for 10 minutes.
After 10 minutes, in a pan heat cooking oil.
Pan-fry both sides of the chicken over medium to low heat for 5 minutes per side.
Drain out excess oil. Saute garlic and cook until light brown.
Add in soy sauce and chicken broth. Let it simmer for a few minutes.
Season with 5 spice powder and add star anise. Cook for 30 to 35 minutes over
medium to low heat to simmer.
Note: Adjust water as needed but don’t put too much.

Season with sugar, salt and pepper. Stir until flavors are well combined.
Transfer to a serving plate.
Chicken Tonkatsu
Ingredients:
2 chicken breasts
2 eggs
3/4 cup panko bread crumbs
1/4 cup flour
garlic salt ( or salt and pepper )
shredded cabbage and onion, tomatoes for garnish
Instructions:
Prepare you side dish: Shred or slice strips of cabbage as thinly as possible (in most
japanese restaurants it is as thin as thread). Transfer the shredded cabbage into a bowl
of water and set aside.
Chicken Tonkatsu Preparation:
Slice the chicken breasts diagonally by 1/2 inch thick. Rub it with garlic and season with
salt (or salt and pepper). Beat the eggs into a bowl until frothy.
Coat the chicken with flour, shake it a bit to remove excess flour. Then dip it into the egg
wash. And toss in a bowl of panko bread crumbs.
Deep fry in hot oil for 5-7 minutes or until crispy and golden brown. Enjoy with tonkatsu
sauce. If you don’t have any, you can simply put a couple drops of soy sauce into
ketchup. Serve with shredded cabbage on the side wirh slices of tomatoes.
CEBU LECHON MANOK
Ingredients:
Chicken – 1 whole (800 g.)
Rub:
Black Pepper Powder
Marinade:
Lemon Grass, dried – 1/2 c
Garlic, coarsely chopped – 6 cloves
Onions, diced – 2 medium
Salt – 1 tbsp
Black Pepper Powder
Chicken bouillon – 1 pc
Water – 3 c
Freshly Squeezed juice from 2 lime fruit
Stuffing :
Lemongrass, pounded – 2 stalks
Onion leaves – 4 stalks
Bay Leaves – 2 small pieces
Black peppercorns, crushed coarsely
Instructions:
1. Combine all ingredients of the marinade in a sauce pot, except for the lime juice, and
let it simmer for about 5-10 minutes over low heat. Turn off heat and let it cool.
2. Once cool, pour lime juice and mix well. Using a syringe, inject the chicken with the
marinade. Transfer chicken in a zip lock plastic bag and pour the remaining marinade
sauce. Place it inside the fridge and let it marinade overnight.
3. Let it cool down and remove chicken in the fridge an hour before roasting.
4. Preheat oven to 200 degrees Celsius.
5. Take it out from the plastic bag and rub the whole chicken with black pepper powder.
6. Transfer chicken on a baking pan and place it inside the oven. Turbo and or
Rotisserie is ok too.
7. Roast in the oven for at least 1 hour and 30 minutes basting the chicken with the
remaining marinade sauce every 20 minutes.
8. The lechon is cooked once a clear liquid squirts out from the chickens groin part (in
between leg and thigh) when poked with a fork.
Serve hot with your favorite Lechon Sauce!
GRILLED LECHON MANOK WITH

TANGLAD
Ingredients:
For the lechon manok
5 cloves garlic
1 Tbsp. anise seeds
4 stalks of lemon grass or tanglad
1 medium size onion, quartered
1 Tbsp. brown sugar
Salt to taste
1 cup chicken soup stock (or chicken bouillon cube dissolved in 1 cup hot water)
1 whole medium size dressed chicken
For the lechon manok sauce:

½ kilo fried chicken liver
2 medium sized onion, chopped
¼ cup vinegar
¾ cup brown sugar
2 Tbsp. bread crumbs
1 head garlic
½ tsp. all spice powder
1 Tbsp. ground black pepper
1 cup chicken stock
salt to taste
Instructions:
For the lechon manok:
Pour chicken stock in a sauce pot, cook and let it simmer.
Season and add anise, lemon grass, onion, salt, sugar, garlic and cover. Simmer and
after a few minutes turn off the heat and set aside.
Strain the soup stock and reserve the spices. This will be used later to stuff the chicken.
Get a large syringe to inject the chicken with the soup stock.
Marinate the chicken overnight and place it in the refrigerator.
Grill the chicken over the live charcoal and keep basting with the oil and soup stock
mixture.
Grill the chicken for about 2 to 3 hours depending on the size and weight of the chicken.
To test if the Chicken is done, a clear juice comes out of the chicken when you prick on
the groin, leg part or thigh part.
Cook it until the meat is tender and the skin is brown. Serve with lechon manok sauce.
For the lechon manok sauce:

Put all the ingredients together in a blender (except the all spice powder) until it
becomes a puree.
Pour the mixture in a saucepan and simmer for about 15 minutes or until the liver is
already cooked and the sauce thickens.
Turn off the heat then add the all spice powder. Mix well and set aside.
MAX’S STYLE FRIED CHICKEN 2

Ingredients:
1 whole cornish game hen

6 pieces dried bay leaves
1/4 cup chopped cilantro or parsley
4 cups water
3 cups cooking oil
2 teaspoon salt
1 teaspoon black pepper
Instructions:
1. In a steamer, bring water to a boil. Add the bay leaves and cilantro.
2. Steam the hen for 45 minutes.
3. Remove the hen from the steamer and allow the excess liquid to drip. Let the hen
cool down. I recommend putting in the refrigerator for a few hours to remove excess
moisture.
4. Rub salt and pepper all over the hen.
5. In a deep fryer or deep pot, heat the cooking oil. Fry the hen until nicely browned and
crispy.
6. Serve hot.
Hawaiian BBQ Chicken

Hawaiian BBQ Chicken
Ingredients:
1/2 kilo chicken (thigh or drumstick)

1 cup bbq sauce (you can find the bottled version in supermarkets)
1 15-ounce can pineapple slices (including juice)
2 teaspoons soy sauce
1 tablespoon banana ketchup
3 teaspoon garlic
1 teaspoon ginger, grated
1 tablespoon brown sugar
¼ cup oil
Instructions:
In a bowl, mix bbq sauce, juice from the can of pineapple slices, soy sauce, ketchup,
brown sugar, ginger and garlic. Pour half of the mixture into a container with cover. Add
oil and chicken. Cover container and chill for at least 30 minutes or up to overnight.
Keep the remaining mixture and chill until ready for use.
For Grilling:
Preheat and grease your grill over medium heat.

Take out chicken from refrigerator and transfer marinade and use it for basting chicken
later on.
Grill chicken for 6-8 minutes on each side or until cooked through. Keep basting with
reserved marinade until cooked through.
Grill pineapple slices along with the chicken, 2-3 minutes on each side til heated
through and just beginning to char.
Delicious Chicken Curry 2

This is yet another version of my chicken curry. So tasty and yummmy..you just can’t
get over this. Simple, creamy and tasty. Dive in!
Ingredients:
(For marinate)
 4 Spoon Brown Sugar

 3 Spoon Paprika powder
 1/2 Tbsp Cumin powder
 1 tbsp Pepper powder
 Salt
(For the Curry)
 1 Kg Chicken (it’s your choice for fillet or breast part or any part)
 1 Sachet Coconut Milk Powder (dissolve in hot cup water, follow package
instruction)
 3 tbsp of Butter
 1 Head Garlic (finely chopped)
 1 Medium Onion (finely chopped)
 1 Carrot cut into bite size pieces
 2 Potatoes cut into bite size pieces
 2 tbsp Curry Powder
 1 tbsp Garlic Powder
 1/2 tbsp Dried Basil leaves
 2-3 Spoon Fish Sauce
 Salt
Instructions:
1. Marinate chicken for atleast minimum 30 minutes. The longer the better of course.
2. In low heat, melt butter to sautee garlic and onion. Until garlic is brown and onion is
translucent.
3. Adjust heat to medium and add Chicken. Sautee for a few minutes until slightly
brown. Adjust heat to low again.
4. Sprinkle curry powder into chicken and toss it to even out. Lowest heat and stirring
occasionally if your not using non stick pan.
5. On a separate pan, fry carrots and potatoes until cooked. Drain and transfer to
chicken curry pan.
6. Pour in coconut milk and simmer for 30 minutes to cook chicken.
7. Add in fish sauce, salt, dried basil leaves, and garlic powder.
8. Serve it in a nice bowl with topped carrots, potato! Nom nom nom
BACON WRAPPED CHICKEN LEGS

This recipe of Bacon Wrapped Chicken legs is translated into two language. (Tagalog
and English Version)
Para sa mga readers na walang buttermilk sa lugar nila, maaring gumamit ng substitute
na sangkap katulad ng plain yogurt or gatas na nilagyan ng vinegar or katas ng
kalamansi (1 cup milk + 1 teaspoon vinegar)
“The chicken should be marinated — in the refrigerator, of course — at least one hour
or overnight. If you don’t have buttermilk on hand, substitute plain yogurt or milk, to
which a small amount of lemon juice or vinegar has been added (1 teaspoon per 1 cup
milk).” quoted from How stuff works
Mga Sangkap or Ingredients:
10 pieces chicken drumsticks

1 package of bacon
2 1/2 cups buttermilk
2 tbsp. hot sauce
2 tsp. granulated garlic
1 tsp. onion powder
1 tsp. salt
1 tsp. black pepper, ground
2 cups all-purpose flour
1 cup Panko bread crumbs
2 tsp. granulated garlic
1 tsp. onion powder
2 1/2 tsp. salt
2 tsp. black pepper, ground
cooking oil for frying
green onion for topping
ranch for dipping
Paraan ng Pagluluto:
Sa isang malaking bowl ilagay ang buttermilk, hot sauce, 1 tsp garlic powder, 1 tsp
onion powder, salt and pepper. Pagsamahin at haluin itong maigi. Idagdag ang mga
drumstick upang mabalot lahat ng buttermilk mixture. Takpan maigi at ilagay sa
refrigerator sa loob ng apat na oras o magdamag itong ibabad.
Sa isang ziplock bag or container na may takip ilagay ang harina, panko, garlic powder,
onion powder, asin at paminta. Ilagay ang chicken at ishake maigi sa zip lock bag or
container na may takip at saka alugin maigi upang pantay na mabulatan ng powder ang
mga manok. Hayaan iyong mababad ng sampung minuto sa harina.
Sumunod ay isa isang balutin ng bacon ang bawat chicken legs. Maghanda ng maliit at
malalim na kaserola, lagyan ng mantika ¾ full at pakuluin sa mataas na apoy hangang
umabot sa 350 degrees. Kung walang thermometer, maari itong malaman sa
pamamagitan ng wooden spoon, magsisizzle ito kapag nilagay ang sandok na kahoy or
pwede rin lagyan ng isang pirasong hilaw na popcorn kernel, kapag ito ay naging
popcorn ay naabot mo na ang tamang temperatura para maluto ng tama ang iyong
manok. At saka i-deep fry ang mga chicken legs, isa isahin ang pag deep fry at hindi
dapat nagsisiksikan ang manok upang hindi ito mahilaw. Maari itong mahilaw kung
masyadong siksikan ang manok sa kaserola, nababawasan ang init ng mantika.
Maglagay lamang ng 1-3 manok sa bawat deep fry depende sa laki ng iyong kaserola.
I-deep fry ang manok sa loob ng 10 minuto hanggang maging golden brown. Kung
mayroon temperature clip ang loob ng manok ay may temperatura na 165 degrees,
kapag ito ay luto na. Tangalin ang manok gamit ang thong at ilagay sa plato na may
paper liner ipang matangal ang excess na mantika na tutulo. Isalang ang mga natirang
manok hangang sa maluto lahat. Maari na itong ihain sa kanin or fries. Enjoy!!!
Paksiw na Lechon Manok sa Mang Tomas
Sarsa
ngredients:
Lechong Manok (serving size)

7 Cloves Garlic (crushed)
1 Large Red Onions, diced
⅓ Cup Cane Vinegar
1 Cup Water
⅛ Cup Soy Sauce
¼ Cup Brown Sugar
1 ½ Cup Mang Tomas Sarsa
Laurel Leaves
Salt to taste
Mamas Guide Procedure:
Combine all the ingredients in a pot and simmer for 15-20 minutes using medium heat.
Once cook. Turn of heat and serve in a bowl. Serve with rice. Enjoy!!!
Pinoy Style Buffalo Wings

Ingredients:
2 pounds chicken wings (about 12 wings)

3 tablespoons butter, melted
4 tablespoons bottled hot pepper sauce (Like Frank’s)
1 tablespoon paprika
1/2 teaspoon salt
1/2 teaspoon cayenne pepper
1/4 teaspoon black pepper
Instructions:
1. Slice away wing tips. Cut wings in the joint area.

2. Mix rest of ingredients to form a marinade. (Reserve 2 tablespoons for basting the
chicken wings after baking) Let the chicken wings sit for half an hour to marinate. Once
dons, drain chicken from marinate.
3. Transfer the chicken wings in an ovenproof baking dish and bake at 450 degrees F
for 30-35 minutes.
4. Taks it out from the oven and baste the wings with the reserved marinade.
5. Transfer wings to a serving platter and serve with Ranch or Blue Cheese Dip and
celery sticks.
ADOBONG ANTIGO
A different version of “adobo” but just as delicious.
Ingredients:
1 kilo chicken or pork, cut into serving pieces

1/4 cup vino blanco (white wine) or 5-year old rum
2 teaspoons salt
1 teaspoon freshly ground black pepper
1 cup vinegar
1 cup buko juice
1 small head garlic, crushed
Instructions:
1. Marinate the meat in the vino blanco or rum, soy sauce, garlic, salt, pepper and
vinegar, for at least 2 hours. Drain.
2. Fry meat till golden, pour off excess oil and add buko juice. Simmer till tender and
adobo begins to give off oil.
3. Fry the extra garlic and sprinkle on the adobo before serving.
4. Enjoy!
PAN ROASTED CHICKEN W/ ORANGES
& ROSEMARY
Ingredients:

6 tablespoons rosemary leaves
1 tablespoon kosher salt
2 teaspoon red pepper flakes
3/4 teaspoon freshly ground black pepper
4 pounds chicken, thighs & drumsticks ( 6 thighs & 6 drumsticks)
1/2 medium orange, cut into 6 very thin slices and cut into half moons
1 tablespoon unsalted butter
Instructions:
1. Heat oven to 450 degrees Fahrenheit and arrange rack in the middle.
2. In a large bowl, mix together 1/4 cup of the oil, rosemary, salt, red pepper flakes, and
freshly ground black pepper. Add chicken pieces and turn to coat well. Slip 1 piece of
orange under skin of each piece.
3. Heat remaining 1 tablespoon olive oil and butter in a cast iron skillet or large frying
pan over medium high heat until butter foams.
4. Working in batches, add 3 or 4 chicken pieces (don’t overcrowd the pan) and brown
on both sides until skin is crisp and golden, about 2 to 3 minutes per batch. As chicken
is finished, place in a 9 x 13 inch baking dish.
5. Once all the chicken has browned, place in oven to roast until juices run clear when
pricked with a knife, about 20 to 25 minutes. Let rest for 5 minutes before serving.
6. Enjoy!
CHICKEN & PORK ADOBO W/ EGGS &

GIZZARDS
Ingredients:
1 1/2 pounds pork belly, cubed
1 1/2 pounds chicken, cut into serving pieces
3 to 4 pieces dry bay leaves
2 teaspoons whole black peppercorns
1 head garlic, slightly crushed
3/4 cup vinegar
3 tablespoons brown sugar
1 cup water
3/4 to 1 cup soy sauce
Salt to taste
1/2 pound chicken hearts
1/2 pound chicken gizzards
8 hard-boiled eggs, peeled
Instructions:
1. Heat oil in a pan and saute the garlic.
2. Add the pork, chicken, hearts & gizzards to the pan. Cook for 5 minutes.
3. Add the soy sauce, whole peppercorns, bay leaves, oyster sauce and water. Bring to
a boil and simmer until the meats are tender.
4. Add the sugar and stir.
5. Pour in vinegar and let boil. Simmer until most of the liquid evaporates.
6. Add salt to taste.
7. I prefer to brown the adobo in the oven instead of pan frying to avoid oil splatter. So
transfer the adobo to an ovenproof dish and broil until nicely browned.
8. Add the hard-boiled eggs. Stir to incorporate with sauce.
9. Garnish with sliced tomatoes.
10. Serve hot with rice and the adobo sauce.

Butter Chicken (Filipino Style)
This recipe of Butter Chicken is pinoy style and whithout garamasala. It is simple yet
immensely richer and thicker in sauce. Nutritiously delicious meal for the family. This is
a light version of India’s classic butter chicken without the complicated ingredients. The
recipe is very basic and ingredients are surely available in any house pantry. Here’s a
quick wiki of India’s Butter Chicken:
Butter chicken or murgh makhani (Hindi: मममममम मममममम)

(pronounced [mʊrg məkʰaːniː]) is an Indian dish[4] of chicken in a mildly spiced curry sauce. It
is served in India and abroad. The dish has its roots in Punjabi cuisine and was developed by
the Moti Mahal restaurant in Daryaganj Delhi, India.[5] – Wikipedia
This dish is usually confused with the other version of butter chicken. The fried butter
chicken which is also buttery scrumptious. But that Butter chicken is a fried chicken,
compared to the creamy and saucy recipe that originated from India.
Without further a do..let’s go ahead and start cooking this Butter chicken!
Ingredients:
1 kg chicken fillet*
2 tablespoons Butter*
2 teaspoons ginger*
2 teaspoons garlic paste*
2 tablespoons Butter
1 teaspoon crushed green chillies
2 cups Milk
2 cups fresh Cream
1 tablespoon Flour
(Use atsuete color or pinch of egg yellow food colouring)
Salt to taste
Instructions:
1. Cut chicken into small serving size or cubes.
2. Cook chicken with first three ingredients* for 3 minutes.
3. Remove pot from stove, throw away the liquid in the pot.
4. Return the chicken to the pot. Place pot on stove again.
5. To chicken, add the 2nd Butter, milk, fresh cream and chillies
cook for 3 minutes.
6. Add flour, colouring and salt. Cook for 1 minute.
Remove from heat and garnish with fresh Dhania.
Senyor Pedro Lechon Manok (Copycat)
Ingredients:
1 Large whole chicken
For the marinade:
2 oranges squeezed
1 lime squeezed (lemonsito 2 pcs)
2 stalks of lemongrass (cut in inches)
a pinch of dried rosemary (optional)
1 white onion/ sliced
a few cloves of garlic (crushed)
2-3 tbsp oyster sauce
2 tbsp soy sauce
Salt and pepper
Stuffing:
onions,
cut slices of lemongrass
pinch of dried rosemary
squeezed lime
squeezed orange
crushed garlic
oyster sauce
soy sauce
Instructions:
In a large mixing bowl, combine all of the ingredients and place your freshly (not frozen)
washed chicken for marination.
Note: pat dry with paper towel after you wash..or the marinade wont easily absorbed by
the chicken.
Rub chicken with salt and pepper inside and out. Marinate chicken with the prepared
marinade sauce for 30 minutes on each side. Turn and flip it over every 30 minutes to
equally distribute marinate mixture. (You may also inject a some marinade sauce on
breast part to make it tastier. Injections can be bought at any drugstores)
Preheat oven to 190 degrees C (fan operated)
When done marinating chicken, insert sliced onions, lemongrass and garlic in chicken
cavity.
Transfer chicken on a roasting dish and put in the top tray of your oven.Cover with
aluminum foil.
Cook for an hour, but every twenty minutes, take out to baste the chicken skin with the
marinade sauce
After an hour, remove foil, and cook for another 45-50 minutes. Keep on basting the
chicken skin every 15 minutes to ensure it wont toast too much.
To know if your chicken is cooked in the center, just insert a skewer on the side of leg or
groin part, juice that comes out should be clear in color. Just add additional 10 minutes
of cooking until no pinkish juice comes out of the chicken. Turn of heat and transfer
chicken into a serving plate.
You can use the extra juice in the pan to flavor your homemade gravy sauce if you like.
Chicken Francese
French chicken recipe
Ingredients:
4 skinless, boneless chicken breasts
All-purpose flour, for dredging
2 large eggs
2 Tbsp. water
1/4 cup extra-virgin olive oil
1/2 lemon, cut into thin rounds
1 cup dry white wine, such as Pinot Grigio
1/2 to 1 lemon, juiced
2 Tbsp. unsalted butter
Salt and freshly ground pepper to taste
1/4 cup chopped flat-leaf parsley
Instructions:
Put chicken breasts on slicing board and cut into 2 parts (horizontally). Cover plastic
wrap on top of chicken and start to pound with a mallet or food hammer. Make it 1/4-
inch thick.
Add 1 cup flour in a bowl and season with of salt and pepper; Stir until well distributed.
In another small bowl, beat the eggs with 2 Tbsp. water to make an egg wash.
Heat the oil over medium heat in a large skillet.
Roll both sides of the chicken breast in the seasoned flour, and then dip them in the egg
wash to coat completely, letting the excess drip off.
Flour first, then egg wash.
Once the oil is nice and hot, fry each chicken about 2 minutes on each side until golden
brown. Transfer chicken to a platter lined with paper towels and cover to keep warm.
In a pan, add lemon slices and cook for 1 to 2 minutes, until fragrant. Add the wine,
broth, and lemon juice, simmer for 5 minutes to reduce the sauce slightly.
Roll the butter in some flour and add it to the skillet, this will thicken the sauce. Stir well
to incorporate the butter and dissolve the flour. Adjust heat to low and palce back the
chicken in the pan. Put the lemon slices on top of the cutlets. Simmer for 4 to 5 minutes
to heat chicken. Season with salt and pepper and chopped parsley. Servecand enjoy!
Korean Chicken BBQ Recipe

Korean Chicken BBQ Recipe
INGREDIENTS:
For grilled chicken:
1 1/2 Kg chicken, cut in serving size

1 cup (or more) of Korean BBQ Sauce
For the Korean BBQ Sauce* (makes 4 pints):
3 cups (700 ml) reduced-sodium soy sauce

3 cups (660 g) light brown sugar, packed
1 cup (240 ml) plus ¼ cup water (60 ml), divided
1 cup (240 ml) soju or sake
½ cup (105 g) gochujang
½ cup (120 ml) mild honey
⅓ cup (80 ml) rice wine vinegar
¼ cup plus 2 tablespoons (57 g) minced garlic
¼ cup (57 g) grated fresh ginger root
4 scallions, roots trimmed off, thinly sliced
1 ripe pear, peeled, cored and grated on the finest side of a box grater
1 teaspoon Korean chili pepper powder or crushed red pepper flakes
3 tablespoons (29 g) Clear Jel, ThermFlo or other canning starch
2 tbsp Toasted sesame seeds, for garnish
Instructions:
For grilling:
Prepare grill and heat for about 300-degrees F temperature.
Start to grill chicken and put it side up. Grill and put a cover for about 15 minutes. Turn
over chicken and grill for another 10 to 15 minutes. Until internal temperature reaches at
least 160 degrees F.
Lower grill temperature to medium-low heat. And lavishly brush chicken pieces with
Korean Barbecue Sauce to moisten and prevent from drying the chicken. Grill again
with cover for about 2 minutes. Keep on turning the chicken and brush on sauce
constantly. Cover grill and cook another 2-3 minutes.
For the Sauce:

In a shallow sauce pot, mix and stir soy sauce, light brown sugar, 1 cup water, soju or
sake, gochujang, honey, rice wine vinegar, garlic, ginger, scallions, grated pear, black
pepper, and chili powder (or crushed red pepper flakes). Mix until well combined and let
it boil. Cook for 5 minutes while constantly stirring.
In a medium bowl, mix the canning starch and ¼ cup water until well incorporated.
Gently stir the starch/water mixture into the barbecue sauce. Let it boil for 1 minute or
until sauce becomes thick.
Brush more sauce on chicken and sprinkle with toasted sesame seed. Serve and enjoy!
Salt and Pepper Chicken (Chinese Style)

Ingredients:
1/2 kilo Chicken tenders

1 egg, beaten
3/4 cup Cornstarch
Chopped green onions or spring onions
1 red hot chili, chopped
1 red and yellow bell peppers, wedge (optional)
1 white onion, sliced

1/2 tbs chopped ginger
1/2 tbs garlic
1 tsp cooking wine (or sherry wine)
1 tsp 5 spice powder (ngohiong powder)

1 tsp sesame oil
vegetable cooking oil for frying
Salt and pepper
Instruction:
1. Season the chicken with salt and pepper. Then roll each sliced chicken breast in flour
and dip it in scrambled egg. Fry the coated chicken in a wok, until golden brown. Drain
from oil and set aside.
2. In the same wok, stir fry garlic, onions, ginger, chilli peppers and spring onion. Add
back the chicken. Give it a quick toast . Put some sherry cooking wine. Season with five
spice, sesame oil, salt and pepper. Finally, sprinkle chopped spring onions
3. Serve hot and enjoy.
Kinamungayang Chicken
Ingredients:
3 tbsps oil
1 small onion, sliced
1 k. chicken cut into serving pieces
8 cups water
4 cups malunggay leaves
1 long green chili pepper (Siling pansigang)
salt and pepper

Patis or Fish Sauce (optional)
Instructions:
In a shallow pot, heat oil and saute garlic, onion and chicken. Saute until the chicken is
half cooked.
Add water and allow to boil. When it has boiled, lower the heat and allow to simmer for
10 more minutes.
Add the siling pansigang. Allow to simmer for 10 more minutes. Season with salt, patis
and pepper.
Add the malunggay leaves and bring to a a quick boil. Turn off heat.
CHICKEN TINOLA
Ingredients:
1 whole chicken, cut into serving pieces

3 chayote, cut into big chunks
1 medium onion, chopped
1 thumbsize ginger, cut into strips
2 tablespoons fish sauce
4 cups water
Malunggay leaves or hot pepper leaves
Salt & pepper to taste
Instructions:
1. Heat oil in a pot. Saute garlic, onions and ginger.
2. Add chicken pieces and cook until lightly browned.
3. Add fish sauce and stir to incorporate.
4. Pour in water and bring to a boil. Continue cooking the chicken until done.
5. Add the chayote/green papaya and simmer until tender.
6. Salt and pepper to taste.
7. Add the malunggay leaves/hot pepper leaves. Cover and turn off heat.
BUTTERMILK FRIED CHICKEN

“Buttermilk is the tart or sour liquid left after the butterfat has been removed from whole
milk or cream after churning. And people swear to great fried chicken resulting from an
overnight soak in buttermilk marinade then dipped in spiced flour and deep fried. Best
fried chicken of your life – flavorful, juicy and super crispy. The recipe is for basic fried
chicken without much spices. But if you really want to ante up the flavor, add several
fresh or dried herbs on the buttermilk marinade like thyme, parsley, rosemary, tarragon
etc. Then also spice up the flour coating with 1 teaspoon each of cayenne, onion
powder, garlic salt, celery seeds to name a few.”
If you can’t get your hands on buttermilk, here is my best substitute – 1 cup milk with 1
tablespoon lemon juice or 1 tablespoon vinegar. Combine together and let sit for 5
minutes.
Ingredients:
Buttermilk Marinade
1 (3 pound) chicken, cut into 8 pieces

2 cups buttermilk
1 teaspoon
Flour Mixture for Dredging
2 cups flour
1/2 teaspoon paprika
1/4 teaspoon garlic powder
Freshly ground black pepper
Canola Oil for Frying
Instructions:
1. Toss the chicken, buttermilk and 1 teaspoon salt in a bowl. Cover and refrigerate. I
prefer overnight but you can do at least 3 hours.
2. Heat 1 inch of oil in a large deep skillet or cast iron pan for best results, over medium
heat until a deep fry thermometer register 360.
3. Mix the flour, paprika, 1/4 teaspoon pepper and garlic powder in a 1-gallon plastic
bag.
4. Put a few pieces of chicken inside the bag and shake to coat. Remove chicken
pieces from the bag and shake off excess flour then place in hot oil and fry, turning
occasionally, until golden brown and cooked through, about 15 minutes (adjust the heat
as needed). Drain on paper towels.
5. Repeat process until all chicken are fried.
STIR-FRIED VEGETABLES W/ CASHEWS,

SHRIMP & CHICKEN
This Cashew Chicken got bumped up with the addition of shrimp and a variety of
vegetables. Delicious and healthy!
Ingredients:
1/2 pound boneless & skinless chicken breasts, sliced thinly

1/2 pound shrimp, peeled & deveined
1 tablespoon rice wine or dry sherry
1 tablespoon cornstarch
1/2 teaspoon salt
1/2 cup cashews
4 cups assorted cut-vegetables (celery, green beans, broccoli, cauliflower, carrot, red &
green bell pepper, snowpeas, mushroom, baby corn etc.), your choice
SAUCE:
Ingredients:
1 tablespoon hoisin sauce

2 tablespoons dark soy sauce
2 tablespoons water
1 teaspoon granulated sugar
Instructions:
1. Marinate the chicken in salt, rice wine or dry sherry and cornstarch for 20-30 minutes.
2. Meanwhile, mix together the ingredients for the sauce and set aside.
3. Roast the cashews in a heavy skillet over medium-high heat, shaking the pan so that
the nuts don’t burn. Roast until cashews are golden brown. Remove from pan.
4. Heat 2 tablespoons oil in a wok. Stir-fry the chicken slices until cooked through.
Remove from wok.
5. Heat 2 more tablespoons of oil. Saute the garlic. Add the vegetables and stir-fry until
crisp tender.
6. Add the chicken pieces, shrimps and sauce. Continue to stir-fry until shrimps are
pink, combining well and heating everything through.
7. Add the cashew nuts before serving to retain its crunch.
Easy Chicken Afritada

Ingredients:
400grams chicken
4 tbsp cooking oil
1 cup tomato sauce
4 pieces dried bay leaves
1 tbsp granulated sugar
1 large potato
1 large carrot
4 cloves garlic
5 pieces hotdogs
1 1/4 cup water
1 chicken cube
1 onion
3/4 tsp salt
1 tsp ground black pepper
Procedure:
1. Heat a pot, pour-in cooking oil.
2. Fry the chicken for 3-5 minutes.
3. Add garlic and onions. Saute for 2 minutes.
4. Add the sliced hotdogs, tomato sauce, water, chicken cube, bay leaves. Simmer for
30 minutes.
5. At this point, you can add more water as needed.
6. Add the potato and carrots. Simmer for 7 minutes or until the vegetables are soft.
7. Put-in the salt, sugar, and ground black pepper. Cook for 3 minutes.
8. Turn-off heat. Transfer to a serving bowl, then serve.
9. Share and happy eating!
Spicy Mango Wings

Ingredients:
½ cup flour
½ teaspoon chili powder
½ teaspoon garlic powder
½ teaspoon pepper
½ teaspoon salt
1 pound chicken wings
1 mango
3 habanero peppers, optional seeded or unseeded
2 garlic cloves
½ teaspoon paprika
¼ cup apple cider vinegar
2 tablespoons lime juice
¼ cup honey
Instructions:
1. Preheat oven to 425ºF/220ºC.

2. In a small mixing bowl, combine flour, chili powder, garlic powder, pepper, and salt.
3. Pat the chicken wings dry using a paper towel, then batter in flour mixture.
4. Place chicken wings on a wire -acked baking sheet, and bake at 425ºF/220ºC for 45
minutes, flipping halfway for even cooking.
5. In a food processor or blender, mix together the mango, habanero peppers, garlic,
paprika, apple cider vinegar, and lime juice. Blend until fully combined. The mixture
should be a bright orange vibrant color.
6. In a saucepan, combine honey with your mango habanero mixture at medium heat.
Stir occasionally to prevent sticking and simmer for 5-10 minutes or until your sauce
reaches a prefered consistency.
7. Fully coat your cooked wings in the sauce then place on a parchment-lined baking
sheet and bake at 450ºF/230ºC for 8-10 minutes or until sauce has slightly caramelized.
CHICKEN AFRITADA
Ingredients:
500 grams of chicken
2 tablespoon olive oil or your regular cooking oil
4 cloves garlic, chopped
1 medium onion, sliced
4 medium tomatoes, quartered

1/2 cup tomato sauce
1 cup water
2 medium bell peppers ( one green and one red)
1 green finger chilies, cut tip off to release heat while cooking
2-3 medium potatoes, wash, peeled and quartered
1 large carrot, diced
1/2 cup green peas
3 bay leaves
salt and pepper or fish sauce to taste
1/4 cup bread crumbs (you can also grind any left over bread or pandesal in blender)
Instructions:
Wash the chicken and pat it dry with paper towels. Sprinkle with a pinch of salt and
pepper.
In a pan, heat oil over high heat and saute or fry the chicken. Turn over until both sides
are browned. Drain from oil and set aside.
In the same pan, saute garlic until lightly brown and onion becomes soft and
transparent. Add sliced tomatoes, and slight mashed it to release the natural juices.
Next, add your fried chicken back. Add potatoes, carrots, bay leaf and green chillies.
Saute them all together. Pour in tomato sauce, water and cover pan to let it boil. Let it
simmer in low heat after it boils. Let it cook for 5 minutes more.
Season with salt and pepper.
Remove cover and add the bell peppers and green peas and cook until both chicken
and vegetables are tender.
Add breadcrumbs last to thicken the sauce, cook for a minute before turning off the
heat.
Serve with hot steamed rice. Enjoy!!
Grilled Garlic Buffalo Chicken Wings

ngredients
3 to 3 ½ lbs. chicken wings

3-4 tbsp hot sauce (add more to preference)
½ cup banana ketchup

6 tablespoons melted butter
1 tablespoon sherry vinegar or white vinegar
4 tablespoon minced garlic
Salt and pepper
Directions
Cut the chicken wings into 3 sections. Save the wing tips for stock. Toss the wings with
a little canola or grapeseed oil to keep them from sticking.
Heat a charcoal or gas grill, leaving one half of the grill unheated for indirect cool
cooking.
Put the wings on the cool side of the grill. Cover the grill and cook, checking and turning
once or twice, until most of the fat has been rendered and the wings are cooked
through, about 15 to 20 minutes.
While the wings are cooking, combine ½ cup of banana ketchup, hot sauce, 6
tablespoons of melted butter, 1 tablespoon of sherry vinegar or white vinegar, 1
tablespoon of minced garlic, salt and pepper in a large bowl. Transfer the sauce mixture
to a saucepan and heat on the cooktop of the stove for 2 minutes.
When the wings have cooked, add them to the bowl with the sauce, and toss to coat.
Return the wings on the hot part of the grill and cook, uncovered, turning as necessary,
until they have browned on both sides.
Beer Can Chicken

Ingredients
1 whole chicken
2 tbs vegetable oil
1 teaspoon kosher salt
1 tablespoon dry rub or any powder seasoning (crushed chicken cubes or magic sarap)
1 can of beer, half full*
*you need to half empty the can or it will overflow if its full can.
Preparation
Preheat grill to medium high heat (about 400°F). (Griller with Cover or oven)
Remove neck and gizzards from chicken and rinse well, patting with paper towels to
dry. Rub oil on outside and inside of bird.
Season chicken liberally inside and out with salt, pepper, and dry rub.
Set chicken upright over the beer so that the open beer is inside the chicken but is
resting on the can. Put a stand rack to support if needed.
Set onto preheated grill with the can and two legs supporting the chicken.
Grill over indirect heat for 1 1/4 hours or until breast meat is 165°F and thigh is 180°F
and juices run clear. Let rest 10 minutes and serve. Enjoy!
Chicken Cordon Bleu Casserole

INGREDIENTS:
1 kilogram chicken breasts fillet, thinly slice and cut into bite-size chunks
1/2 cup breadcrumbs
1⁄2 cup milk
1 egg, mixed with the milk
8 ounces swiss cheese, cubed
8 ounces ham, diced
1 (10 3/4 ounce) can cream of chicken soup
1 cup milk
INSTRUCTIONS:
Preheat oven.
Coat and dip chicken in egg-milk mixture, then dust it on bread crumbs. Shake a little
and remove excess crumbs.
Fry it quickly in little oil until golden.

Then arrange chicken in a baking dish, and top it with cheese and ham.
In a bowl, mix cream of chicken soup with 1 cup of milk and pour over all.
Bake at 350°F for 30-35 minutes, or until tender and bubbly. Serve and enjoy!
Chicken Feet Adobo (Adobong Adidas)

INGREDIENTS:
1/2 kl chicken feet, cleaned

1/2 cup soy sauce
2 tablespoons vinegar
1/2 teaspoon whole peppercorn
3 pieces dried Thai chili
1 teaspoon salt
1 tablespoon sugar
3 to 4 pieces dried bay leaves
1 1/2 cups water
Instructions:
Heat cooking pot and pour-in 16 tablespoons of cooking oil.
Fry the chicken feet until color turns light brown. Set aside.
On a clean pot, heat 2 tablespoons of cooking oil.
Saute garlic and dried chili.

Put-in the fried chicken feet, soy sauce, and water. Let boil.
Add the dried bay leaves, whole peppercorn, oyster sauce, salt, and sugar. Stir and
simmer until chicken feet becomes tender. Add water as necessary.
Add vinegar and stir. Cook for 5 minutes more.
Turn-off heat, and then transfer to a serving plate.
Sarciadong Manok
Ingredients:
1 kilo chicken, bone-in, cut into serving pieces

1/2 head garlic, chopped
3 medium size potato, peeled, quartered
6 pieces medium size tomato, coarsely chopped
2 pieces medium size onion, coarsely chopped
2 tbsp. parsley flakes
3/4 cup green peas
1/4 cup fish sauce
1 tbsp. tomato paste
1 tsp. peppercorns
1 tbsp. paprika
3-4 pieces bay leaf
salt to taste
cooking oil
In a sauce pan sauté garlic and onion until fragrant. Add in the tomatoes and stir cook
for a minute.
Add in the chicken, fish sauce, tomato paste, peppercorns, bay leaf, paprika and
parsley flakes and continue to stir cook for 1 to 2 minutes.
Add about 1 to 1 1/2 cup of water, bring to a boil and simmer for 30 to 45 minutes at low
to moderate heat or until the meat is tender and the sauce reduced to about half, you
may add water as necessary.
During the last 5 to 10 minutes of simmering add the potatoes and green peas. Correct
saltiness if required. Serve with a lot of rice.
Kapampangan Chicken Pork Adobo

ngredients
1/2 kilo Pork Belly; cut into 2 inch sizes
1/2 kilo chicken, serving size

1 head Garlic; pounded
4 dried Bay Leaves
½ tablespoon Peppercorns
10 tablespoons Lee Kum Kee Premium Soy Sauce
6 tablespoons Vinegar
1 cup Water
1 tablespoon Panda Brand Oyster Sauce
Cooking oil
Instructions:
1. In a medium bowl, marinate pork and chicken in soy sauce, garlic, peppercorns, bay
leaves, water and oyster sauce for 30 mins or longer.
2. Cook and add the meat with the marinade in the pan and cover. Bring to boil in
medium fire until pork becomes tender.
3. Add the vinegar and simmer until only a thick oily sauce is left.
4. The pot should look saucy and sticky.
5. Serve hot with toasted garlic on top. Enjoy!
Baked Tangy Chicken Wings

ummy cheat meal i just can’t resist..
Ingredients:
3 lbs fresh chicken wings
salt and pepper
1/2 cup honey
2 tbs brown sugar
2 tbs orange juice
1/4 cup soy sauce
1 tbs white vinegar
1/2 tsp black pepper
1/4 tsp cayenne pepper
1/4 tsp paprika
1/4 tsp garlic powder
Instructions:
Preheat oven 450.
Place chicken wings in a single layer on a baking pan lined with non-stick foil.
Sprinkle wings generously with salt and pepper
Bake for 20 minutes.
Prepare the sauce by combining remaining ingredients into a large bowl

When wings come out of the oven place them into the sauce and toss them around so
tat they are covered in the place.
Pour the chicken and any remaining sauce back onto the baking pan and arrange in a
single layer
Return to the oven and bake for another 10 minutes (flip the chicken after 5 minutes to
coat it in the sauce)
After 10 minutes, turn the oven to high broil and broil for 8 to 10 minutes. Flipping during
the halfway mark so that both sides of the wins are crisp and the sauce become syrupy.
Watch the chicken carefully as some ovens broil super fast.
Remove from the oven and plate
Garnish with parsley flakes, spring onion flakes or sesame seed.
Chicken Skewers (Asian Style)

Ingredients:
4 chicken breasts, skinned and boned

1 onion, peeled and cut into wedges
1 red bell pepper, deseeded
1 yellow bell pepper
Lime leaves (I used calamnsi and lemon leaves)
2 tbs sunflower oil (I used olive oil)
2 tbs lemon juice
Marinade:
1 tbs Thai curry paste
½ – 1 cup cup canned coconut milk
Instructions:
For the marinade: Put the red curry paste in a small saucepan over medium heat and
cook for 1 minute. Add half of the coconut milk to the saucepan and bring the mixture to
the boil. Boil gently for 2-3 minute. Add half of the coconut milk to the saucep0an and
bring the mixture to the boil. Boil gently for 2-3 minutes until the liquid has reduce about
two-thirds.
Turn off heat and stir in the remaining coconut milk. Set aside and let it cool.
Slice chicken into cubes around 1 inch in size. Add and mix chicken cubes into the cold
marinade, place in fridge to chill for at least 2 hours.
Slice onion into wedges and the bell peppers into 1 inch pieces.
Take out chicken from fridge, drain chicken pieces from marinade and skewer chicken
pieces. alternating the chicken with the vegetables and lime leaves.
In a small bowl, mix oil and lime and brush the mixture over the kebabs.
Barbeque grill the skewers over the hot coals, turning and basting for 10-15b minutes
until the chicken is cooked through barbecue grill.
Serve and enjoy!
Chicken Chorizo Caldereta Recipe

Ingredients
8 to 12 pieces of chicken legs

2 pieces of chorizo sausage
1/4 cup black or green olives, sliced
2 pieces of carrots, sliced to cubes
250 grams of marble potatoes
1 piece of onion leeks, sliced
2 pieces of red or green bell pepper, diced
1/4 bar of cheese, grated
1 can of liver spread
1 small pack of tomato paste
1 small pack of tomato sauce
1 pack of caldereta mix (optional)
1 piece of onion, minced
Cooking oil
Salt, pepper and chili flakes to taste
Water or chicken stock
Instructions:
1. In a Casserole, saute the onion, garlic, chorizo, chicken, onion leeks, potato and
carrots.
2. Add some Chicken stock then let it boil. Simmer.
3. Add the tomato paste, tomato sauce, liver spread, bell pepper, green peas, olives
and cheese. Season with salt, pepper and chili flakes.
4. Simmer for about 10 to 15 minutes and wait for the sauce to thicken.
Bacon Wrapped BBQ Chicken Lollipops

Want something special other than the traditional drumstick chicken bbq? Or you want
to give a little treat to impress your friends? Discover this – Bacon Wrapped BBQ
Chicken Lollipops
Ingredients:
10 chicken legs
1 teaspoon salt
1 teaspoon low sodium soy sauce
1/2 teaspoon Red chili paste
1 teaspoon white vinegar
1 teaspoon chopped garlic
1 teaspoon finely chopped green chili
1 teaspoon finely chopped celery
1 tbsp finely chopped Spring onions
4 tablespoons wheat flour
Bacon slices
Apple Brown Betty Sauce:

4 ounces butter, melted
4 ounces powdered sugar
4 ounces Bourbon
Mix all ingredients until smooth!
Instructions:
Combine the soy sauce, red chili paste, vinegar, garlic, celery, spring onions and green
chilies. Mix well.
On each chicken leg, push the meat down to one end.
Marinate the chicken legs for at least 1/2 hour.
Remove the chicken legs from the marinade and add flour to the marinade to make a
batter. Wrap each chicken legs with bacon and secure it with small toothpick, cut
tootpicks into very small size if needed.
Dip the chicken legs in the batter and grill until done.
5 minutes before being fully cooked, baste chicken with a little Apple Brown Betty
Sauce! Oh so yummy!
Serve and enjoy!

HONEY SOY CHICKEN THIGHS
INGREDIENTS:

5 tablespoons honey
4 cloves of garlic; minced (or substitute 1/2 teaspoon garlic powder)
1/2 teaspoon ground ginger
1/2 teaspoon fresh ground pepper
3 pounds (approximately) chicken thighs (or preferred chicken meat)
DIRECTIONS:
Preheat oven to 425-degrees F.

Mix first 6 ingredients together in a large plastic zip-top storage bag. Add salt and
pepper to taste. Add the chicken to the plastic bag, seal bag and turn chicken to coat
each piece, then place in refrigerator to marinate until ready to cook, up to a day ahead.
When ready to cook, add chicken and marinade to a baking dish in a single layer. Bake
chicken in a 425-degrees oven for 25 minutes with the skin side up. Flip the chicken and
cook skin side down for another 10 minutes. Then turn the chicken again to skin side up
and finish cooking for another 10 minutes to crisp up the skin, for a total of 45 minutes.
Cook until internal temperature of chicken reads 165-degrees F.
Sitsaro Guisado and Chicken Liver

Serves: 4
Ingredients
1/2 pound chicken liver
1 teaspoon cornstarch
1 teaspoon sherry (optional)
1 tablespoon soy sauce
1/4 pound snow pea
1 small red bell pepper
1 to 2 slice fresh ginger root
2 teaspoons cornstarch
1/4 cup water
2 tablespoons oils
1/2 teaspoon salt
2 tablespoons oils
Instructions:
Slice chicken livers in 1/2-inch slices.
In a small bowl, combine cornstarch, sherry and soy sauce. Add chicken livers and toss
gently. Marinate for 15 minutes. Set it aside.
Stern and string snow peas. Mince ginger root. Blend remaining cornstarch and cold
water to a paste.
In a pan, heat oil, add ginger stir-fry a few times. Add snow peas and and bell pepper.
Stir-fry over medium heat to soften slightly (high heat will scorch them). Remove snow
peas from pan.
Heat remaining oil. Add chicken livers and stir-fry over high heat until nearly cooked
through (2 to 3 minutes).
Stir in cornstarch paste to thicken. Return snow peas only to heat through. Season with
salt and pepper to taste.
Serve hot and enjoy!
Kung Pao Chicken

Ingredients:
1 1/2 boneless & skinless Chicken breasts

3 tablespoons roasted peanuts
6-8 dried red chilies, seeded and cut into halves
3 tablespoons oil
5 slices peeled fresh ginger
2 cloves garlic, sliced diagonally
1 stalk scallion, cut into rings (spring onion)
Marinade:
1 tablespoon cornstarch
1 teaspoon oil
Sauce:
1 1/2 tablespoon soy sauce
1 teaspoon dark soy sauce
1 teaspoon sugar
1/4 teaspoon Chinese black vinegar
2 tablespoons water
1 teaspoon cornstarch
Method:
Cut the chicken meat into small cubes, rinse in water, pat dry with paper towels and
marinate with the ingredients above for 30 minutes.
Mix the sauce ingredients in a small bowl and set aside.
Heat up a wok with one tablespoon of oil and stir-fry the marinated chicken until they
are 70% cook. Dish out and set aside. Clean the wok and add in the remaining 2
tablespoons of oil until it’s fully heated. Add in the ginger and garlic slices and do a
quick stir before adding in the dried red chilies.
Stir fry the dried red chilies until aromatic and smell spicy, then add in the chicken meat.
Do a few quick stirs before adding in the roasted peanuts. Add the sauce and stir
continuously until the chicken meat is nicely coated with the sauce. Add in the scallions,
stir to combine well with the chicken, dish out and serve immediately with steamed rice.
KFC ORIGINAL SECRET CHICKEN

RECIPE
Ingredients
1 whole chicken, cut into pieces

3 beaten eggs
4 tablespoons oil
For the coating
2 cups flour
4 teaspoons paprika
1 teaspoons salt
1 teaspoon pepper
1 teaspoon poultry seasoning (or chicken stock powder)
1 teaspoon oregano
1 teaspoon tarragon
1 teaspoon parsley
1/2 teaspoon thyme
1 teaspoon chives
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon celery salt
Directions for KFC ORIGINAL SECRET CHICKEN RECIPE:
Sift flour and add together all the coating ingredients and grind finely with a mortar and
pestle and place in a clean plastic bag. Coat each chicken piece first with the beaten
egg, then with the flour mixture in the bag. Make sure you coat each piece completely
with the flour.
Heat the oil in a skillet. Brown the chicken in oil slowly, uncovered. Once browned,
cover the skillet and keeping frying on a very gentle heat until the chicken is fully
cooked. Place on paper towels to drain out the excess.
Serve and enjoy!
Pritong Manok ng Pinoy

Pritong Manok ng Pinoy Recipe
Ingredients:
1/2 kilo chicken, cut into serving pieces

flour for dredging
oil for frying (5 cups)
Marinade:
juice of 1 lemon
Pinch of magic sarap

Instructions:
For Chicken Marinade:
Blend marinade well and combine with the chicken pieces. It’s best to marinate for 30
minutes minimum or best if longer (about 4 hours in the refrigerator). Stir meat
occasionally to distribute marinade evenly.
Roll and toss chicken pieces in flour. The technique is to put the flour on a zip loc bag or
any small food plastic. Put chicken one at a time and shake.
For Frying:
Pour oil (about 5cups) in a large shallow wok or deep sauce pot over high heat, deep-fry
chicken pieces in very hot oil for 5-8 minutes or until fully cooked and color is browned.
Drain on paper towel. Serve with your favorite banana ketchup or gravy. Enjoy!
Butter Fried Chicken

BUTTER FRIED CHICKEN RECIPE
INGREDIENTS:
1 kg Chicken (2.20 lb.)

3 tbsp Butter
1/2 teaspoon Garlic powder
1/4 teaspoon Black pepper powder
3 teaspoon Salt
1 egg, beaten
7 tablespoons Cornstarch
1 liter Cooking oil (1.06 qt)
HOW TO COOK BUTTER FRIED CHICKEN:
Place chicken in a medium bowl and sprinkle with the salt, garlic powder and black
pepper powder. Rub it until all seasoning is absorbed by the chicken.
Add beaten eggs and mix until evenly distributed.
Roll and toss chicken into cornstarch gradually while mixing, to coat the chicken finely.
Heat the cooking oil in a deep small pot until very hot and then fry the chicken until
golden brown.
Set aside the fried chicken on kitchen paper to absorb the excess of oil.
Over low heat, melt the butter in the pan, return chicken and toss it in the melted butter
until butter is evenly coated. Turn off heat.
Serve and enjoy! It smells so good!
Chicken Sprite Adobo

Chicken Sprite Adobo Recipe
INGREDIENTS:
1/2 kilo chicken
1/2 cup soy sauce
1/2 cup vinegar
1 cup Sprite
1/2 teaspoon peppercorn (pamintang buo)
6 cloves garlic, crushed (I prefer 1 head garlic to make it more flavourful)

salt to taste
1 small onion, minced

4 pcs Bay leaves (dahon ng laurel)
Pinch of Magic Sarap (optional)
HOW TO COOK CHICKEN SPRITE ADOBO:
In a pan over medium heat, saute garlic and onion until it becomes slightly brownish
and aromatic.
Next add the chicken and fry together with garlic until brownish. Stir it from time to time
to avoid toasting the garlic.
Pour soy sauce, vinegar and add some peppercorns. Cover pan and let it boil over high
heat and adjust to low heat after it boils. Simmer for about 15 minutes. Cooks note: Do
not stir vinegar until it boils.
Pour in Sprite and add bay leaves, let it cook for additional 15 minutes over low heat.
Season with salt to taste and add a pinch of magic sarap. Let it simmer for a few more
minutes to let the flavours absorb in the chicken.
Turn off the heat as soon as you achieve your prefered amount of sauce while some
wants it a little bit less sauce or dry.
Serve it hot and enjoy!
Max’s Style Fried Chicken

ngredients:
1 whole chicken
2 Tablespoons rock salt
1 tsp pepper
oil for frying
Rub whole chicken (inside the skin also) with a mixture of: 2 Tablespoons rock salt 1 tsp
pepper. Steam right away for 30 minutes. Drain off all the liquid. Prepare a cover to
protect yourself from sputters. Make sure kawali (or deep frying pan) is extremely hot
before you put in the oil.
(tip: the oil should cover 1/2 depot of the chicken pieces). Deep fat fry. Fry both sides till
light brown. Cool. Re-fry for extra crispyness.
Chicharon Balat ng Manok

hicharon Balat ng Manok Recipe
Ingredients:
12 pcs chicken skin
½ cup flour
½ cup cornstarch
1 whole egg, beaten
3 tbsp garlic powder
1 tbsp black pepper powder
1 tsp. Salt
Cooking oil (peanut oil)
Instructions:
Wash chicken skin and slice into rectangular strips.
Marinate with salt and Pepper for one hour.
Drain the liquid from the Chicken skin through the strainer.
For coating:
In a bowl, combine flour and cornstarch mixture and season with salt pepper and garlic
powder.
Dip each chicken skin in beaten eggs, shake it a bit and let it drip excess egg mixture.
Then dump it in the flour cornstarch mixture, knock off excess flour. You can start frying
each coated chicken skin.
For frying:
Heat oil in large shallow pot, let it heat over medium to low fire. Heat until oil becomes
very hot. (It sizzles with a drop of water).
Fry each chicken skin strips until it becomes golden brown for about 2-4 minutes.
Remember not to overcrowd the pan.
Using a strainer, drain chicken skins from oil and place it on paper towel lined plate.
Serve with vinegar, salt and hot chillies as dip.
Chicken Tocino
Ingredients:
600 grams of chicken thigh fillet, cut into desired size

2 tablespoons of brown sugar
1/2 teaspoon of ground pepper
1 teaspoon of sea salt
1/2 teaspoon of soy sauce
2 teaspoons of pineapple juice
A drop of natural red food color (optional)
1. In a large mixing bowl, combine all ingredients except for the chicken slices. Mix until
well blended.
2. Add the chicken and mix using hand. You may use hand gloves to avoid stains. Mix
for several minutes to an hour.
3. Marinate in the chiller overnight to absorb flavor or may cure for more days in the
fridge. Tip: You can even separate a batch for longer curing and just cook whenever
you want to.
4. Heat frypan, sprinkle a teaspoon of cooking oil and fry chicken tocino using low to
medium heat.
5. Fry chicken at least 3 minutes each side (depending on your chicken cut) or change
each color and sides may have caramelization.
6. Best served with garlic rice and eggs. Happy breakfast!
Chicken and Chorizo Jambalaya
Ingredients:
1 tablespoon of olive oil
1 medium onion, chopped
6 cups of long grain rice, washed
400 grams of chicken filet, cut into smaller size
2 piece of Spanish chorizo, sliced
6 cups of chicken stock
2 tablespoons of tomato paste
1/2 teaspoon of paprika
1 red bell pepper, diced
1 green bell pepper, diced
Chopped parsley
1. Heat a frypan. Add in olive oil, garlic and onion.

2. Saute for 3 minutes or until onion caramelizes and changes color. Add in tomato
paste, chicken and bell peppers. Cook for another five minutes.
3. Stir in rice and chicken stock. Bring to boil and then simmer until rice is cooked.
4. Add the chorizo, and half of the parsley.
5. Simmer for 5 more minutes, until the chicken is cooked with no pink remaining.
6. You may reheat inside the oven before serving for 3 minutes. Just remove frypan’s
handle and serve hot!
Honey Glazed Kimchi Chicken

Ingredients:
500 grams of chicken wings
1/2 to 1 cup of kimchi, chopped
1/4 cup of honey
1 small white onion, minced
2 stalks of scallion, minced
1 cup of corn kernel
5 tablespoons of cooking oil
Procedure:
1. Heat the pan with cooking oil. Sauté onion, garlic and chicken wings. Add some
kimchi sauce or syrup.
2. Cook for about 10 minutes then add corn kernel and kimchi. Simmer for 3 to 5
minutes. Salt and pepper to taste.
3. When the honey-glazed kimchi-chicken already cooked, sprinkle some scallion on
top. Enjoy!
SPICY CHICKEN CROQUETTES

Ingredients:
* 4 cups cooked and minced chicken breasts

* 1 cup, plus 2 tablespoons all-purpose flour
* 1-1/4 cups breadcrumbs
* 2 large eggs
* 2 tablespoons unsalted butter
* 1 teaspoon chili powder
* 1/2 teaspoon ground nutmeg (optional)
* 2-1/4 tablespoons minced parsley leaves
* 1 cup heavy cream
* 1-1/2 tablespoons thinly sliced fresh chives or green onions, green parts only
* 1 large minced shallot
* Salt and black pepper to taste
* Cooking oil, for frying
Instructions:
Melt butter over medium heat in a saucepan. Sauté until softened, 4 minutes. Next,
blend 2 tablespoons of flour into the butter and cook for additional 2 minutes.
Fold in the cream and lower heat to a simmer. Stir mixture until thickens. Transfer sauce
into a bowl. Season salt and pepper, to taste. Stir in the nutmeg and chili powder. Set
aside to cool.
Mix the chicken, chives and parsley into the cooled sauce. Form the chicken mixture
into eight 3″ long croquettes. Put the chicken croquettes on a pan, cover with food wrap,
and refrigerate for 3 hours or until firm.
Put 1 cup flour on a plate. Whisk the eggs with some salt and pepper in a bowl. Spread
breadcrumbs on a separate plate.
Roll chicken croquettes in the flour, shake off any excess. Dip croquettes in the egg
mixture, and then roll in the breadcrumbs
Pour oil into a large skillet over medium heat, oil should be covering the croquettes. Fry
the croquettes until golden brown on all sides, about 6 minutes. Drain on paper towels
and serve with your favorite dipping sauce (mustard, ranch, sweet and sour, ketchup…
etc).
Spanish Chicken Pepitoria

Spanish Chicken Pepitoria is finger lickin spanish dish, they call it in Spain as Pollo en
Pepitoria (Pollo means chicken).
It’s very tasty and has a touch of yellow color because of the saffron.
While the word “Pepitoria” is a Spanish way of cooking different dishes of meat (usually
chicken). Basically, the juices obtained from the preparation of meat are added in the
sauce preparation.
You’re gonna lick your fingers, with these chicken in almonds, saffron (kasubha) and
peppers and grated boiled eggs These are so delicious. Scrumptious!
Ingredients:
2 1⁄2-3 lbs chicken pieces

1⁄4 cup all-purpose flour
3 garlic cloves, minced
1⁄2 cup green onion, sliced
1⁄2 cup mushroom, sliced
1 cup chicken broth
1 cup dry white wine
1 tablespoon parsley flakes
1 bay leaf
2 eggs, hard boiled and grated
1⁄4 cup almonds, ground
1⁄4 cup soft breadcrumbs
1⁄8 teaspoon powdered saffron
hot cooked rice
Instructions:
Rinse chicken pieces; pat dry.
In a medium bowl, mix flour, 1 tsp salt, and 1/4 tsp pepper. Coat each chicken pieces
with the flour mixture and shake to remove excess.
In a medium pan, fry chicken on all sides in hot oil about 15 minutes. Remove and set
aside; reserve oil.
In the same pan, sauté garlic, onion, and mushrooms in reserved hot oil till onion is
tender. Drain off fat. Stir chicken broth, wine, parsley, and bay leaf into onion mixture.
Place back the chicken to the pan. Let it boil; reduce heat. Cover and simmer 45
minutes or until chicken is tender. Transfer chicken to a platter. Remove bay leaf and
skim the fat.
To prepare the sauce, combine the eggs, almonds, bread crumbs and saffron; stir into
the skillet. Cook and stir till it is thickened and bubbly. Pour sauce over chicken.
Chicken Curry Pinoy Style

Ingredients
 2 lbs chicken, cut into serving pieces
 1 big potato, chopped
 1 tbsp garlic, minced
 3 stalks celery, cut into 2 inches length

 1 medium onion, chopped
 1 small red bell pepper, cut into cubes
 2 tbsp fish sauce
 1 cup coconut milk
 2 tbsp curry powder
 1 thumb ginger, cut into strips
 1 cup water
Instructions:
Pan-fry the potato and set aside

Pan-fry the chicken and set aside
In the pan where the chicken was pan-fried, sauté the garlic, onion and ginger
Add the pan-fried chicken, fish sauce, and curry powder
Add water and simmer until the chicken is tender
Put-in the red bell pepper, celery, and pan fried-potato then simmer for 5 minutes
Add the coconut milk and mix well. Simmer for 5 minutes
Chicken Galantina
For Chicken Galantina gravy sauce you may try this recipe.
Deboned chicken | @chrysanthcakes
Chicken Galantina
Ingredients:
1 big chicken (1 1/2 kilo)
2 grams ham, chopped finely or 4 pcs. Vienna sausage
1/2 kilo ground pork, doubled grind
2-4 eggs, hard cooked
6-8 pieces olives, chopped finely (alternatively raisins or pickles)
1 medium carrots, boiled & chopped finely
1 tsp. salt
1/2 tsp. ground white pepper
2 carrots cooked whole
1/4 cup grated cheese
1 1/2 cup fresh bread crumbs
For brushing:
Softened Butter or olive oil
Marinate:
2-3 tablespoon Coconut Aminos (or Soy sauce)
2 tablespoon Lemon Juice
Materials: Thread and a needle
Instructions:
1. Clean and debone whole chicken. Rub with salt and pepper (in and out). Premarinate
overnight with soy sauce and lemon juice if you have more time. Set aside.
2. Mix together all ingredients except boiled eggs.
3. Stuff 1/2 of mixture in chicken. Arrange the boiled egg on top of mixture.Then, spread
remaining mixture.
4. Do not overstuff chicken or the skin would burst while cooking. Sew opening.
5. Place stuffed chicken in baking pan and brush with olive oil or butter all over. Cover
with cheese cloth or foil. Use a pan just big enough to pack in chicken, so stuffings will
be firm when cooked and chicken can easily be sliced evenly.
6. Preheat oven (350 F) for 10 minutes. Bake for 1 hour or until done. Then uncover and
continue to bake for additional 30 minutes or until skin is golden brown (internal
temperature reaches 165°F).
7. To test, prick chicken with toothpick and when toothpick comes out dry, it is then
cooked. Cool for 30 minutes before slicing.
8. Transfer into serving platter lined with lettuce or wilted banana leaves (to add aroma
to you’re chicken). Finaly, garnish with slices of vienna sausage and grapes at the side.
Enjoy! Serve with your favorite Homemade delicious gravy recipe.

Chicken Cordon Bleu with Sauce Recipe
Easy and elegant don’t normally go together. People would think that you fussed and
spent a lot of time making these. But truth be told, this impressive dish is easy and need
not be reserved for special occasions. Try it and you’ll agree with me.
Ingredients:
2 boneless, skinless chicken breast halves (about 6 ounces each)

3-4 slices deli ham or Black Forest ham
3-4 slices Swiss cheese
Salt & pepper
1/2 cup all-purpose flour
1 beaten egg
1/2 cup breadcrumbs/panko crumbs
1 tablespoon canola oil
For the sauce:
1 (10.75 ounce) can condensed cream of chicken soup

1/2 cup sour cream
1 teaspoon lemon juice
Photo by Sarap Rasa Pinas
Instructions:
1. If your chicken breast halves are small and weighs about 6 ounces then you just
need to flatten them by pounding with a mallet to about 1/4 inch thickness. Now, if the
chicken breast halves are large and thick, then you need to slice them horizontally
before pounding.
2. You’ll end up with either 2 or 4 pieces of chicken breast to roll with.
3. Place a piece of pounded chicken breast on top of your clean cutting board or plate.
Season the surface with salt and pepper. Top with a slice of ham then a slice of cheese.
Roll up and tuck in ends; secure with toothpicks.
4. You’ll need three separate bowls to dredge the chicken rolls with. First bowl contains
the flour, another bowl the beaten egg and the third bowl has the breadcrumbs or panko
crumbs.
5. Dip chicken in the flour, then egg wash, then roll in the breadcrumbs.
6. Heat oil in a small skillet and brown chicken on all sides including the ends. Transfer
to a baking dish coated with cooking spray.
7. Bake uncovered at 350 degrees Fahrenheit for 20-25 minutes. Discard toothpicks.
Slice chicken rolls to about 1/2 inch thick pieces. Transfer to a serving dish.
8. Prepare the sauce by heating condensed cream of chicken, sour cream and lemon
juice over low heat, stirring occasionally.
9. Drizzle over chicken rolls or serve on the side.
Teriyaki Chicken Pineapple Bowls

Teriyaki Chicken Pineapple Bowls looks hard to do but actually so quick to cook! Go
ahead and excite your family with your new recipe today!
Makes 2 servings
Estimated total time: 20 minutes

Ingredients:
 1 large pineapple
 1 tablespoon canola oil
 1 pound boneless, skinless chicken thighs, cut into 1-inch pieces
 ¾ cup soy sauce
 ¼ cup packed brown sugar
 ¼ cup honey
 3 tablespoons sesame seeds
 2 cups cooked white rice, divided

Cut pineapple in half, lengthwise. Use a spoon to scoop out the flesh of each half,
leaving about a half-inch on the sides to make sure the pineapple boats are sturdy.
Discard the flesh or set it aside to eat later, and drain any juices.
Heat the oil in a large skillet over high heat. Add the chicken thighs and cook, stirring
occasionally, 2 minutes. Add soy sauce, brown sugar, and honey, and stir to combine.
Bring the mixture to a boil, then turn the heat down to medium-low and cook, stirring
occasionally, until the sauce is thick and the chicken is cooked through, 8 to 12 minutes.
Add the sesame seeds and stir to combine, then remove the pan from the heat.
Scoop a cup of rice into each of the pineapple boats, then divide the teriyaki chicken
among the boats and serve.
Chicken Kare Kare

Chicken Kare kare Recipe 1
Yield: 8 servings
Ingredients:
 1/2 cup rice flour

 2 tablespoons olive oil
 2 pounds boneless, skinless chicken thighs, cut into 1″ pieces
 1/2 pound baby bok choy, cut into quarters
 1/2 pound green beans or yard-long beans, cut into 2″ pieces
 1/2 pound Asian eggplant, cut into slices
 1 red onion, finely diced
 5 cloves garlic, finely chopped
 2 teaspoons annato paste or ground turmeric
 6 cups chicken stock
 1 teaspoon fish sauce
 1/2 cup peanut butter
 Salt, to taste
Instructions:
1. In a dry skillet set over medium-high heat, toast the rice flour for 5-7 minutes or until
pale golden-brown and nutty in aroma, shaking frequently to ensure it toasts evenly.
Remove from heat and set aside.
2. In a large heavy-bottomed saucepan set over medium-high heat, saute green beans
and eggplant in olive oil for 3-5 minutes or until tender and lightly browned. Add bok
choy and saute for another 2 minutes. Transfer to a bowl and set aside.
3. Add chicken thighs to the pan, and cook for 7-8 minutes or until well browned.
Transfer to a plate and set aside.
4. Add onions and garlic to the pot, and saute for 5-7 minutes or until soft and
translucent. Add annato and cook for 1 minute longer. Pour in stock and fish sauce,
bring to a boil, then reduce heat to low. Whisk in peanut butter and toasted rice flour,
stirring well to break up any lumps. Return chicken to the pot, and simmer, uncovered,
for 15 minutes or until chicken thighs are cooked all the way through and sauce is
thickened
5. Stir in the cooked vegetables and simmer for 2-3 minutes or until eggplant is warmed
through. Remove from heat. Taste and adjust seasoning with salt, if necessary. Serve
the stew immediately on a bed of freshly cooked white rice.
Chicken Kare Kare Recipe 2
Good for 3-4 persons.
Ingredients:
 1 kilo chicken, cut in serving pieces

 1/2 cup peanut butter
 1/4 cup ground toasted rice
 1 onion, sliced
 1 cup string beans(sitaw), cut into 2 inches
 1 bundle bokchoy(petchay)
 3 pieces egg plant, cut lengthwise
 1 teaspoon annatto seeds(dissolved in 2 tablespoons hot water, discard seeds)
 3 tablespoons cooking oil
 salt and pepper to taste
 1 chicken broth cube(optional)
 sauteed shrimp paste
Instructions
Part 1
1. In a pan, heat oil and fry all the vegetables and continue cooking for 3-5 minutes. Do
not over cook the vegetables. Drain and set aside.
Part 2
1. In another pot, heat oil and saute onions.
2. Add chicken, water and chicken cube. Simmer until chicken is tender.
3. Add peanut butter, ground toasted rice and annatto water. Keep stirring until the
sauce thickens.
4. Adjust seasoning with salt and pepper according to taste.
5. Add banana heart, string beans, eggplants and bok choy. Simmer until vegetables
are tender.
6. Transfer to serving bowl, serve with sauteed shrimps paste.
Note:
You may also use leftover roasted or fried chicken.
Chicken Empanada with Chorizo and Olives

Makes 18 empanadas
Ingredients:
Dough:*
 4 1/2 cups unbleached all-purpose flour (I swapped 1/2 cup with whole wheat flour)
 3 teaspoons salt
 2 sticks (1 cup) cold unsalted butter, cut into 1/2-inch cubes
 2 large eggs
 2/3 cup ice water
 2 tablespoons distilled white vinegar
Filling:
 3 whole chicken legs, including thighs (2 to 2 1/4 lb total)

 1 teaspoon salt
 1/4 teaspoon black pepper
 4 1/2 tablespoons extra-virgin olive oil
 2 large onions, halved lengthwise, then cut lengthwise into 1/4-inch-wide strips
 2 large garlic cloves, minced
 2 Turkish bay leaves or 1 California
 1/3 cup finely diced Spanish chorizo (cured spiced pork sausage; 1 1/2 oz; casings
discarded if desired)
 1/2 teaspoon Spanish smoked paprika (not hot)
 1/4 cup chopped pitted green olives
 1/2 cup dry white wine
 1/2 cup reduced-sodium chicken broth
Egg Wash:
 1 egg, lightly beaten with 1 tablespoon water
Instructions:
Make Dough: Sift flour with salt into a large bowl and blend in butter with your fingertips
or a pastry blender until mixture resembles coarse meal with some (roughly pea-size)
butter lumps. Beat together egg, water, and vinegar in a small bowl with a fork. Add to
flour mixture, stirring with fork until just incorporated. (Mixture will look shaggy.) Turn out
mixture onto a lightly floured surface and gather together, then knead gently with heel of
your hand once or twice, just enough to bring dough together. (Deb note: If you use a
large-ish bowl, you can do this step in-bowl.) Form dough into two flat rectangles and
chill them, each wrapped in plastic wrap, at least 1 hour. Dough can be chilled up to 6
hours total.
Make Filling: Pat chicken dry and sprinkle with salt and pepper. Heat 2 tablespoons oil
in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then
brown chicken, turning over once, about 6 minutes total, and transfer to a plate. Sauté
onions, garlic, and bay leaves in fat remaining in skillet, stirring frequently, until onions
are softened, 4 to 5 minutes.
Add chorizo and paprika and cook, stirring, 1 minute. Add olives, wine, and broth and
bring to a boil, stirring and scraping up any brown bits. Return chicken to skillet along
with any juices accumulated on plate, then reduce heat to moderately low and simmer
chicken, covered, turning over once, until tender, 25 to 30 minutes total.
Transfer chicken to a clean plate. (Sauce in skillet should be the consistency of heavy
cream; if it’s not, briskly simmer until slightly thickened, about 5 minutes.) When chicken
is cool enough to handle, discard skin and bones and coarsely chop meat. Stir chicken
into sauce and discard bay leaves. Season with salt and pepper, then cool filling,
uncovered, about 30 minutes.
Form Empanadas: Put oven racks in upper and lower thirds of oven and preheat oven
to 400°F. Divide first dough and half of second dough into 18 equal pieces and form
each into a disk. (The remaining dough can be stored in the freezer for future use.)
Keeping remaining pieces covered, roll out 1 piece on a lightly floured surface with a
lightly floured rolling pin into a 5-inch round (about 1/8 inch thick).
Spoon about 2 tablespoons filling onto center and fold dough in half, enclosing filling.
Press edges together to seal, then crimp decoratively with your fingers or tines of a fork.
Transfer empanada to a baking sheet. Make 17 more empanadas in same manner,
arranging on 2 parchment-lined baking sheets.
Lightly brush empanadas with some of egg wash and bake in upper and lower thirds of
oven, switching position of sheets halfway through baking, until golden, about 25
minutes. Transfer empanadas to a rack to cool at least 5 minutes. Serve warm or at
room temperature.
* Not wanting to engage you all in egg-splitting, this empanada dough recipe technically
makes enough for 24 pockets. The extra can be stored in the freezer for future use.
Crispy Fried Chicken ala Chicken Joy

Do you want to cook Crispy Fried Chicken ala Chicken Joy. Are you looking for an
authentic tried and tested copycat recipe of the famous Jollibee Chicken Joy? You got it
right here..
Crispy Fried Chicken ala Chicken Joy
Ingredients
 3 1/2 to 4 pounds of chicken pieces: drumsticks, wings, breasts, thighs, etc.

 1 tablespoon plus 1 teaspoon salt, divided
 1 teaspoon black pepper
 Juice from 2 small lemons, (about 1/4 cup)
 2 eggs
 1/2 cup all-purpose flour
 1 tablespoon garlic powder
 1 tablespoon five spice powder** (ngohiong powder)
 3 cups (or more) of canola oil for frying
*You can buy Ngohiong powder in any SM grocery and look for it in the herbs and
spices section.
Instructions:
Wash chicken pieces and pat dry.

In a large bowl, rub chicken with lemon juice, 1 tablespoon salt, pepper, garlic powder,
ngohiong powder. Mix well. Set aside and marinate for at least 30 minutes up to an
hour.
After 30 minutes, crack eggs into bowl. Add flour and 1 teaspoon salt and mix until
chicken is well coated.
Heat oil in a wok or heavy skillet over high heat until temperature reaches 375F.
Reduce heat to medium. Use tongs or cooking chopsticks to lower chicken into the fat,
one piece at a time.
Chicken should be completely immersed in oil and do not crowd the pan.
Fry chicken until golden brown and tender, turning the pieces, if necessary, so they
brown evenly, about 10 to 15 minutes. When done, drain on paper towels. Use a slotted
spoon or a wire mesh strainer to remove any debris from the oil then continue frying the
rest of the chicken.
Homemade Chicken and Spinach Sausage

IELD: 8 sausage Links
Ingredients:
 4 1⁄2 lbs chicken thighs

 7 -10 ounces fresh spinach (1 bag)
 5 teaspoons salt
 2 teaspoons ground black pepper
 2 teaspoons dried sage
 1 teaspoon dried thyme
 4 garlic cloves
Photo by Holy Jo Johnson
Notes: you can also add feta cheese for an add on cheesier take.
Instructions:
De-bone chicken thighs, leave the fat on.

Slice into 1″ cubes into a bowl.
Mince garlic and add to the chicken.
Add remaining spices.
Combine all ingredients in the bowl then refrigerate for at least an hour.
Mince Spinach and combine with the other ingredients.
Grind all the ingredients using a blender or food processor.
Combine qnd mix the sausage using hand for a couple of minutes.
Next, you can start putting the mixture into pork casings. Hang it and let it dry in the air
for 1 hour.
You can fry it or cook it to any pasta dish.
Cook within 2-3 days or freeze for up ot 4 months.
Creamy Pininyahang Manok

Ingredients:
• 1 kg. Chicken
• 1 can Pineapple tidbits (432 gms.)
• 2 medium Carrots (sliced 1 inch thick)
• 4 medium Potatoes (quartered)
• 2 small Bell Pepper (red and green) cut into wedges
• 1 medium Onion, chopped
• 4 cloves Garlic, minced
• 3 tbsp. Fish Sauce or Patis

• 1 tbsp. Sugar
• 1/3 cup water
• 1 small can Evaporated milk/coconut milk
• Salt and Pepper to taste
Instructions:
1. Saute onion and garlic.

2. Add the chicken pieces and cook until slightly brown.
3. Stir in the fish sauce, sugar and the syrup from pineapple tidbits.
4. Add the potatoes, carrots and water and cook for 10 minutes.
5. Mix in the bell peppers, milk and pineapple tidbits and simmer until the chicken and
potatoes are tender, and the sauce has thickened, for about 15-20 minutes.
6. Season with some salt and pepper to taste.
(Note : You could add quail eggs if you prefer).
Chicken Sisig
Ingredients:
 1/4 kg chicken breast fillet

 100 g chicken liver, chopped
 5 cloves garlic, minced
 1 pc medium red onion, chopped
 1 pc small red peppers, chopped
 1 pc long green chili pepper (siling haba)
 1 cup pineapple tidbits, drained (reserve syrup)
 1 1/2 tsp liquid seasoning
 1 1/2 tsp sinigang mix
 1 egg
Instructions:
In a bowl, combine chicken breast, liver, pineapple syrup, 1/4 tbsp salt and marinate for
30 minutes. Drain marinate and minced chicken. Set aside.
In a wok, heat an oil and saute garlic, onions, chicken and liver over medium heat for
about 8 minutes. Add the peppers and siling haba. Saute for additional 2 minutes.
Lastly, toss in the pineapple tidbits, liquid seasoning, sinigang mix and salt and pepper
to taste. Cook over high heat with constant mixing until slightly toasted.
Heat sizzling plate then add the chicken sisig mixture. Quickly crack an egg on top while
sizzling plate is so hot.
Serve with calamansi on the side and liquid seasoning to adjust taste if needed.
Grilled Turmeric Chicken

Ingredients:
 700 g chicken breast/legs

 3/4 tsp salt
 Spice paste
 25 g turmeric root peeled
 1 stalk lemongrass (use the bottom 8cm of the stalk, discard outermost tough layers)
 100 g shallots peeled
 40 g garlic peeled
Instructions:
1. To make the spice paste: Using a pestle and mortar, pound turmeric, lemongrass,
shallots, garlic grinder until it is well blended.
2. To prepare the chicken: Marinate the chicken pieces with the salt and spice paste for
at least 1 hour or better still, overnight.
3. To grill the chicken: Pre-heat the oven at 190˚C for 10 minutes. Grill the chicken on
the top rack of the oven for 15 minutes. Increase the oven temperature to 220˚C and
grill for another 5 minutes. Leave the meat to rest for 10 minutes before slicing them into
thick cuts and serve.
Beer Battered Chicken Strips – Mama’s

Guide Recipes
Ingredients:
 4 boneless skinless chicken breasts

 2 cups of all purpose flour
 ½ tsp of chili powder
 ½ tsp of salt
 1 tsp of onion powder
 ½ tsp of garlic powder
 300 ml of beer
Instructions:
Cut the chicken breasts into strips about ¾ to 1 inch in width.

Add one cup of the flour to a bowl. Add in the onion powder, garlic powder, chili powder,
salt, pepper and mix until well combined.
Add the other cup of flour and the beer to a separate bowl. Mix until it’s well
incorporated and a foamy batter forms.
Dredge the chicken, in batches, in the flour mixture until it’s fully coated.
Dip each piece in the beer batter.
Place the chicken pieces, in batches, into hot oil at about 350 degrees. Fry it for about 3
minutes, on each side, until it’s crisp and golden brown.
Serve your beer battered chicken with your favorite condiment and enjoy.
Buffalo Chicken Wings

Recipe 1: Buffalo Chicken
Ingredients:
 1/2 cup all-purpose flour

 1/4 teaspoon paprika
 1/4 teaspoon cayenne pepper
 1/4 teaspoon salt
 10 chicken wings
 oil for deep frying
 1/4 cup butter
 1/4 cup hot sauce
 1 dash ground black pepper
 1 dash garlic powder

In a medium bowl combine flour, paprika, cayenne pepper and salt.
Place chicken wings in a large bowl and sprinkle flour mixture over the chicken until
they are evenly coated. Cover bowl and refrigerate for 60 to 90 minutes.
Deep Fryer Preparation: Heat oil in a deep fryer to 375 degrees F (190 degrees C). The
oil should be just enough to cover wings entirely, an inch or so deep.
For the sauce: Mix butter, hot sauce, pepper and garlic powder in a small saucepan
over low heat. Stir together and heat until butter is melted and mixture is well blended.
Remove from heat and set aside.
Fry coated wings in hot oil for 10 to 15 minutes, or until parts of wings begin to turn
brown. Remove from heat, place wings in serving bowl and drain from oil using paper
towels. Toss chicken into hot sauce mixture and to coat well and evenly.
Serve and enjoy!
Recipe 2: Buffalo Chicken
SERVINGS: 6
Ingredients:
For Blue Cheese Dressing:
 2 ounces mild blue cheese, crumbled

 ¼ cup buttermilk
 ¼ cup mayonnaise
 ¼ cup sour cream
 1 tablespoon fresh lemon juice
 Kosher salt, freshly ground pepper
For the Chicken Wings:
 2 tablespoons unsalted butter, melted

 ½ cup hot pepper sauce (such as Frank’s)
 ½ teaspoon cayenne pepper
 Kosher salt, freshly ground pepper
 Vegetable oil for frying (about 10 cups)
 ¾ cup cornstarch
 3 pounds chicken wings, tips removed, drumettes and flats separated
 4 celery stalks, cut into thin sticks
Instructions:
Preheat oven to 250°.
Blue Cheese Dressing:
Whisk together blue cheese, buttermilk, mayonnaise, sour cream, and lemon juice in a
medium bowl. Season with salt and pepper.
Make Ahead: Dressing can be made up to 2 days ahead. Cover and chill.
For the Chicken sauce: Using a pan, melt butter over medium heat. Mix in hot sauce,
cayenne, ½ tsp. pepper, and ¼ tsp. salt until combined. Remove pan from heat and set
aside; rewarm just before tossing with wings
Pour oil into a large heavy pot to a depth of 2” and fit with a deep-fry thermometer. Heat
over medium-high heat until thermometer registers 375°.
For the Chicken breading: Put cornstarch in a large bowl. Season wings with salt and
pepper. Working in 3 batches, dredge wings in cornstarch, shaking off excess, then
carefully lower wings into oil. Fry, turning occasionally, until chicken is cooked through
and crust is golden brown and very crisp, 10–12 minutes. Transfer to a wire rack set
inside a rimmed baking sheet and transfer to oven to keep warm while you fry remaining
wings.
Transfer wings to a large bowl, add warmed sauce, and toss to coat. Serve immediately
with celery sticks and blue cheese dressing for dipping.
Chicken Satay with Peanut Sauce

Make 20 sticks | Prep Time: 30 minutes | Cook Time: 20 minutes
Ingredients:
 2 pounds skinless and boneless chicken breast, sliced 1 inch wide x 4-5 inches
length
 20 wooden skewers, soaked in water for 30 minutes
 1/2 cucumber, sliced
Marinade:
 2 tablespoons fish sauce

 1.5 tablespoons minced garlic
 2.5 teaspoons sweet soy sauce
 2.5 teaspoons sugar
 1/4 teaspoon white pepper
 1/2 teaspoon turmeric powder
 1/2 teaspoon ground coriander
 1/4 teaspoon ground cayenne pepper
 2 teaspoons Masaman curry paste
 1/3 cup coconut milk
Peanut Sauce:
 1 teaspoon masaman curry paste

 2 tablespoons fish sauce
 3 tablespoons tamarind juice
 3 tablespoons creamy peanut butter
 1.5 tablespoons sugar
 1 teaspoon paprika powder
 1/2 teaspoons garlic powder
 2 cups coconut milk
 1/2 cup crushed peanuts
Instructions:
Slice the chicken breast across grain with at least 1 inch wide each piece. Mix in the
Marinade and make sure all pieces are well coated. Marinate the meat for at least 30
minutes in the refrigerator.
Prepare the peanut sauce by adding all the Peanut Sauce ingredients in a 2 quart
sauce pan. Mix well and cook on medium heat. Stir the sauce while cooking. Turn off
the heat when the sauce is slightly thickened. It takes about 10-15 minutes.
Take out the marinated chicken from the refrigerator. Insert the wooden skewers
through the meat lengthwise. Grill the satay for 4 minutes on each side or until desired
tenderness.
Serve with Peanut Sauce and some sliced cucumber.
Chicken Pandan
Ingredients:
 500 grams boneless chicken breasts, cut into 2 x 2-inch cubes

 Screwpine or pandan leaves (to wrap chicken cubes)
 corn oil, for frying
FOR MARINADE
 1 1/2 tablespoons cornstarch

 1 1/2 tablespoons oyster sauce
 1 1/2 tablepoons soy sauce
 1/4 teaspoon pepper
 2 teaspoons sesame seeds
FOR SESAME SAUCE
 3/4 cup warm water

 1/4 cup tamarind paste
 1/4 cup brown sugar
 1 tablespoon oyster sauce
 1 tablespoon fish sauce
 1 tablespoon sesame oil
 1 teaspoon sesame seeds
Instructions:
1 In a bowl, combine ingredients for the marinade. Add chicken cubes and marinate for
at least 20 minutes or overnight.
2 Wrap the marinated chicken in pandan leaves. Deep-fry in medium hot oil until
golden brown.
3 To make sesame sauce: Pour warm water over tamarind paste and let it sit. After 5
minutes, strain the juice and place in a saucepan with the rest of the ingredients.
Simmer for 10 minutes. Serve on the side.
Frying tip: Wash and wipe the leaves dry to prevent chicken from splattering when
frying.
Baked Garlic Chicken Wings

Ingredients:
 6 cloves garlic, crushed

 3 tbs olive oil
 2 tsp chili powder, optional
 1-1/2 tsp garlic powder
 salt and fresh fround black pepper to taste
 12 chicken wings, thighs or drummies
Instructions:
Preheat oven to 375 degreesF (190 degrees)
Combine olive oil, garlic, chili powder, garlic powder, salt and pepper in a large
resealable bag.
Seal and shake to combine.
Add the chicken wings; reseal and shake to coat and refrigerate for 2-3 hrs.
Arrange the chicken wings on a baking sheet.
Cook the wings in the preheated oven 1 hour, or until cooked through.
Serve immediately. Enjoy!
Spicy Chicken Wings

Prep time: 10 minutes
Cooking time: 15 minutes/batch
Yields: 8 to 10 servings
Ingredients:
 3 ½ to 4 pounds chicken wings (cut into flappers and drumettes)

 1 tbsp cayenne pepper
 1 tbsp paprika
 1 tbsp salt
 1 ½ cup all purpose flour
 enough vegetable/canola/peanut oil for deep frying
 Sauce
 2 sticks (8 tbsp/stick) butter, melted
 1/3 cup Louisiana hot sauce – or any hot sauce you preferred.
 2 tsp garlic powder – option
 ground pepper
Instructions:
In a medium bowl, combine cayenne, paprika and salt with the flour.
Roll chicken wings with the combination. Place the coated chicken wings in a plate and
refrigerate for about 1 hour. The flour mixture will set and will be absorbed by the
moisture of the wings.
In a shallow pot, heat enough amount of cooking oil for deep frying over high heat. Let
it reach up to 375 F degrees. Please be cautious when you put the breaded chicken
wings into the hot oil. Do not over crowd your pot, deep fry it by batch. Overcrowding
the pot will put the temperature down and chicken will be oily and soggy instead of
crispy. Fry wings for about 12 to 15 minutes until wings are brown.
Transfer cooked wings to a platter lined with paper towel to remove excess oil.
While frying the chicken you can start working on your sauce. Place butter, hot sauce
and garlic powder in a bowl and microwave on high for about 1 minute or a little longer
until butter is melted. Stir and make sure the sauce is combined and smooth. Season
with ground pepper.
Immediately toss sauce chicken wings with the sauce using a large mixing bowl.
Immediately serve. Enjoy.
Simple Chicken Menudo

Ingredients:
 1/2 kilo chicken breast( cut into bite size)

 1/2 cup tomato sauce
 1 big potato, cubes
 1 big carrot, sliced
 1 small onion, chopped
 1 green bell pepper, strips
 2 tablespoons soy sauce
 2 pieces chicken hotdog, sliced
 1/2 glass water
 3 cloves garlic
 Patis, salt and pepper to taste
Instructions:
1. Saute the garlic and the onion
2. Add the meat, simmer for few minutes
3. add the soy sauce, tomato sauce and pepper, simmer for 3 minutes
4. Add the water and let it boil
5. Add the potato, bell peppers and carrot cover until it is cook.
6. Add the chicken hotdog and a dash of salt if necessary
7. Serve hot and enjoy!
Pinatisang Manok
Ingredients:
 2 lbs. chicken wings

 ¼ teaspoon ground black pepper
 4 tablespoons fish sauce (patis)
 ½ cup all purpose flour
 ½ cup cornstarch
 3 cups cooking oil
Instructions:
Put the chicken in a large mixing bowl. Add the ground black pepper and fish sauce. Mix
well and let it stay for 1 hour.
Meanwhile, combine the flour and cornstarch in a large container. Mix well.
Heat a deep cooking pot. Pour-oil and then let the oil get hot enough to fry.
Dredge the marinated chicken in the flour and cornstarch mixture.
Deep fry for 12 minutes per side (medium heat); flip to cook the other side for 8 to 10
minutes
Transfer to a serving plate. Serve hot and garnish with spring onions.
Lemongrass Roasted Chicken

Ingredients
Serves: 6
 1 whole chicken
 1 onion, chopped
 15 cloves garlic, minced
 1/4 cup fish sauce (patis)
 4 tablespoon calamansi juice or lemon juice
 1 teaspoon salt
 1 teaspoon pepper
 1/2 teaspoon brown sugar
 6-8 lemongrass bulbs, bruised
 3 bay leaves
 1 tablespoon cooking oil
Instructions:
1. Clean chicken and pat dry. Rub the whole chicken, including inside the cavity with
chopped onions, garlic, salt, pepper, sugar, calamansi juice and patis and let marinade
in the refrigerator for 4 hours.
2. Heat oven to 200°C. Take the chicken out of refrigerator and stuff the cavity with the
bay leaves and lemongrass bulbs.
3. Put the chicken in oven and roast for 1-1 1/2 hours depending on the size. Add the oil
to the leftover marinade sauce and baste the chicken with sauce a couple of times.
Check for doneness by poking through the inner thigh and if the juices run clear it’s
done. Let the chicken rest for 15 minutes before serving.
Chicken ala King (Mc do Style)

Chicken ala King Ingredients:
1 Kilo Chicken breast fillet
1 cup fresh milk (or evaporated milk)
¼ cup greek yogurt (optional)
1 chicken broth cubes
400 Grams Farmland frozen mixed vegetables (Green peas, corn and carrots)
2 packs Nestle All purpose cream
1 white onion, minced
½ tsp Salt
½ tsp Pepper
1 tsp dried basil
1 tsp dried parsley
1-2 tbsp butter
2 eggs (beaten)
100 grams cassava starch* (or you can use flour)

500 grams Good life panko bread crumbs
*I use cassava starch whenever I’m frying some chicken meat, the starch gives a
unique crunch for the crust and it doesn’t burn easily compared to flour. Plus, it taste
better and smells oh so good while you fry it.
Ingredients on the list for Chicken ala King
Using a chopping board, slice butterfly shape fillet into 2 and pound chicken breast fillet.
I pounded it using mortar in the chopping board and covered the chicken with plastic on
top to flatten the meat.
For the Marinate:

Marinated chicken in milk, greek yogurt. Chicken cubes, salt and pepper
Marinate chicken with crushed chicken cubes (crushed it to turn into powder), sprinkle it
on chicken until melted and flavour is absorbed by the chicken, add salt and pepper.
Pour 1 cup of milk. I added plain greek yogurt since I have extra in the chiller. It’s more
delicious, but it’s only optional. Let it sit for at least 30 minutes.
For the Creamy white sauce:

Saute garlic and onions in butter
Frozen Mixed Vegetables
In a wok, saute onion and garlic in butter in low heat until cooked. Add frozen mixed
vegetables and saute for few minutes. Once vegetables are partly cooked, add 2 packs
nestle cream. Simmer and keep on stirring to avoid sticking on the bottom. (Use low
heat) I want it creamy so I didn’t add any milk, but you can add a little bit milk if you
prefer. Add salt and pepper to taste, sprinkle dried basil leaves and parsely. Mix and
turn off heat and set aside.
For the Chicken Fillet:

Breading ingredients
Prepare 3 bowls, and place cassava starch, beaten egg, and panko bread crumbs in
each separate bowl.
Roll marinated chicken fillet in cassava starch or flour. Then dip it in egg, let extra egg
mixture drip from chicken and roll it in breadcrumbs. Prepare sauce pan with 2-3 cups
heated oil.
Once oil is boiling hot, lower the flame and start deep frying each chicken.
I fried it one at a time, and remove it from oil (using tongs) once golden brown (it takes
about 3-4 minutes). Let oil drip and use paper towels to drain extra oil from chicken.
Serve it with the white sauce on top.
My family enjoyed it..yummy!
Chicken Sotanghon Soup

Ingredients:
1 pack sotanghon noodles (vermicelli)

6 pieces chicken breast fillet, shredded or sliced
10 cups water (or more depending on the noodles used)
1 small onion, chopped
2 tbsp fish sauce (patis)
1 1/2 tbsp annatto powder (achuete)
1 medium carrots, cut in strips
boiled eggs
Spring onions, chopped
Toasted garlic (optional)
cooking oil
How to cook chicken sotanghon soup:

1. In a large soup pot, heat oil and saute garlic until slightly brown and add onion. Saute
in medium to low heat.
2. Next, add and saute chicken, carrots and season with fish sauce. Let it simmer and
cover for about five minutes.
3. Pour water and let it boil.
4. Dissolved annato powder or atsuete in 2 tbsp of water then pour it in the soup. Stir
well to incorporate color.
4. Soak the sotanghon noodles in a bowl of water for about a minute, drain from water
then add to the soup. Let it simmer until noodles are soft and cooked through.
5. Serve hot with sliced boiled eggs, toasted garlic and chopped spring onions.
Enjoy! Happy cooking!
Homemade Orange Chicken ala Panda

Express
Ingredients:
For Chicken:
1 kilo boneless skinless chicken breasts fillet (cut into 1-1/2” cubes)
1 ½ cups all cassava starch
2 eggs (beaten)
¼ teaspoon salt
¼ teaspoon pepper
Oil (for frying)
For Orange Sauce:
1 ½ cups water
1 orange squeezed – about 4 tbsp.
(Cut it in halves and use a spoon to squeeze out juice and a little pulp is not bad)
¼ cup lemon juice
1/3 cup rice vinegar
2 ½ tablespoons soy sauce
3 tablespoon orange zest (grated)
1 cup brown sugar
½ teaspoon ginger root (minced)
2 tablespoon garlic (minced)
2 tablespoons onion (chopped)
1 teaspoon red pepper flakes
½ teaspoon sesame oil
3 tablespoons cassava starch
3 tablespoons water (for cassava starch)
Green Onions: Garnish
For the Chicken:
In a bowl, mix flour, salt, and pepper. Dip each chicken in egg mixture and shake to
remove excess eggs, roll to coat in flour mixture to coat and shake a bit to remove
excess flour coating. Then fry chicken in batches at 375 degrees in a deep fryer until
cooked in the inside (or use a small shallow sauce pot with oil). Drain from oil and
transfer to a plate with paper towels. Set aside.
For the Sauce:
In a large pan, pour 1 ½ cups water, lemon juice, orange juice, rice vinegar, and soy
sauce. Whisk together over medium heat for a few minutes. Add in brown sugar, orange
zest, ginger garlic, and onion. Let it boil. Pour a few drops of sesame oil to add a hint of
flavor (about half a teaspoon)
Dissolve 3 tablespoons of cassava starch with 1/4 cup of water and mix well. Gradually
add and whisk cassava starch mixture into sauce until it becomes thick. Adjust heat to
lowest and keep stirring. Turn off heat.
Transfer chicken into serving plate and discard used paper towels. Pour sauce over
breaded chicken. Sprinkle red pepper flakes and garnish with green onions. Enjoy!
Chicken Lollipops
How to make a quick and easy chicken lollipops?
Instead of the tedious traditional chicken wings ingredients everyone follows. Try this
very quick and easy to prepare chicken lollipops for your busy party preparations. You
can prepare this over night and freeze. It’s ready for frying the next day.
Ingredients:
500 grams Chicken Breast (ground or minced)

1 tbsp Paprika
1 Carrots medium (grated)
1 Head garlic (minced)
1 white onion (minced)
1 Cup Panko Bread crumbs
2 Eggs
Salt
Pepper
1 tspn Sugar
Procedure:
In a large bowl, mix all ingredients from ground chicken, garlic, salt pepper, eggs,
panko, sugar and onion. You can mix it by hand and avoid over mixing it or too much
dry.
Leave it in fridge about 30 minutes, so it won’t be sticky and easy to form like balls.
Shape mixture into balls, about 3 tablespoons of meat per ball. You can also use
scoopers to form it in equal size.
Once you’re all done shaping all chicken mixture, it’s time to fry your chicken balls.
Arrange in platter and string to toothpicks. This is how easy and quick ito make
homemade chicken lollipops.
Enjoy!

MGR Chicken Recipes

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MGR Chicken Recipes

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CHICKEN

Steamed Chicken (Chinese Style)

Prepare and clean the chicken thoroughly.

For the sauce:

Honey BBQ Wings

Preheat oven to 260°C (500°F).

Cook the left over BBQ sauce:

Zinger Chicken Fingers

For Dry Mix:

For Wet Mix:

You will also need:

Mama’s Guide Instructions:

3. Heat oil in a deep-fryer.

Spicy Korean Chicken Stew (Dakdoritang)

For the sauce:

Chicken and Cream Cheese Lumpia

Ranch Cheddar Chicken Recipe

Coat mayo mixture evenly over the top of the chicken.

Korean Fried Chicken ala Bonchon

Materials: Food brush

Cook the Glaze:

Fry the Chicken:

Heat the oil to medium.

This will make your chicken extra crispy.

Chicken Fingers with Sweet and Sour Sauce

For Chicken Fingers:

Vegetable oil, for frying

Preheat oil to 350 degrees F.

Sweet and Sour Sauce

In a bowl combine all sauce ingredients and mix thoroughly.

Serve it with sauce or in separate bowl. Enjoy!

Chicken Parma Balls

Salt and pepper

2 tablespoon Parsley, chopped

1 cup grated cheese, (any processed cheese)

Using spoon, pour some pizza sauce on each meatballs.

Bake for about 10 to 15 minutes.

Chicken Bicol Express

Sinampalukang Manok sa Sabaw

Sinampalukang Manok sa Sabaw (Chicken in Tamarind Soup)

1 whole chicken, cut into serving size

Honey Roasted Chicken

Prepare 3 medium bowls:

For Deep Frying:

Serve your chicken lollipops with banana ketchup. Enjoy!

OYSTER SAUCE CHICKEN RECIPE

weet and Sour Chicken (Chowking Style)

½ cup all-purpose flour

Sweet and Sour Sauce:

1 cup ketchup (I used UFC banana ketchup)

For Batter/Chicken Coating:

For Sweet and Sour Sauce:

Cooking Chicken Fillet:

HONEY-BUTTER-GARLIC GLAZED CHICKEN

For the sauce or glaze:

For the sauce/glaze:

Serve hot and enjoy!

Red Thai Chicken Wings Recipe

1 Spring onion greens (optional)

For the sauce:

Add fried chicken to the sauce and toss to mix.

CHICKEN GUISANTES RECIPE

Mama’s Guide Instructions:

1 large Whole Chicken