Fried Fillipino Chicken Adobo by kasimjhardaway

Kasim Hardaway

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Fried Fillipino Chicken Adobo

kasimjhardaway

Cook

25 min

Filipino chicken adobo but deep fried to crunchy perfection. My rendition of this traditional Philippine dish takes its rich marinade including ingredients like soy sauce, vinegar & garlic, to create the most flavorful fried chicken. A blend of cornstarch, all-purpose flour & white rice flour gives the chicken a crunchy but light crust. Paired with a sawasan-inspired dipping sauce, it is the most idyllic comfort food. It does require an overnight stay in the refrigerator while marinating but outside of that, this recipe is exceptionally easy & quick to whip up.

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4 servings

US

original

metric

Picture for Fried Fillipino Chicken Adobo

4 servings

US

original

metric

Ingredients

2 lbs chicken

2 ½ c rice wine vinegar

¼ tsp fish sauce

4 bay leaves

1 ½ tsp black peppercorn

1 tsp sugar

½ tsp red pepper flakes

1 tsp salt

4 c peanut oil

1 ½ c all purpose flour

½ c cornstarch

¼ c white rice flour

salt

pepper

for the sawsawan sauce

¼ c soy sauce

2 tbsp rice wine vinegar

½ tbsp lime juice

1 pinch salt

4 tsp white pepper

1 green onion, thinly sliced

1 pinch crushed red pepper

½ tbsp cilantro, roughly chopped

¼ serrano pepper, thinly sliced

2 tsp brown sugar

1 garlic clove, finely chopped

2 tsp fresh lime zest

1 ½ tbsp water

Tools

bowl

whisk

large pot

wire rack

Directions

Step 1

Add the chicken to a large bowl along with vinegar, water, garlic, bay leaves, peppercorns, sugar, fish sauce, red pepper flakes & salt. Mix well. Cover & refrigerate for 12-24 hours.

2 lbs chicken

2 ½ c rice wine vinegar

1 ½ tsp black peppercorn

1 tsp sugar

¼ tsp fish sauce

½ tsp red pepper flakes

1 tsp salt

4 bay leaves

bowl

Step 2

When ready to cook the chicken, remove from the refrigerator & set on the counter for 20 minutes, allowing it to come to room temperature. Heat oil in a large pot or wok to 370 °F. Fry the chicken a few pieces at a time. If deep frying (chicken is completely submerged), fry for 14-16 minutes. If shallow frying, fry for 7-8 minutes per side or until chicken reaches an internal temperature of 165°F. Once fried, place on a wire rack or paper towels to drain. If desired, salt chicken immediately after removing from oil.

4 c peanut oil

salt

large pot

wire rack

Step 3

Serve chicken hot (or cold) with fresh lime & sawsawan sauce.

for the sawsawan sauce

Step 4

for the sawsawan sauce

2 tbsp rice wine vinegar

1 pinch salt

Step 1

Combine all ingredients & allow the flavors to infuse for 10-15 minutes. For a more traditional sawsawan, add diced tomatoes & red onions. Garnish with additional green onion if desired

¼ c soy sauce

2 tbsp rice wine vinegar

½ tbsp lime juice

1 pinch salt

4 tsp white pepper

1 green onion, thinly sliced

1 pinch crushed red pepper

½ tbsp cilantro, roughly chopped

¼ serrano pepper, thinly sliced

2 tsp brown sugar

1 garlic clove, finely chopped

2 tsp fresh lime zest

1 ½ tbsp water

bowl

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