Filipino Style Fried Chicken Recipes
FILIPINO FRIED CHICKEN
I used to buy Filipino fried chicken back home in Hawaii from manapua trucks.
Provided by Hawaiian Deelit
Categories World Cuisine Recipes Asian Filipino
Time 8h30m
Yield 10
Number Of Ingredients 11
Steps:
- Combine cornstarch, sugar, flour, salt, and monosodium glutamate in a large bowl. Add eggs, green onions, soy sauce, and garlic. Pat chicken dry and add to the sauce. Cover and refrigerate until marinated, 8 hours to overnight.
- Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Fry chicken in the hot oil until golden brown, 15 to 25 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
Nutrition Facts : Calories 364.3 calories, Carbohydrate 35.1 g, Cholesterol 119.2 mg, Fat 17.8 g, Fiber 0.9 g, Protein 15.3 g, SaturatedFat 4.4 g, Sodium 2018.7 mg, Sugar 10.6 g
23 BEST FILIPINO CHICKEN RECIPE COLLECTION
Want something different for dinner? Try these tasty Filipino chicken recipes! From stews to barbecue to curry, these meals are a welcome switch from your usual poultry fare.
Provided by insanelygood
Categories Chicken Recipe Roundup
Number Of Ingredients 23
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a Filipino chicken dish in 30 minutes or less!
Nutrition Facts :
FRIED CHICKEN BIRYANI (FILIPINO-STYLE)
Biryani is a rice dish from the Indian subcontinent and is very popular here in Kuwait since most of the Arab dishes originated from India. Most of the Filipinos here in Kuwait like to eat biryani but they hate the spices like cardamom, cinnamon, saffron, etc. that it is flavored with. I am one of those who doesn't like these spices so I made this dish in my own way with the spices that we Filipinos prefer.
Provided by Rieaane
Categories World Cuisine Recipes Asian Indian
Time 2h9m
Yield 8
Number Of Ingredients 25
Steps:
- Place rice in a large bowl and cover with water. Let soak for 20 minutes; drain.
- Bring a large pot of water to a boil; add 1 tablespoon oil and 1 teaspoon salt. Add rice; simmer until partially cooked through and still firm, 5 to 7 minutes. Drain.
- Heat 1 cup oil in a large pot over medium-high heat. Add potatoes and carrot; saute until golden, about 2 minutes. Transfer to a plate. Add chicken pieces; fry until golden brown, about 5 minutes per side.
- Stir minced onions, tomatoes, tomato paste, ginger, curry paste, soy sauce, garlic, turmeric, chicken bouillon, remaining 1 teaspoon salt, and black pepper into the pot. Cover and simmer until flavors combine, about 5 minutes. Stir in lime juice. Add potatoes and carrot. Cook and stir, about 1 minute. Remove from heat.
- Place 1/3 of the rice in the bottom of another large pan. Cover with 1/2 of the chicken mixture. Continue layering remaining rice and chicken mixture. Cover and cook over very low heat until rice is tender, about 15 minutes. Transfer rice to a large serving plate.
- Heat 1 tablespoon oil in a large skillet over medium-high heat. Add sliced onion; cook and stir until golden brown, about 5 minutes. Stir in raisins and soy sauce; cook for 1 minute. Scatter onion garnish over rice. Top with hard-boiled eggs, lemon slices, and green onion.
Nutrition Facts : Calories 716.8 calories, Carbohydrate 89.3 g, Cholesterol 165.8 mg, Fat 25.8 g, Fiber 5.1 g, Protein 39.8 g, SaturatedFat 5.9 g, Sodium 1212.4 mg, Sugar 12 g
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