Crispy Chicken Fry

BRIEFING:

There are so many ways how we make breading, batters, bread crumbs... I have some observations that may help you identify the way on how you will cook your fried dishes with their coats. 

A. ORIENTAL/CHINESE/ASIAN WAY

-Often use cornstarch in dredging (dry) their meat dishes before frying.

-or they dilute cornstarch with water, add salt and pepper, dip the meat dishes then fry. 

B. WESTERN WAY

-FLOUR-EGG-FLOUR, meaning to say... dredge the meat into the flour for 1st coating, 2nd step is to dip into beaten egg and 3rd step is the final coating which is again the flour and then fry.

-BEER BATTERED is another story. Will post about beer battering soon. 

C. JAPANESE WAY

***KATSU DISHES 

     -FLOUR-EGG-BREAD CRUMBS, meaning to say... dredge the meat into the flour for 1st coating, 2nd step is to dip into beaten egg and 3rd step is the final coating which is the bread crumbs then fry.

***TEMPURA DISHES

      -dredge your seafood or vegetables on dry flour then dip it in your cold tempura batter mix then fry.  (recipes for tempura will soon be posted here in my blogspot)

INGREDIENTS:

Chicken Breasts

Cornstarch

Black Pepper Ground

Salt

Minced Garlic (fine)

5 spice

BBQ Powder

Garlic Powder

Brown Sugar

Calamansi

Soy Sauce (Kikkoman, or local brands ex. knorr seasoning, silver swan etc.)

1. Slice your chicken breast thinly, make a butterfly cut to make the chicken look big!

2. Marinade the chicken with calamansi juice, ground pepper, soy sauce, minced garlic, Garlic Powder, Salt and Sugar overnight. 

3. Mix BBQ powder, 5 spice, black ground pepper and cornstarch for the dredging. 

4. Coat chicken evenly with dry mixture, then fry. 

5. serve.

TIPS:

Preheat the oil with low low fire, Fry a little longer to make it crispy!

I don't usually measure the ingredients! i hope this still helps!  

Sauteed Spicy Squid

Ingredients:
Squid (Skin removed, sliced with your desired shape and style)
Minced Garlic
White Onions (Cloves)
Bell Peppers (Big Squares)
Celery (1 small stalk, Sliced diagonally)
Wansuy (to make it fragrant)
Baguio Beans (few pieces, Sliced diagonally)
Minced Ginger
Black Ground Pepper
Thai SOS/ Thai Sauce
Kikkoman Soy Sauce
Drops of Knorr Seasoning
1-2tsp Brown Sugar
1tsp Cornstarch, diluted in 1tsp water
Fresh Chopped Chilies (optional)

1. Saute everything: (should be medium-well done)
   1.1 onions
   1.2 bell peppers
   1.3 garlic
   1.4 kikkoman soy sauce 
2. If fragrant, add stalks of celery, wansuy & baguio beans.
3. Add in Squid, mix everything well. 
4. If the squid had curled up, then 2tbsp Thai SOS/Thai Sauce and sugar to be added by this time. 
5. Finally, pour the cornstarch mixture to make the sauce thick. 
6. Remove from heat then serve. 

TIPS:
1. Restaurants has their secrets to make the squid tender and a little crunchy... they dilute 1 tbsp Sodium Bicarbonate/Baking Soda for every kilo of squid (skin has already been removed) into the water then refrigerate for one hour or sometimes even more.
It will be up to you if you want to do this tip or not anymore. After this preparation, wash well with running water before cooking it. 
2. This dish should only be prepared in less than 10 mins for medium heat or less than 5 mins in  large flame.
3. I often use sherry/white cooking wine in sauteing dishes like this. Well, again, it will be up to you if you want to include this or not. 
4. Few drops or tablespoons of Sprite/7 up can also be included in sauteing. This is a little secret that I would want to share.  It can minimize fishy odors especially on seafoods. 

Bonchon Chicken, My Way

Ingredients for the Chicken:

Any Part of the Chicken (Wings, Thigh or Drumstick)

Cornstarch (Dry Dredging or if you want a thicker crumbs, you may opt to Make a cold batter with 1 Cornstarch:1 Flour)

Knorr Seasoning or Master Soy Sauce

Black Pepper Ground

1.  Massage Chicken with Black pepper ground and Knorr seasoning/Master Soy Sauce.

2. Dredge Chicken into Dry Cornstarch/Cold Batter, then fry. (Make sure you preheated your oil in very low heat, we don't want to burn our chicken  right away)

3. Strain Oil. Make sure the chicken won't get soaked with dripping oil, otherwise it will not be crunchy anymore. Set aside.

For Hot Chili Flavor Glaze: >>>>>>>

Light Corn Syrup

Thai Sos/Thai Sauce

Knorr Seasoning

Chinese Chili Sauce (Condiments from Chinese Restaurants/ or check out my Chili Sauce Recipe Soon)

For Soy Garlic Glaze: >>>>>>

Light Corn Syrup

Knorr Seasoning

Salt

Sauteed Garlic (Minced/Fine)

GLAZE

4. Mix all ingredients from the Glaze recipe in a pan, make sure you finalize the sweetness first before heating it.

5. In very low heat, wait until the sauce get some little bubbles on the side. Turn of the heat.

GLAZING THE CHICKEN

6, USING a BRUSH, glaze your chicken, coat all the sides and place it in a liner tray or a nice serving plate. (DO NOT DIP the CHICKEN on our glaze mixture)

7. Serve.

TIPS:

Deep Fry your chicken in low heat and longer time. We want to achieve the tenderness and the crispyness of the chicken.

Make sure chicken has already drain its excess oil before brushing the prepared glaze sauce.

I AM VERY SORRY, I DON'T USUALY MEASURE MY INGREDIENTS, I HOPE THIS STILL HELPS!

Mushroom Burger

Ingredients:
100% Lean Beef (1/2kg beef=1 Can Button Mushrooms)
1 can- Button Mushrooms (chopped/Minced)
Big White Onion (Minced)
Salt
Black Ground Pepper LOTS!
1/4 cup Minced Garlic
Steak Sauce or A1/Worcestershire
Knorr Seasoning
1 egg
3tbsp All Purpose Flour
2tbsp Cornstarch


1. Mix ingredients all together
2. Use a scoop or a measuring cup to make patties even.
3. Form a ball, then flatten the patty with your desired size and thickness.
4. Grill or pan fry.
5. Serve with Mayo,Gravy or Ketchup.

TIPS:
If you have a sizzling plate at home, you can use that to make a Salisbury Steak  topped with a raw egg then serve with gravy. 

Can also make a Hamburger Sandwich with cheese, lettuce and tomato.

You can also store your patties in the fridge for future home cooking FAST FOODS!


I REALLY DON'T MEASURE MUCH OF MY INGREDIENTS, I HOPE THIS STILL HELPS! 

Pork Steak

Ingredients:
White Onions in Rings (save some for garnishing)
Oyster Sauce
Kikkoman Soy Sauce
Brown Sugar
Ground Black Pepper
Brown Sugar
Calamansi Juice
Cornstarch
7up or Sprite
Salt
Oil for FryIng
Pork Chops or Pork Cutlet

1. Mix Cornstarch, Salt & Pepper.
2. Massage meat with dash of salt & pepper.
3. Dredge onto Cornstarch mix. then deep fry.

4. In a separate pan, saute onions with kikkoman soy sauce.
5. Add oyster sauce, soy sauce, Soda, squeezed calamansi juice, brown sugar, black pepper ground. (This should be a little soury taste, with mild sweetness.)
6. Mix 1tsp of cornstarch in 1tbsp of water. Mix. Once thicken, remove from heat.
7. Pour the sauce over our fried meat, garnish with sliced Onion Rings. Serve.

TIPS:
This is almost like Beefsteak Tagalog. Only done in a different  version.

I DON'T MEASURE MY INGREDIENTS, I STILL HOPE THIS RECIPE WILL GUIDE YOU. ENJOY!

Twisted Spanish Sardines Spread

Ingredients:
1 can of liver spread (Preferably RENO)
1 Bottle of Spanish Sardines (Any Brand)
Black Pepper Ground
Chili Powder or Fresh Chilies (Optional)

1. Mash the Spanish Sardines using a fork.
2. Mix all the ingredients in a bowl.
3. Enjoy this recipe with your favorite Breads or bread sticks!

TIPS:
You can keep this recipe for about a month once refrigerated!

Classic Savory Chicken

My Little Story...

I grew up being so exposed with the famous Classic Savory Chicken. My Dad would always bring home 1 whole Chicken for the Family and at times, he would often wake us up in the middle of the night just for midnight snacking...  I have never thought that this Classic Flavorful Chicken will be made from the most basic and easiest ingredients stapled from your kitchen!

Here's my Version of The Famous Chicken originted from Escolta, Manila!

Ingredients:

only "SILVER SWAN" Soy Sauce

Water

Star Anise

Ground Black Pepper

1/2 tsp Oil 

All purpose Flour

1 Whole Chicken/or any Special Part

1. Boil and mix Soy Sauce, black pepper, water, 1/2 tsp Oil, star anise (About 8 pcs.) then Cool. (this should make about 2 cups yield, we will be using this for marinade, brushing/basting and the final gravy!)

2. Clean your chicken well, pat dry using kitchen tissue, marinade chicken with prepared sauce over night. 

3. Preheat your oven to 325 F.

4. Roast your chicken for about 45 minutes or so, or until the skin turns dark golden brown. You can also use a toaster for smaller servings with same amount of cooking time. 

5. Using the reserved marinade, mix about 1/2 tsp of flour for every 1 cup of Sauce, boil then cool. We want to achieve the "NOT SO THICK" gravy from Savory Chicken. Perhaps, you may lessen or add a little more amount of flour depending on the thickness while you are cooking you gravy. 

TIPS:

Brush your chicken with prepared sauce every 8-10mins. This will make the Chicken very juicy and tender. 

Serve and Enjoy!

SORRY AGAIN... I AM NOT USED TO MEASURE MY INGREDIENTS! BUT I HOPE THIS STILL HELPS!