If you’re a fan of Filipino cuisine, then you must try Chicken Adobo. This classic dish is a staple in Filipino households and is loved for its savory, tangy, and slightly sweet flavor. But what if we told you that you could take it to the next level by making it flaky and crispy? In this video, we’ll show you how.
We’ll start by going through the ingredients you’ll need to make Chicken Adobo. Then, we’ll show you step-by-step how to make the dish, including marinating the chicken and cooking it until it’s tender and juicy.
But the real secret to making Chicken Adobo flaky and crispy is in the finishing touches. We’ll show you our technique for crisping up the chicken skin, making it extra delicious and irresistible.
Flaky Crispy Chicken Adobo
Description
With our tips and tricks, you'll be able to create the perfect Chicken Adobo that your family and friends will rave about. Whether you're a seasoned cook or a beginner, this recipe is easy to follow and will result in a mouth-watering dish that everyone will love.
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Ingredients
Instructions
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Place the chicken breasts into a pot of boiling water. Allow to boil for about 15 minutes. Set aside to cool completely.
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After the chicken has cooled, shred using your hands. You want long stringy fibres of chicken. Set the chicken aside once again.
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Add the oil to a pan over medium high heat and allow to heat up. Place the onion, garlic, and ginger in. Stir and saute until the the onion is translucent and the ginger and garlic are fragrant.
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Add the chicken in. Toss and fry for a few minutes until combined. Note that the chicken sill absorb a lot of the oil.
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Season the chicken with pepper, soy sauce, vinegar, brown sugar, and peppers. Toss and combine. Continue to toss and fry for about 8 minutes until the chicken is browned and crispy.
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Plate, garnish with green onions, serve, and enjoy.
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Please note that you can fill a mason jar half full with chicken, drop a hard boiled egg in, and fill the rest of the jar with the chicken. Seal the jar and keep it in the fridge for one to two weeks. Serve this up with breakfast, lunch, or dinner.
Servings 6
- Amount Per Serving
- Calories 450kcal
- % Daily Value *
- Total Fat 35g54%
- Saturated Fat 25g125%
- Cholesterol 104mg35%
- Sodium 2100mg88%
- Total Carbohydrate 9g3%
- Dietary Fiber 1.5g6%
- Sugars 1g
- Protein 37g74%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs. Nutritional values are a within reason estimate and my vary depending on several factors.
Note
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Marinating Time: For best results, marinate the chicken for at least 30 minutes, but overnight is even better. This allows the flavors to penetrate the meat and makes it more tender.
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Chicken Thighs vs. Chicken Breast: While chicken breast is a leaner option, chicken thighs have more flavor and are more tender, making them a better choice for this dish. However, you can use chicken breast if you prefer.
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Cooking Temperature: Cook the chicken on medium heat, as cooking it on high heat can cause the chicken skin to burn before it's fully cooked.
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Adjust Seasonings to Taste: The recipe includes the classic ingredients of garlic, soy sauce, and vinegar, but you can adjust the seasonings to your taste. Add more sugar if you prefer a sweeter sauce or more vinegar for a tangier flavor.
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Finishing Touches: The key to making the chicken skin crispy is to cook it on high heat in the oven or under the broiler for a few minutes after simmering it in the sauce. This will make the skin crispy and flaky, giving the dish an extra layer of texture.
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Serving Suggestions: Flaky Crispy Chicken Adobo is traditionally served with rice, but you can also serve it with noodles or potatoes. Add your favorite vegetables to make it a complete meal.
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Storage and Reheating: Store any leftovers in an airtight container in the refrigerator for up to three days. To reheat, simply place the chicken and sauce in a microwave-safe dish and microwave on high for 1-2 minutes, or until heated through. You can also reheat it in the oven at 350°F for 10-15 minutes.
