Ingredients with Measurements:
- 1 lb chicken thighs, bone-in and skin-on
- 1/2 cup all-purpose flour
- 1/4 cup cornstarch
- 1/4 cup bagoong (Filipino shrimp paste)
- 1/4 cup water
- 1/4 cup vinegar
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tsp black pepper
- 1 tsp salt
- Cooking oil for frying
Special equipment needed:
- Deep fryer or large pot for frying
- Mixing bowls
- Whisk
- Tongs
Step-by-step instructions:
1. In a mixing bowl, combine the flour, cornstarch, garlic powder, onion powder, black pepper, and salt. Mix well.
2. In another mixing bowl, whisk together the bagoong, water, and vinegar until well combined.
3. Add the chicken thighs to the bagoong mixture and marinate for at least 30 minutes.
4. Heat the cooking oil in a deep fryer or large pot over medium-high heat.
5. Dredge the chicken thighs in the flour mixture, shaking off any excess.
6. Carefully place the chicken thighs in the hot oil and fry for 10-12 minutes or until golden brown and cooked through.
7. Use tongs to remove the chicken from the oil and place on a wire rack to drain any excess oil.
8. Serve hot and enjoy!
Time:
Preparation time: 40 minutes
Cooking time: 10-12 minutes
Temperature:
Cooking oil temperature: 350°F
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories per serving: 360
Fat per serving: 18g
Protein per serving: 26g
Carbohydrates per serving: 22g
Sodium per serving: 1200mg
Substitutions for ingredients:
- Chicken thighs can be substituted with chicken wings or drumsticks.
- Cornstarch can be substituted with potato starch or tapioca starch.
- Garlic powder and onion powder can be substituted with fresh garlic and onion, finely chopped.
Variations:
- For a spicier version, add chopped chili peppers to the bagoong mixture.
- For a milder version, reduce the amount of bagoong used in the recipe.
Tips and tricks:
- Make sure the chicken is well coated in the flour mixture to ensure a crispy crust.
- Use a wire rack to drain any excess oil from the fried chicken.
- Serve with a side of steamed rice and sliced tomatoes for a complete meal.
Storage instructions:
Leftover fried chicken can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the fried chicken on a baking sheet and bake in a preheated oven at 350°F for 10-12 minutes or until heated through.
Presentation ideas:
Serve the fried chicken on a platter with sliced tomatoes and steamed rice.
Garnishes:
Garnish with chopped scallions and cilantro for added flavor and color.
Pairings:
This dish pairs well with a cold beer or a glass of iced tea.
Suggested side dishes:
Serve with a side of steamed rice and sliced tomatoes.
Troubleshooting advice:
- If the chicken is not crispy enough, increase the cooking time by a few minutes.
- If the chicken is too salty, reduce the amount of bagoong used in the recipe.
Food safety advice:
- Make sure the chicken is cooked through and reaches an internal temperature of 165°F before serving.
- Use a thermometer to check the temperature of the oil before frying.
Food history:
Bagoong is a traditional Filipino condiment made from fermented shrimp or fish. It is commonly used in Filipino cuisine to add flavor to dishes such as fried rice, stews, and grilled meats.
Flavor profiles:
This dish is savory, salty, and slightly tangy.
Serving suggestions:
Serve hot and enjoy as a main dish or as an appetizer.
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Region: Philippine