Ingredients with Measurements:
- 1 whole chicken, cut into serving pieces
- 1 cup all-purpose flour
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp paprika
- 1/2 cup Sinamak vinegar
- 1/4 cup soy sauce
- 1/4 cup brown sugar
- 2 cloves garlic, minced
- 1 thumb-sized ginger, sliced
- 1 pc red chili, chopped
- 2 cups cooking oil
Special equipment needed:
- Large mixing bowl
- Large skillet or deep fryer
- Tongs or slotted spoon
- Paper towels
Step-by-step instructions:
1. In a large mixing bowl, combine flour, salt, black pepper, garlic powder, and paprika. Mix well.
2. Dredge chicken pieces in the flour mixture, making sure to coat each piece evenly.
3. Heat cooking oil in a large skillet or deep fryer over medium-high heat.
4. Fry chicken pieces in batches until golden brown and crispy, about 10-12 minutes per batch. Use tongs or a slotted spoon to transfer the chicken to a paper towel-lined plate to drain excess oil.
5. In a separate pan, combine Sinamak vinegar, soy sauce, brown sugar, minced garlic, sliced ginger, and chopped red chili. Cook over medium heat until the mixture thickens and becomes syrupy, about 5-7 minutes.
6. Dip fried chicken pieces into the Sinamak sauce, making sure to coat each piece well.
7. Serve hot with rice and your favorite side dishes.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Cooking oil temperature: 350°F
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories per serving: 450
Fat per serving: 25g
Carbohydrates per serving: 30g
Protein per serving: 25g
Substitutions for ingredients:
- You can use any type of vinegar if Sinamak vinegar is not available.
- You can use any type of hot sauce or chili flakes if red chili is not available.
Variations:
- You can add other spices to the flour mixture, such as cumin or oregano, to add more flavor to the chicken.
- You can use boneless chicken breasts or thighs instead of a whole chicken.
- You can use a different type of sauce for dipping, such as sweet and sour or honey mustard.
Tips and tricks:
- Make sure the oil is hot enough before frying the chicken to ensure a crispy crust.
- Do not overcrowd the skillet or deep fryer to prevent the chicken from sticking together.
- To keep the chicken warm and crispy, place it in a preheated oven at 200°F until ready to serve.
Storage instructions:
Leftover chicken can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the chicken, place it on a baking sheet and bake in a preheated oven at 350°F for 10-15 minutes or until heated through.
Presentation ideas:
Arrange the chicken pieces on a platter and drizzle the Sinamak sauce over them. Garnish with chopped green onions or cilantro.
Garnishes:
Chopped green onions or cilantro
Pairings:
- Garlic rice
- Steamed vegetables
- Coleslaw
Suggested side dishes:
- Garlic mashed potatoes
- Macaroni salad
- Grilled corn on the cob
Troubleshooting advice:
- If the chicken is not crispy, increase the heat of the oil and fry for a few more minutes.
- If the Sinamak sauce is too thick, add a splash of water to thin it out.
Food safety advice:
- Make sure the chicken is cooked to an internal temperature of 165°F to ensure it is safe to eat.
- Use separate cutting boards and utensils for raw chicken to prevent cross-contamination.
- Wash your hands and all surfaces that come into contact with raw chicken with soap and hot water.
Food history:
Sinamak vinegar is a type of vinegar that is popular in the Philippines. It is made from coconut sap and is flavored with garlic, ginger, and chili peppers. It is commonly used as a dipping sauce for fried or grilled meats.
Flavor profiles:
This recipe has a crispy and savory flavor from the fried chicken, with a tangy and slightly spicy flavor from the Sinamak sauce.
Serving suggestions:
Serve this Sinamak Fried Chicken with rice and your favorite side dishes for a delicious and satisfying meal.
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Region: Korean