a fun and appetizing version of our well-loved adobo that’ll surely please your picky eaters. Serve it as an appetizer or like just how we always roll…with bowl/s of hot steamed rice! Enjoy!
1lbbonelessskin-on chicken thigh or breast, cut into 1 inch cubes
½teaspoongarlic powder
½teaspoononion powder
¼salt
¼teaspoonground black pepper
½cupcornstarchfor dredging
Canola oilfor frying
For The Adobo Glaze:
1tablespoonoil
¼cuphoney
¼cupsoy sauce
¼cupvinegar
½teaspoongarlic powder
4bay leaveshalved if too big
½teaspoonwhole peppercorns
3garlic cloveschopped
Instructions
In a small bowl, combine all the glaze ingredients (except the chopped garlic) and mix until the honey is well incorporated. Set aside.
Place the chicken, garlic and onion powder, salt and pepper in a large bowl. Mix very well. Add the cornstarch in another bowl and dredge each chicken piece completely. Place on the plate. Repeat until all the meat isg coated.
Heat about 1 inch of oil in a large frying pan. Once hot (use medium heat), fry the chicken for 5 minutes (turning halfway). Drain on a strainer/wire rack to remove excess oil. This is the first fry.
Remove any crumbs that have settled in the oil with a fine sieve/frying skimmer. Increase the heat to medium-high.
Fry the chicken again (all at once) in the hot oil for 2 minutes or just until the meat pieces are golden and crunchy. Do not cook them for too long or the meat will be tough. Transfer to a wire rack/colander.
Remove all the oil except for one tablespoon. Fry the garlic until light golden then pour in the previously prepared sauce. Cook for 1 ½ to 2 minutes or just when the sauce starts to thicken.
Add the double fried chicken back to the pot and quickly toss (use 2 wooden spoons for easier tossing) until all the pieces are completely coated with the glaze. Serve and enjoy!
Keyword dinner, fried chicken, quick and easy meals