Category: Frying

Easy Vinegar Fried Chicken Recipe

There are many ways to prepare fried chicken. This easy vinegar fried chicken recipe is one of the simplest and easiest ways to prepare fried chicken.

Easy Vinegar Fried Chicken Recipe

There are many ways to prepare fried chicken. This easy vinegar fried chicken recipe is one of the simplest and easiest ways to prepare fried chicken.

This easy vinegar fried chicken recipe is very easy to cook. You will be astonished that the main ingredient for flavor is just vinegar. It is a very simple, budget-friendly meal and yet so delicious. Why not try it? Happy cooking!

How to make Vinegar Fried Chicken

The chicken pieces are first marinated in vinegar, black pepper, minced red chilies and salt for about three (3) hours.

Before frying, the chicken pieces are dipped in an egg and flour mixture to get that crispy texture everyone loves in chicken.

Deep frying is the way to go when cooking this easy vinegar fried chicken recipe. But there is no harm in trying to bake this in an oven too!

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Easy Vinegar Fried Chicken Recipe

Recipe by Yummy FoodCourse: MainCuisine: FilipinoDifficulty: Easy
Servings

4

servings
Prep time

30

minutes
Cooking time

40

minutes
Calories

300

kcal
Marinating Time (Minimum)

3

hours
Total time

1

hour 

10

minutes

There are many ways to prepare fried chicken. This easy vinegar fried chicken recipe is one of the simplest and easiest ways to prepare fried chicken.

Ingredients

  • 1 kg chicken, cut into serving pieces

  • ½ cup vinegar

  • ½ tsp ground black pepper

  • ½ tsp red chillies, minced

  • 1 ½ cups flour

  • 2 eggs

  • salt, to taste

  • cooking oil, for deep frying

  • For the Sauce:

  • 1 cup vinegar

  • 2 tbsp sugar

  • 5 cloves garlic

  • 1-2 pcs red chilies

  • Salt and ground black pepper, to taste

Directions

  • In a large bowl, combine vinegar, black pepper, minced red chillies and salt to chicken.
  • Mix well to incorporate. Cover and marinate for about 3 hours and set it aside inside the fridge.
  • After 3 hours, remove chicken from the marinade and discard excess vinegar.
  • Take 2 eggs and beat in a bowl. Set aside.
  • Add flour in another bowl. Set aside.
  • One at a time, dip chicken pieces in eggs, let drip and roll into flour.
  • Deep fry chicken in very hot cooking oil until golden brown.
  • Prepare the dipping sauce by mixing all ingredients together in a bowl. Adjust the red chilies according to your preferred spiciness.
  • Serve with vinegar dipping sauce on the side. You can also serve this with coleslaw as a side dish.

Nutrition Facts

4 servings per container

Serving Size580

  • Amount Per ServingCalories1533
  • % Daily Value *
  • Total Fat 121.18g 156%
    • Saturated Fat 11.08g 56%
    • Trans Fat 0.431g
  • Cholesterol 472mg 158%
  • Sodium 829mg 37%
  • Potassium 934mg 20%
  • Total Carbohydrate 46.08g 17%
    • Dietary Fiber 2g 8%
    • Total Sugars 6.95g
  • Protein 61.15g 123%
  • Vitamin A 33mcg 4%
  • Vitamin C 99mg 111%
  • Calcium 7mg 1%
  • Iron 38mg 212%
  • Vitamin D 9mcg 45%
  • Vitamin E 136mg 907%
  • Vitamin K 100mcg 84%
  • Thiamin 58mg 4834%
  • Riboflavin 68mg 5231%
  • Niacin 164mg 1025%
  • Vitamin B6 105mg 6177%
  • Vitamin B12 116mcg 4834%
  • Folate 48mcg 12%
  • Pantothenic Acid 70mg 1400%
  • Phosphorus 93mg 8%
  • Magnesium 29mg 7%
  • Zinc 50mg 455%
  • Selenium 130mcg 237%
  • Copper 32mg 3556%
  • Manganese 42mg 1827%

* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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Other Useful Categories: Beginner Recipes | Comfort Food

By Diet or Lifestyle: Budget-Friendly | Kid-Friendly

IMAGE by: TheCulinaryGeek, CC BY 2.0, via Wikimedia Commons

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Easy Fish Escabeche Recipe

This easy fish escabeche recipe is basically a sweet and sour dish. The preferred fish for this recipe is the lapu-lapu (grouper) which is widely available in the Philippines.

Easy Fish Escabeche Recipe

This easy fish escabeche recipe is basically a sweet and sour dish. The preferred fish for this recipe is the lapu-lapu (grouper) which is widely available in the Philippines.

Fish escabeche is a common dish in Spain, Portugal and Latin American countries. There are many variations of escabeche but the commonality is frying the fish and the acidic sweet and sour sauce.

Fish escabeche is popular in the Philippines being a former Spanish colony. The style of cooking escabeche is very much similar to the original Spanish version using locally available fish but following the original technique.

Almost all Spanish speaking countries have their own local modification of cooking fish escabeche.

In Spain and Portugal, escabeche is not limited to fish. Other seafood, chicken, rabbit, and pork are used too.

Read more about escabeche in this Wikipedia article.

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Easy Fish Escabeche Recipe

Recipe by Yummy FoodCourse: MainCuisine: FilipinoDifficulty: Easy
Servings

4

servings
Prep time

30

minutes
Cooking time

40

minutes
Calories

606

kcal
Total time

1

hour 

10

minutes

This easy fish escabeche recipe is basically a sweet and sour dish. The preferred fish for this recipe is the lapu-lapu (grouper) which is widely available in the Philippines.

Ingredients

  • 4 pieces fleshy fish (lapulapu, red snapper, carp)

  • 1 tbsp, 1 tsp salt

  • 1 tbsp, 1 tsp pepper

  • enough flour to dredge the fish in

  • 1 tbsp, 1 tsp minced garlic

  • 1/4 cup ginger (cut into thin strips)

  • 2 cups sliced onions

  • 4 cups red and green bell peppers (cut into strips)

  • 1/2 cup canola oil

  • 8 cups water

  • 1 cup vinegar

  • 1 cup brown sugar

  • 1/2 cup soy sauce

  • 1/2 cup cornstarch

Directions

  • Rub the fish with salt and pepper.
  • Dredge fish with flour and then deep-fry in very hot oil. Set aside.
  • In a skillet, lightly saute garlic, ginger, onions, and bell peppers in oil. Set aside.
  • In a pan, mix together water, vinegar, sugar, soy sauce, corn starch, salt, and pepper. Simmer for about 5 minutes or until the starch is cooked and thickens the mixture.
  • Simmer mixture for about 5 minutes or until the starch is cooked and thickens the mixture.
  • Place the fish on a platter and pour over it the sauce prepared in step 4.
  • Arrange the sauteed ginger, onions, and peppers on top of the fish and serve.

Nutrition Facts

4 servings per container

Serving Size855

  • Amount Per ServingCalories606
  • % Daily Value *
  • Total Fat 28.4g 37%
    • Saturated Fat 2.2g 12%
    • Trans Fat 0.11g
  • Cholesterol 0mg 0%
  • Sodium 4176mg 182%
  • Potassium 536mg 12%
  • Total Carbohydrate 85.21g 31%
    • Dietary Fiber 4.1g 15%
    • Total Sugars 59.4g
  • Protein 4.22g 9%

    * The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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    Easy Crispy Pata Recipe

    Crispy pata is a popular Filipino dish. The cooking process of this dish takes time but the effort is worth it.

    Easy Crispy Pata Recipe

    Crispy pata is a popular Filipino dish. The cooking process of this dish takes time but the effort is worth it.

    Crispy pata is a Filipino dish consisting of deep fried pig trotters or knuckles served with a soy-vinegar dip. It can be served as party fare or an everyday dish. Many restaurants serve boneless pata as a specialty. The dish is quite similar to the German Schweinshaxe.

    Wikipedia

    Crispy Pata is known for its tender meat and crispy skin. Before cooking the pork and letting it simmer, remember to make slits on the skin. This is to ensure that all the delicious flavors from the ingredients are infused in the meat. Make sure to also dry the pork thoroughly after boiling, this is the secret to achieving that crisp skin!

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    Easy Crispy Pata Recipe

    Recipe by Yummy FoodCourse: MainCuisine: FilipinoDifficulty: Medium
    Servings

    4

    servings
    Prep time

    30

    minutes
    Cooking time

    1

    hour 

    15

    minutes
    Calories

    6088

    kcal
    Resting Time

    60

    minutes
    Total time

    1

    hour 

    45

    minutes

    Crispy pata is a popular Filipino dish. The cooking process of this dish takes time but the effort is worth it.

    Ingredients

    • 1 whole pig’s leg (pata, about 3-4 lbs) cleaned

    • 6 pcs dried bay leaves

    • 2 tbsp whole peppercorn

    • 4-6 star anise (optional)

    • 6 tsp salt

    • 2 tsp ground black pepper

    • 2 to 3 tsp garlic powder

    • 1 tbsp leeks

    • 1 tbsp sili green

    • 12-15 cups water

    • 8-12 cups cooking oil

    • For the Sauce:

    • 2 tbsp brown sugar

    • 1 1/2 tbsp light soy sauce

    • 1 tsp dark soy sauce

    • 1/2 cup vinegar

    • 1/2 tsp sesame oil

    • 1/2 red finger chilli in diagonal slices

    • 2 shallots or half a red onion, chopped

    • 1 clove garlic, crushed

    • 1 tbsp shredded fresh ginger

    Directions

    • Pour water in a cooking pot then let boil. Add dried bay leaves, whole peppercorns, star anise, leeks, green sili and 4 teaspoons of salt.
    • Add the whole pig’s legs in the cooking pot then simmer until the leg becomes tender (about 45 to 60 minutes). Remove the tender leg from the cooking pot and set aside until the temperature goes down.
    • Heat a clean large cooking pot (preferably with cover) and pour in cooking oil. When the oil becomes hot, deep fry the pork leg.
    • Continue cooking in medium heat until one side becomes crispy, and then cautiously flip the leg to crisp the other side.
    • Mix ingredients for the sauce.
    • Serve hot!

    Nutrition Facts

    4 servings per container

    Serving Size1976

    • Amount Per ServingCalories6088
    • % Daily Value *
    • Total Fat 618.88g 794%
      • Saturated Fat 109.914g 550%
      • Trans Fat 3.815g
    • Cholesterol 426mg 142%
    • Sodium 5719mg 249%
    • Potassium 2025mg 44%
    • Total Carbohydrate 17.94g 7%
      • Dietary Fiber 2.4g 9%
      • Total Sugars 8.55g
    • Protein 125.96g 252%
    • Vitamin A 26mcg 3%
    • Vitamin C 20mg 23%
    • Calcium 23mg 2%
    • Iron 40mg 223%
    • Vitamin D 38mcg 190%
    • Vitamin E 309mg 2060%
    • Vitamin K 1132mcg 944%
    • Thiamin 203mg 16917%
    • Riboflavin 151mg 11616%
    • Niacin 192mg 1200%
    • Vitamin B6 149mg 8765%
    • Vitamin B12 153mcg 6375%
    • Folate 13mcg 4%
    • Phosphorus 179mg 15%
    • Magnesium 50mg 12%
    • Zinc 199mg 1810%
    • Selenium 269mcg 490%
    • Copper 79mg 8778%
    • Manganese 42mg 1827%

    * The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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    IMAGE: By BrokenSphere – Own work, CC BY-SA 3.0, https://commons.wikimedia.org/w/index.php?curid=8497319

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    Easy Camaron Rebosado Recipe

    Camaron Rebosado is a battered shrimp dish in Philippine cuisine that is deep-fried.

    Easy Camaron Rebosado Recipe

    Camaron Rebosado is a battered shrimp dish in Philippine cuisine that is deep-fried. It is a common dish in Philippine cuisine.

    Sweet and sour sauce is the favored condiment for Camaron Rebosado. Tomato Catsup is another option for a condiment. Some use mayonnaise with garlic too.

    Chinese migrants introduced Camaron Rebosado to the Philippines. The term Camaron Rebosado comes from the Spanish words camaron (shrimp) and rebosado (bubble over or overflow) but has since meant “battered” in Filipino.

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    Easy Camaron Rebosado Recipe

    Recipe by Yummy FoodCourse: MainCuisine: FilipinoDifficulty: Easy
    Servings

    4

    servings
    Prep time

    15

    minutes
    Cooking time

    30

    minutes
    Calories

    4711

    kcal
    Total time

    45

    minutes

    Camaron Rebosado is a battered shrimp dish in Philippine cuisine that is deep-fried.

    Ingredients

    • 2 kg medium-sized shrimp

    • 1/2 cup milk

    • 2 cups flour

    • 1/4 cup cornstarch

    • 1 TBSP salt

    • 8 eggs

    • 8 cups canola oil

    Directions

    • Wash shrimp then peel and devein it.
    • Extract juice from lemon then marinate the shrimp in lemon juice for 20 minutes.
    • Combine flour, cornstarch, and salt in a mixing bowl then mix well.
    • Add the eggs and milk. Stir until all the ingredients are well distributed.
    • Heat a frying pan and then pour the cooking oil.
    • When the oil is hot enough, turn the heat to low then dip a piece of shrimp in the batter. Leave the tail uncovered then deep-fry until the color of the outer part turns dark yellow and the texture becomes crispy.
    • Remove from the pan or fryer then place it in a plate with a paper towel to absorb excess oil from the Camaron Rebosado.
    • Serve Camaron Rebosado with Sweet Chili Sauce, or Tomato Catsup or mayonnaise with finely chopped garlic.

    Nutrition Facts

    4 servings per container

    Serving Size1134

    • Amount Per ServingCalories4711
    • % Daily Value *
    • Total Fat 461.46g 592%
      • Saturated Fat 39.112g 196%
      • Trans Fat 1.804g
    • Cholesterol 1811mg 604%
    • Sodium 4525mg 197%
    • Potassium 930mg 20%
    • Total Carbohydrate 62.6g 23%
      • Dietary Fiber 1.8g 7%
      • Total Sugars 3.01g
    • Protein 86.96g 174%
    • Vitamin A 77mcg 9%
    • Calcium 38mg 3%
    • Iron 52mg 289%
    • Vitamin D 18mcg 90%
    • Vitamin E 560mg 3734%
    • Vitamin K 348mcg 290%
    • Thiamin 74mg 6167%
    • Riboflavin 90mg 6924%
    • Niacin 86mg 538%
    • Vitamin B6 86mg 5059%
    • Vitamin B12 530mcg 22084%
    • Folate 95mcg 24%
    • Pantothenic Acid 88mg 1761%
    • Phosphorus 215mg 18%
    • Magnesium 45mg 11%
    • Zinc 87mg 791%
    • Selenium 377mcg 686%
    • Copper 113mg 12556%
    • Manganese 35mg 1522%

    * The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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    Let me know what you think and enter your comments below!

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    IMAGE SOURCE: BrokenSphere. / CC BY-SA

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    Easy Pritong Tawilis (Fried Sardinella) Recipe

    Pritong tawilis is a perfect side-dish with other foods although you can also consider it as a main dish. It may be eaten also as a pulutan (finger food when having drinks with friends).

    Easy Pritong Tawilis (Fried Sardinella) Recipe

    Here is an easy pritong tawilis (fried sardinella) recipe that you could easily replicate at home.

    Pritong tawilis is a perfect side-dish with other foods although you can also consider it as a main dish. It may be eaten also as a pulutan (finger food when having drinks with friends).

    Whenever me and the family head over to Tagaytay City to eat our favorite bulalo, we always order a side dish of pritong tawilis.

    What is Tawilis?

    Sardinella tawilis (the freshwater sardinella, freshwater herring, or bombon sardine), is a freshwater sardine found exclusively in the Philippines. It is the only member of the genus Sardinella known to exist entirely in fresh water. Locally, they are known in Filipino as tawilis. S. tawilis is listed in the Ark of Taste international catalogue of endangered heritage foods of the Philippines by the Slow Food movement. In January 2019, the International Union for Conservation of Nature declared S. tawilis an endangered species.

    https://en.wikipedia.org/wiki/Sardinella_tawilis

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    Easy Pritong Tawilis (Fried Sardinella) Recipe

    Recipe by Yummy FoodCourse: SidesCuisine: FilipinoDifficulty: Easy
    Servings

    4

    servings
    Prep time

    15

    minutes
    Cooking time

    20

    minutes
    Calories

    1

    kcal
    Total time

    35

    minutes

    Pritong tawilis is a perfect side-dish with other foods although you can also consider it as a main dish. It may be eaten also as a pulutan (finger food when having drinks with friends).

    Ingredients

    • 1 kg tawilis

    • 1 cup all-purpose flour

    • 1 cup cornstarch

    • 1 cup water

    • salt & pepper

    • Canola oil for deep frying

    • For the dip:

    • vinegar

    • chopped onions

    • chopped garlic

    • red chili pepper (optional)

    Directions

    • Combine water, flour, and cornstarch. Mix well. Set aside batter.
    • Season tawilis with salt and pepper then dredge into the batter.
    • Deep fry until golden brown and crispy. Place fried tawilis on a platter covered with tissue paper to absorb excess oil

    Nutrition Facts

    1 servings per container

    Serving Size639

    • Amount Per ServingCalories1002
    • % Daily Value *
    • Total Fat 1.55g 2%
      • Saturated Fat 0.27g 2%
      • Trans Fat 0g
    • Cholesterol 0mg 0%
    • Sodium 32mg 2%
    • Potassium 409mg 9%
    • Total Carbohydrate 225.36g 82%
      • Dietary Fiber 6.8g 25%
      • Total Sugars 6.36g
    • Protein 15.11g 31%

      * The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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      By Meal Type: Dinner | Lunch | Sides | Snacks

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      IMAGE SOURCE: Judgefloro / CC0

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      Easy Daing Na Bangus Recipe

      This easy daing na bangus recipe is simply milkfish that has been marinated in vinegar with much garlic and then fried.

      Easy Daing Na Bangus Recipe

      This easy daing na bangus recipe is simply milkfish that has been marinated in vinegar with much garlic and then fried.

      What is Daing?

      Daing, Tuyô, or Bilad (literally “sun-dried” or “sun-baked”) refers to dried fish from the Philippines. Fish prepared as daing are usually split open (though they may be left whole), gutted, salted liberally, and then sun and air-dried. There are also “boneless” variants which fillets the fish before the drying process. It was originally a preservation technique, as salt inhibits the growth of bacteria, allowing fish to be stored for long periods of time.

      https://en.wikipedia.org/wiki/Daing

      Daing na Bangus is very easy to prepare. It is so tasty that even little children will love it. It is better to have the fish deboned when buying in the market as milkfish is notorious for being bonier than other food fish. In the frozen section of most supermarkets, there is deboned milkfish labeled as “boneless bangus”, which helps to make this recipe a lot easier to prepare.

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      Easy Daing Na Bangus Recipe

      Recipe by Yummy FoodCourse: MainCuisine: FilipinoDifficulty: Easy
      Servings

      4

      servings
      Prep time

      10

      minutes
      Cooking time

      10

      minutes
      Calories

      41

      kcal
      Total time

      20

      minutes

      This easy daing na bangus recipe is simply milkfish that has been marinated in vinegar with much garlic and then fried.

      Ingredients

      • 8 pcs. Boneless Bangus ( Milkfish ), butterflied with skin-on

      • 2 2/3 cup vinegar

      • 1 TBSP, 1 TSP salt

      • 1 TSP freshly ground black pepper

      • 16 cloves crushed garlic.

      • 1 cup, cooking oil

      Directions

      • Marinating Instructions:
      • Flatten Bangus with skin on top and place in baking pan (or any flat surface like baking pan)
      • Sprinkle the crushed garlic on all the Bangus surface
      • Now pour in vinegar, then season with pepper and salt.
      • Safely cover and narinate Bangus in the refrigerator overnight to get full flavor.
      • To Cook:
      • In a hot frying pan, add the 4 tbsps. of cooking oil and heat till it just starts to smoke over medium-high heat.
      • Place the Bangus fillet, skinside down.
      • Lower heat to medium and cook uncovered about 4 minutes each side.
      • Brown the marinade garlic and place it on top of the bangus.
      • Serve Daing na Bangus with rice, and atchara.

      Nutrition Facts

      1 servings per container

      Serving Size168

      • Amount Per ServingCalories410
      • % Daily Value *
      • Total Fat 1g 2%
        • Saturated Fat 0g 0%
        • Trans Fat 0g
      • Cholesterol 0mg 0%
      • Sodium 2339mg 102%
      • Potassium 146mg 4%
      • Total Carbohydrate 3.06g 2%
        • Dietary Fiber 0.8g 3%
        • Total Sugars 0.69g
      • Protein 0.18g 1%

        * The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

        Best-seller Diabetic Cookbooks

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        By Cooking Method: Frying

        By Cuisine: Filipino

        By Diet or Lifestyle: Budget-Friendly | Kid-Friendly

        By Dish Type: Side Dishes

        By Main Ingredient: Seafood

        By Meal Type: Breakfast | Lunch

        Other Useful Categories: Beginner Recipes | Comfort Food | Traditional & Authentic

        Let me know what you think and enter your comments below!

        MAIN IMAGE SOURCE: bingbing on flickr / CC BY

        MARINATED BANGUS IMAGE SOURCE: Judgefloro / CC0

        Beef beginner-friendly budget-friendly Business Idea Chicken Chicken Recipes coconut milk Comfort Food Condensed Milk dairy-free easy recipe eggs Evaporated Milk Filipino Filipino comfort food Filipino cuisine Filipino Dessert Filipino Recipe Flavorful Garlic ginger high-protein kid-friendly Kid Friendly meal prep Merienda olive oil one-pot meal Onion Onions oyster sauce Pork Pork Belly Quick and Easy Salt Savory Shrimp Soy Sauce Sugar Traditional traditional Filipino recipe Vegetables vegetarian Vinegar Weeknight Dinner

        Bonchon Chicken Soy Garlic Wings Recipe

        The flagship flavor of Bonchon Chicken is the Soy Garlic Glaze. It may be Korean, but we can make our own copycat version as the ingredients are usually available in supermarkets.

        Bonchon Chicken Soy Garlic Wings Recipe

        Here is an easy to follow Bonchon Chicken Soy Garlic Wings Recipe to give you that Bonchon Chicken experience.

        What is Bonchon Chicken?

        Bonchon Chicken is a South Korean-based international fried chicken restaurant franchise. According to the company, Bonchon is a Korean word meaning “My Hometown”.

        The Bonchon Chicken restaurant began in 2002 in Busan, South Korea. The first location in the U.S. was in Fort Lee, New Jersey, home to a large South Korean expatriate population. It later spread to California, New York, Connecticut, Illinois, Pennsylvania, Maryland, Massachusetts, New Jersey, Virginia, North Carolina, Florida, Texas, and Washington state. The Korea fried chicken franchise currently operates in 21 states in the U.S. and 8 countries internationally.

        Jinduk Seo is the founder of Bonchon Chicken and Flynn Dekker is currently the CEO. The United States headquarters is located in New York City, where all the training is done.

        https://en.wikipedia.org/wiki/Bonchon_Chicken

        Did you know that in the Philippines, there are currently 189 Bonchon Chicken stores, the most in the world!

        The flagship flavor of Bonchon Chicken is the Soy Garlic Glaze. It may be Korean, but we can make our own copycat version as the ingredients are usually available in supermarkets.

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        Recipe for Bonchon Chicken Soy Garlic Wings:

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        Bonchon-Style Soy Garlic Wings Recipe

        Recipe by Yummy FoodCourse: Main DishCuisine: KoreanDifficulty: Easy
        Servings

        4

        servings
        Prep time

        30

        minutes
        Cooking time

        40

        minutes
        Calories

        492

        kcal
        Total time

        1

        hour 

        10

        minutes

        The flagship flavor of Bonchon Chicken is the Soy Garlic Glaze. It may be Korean, but we can make our own copycat version as the ingredients are usually available in supermarkets.

        Ingredients

        • For the Fried Chicken Wings:

        • 1/2 kg chicken wings

        • 2 cups cornstarch

        • Salt and pepper, to season

        • For the Soy Garlic Glaze:

        • ½ cup light soy sauce

        • 4 cloves garlic, peeled and minced

        • 1/2 teaspoon garlic powder

        • ¼ small onion, shredded

        • 1-inch ginger, peeled and shredded

        • 1 teaspoon cornstarch

        • ¼ cup mirin

        • 2 tablespoons brown sugar

        • White sesame seeds, for garnish

        Directions

        • For the Fried Chicken Wings:
        • Pat dry the chicken wings with paper towel.
        • Season with salt and pepper then dredge chicken in cornstarch.
        • Deep fry until cooked all the way through.
        • Place on paper towel to drain excess oil and allow to dry.
        • For the Soy Garlic Glaze:
        • Combine onion, garlic, soy sauce, mirin, brown sugar, garlic powder and ginger in a saucepan.
        • Place over low-medium heat and stir until sugar is fully dissolved.
        • In a small bowl, place cornstarch and a tablespoon of the soy-garlic mixture. Mix to dissolve.
        • Add to the saucepan and stir until slightly thickened.
        • Combine:
        • Toss chicken wings in glaze.
        • Sprinkle with sesame seeds before serving.

        Nutrition Facts

        4 servings per container

        Serving Size255

        • Amount Per ServingCalories492
        • % Daily Value *
        • Total Fat 7.05g 10%
          • Saturated Fat 1.569g 8%
          • Trans Fat 0.088g
        • Cholesterol 71mg 24%
        • Sodium 1839mg 80%
        • Potassium 408mg 9%
        • Total Carbohydrate 68.15g 25%
          • Dietary Fiber 1.6g 6%
          • Total Sugars 4.33g
        • Protein 31.78g 64%
        • Vitamin A 3mcg 1%
        • Vitamin C 4mg 5%
        • Calcium 4mg 1%
        • Iron 13mg 73%
        • Vitamin D 1mcg 5%
        • Vitamin E 2mg 14%
        • Vitamin K 1mcg 1%
        • Thiamin 11mg 917%
        • Riboflavin 19mg 1462%
        • Niacin 70mg 438%
        • Vitamin B6 60mg 3530%
        • Vitamin B12 20mcg 834%
        • Folate 6mcg 2%
        • Pantothenic Acid 25mg 500%
        • Phosphorus 42mg 4%
        • Magnesium 22mg 6%
        • Zinc 33mg 300%
        • Selenium 48mcg 88%
        • Copper 20mg 2223%
        • Manganese 32mg 1392%

        * The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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        IMAGE SOURCE: Debbie Tingzon / CC BY

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        Easy Lechon Kawali Recipe

        Lechon kawali is simply crispy pork belly deep-fried in a pan or wok (kawali).

        Easy Lechon Kawali Recipe

        What is Lechon Kawali?

        Lechon kawali is simply crispy pork belly deep-fried in a pan or wok (kawali). It is also known as lechon carajay, in some areas of the Philippines.

        Lechon Kawali is boiled first in a seasoning mixture. It is then fried to a crisp. After frying, it is chopped into pieces. It is usually eaten with rice accompanied with a dipping sauce, such as “lechon sauce” traditionally made with pork liver, or toyomansi (pormanteu of soy sauce with calamansi). Atsara (unripe papaya pickles) is a favorite side dish too!

        Lechon Kawali, when fried extensively until it becomes crispy and crunchy, then becomes the Ilocano Bagnet. Bagnet is a variant of chicharon.

        Left-overs could be used as the protein for vegetable dishes like Pinakbet and stir-fried water spinach with shrimp paste.

        By the way, this dish should not be mistaken for the traditional lechon. Both dishes are prepared differently. A basic lechon recipe is HERE. Maybe it was called that way as a means of comparison to the crispy texture of the pork skin. Almost every Filipino kitchen has a kawali (wok or frying pan). Hence the name, pan fried crispy pork. Below is a picture of a typical Filipino kawali:

        Filipino Aluminum Kawali

        How To Cook:

        The first step in cooking this dish is to boil the pork belly in seasoned water. The flavors from the seasonings are absorbed by the pork belly while boiling. It is important to get the pork belly really tender at this stage. When done, rub the pork belly with salt after it has cooled down.

        The next step is deep-frying the pork belly in very hot oil. Deep-frying makes the pork belly (particularly the skin, crispy and crunchy). If the oil is not enough to completely deep-fry the pork belly, make sure to completely fry all sides.

        NOTE: Deep-frying may result in oil splatters. Be very careful. Make sure you have a pan cover ready just in case the oil splatters. Just make sure not to cover completely so as not to create steam, which in turn might result into more oil splatters.

        Best-seller Filipino Cookbooks:

        Recipe for Lechon Kawali:

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        Easy Lechon Kawali Recipe

        Recipe by Yummy FoodCourse: MAIN COURSECuisine: FilipinoDifficulty: Moderate
        Servings

        4

        servings
        Prep time

        20

        minutes
        Cooking time

        1

        hour 

        30

        minutes
        Calories

        1726

        kcal
        Total time

        1

        hour 

        50

        minutes

        Lechon kawali is simply crispy pork belly deep-fried in a pan or wok (kawali).

        Ingredients

        • 1 kilo pork belly

        • 2 tbsp salt

        • 2 tbsp whole pepper corn

        • 5 pcs dried bay leaves

        • 3 cups cooking oil

        • 1 liter water

        Directions

        • Boil The Pork Belly
        • In a large cooking pot bring water to a boil.
        • Add the pork belly followed by 1 tbsp of salt, pepper, and bay leaves and simmer for 30 minutes or until meat is tender.
        • Remove the pork belly from the pot and let it cool down for a few minutes.
        • Rub the remaining 1 tbsp of salt on the cooled down pork belly and make sure to distribute it evenly on all sections.
        • Deep Fry The Pork Belly
        • Heat the oil in a dry deep pot.
        • When the oil is hot enough, deep fry the pork belly and cook until brown and the meat’s texture is crispy.
        • Flip the pork belly to cook the opposite side.
        • Remove the meat from the pan, let it cool down a little then chop according to desired portions.
        • Serve hot. Share and Enjoy!

        Notes

        • NOTE: Deep-frying may result in oil splatters. Be very careful. Make sure you have a pan cover ready just in case the oil splatters. Just make sure not to cover completely so as not to create steam, which in turn might result into more oil splatters.

        Nutrition Facts

        4 servings per container

        Serving Size649

        • Amount Per ServingCalories1726
        • % Daily Value *
        • Total Fat 175.78g 226%
          • Cholesterol 113mg 38%
          • Sodium 6069mg 264%
          • Potassium 724mg 16%
          • Total Carbohydrate 4.67g 2%
            • Dietary Fiber 0.3g 2%
            • Total Sugars 3.22g
          • Protein 38.93g 78%
          • Vitamin A 6mcg 1%
          • Vitamin C 1mg 2%
          • Calcium 3mg 1%
          • Iron 13mg 73%
          • Vitamin D 8mcg 40%
          • Vitamin E 93mg 620%
          • Vitamin K 334mcg 279%
          • Thiamin 82mg 6834%
          • Riboflavin 38mg 2924%
          • Niacin 88mg 550%
          • Vitamin B6 72mg 4236%
          • Vitamin B12 43mcg 1792%
          • Folate 2mcg 1%
          • Phosphorus 86mg 7%
          • Magnesium 15mg 4%
          • Zinc 52mg 473%
          • Selenium 143mcg 260%
          • Copper 30mg 3334%
          • Manganese 7mg 305%

          * The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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          By Cooking Method: Boiling | Frying

          By Cuisine: Filipino

          By Diet or Lifestyle: Budget-Friendly

          By Dish Type: Side Dishes

          By Main Ingredient: Pork

          By Meal Type: Dinner | Lunch

          Other Useful Categories: Beginner Recipes | Comfort Food | Traditional & Authentic

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          Easy Crispy Bagnet Recipe

          Bagnet is a Filipino dish consisting of pork belly (liempo) boiled and deep fried until it is crispy. Crispy Bagnet originated from the Ilocos region of the Philippines and is also known as “chicharon”.

          Easy Crispy Bagnet Recipe

          Here is an easy crispy bagnet recipe that you should try.

          What is Bagnet?

          Bagnet is a Filipino dish consisting of pork belly (liempo) boiled and deep fried until it is crispy. Crispy Bagnet originated from the Ilocos region of the Philippines and is also known as “chicharon“.

          It is seasoned with garlic, black peppercorns, bay leaves, and salt. The meat is first boiled and then allowed to dry overnight before frying.

          The drying of the pork allows it to achieve its chicharon texture.

          Bagnet can be eaten on its own or with white rice. It is traditionally dipped in sukang ilokos (vinegar). It could also be used as an ingredient for pinakbet.

          Bagnet is almost similar to Lechon Kawali except that is it crispier.

          There are several twists to Bagnet like bagnet sisig, binagoongang bagnet and bagnet kare-kare as examples.

          Best-seller Filipino Cookbooks:

          Recipe for Crispy Bagnet:

          Pin
          Print

          Easy Crispy Bagnet Recipe

          Recipe by Yummy FoodCourse: MAIN COURSECuisine: FilipinoDifficulty: Easy
          Servings

          4

          servings
          Prep time

          30

          minutes
          Cooking time

          2

          hours 
          Calories

          1984

          kcal
          Total time

          2

          hours 

          30

          minutes

          Bagnet is a Filipino dish consisting of pork belly (liempo) boiled and deep fried until it is crispy.

          Ingredients

          • 1.5 kg pork belly (pork liempo), whole

          • 1/2 head garlic

          • 1 tsp peppercorns

          • 2 tbsp salt

          • 1 bay leaves

          • Cooking oil for frying

          • 1/4 cup fish sauce (patis)

          • Others:

          • Sukang Ilocos for serving

          • Tomatoes and red onions for garnish

          • Rice for serving

          Directions

          • In a large pot, pour enough water to cover the pork belly.
          • Add in salt, peppercorns, garlic, bay leaves.
          • Cover and bring to a boil, then lower heat to simmer for 45 minutes to 1 hour or until pork is tender.
          • Remove the pork belly from the pot and place in a colander and let sit for a while so the liquid will drain.
          • Prick the skin many times using a fork then dry with paper towels if necessary.
          • Brush lightly with fish sauce (patis).
          • Refrigerate for several hours.
          • Cooking the Bagnet
          • In a large frying pan (kawali), heat enough cooking oil and deep fry pork belly at low heat for 30-45 minutes or until the pork turns brown.
          • When the skin side is up, ladle cold water onto the skin.
          • Remove pork belly from the kawali and drain oil in a colander or paper towels, allow to cool completely.
          • Chop Bagnet to serving pieces. Garnish with tomatoes and/or onions.
          • Serve immediately with rice and Sukang Ilocos.

          Nutrition Facts

          4 servings per container

          Serving Size517

          • Amount Per ServingCalories1984
          • % Daily Value *
          • Total Fat 176.03g 226%
            • Saturated Fat 35.839g 180%
            • Trans Fat 30.026g
          • Cholesterol 368mg 123%
          • Sodium 5132mg 224%
          • Potassium 1217mg 26%
          • Total Carbohydrate 2.29g 1%
            • Dietary Fiber 0.1g 1%
            • Total Sugars 0.73g
          • Protein 95.23g 191%
          • Vitamin A 2mcg 1%
          • Vitamin C 2mg 3%
          • Calcium 12mg 1%
          • Iron 38mg 212%
          • Vitamin D 29mcg 145%
          • Vitamin E 130mg 867%
          • Vitamin K 88mcg 74%
          • Thiamin 172mg 14334%
          • Riboflavin 126mg 9693%
          • Niacin 107mg 669%
          • Vitamin B6 139mg 8177%
          • Vitamin B12 149mcg 6209%
          • Folate 3mcg 1%
          • Pantothenic Acid 98mg 1961%
          • Phosphorus 113mg 10%
          • Magnesium 38mg 10%
          • Zinc 228mg 2073%
          • Selenium 293mcg 533%
          • Copper 57mg 6334%
          • Manganese 10mg 435%

          * The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

          Best-seller Diabetic Cookbooks

          Related Recipes:

          By Cooking Method: Boiling | Frying

          By Cuisine: Filipino

          By Diet or Lifestyle: Budget-Friendly

          By Dish Type: Side Dishes

          By Main Ingredient: Pork

          By Meal Type: Dinner | Lunch

          Other Useful Categories: Beginner Recipes | Comfort Food | Copycat Recipes | Traditional & Authentic

          Let me know what you think and enter your comments below!

          Image Source: Judgefloro / CC0

          Beef beginner-friendly budget-friendly Business Idea Chicken Chicken Recipes coconut milk Comfort Food Condensed Milk dairy-free easy recipe eggs Evaporated Milk Filipino Filipino comfort food Filipino cuisine Filipino Dessert Filipino Recipe Flavorful Garlic ginger high-protein kid-friendly Kid Friendly meal prep Merienda olive oil one-pot meal Onion Onions oyster sauce Pork Pork Belly Quick and Easy Salt Savory Shrimp Soy Sauce Sugar Traditional traditional Filipino recipe Vegetables vegetarian Vinegar Weeknight Dinner

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