Name: Easy KFC-Style Gravy Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1 pc chicken cube or 2 tsp chicken powder; 1 pc beef cube or 2 tsp beef powder; 3 tbsp butter or vegetable shortening; 5 tbsp all-purpose flour; 2 1/4 cups water

Easy KFC Style Gravy Recipe

Here is an easy KFC style gravy recipe that goes well with fried chicken and/or mashed potatoes. This may be considered as a copycat of the original KFC gravy.

Easy KFC Style Gravy Recipe

Here is an easy KFC style gravy recipe that goes well with fried chicken and/or mashed potatoes. This may be considered as a copycat of the original KFC gravy.

There are store bought gravies but they do not taste as good as this one.

The ingredients required for this easy KFC style gravy are very basic. You only need chicken broth cubes, beef broth cubes, butter, all purpose flour and water!

Best-seller Filipino Cookbooks:

Recipe for KFC Gravy:

Easy KFC-Style Gravy Recipe

Recipe by Yummy Food

Recipe rating: N/A

Course: MainCuisine: AmericanDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

121

kcal

Total time

minutes

Here is an easy KFC style gravy recipe that goes well with fried chicken and/or mashed potatoes. This may be considered as a copycat of the original KFC gravy.

Ingredients

1 pc chicken cube or 2 tsp chicken powder
1 pc beef cube or 2 tsp beef powder
3 tbsp butter or vegetable shortening
5 tbsp all-purpose flour
2 1/4 cups water

Directions

Make a broth by diluting the beef and chicken cubes in water. Set aside.
Melt the butter by heating it in a saucepan under low heat.
Add 2 tablespoons of all-purpose flour to the melted butter.
Cook in low heat while continuously stirring for 7 to 8 minutes or until the color turns medium brown (NOTE: There is a tendency that the flour might burn when overcooked or if high heat is applied).
Add the remaining flour and continue stirring.
Gradually add the chicken and beef broth while continuously stirring to prevent lumps from forming.
Lower heat to medium and bring the mixture to a boil.
Continue cooking for 5 minutes while stirring once in a while, until the texture thickens.
Serve hot with fried chicken or mashed potato.
Share and enjoy!

Nutrition Facts

4 servings per container

Serving Size153

Amount Per ServingCalories121
% Daily Value *
Total Fat 9.71g 13%
- Saturated Fat 2.419g 13%
- Trans Fat 1.264g
Cholesterol 0mg 0%
Sodium 56mg 3%
Total Carbohydrate 7.53g 3%
- Dietary Fiber 0.3g 2%
- Total Sugars 0.04g
Protein 1.06g 3%

Calcium 1mg 1%
Iron 3mg 17%
Potassium 12mg 1%
Vitamin E 4mg 27%
Vitamin K 6mcg 5%
Thiamin 7mg 584%
Riboflavin 4mg 308%
Niacin 4mg 25%
Folate 7mcg 2%
Pantothenic Acid 2mg 40%
Phosphorus 2mg 1%
Magnesium 2mg 1%
Zinc 1mg 10%
Selenium 6mcg 11%
Copper 3mg 334%
Manganese 4mg 174%

* 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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Related Recipes:

By Cooking Method: Boiling | Sautéing | Simmering

By Cuisine: American

By Diet or Lifestyle: Budget-Friendly

By Dish Type: Side Dishes

By Main Ingredient: Dairy | Flour

By Meal Type: Dinner | Lunch

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

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IMAGE SOURCE: Thamizhpparithi Maari / CC BY-SA

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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:

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.