Try cooking these super easy and yummy Vinegar Fried Chicken! Have this on your next lunch or dinner! See full recipe below:

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

HOW TO MAKE:

1. In a bowl, combine vinegar, black pepper, minced red chillies and salt to chicken.
2. Mix it well to incorporate. Cover and marinate for about 3 hours and set it aside inside the fridge.
3. After 3 hours, remove chicken in the marinade and discard excess vinegar.
4. Take 2 eggs and beat in a bowl. Set aside.
5. Then, add flour in another bowl
6. One at a time, dip chicken in eggs, let drip and roll into flour.
7. Deep fry chicken in very hot cooking oil until golden brown. An average 4oz chicken drumstick takes about 12 to 14 minutes of deep-frying or 20 to 25 minutes of shallow frying.
8. Serve with vinegar dipping sauce on the side. Serve and Enjoy!

For the Sauce:

1. Combine all ingredients in a small bowl.
2. Mix it well and season with a pinch of salt and pepper to taste. Adjust the red chili according to your spice preference.

Also try: Pinoy-Style Fried Chicken Recipe

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Pakam na Manok is a Bulaceño dish primarily made up of chicken and ginger. It’s surprisingly tasty and easy to cook. Try cooking this as your ulam today!

INGREDIENTS:

• 1.5 lb bone-in chicken thighs
• 2 chopped roma tomatoes
• 1 thumbsized piece of ginger cut into slivers
• 1 medium sized finely chopped onion
• 3 cloves of minced garlic
• 2 tbsp white vinegar preferably cane vinegar
• 2 tbsp fish sauce
• 2 tbsp vegetable oil

HOW TO COOK:

1. First, heat a pan and add 2 tbsp. vegetable oil.
2. Then saute 1 thumbsized piece of ginger cut into slivers, 1 medium sized finely chopped onion and 3 cloves of minced garlic.
3. Cook until onions are translucent and aromatic.
4. Add 2 chopped roma tomatoes and cook until softened and has released its juices.
5. Then add your chicken pieces (I used 1.5 lb bone in chicken thighs).
6. Stir until the chicken are coated with the aromatics. Season with 2 tbsp. white vinegar preferably cane vinegar and 2 tbsp. fish sauce.
7. Lower the heat, cover and continue cooking for about 30 minutes.
8. You will know when its done when the sauce is reduced and has considerably thickened.
9. Ladle into bowls and serve with rice.

IMAGE: yummy.ph

Also try: Easy Tiniim Na Manok Recipe

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INGREDIENTS:

• 1 kg chicken feet
• 2 tbsp of oyster sauce
• 2 tbsp of soy sauce
• ¹⁄₄ cup of green onions, finely chopped
• 1 large ginger, cut into strips
• 1 tbsp garlic, minced
• 2 dried hot chilis, crushed
• 1 tbsp brown sugar
• 2 tbsp cornstarch, diluted in ¹⁄₂ cup of water
• 3 cups water
• 1 cup cooking oil

HOW TO COOK:

1. In a pan, heat the cooking oil and add- in the chicken feet.
2. Continue frying until the feet turns golden brown.
3. Remove the chicken feet and set them aside.
4. In the same pan, sauté the garlic and ginger.
5. Add- in the fried chicken feet, soy sauce, and oyster sauce.
6. Add- in the water and bring to a boil.
7. Simmer until the chicken feet are tender.
8. Add- in the sugar, green onions, and chilis, then mix well.
9. Add- in the cornstarch and mix thoroughly for 2 minutes.
10. Remove from heat and transfer to a serving plate. Enjoy!

IMAGE: filipinochow.com

Also try: Easy Chicken Feet Adobo Recipe

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INGREDIENTS:

• 3 pcs large size thigh chicken fillet
• 1 carrot
• 3 segments of cheddar
• 3 pcs ham
• 3 pcs red franks
• 2 pcs hard bubbled egg
• ½ tsp salt
• ¼ tsp dark ground pepper
• 1 glass pineapple juice
• 3 cloves minced garlic
• 1 red onion slashed
• 2 tbsp cooking oil
• some water
• ½ tbsp soy sauce
• 2 tbsp catsup

HOW TO COOK:

1. Marinate the chicken in soy sauce pineapple juice, catsup, salt, garlic, onion, dark ground pepper for atleast 30 minutes.
2. Place the chicken in a level surface and stuff with the sausage, ham, carrot, cheddar and egg on one side.
3. Move the chicken encasing the fillings and attach with cooking string to guarantee that the meat won’t open-up.
4. Exchange the stuffed chicken in a meal and pour-in the marinade, water and stew until the chicken is delicate (around 15-20 minutes).
5. Broil the stewed meat for no less than 3-5 minutes both sides.
6. Uproot the string and cut into serving pieces.
7. Place in a serving dish and include the sauce that was left over from the meat.

Also try: Easy Beef Morcon Recipe

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INGREDIENTS:

• 1 cup raw macaroni pasta, cooked al dente
• 9 ounces chicken tenders, boiled and diced or chopped into small pieces or diced
• 1 small fuji apples, diced
• 1 cup crushed pineapple, drained well
• 1/2 cup cheese, diced or grated
• 1/3 cup raisins
• 1/3 cup mayonnaise ( this is a very small amount for this kind of dish, feel free to add more if you
• think the salad is too dry or you can add a little milk instead)
• salt and white pepper to taste
  optional: add about 1/2 cup cooked shrimp; peeled and deveined

HOW TO COOK:

1. In a big bowl, combine everything and toss gently until well combine, taste it; adjust seasoning if necessary.
2. Cover the bowl or transfer into a covered container and chill for at least 2 hours.
3. Serve and enjoy your cheesy chicken macaroni salad!

SOURCE: latestrecipes.net

Also try: Easy Creamy Macaroni Salad Recipe

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INGREDIENTS:

• 3 lbs chicken wings
• 3/4 cup barbecue sauce
• 1 cup shredded Cheddar cheese

HOW TO COOK:

1. Grease the slow cooker with oil. Then place the chicken in.
2. Then pour barbecue sauce over chicken wings to coat.
3. Cover it then cook on low heat for at least 3 hours.
4. Then using an over, broil the chicken until it turns brown then sprinkle with with cheese and broil until it melts. Do this on both sides.
5. Serve with barbecue sauce for dipping.

SOURCE: panlasangpinoyrecipes.com

Also try: Easy Honey Bagoong Chicken Wings Recipe

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Ever wanted to have chicken in our favorite Bopis? It’s now possible with this one-of-a-kind recipe:

INGREDIENTS:

• 500 g chicken gizzard, cleaned
• 500 g chicken heart, cleaned
• 2 pcs medium-sized carrots, minced
• 1 pc large-sized daikon radish, shredded
• 3 pcs medium-sized red onion, minced
• 1 pc small-sized red bell pepper, chopped
• 1 pc medium-sized ripe tomato, chopped
• 5 cloves garlic, chopped
• 5 pcs dried bay leaves
• 2 thumbs ginger, minced
• ¼ cup annatto seeds
• 5 pcs Thai chili (or siling labuyo), chopped
• ½ cup white vinegar
• 3 tbsp soy sauce
• 3 tbsp patis
• 1 to 1½ cups water
• 3 tbsp cooking oil
• Additional water for boiling

HOW TO COOK:

1. In a pressure cooker, heat up 6 cup water.
2. Add-in the chicken gizzard then cover and pressure cook for 15 minutes (you can also boil in a regular pot for 45 minutes).
3. Remove from the pot and chop the gizzard into small pieces then set aside.
4. On a cooking pot, boil 6 cups of water.
5. Add- in the chicken heart then boil for 15 minutes.
6. Remove from the pot and chop the heart into small pieces then set aside.
7. Make annatto oil by heating the cooking oil in a saucepan
8. Add-in the annatto seeds then cook in low heat until the oil turns red.
9. Heat a cooking pot and pour- in the annatto oil (filter the seeds).
10. Once hot enough, saute the onion, garlic, ginger, and tomato.
11. Add- in the chopped chicken gizzard then cook for 1 to 2 minutes.
12. Add- in the chicken heart then cook for 2 minutes.
13. Add- in the chili pepper and bay leaves.
14. Pour- in the soy sauce into the pot then stir.
15. Pour- in the water and let boil then cover and cook for 15 minutes.
16. Add- in the vinegar and let the mixture re-boil.
17. Stir and continue to cook for 5 minutes.
18. Add- in the carrots, daikon radish, and red bell pepper then stir and cook for 3 minutes.
19. Season with fish sauce and ground black pepper.
20. Transfer to a serving bowl and serve. Enjoy!

IMAGE: panlasangpinoy.com

Also try: Easy Special Bopis Recipe

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Spike up your ordinary Chicken Asado with a touch of Sprite (or any lemon-lime soda)! Learn how to blend this in with this yummy recipe:

INGREDIENTS:

• 1 whole chicken (1.2 to 1.5 kg)
• 1 L Sprite (lemon-lime soda)
• ½ cup soy sauce
• 1 medium red onion, minced
• 3 bunches lemongrass (tanglad), tied into knots
• 4 cloves crushed garlic
• 1 medium red onion, sliced (for sautéing)
• 5 pcs star anise
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 ½ tsp crushed peppercorn
• Salt, to taste
• 3 tbsp cooking oil

HOW TO COOK:

1. Place the chicken on a plate or bowl.
2. Pour-in soy sauce all over the chicken then sprinkle the crushed peppercorn, rubbing all over the chicken.
3. Insert the onion and lemongrass into the cavity of the chicken and let it stay for 10 minutes.
4. Pour and heat the oil in a large cooking pot.
5. When hot enough, sauté the onion and garlic until the onion becomes soft.
6. Add- in the marinated chicken (reserve marinade).
7. Cook one side in medium heat for 3 minutes then turn the chicken over and cook the opposite side for 3 minutes.
8. Pour the remaining marinade and Sprite (or any similar product) and let it boil.
9. Add-in the star anise.
10. Cover and cook between low to medium heat for 30 minutes.
11. Turn the chicken over and continue to boil the opposite side for 12 minutes.
12. Remove the chicken from the cooking pot.
13. Slice in half and arrange on a serving plate.
14. Continue to cook the sauce in the cooking pot until it reduces to half.
15. Add- in the garlic powder and onion powder then stir.
16. Filter the sauce using a kitchen sieve or strainer then pour all over the chicken.
17. Serve and enjoy!

IMAGE: panlasangpinoy.com

Also try: Easy Chicken Asado Recipe

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INGREDIENTS:

• 1/2 kg chicken intestines (make sure you buy clean intestines)
• 1 cup flour
• 1/2 cup soy sauce
• 1 large egg
• 6 pcs dried bay leaves
• 1/2 cup vinegar
• Dried chili powder (optional)
• Salt and pepper, to taste
• Canola oil, for deep frying

HOW TO COOK:

1. First, clean the intestines again by gently squeezing it with fingers to remove some remaining waste.
2. Pass a running water through the intestine by using a small water hose.
3. Then boil the intestines and add salt and pepper while boiling.
4. Add- in the vinegar then simmer until the intestines are tender (about 30 minutes).
5. Drain and set aside to dry.
6. In a large mixing bowl, cut the intestines into desired length (or approximately 3 inches) then skewer it.
7. In a bowl, add in the egg, soy sauce, and all the dry ingredients then thoroughly mix all the ingredients.
8. Coat the skewered isaw in the mixture then deep fry until golden brown. Enjoy!

IMAGE: flickr.com (drtrish)

Also try: Inihaw Na Pork Isaw

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INGREDIENTS:

• 1/2 kg chicken liver
• 1/4 cup soy sauce
• 4 pcs calamansi, juiced
• 2 whole garlic, minced
• 1 tsp ginger, chopped
• 2 medium sized onions, ringed
• 1/2 tsp ground pepper
• 2 hard- boiled eggs, sliced
• 2 stalks of green onions, sliced (for garnish)
• 4 tbsp canola oil

HOW TO COOK:

1. In a bowl, mix the calamansi juice, soy sauce, garlic, ground pepper, and ginger together.
2. Add- in the chicken Liver and marinate in the mixture for 1 hour or more.
3. Pour and heat the oil in frying pan over low heat.
4. Put the marinated (reserve marinade) liver in the frying pan, fry on both sides but do not over cook, set aside.
5. On the same pan, add- in the onions and cook it until soft.
6. Add back the liver and the marinade in the pan and simmer it until the sauce thickens.
7. Add- in the sliced hard boiled eggs then mix.
8. Garnish with green onions and serve with garlic rice. Enjoy!

IMAGE: youtube.com (pinoy cravings)

Also try: Chicken Liver Adobo

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