Favorite Pinoy-Style Fried Chicken, SIMPOL!

fried chicken is one of our most favorite things in this world gets us woken up in goo on a ping favorite pillow in style fried chicken with gravy [Music] so here we have six pieces of chicken so that long leg quarter which we divided we cut up into two pieces no leg and the drumstick and we marinate simply with salt and calamansi juice salt and calamansi juice it's important that you might need ahead of time Cassie if you don't Hindi Menounos in Lhasa and secondly in the Maghreb AQIM indigenous okay nice and let's not be naive enough you need to brine it marinate itself it also helped now so we don't have to brine all the time this one will already infuse the flavors in due time so we have to marinate at least 15 minutes or better yet overnight so we just let it rest for around 15 minutes the oxygen al it does absorb quicker so for my acid tayo we don't have to marinate that long and here we will prepare our breading mix up we start off with 3/4 cups of all-purpose flour and we add 1/4 cup of corn starch and to season our flowers we add 1 teaspoon of salt 1 teaspoon of white pepper and using white pepper here 2 teaspoons of garlic powder 1/2 a teaspoon of five-spice powder 1 teaspoon of chili powder so you can use paprika but I like to use the chili powder and that's all set so here our chicken has marinated for around 15 minutes now we are ready to fry but before that I will add one egg white to my chicken mixture just to have the flour adhere to the chicken so do so nothing to make it elegant floor nothing so we're ready to fry now so we be sure to coat our chicken pieces properly so we drop into our fryer our breading mix well coated and we drop into the half we want it to be very crisp so one way is to be able to have a wide opening para hospital image evaporating liquid from our meats so when frying in a fast-food humor up in a fleet or signaling for kind like the chicken he suspended in a basket now Malaya heating element Allah hey I even knew that Hindi Manila Galaga low in but in our case tonight it's a fun a direct heat is touching our pan my area where the fire hits truck must my in it's a possible mugged are can you portion and she cannot to Mitama don't care I always like to move the chicken around so it cooks evenly so if you're cooking the red meat part like the thighs the legs the wings it will take longer to cook than the breast it up I'm only little young breast part and the leg and wing part and they re the new New York my own a new breast part I mean your leg and thigh are still juicy so I'm a nothing my suggestion is so bicep I'm Malou to enola hot and red meat part of somebody survival into doing you might need part para sagrado con Tama you do too and aloha so while waiting for our chicken to cook i will just prepare our gravy and I have here around three tablespoons of butter I just melt it in a saucepan along with our flour so we're also using three tablespoons of flour and three tablespoons of butter so we just cook it in a row and I will be true it's a way of thickening sauces and soups after cooking the flour and butter for around a minute Callahan macaques orders they're gonna teach that nature raw flour flavor and I add around 1/4 cup of finely chopped mushrooms so this is canned mushrooms can button mushrooms I just chopped up so we're so thingy for DOMA bastard are you mushroom flavor then I add a little bit of garlic powder so this is around 1 teaspoon of garlic powder I just add a few pinches of five-spice powder around three pinches of five-spice powder we don't want it to be very prominent in the flavor add my mushroom grind so this is the soup of the mushroom you along with the packaged also in the pan mushroom marination kin-yuen thus among brine so I used that to add to our gravy but I'm a quality new mushrooming flavor look at that our chicken is turning out beautifully anymore we're just waiting it to reach the golden color that we're looking for cartridges almost scoop how do we check your worried not to check all the kosher salt it shouid tip so we get one piece of chicken to check if it's already done and we just find a thick portion and we pierce it with a knife so if you let it drip and clean shava lung blood meghamala bus it means a chicken is already cooked now we know its scope but what we're doing is we just want to achieve the golden color of our Pinoy fried chicken to achieve the color of our favorite tree we just add a little bit of around a tablespoon of liquid seasoning and a little bit of soy sauce just around a tablespoon of soy sauce so we achieved a gravy color that we desire yeah and our chicken is done look at that so bang bang oh wow yeah it's all brown crispy sovereign golden Oh a sunbath at the end and to finish our gravy we just add our cracked black pepper freshly crack is the best I really like it peppery and just steer it and our gravy stuff look at that and we just pour our gravy look at that table nothing happy but that time very smooth I am sure you will love this recipe please try it at home six pieces of our favorite Pinot style fried chicken look it's very crisp very nice skin [Music] look at that I am sure every Pinot in the world would fall in love with this dish try it at home do it yourself and enjoy our favorite Binoy style fried chicken simple [Music] reduce on Eubank vision atop splish Ayer por la langue de mommy happy Marcus impulse and don't forget to subscribe to our Facebook YouTube and Instagram account

Channel: Simpol

Views: 363,439

Rating: 4.9194846 out of 5

Keywords: Simpol Recipe, Lutong Tatung, Made Simpol, Chef Tatung, Simpol, Pinoy Recipe, Filipino Recipe, Filipino Favorite, Made in the Philippines, Simpol Simpol, Proudly Pinoy, Philippines, Simple Recipe, Easy Recipe, Recipe Video, Simpol Filipino Fried Chicken, Crispy Chicken, Golden, Crispy, Crunchy, Filipino Fried Chicken, Pinoy Fried Chicken, Chicken Recipe, Fried Chicken Recipe, Party Recipe, Simpol Lunch, Simpol Merienda, Fried Food, Fast Food Recipe, Fried Recipe, Gravy

Id: 0n0H6CtcZj0

Length: 7min 54sec (474 seconds)

Published: Fri Jun 12 2020