Want to elevate your Fried Chicken recipe Adobo style? Everyone loves everything adobo, especially a deliciously cooked chicken!
Fried Chicken and Adobo is one of everyone’s favorite things! Why not serve every bit of their favorites with this special Whole Fried Chicken Adobo recipe with an Adobo Gravy Sauce. Why just fry the chicken when you can do a lot more.
Background
Adobo is not new in Kusinang Bicolana, as we have previously served Chicken Liver Adobo, Pork Belly Adobo, and Chicken Adobo with Mushroom Sauce. Still, let’s have a little review on this Pinoys’ favorites!
It was at a certain time in Philippine history when the Spaniards invaded our culture and witnessed the traditional Filipino method of cooking through clay pots, which later on made way for the term Adobo. Adobo is well known from the culture’s line of cuisine. Fried chicken on the other hand is another Filipino favorite, since it is a dish that most children in the country grew up with. In this recipe, both dishes are combined to create a delicious ultimate Filipino delight.
How long does Adobo last?
Due to its high acid content, the Adobo preserves itself and lasts for 2 to 3 days. It usually depends on how it is cooked, but sometimes it can last for a week when properly stored.
How do you avoid bleeding fried chicken when cooking?
Freshly bought or just taken from the chiller, the chicken should be well adjusted to room temperature first and not to be directly dipped it into the boiling frying oil.
Cooking Tips
- Before cooking the chicken in hot oil it is advisable to pat dry with tissue paper to avoid oil splatters since the chicken will be fried.
- You can also use a strainer when you turn over the chicken to avoid breaking its skin while frying.
- It is advisable to deep fry the chicken by submerging the protein in cooking oil to achieve a more even cooking.
Getting you hungry, let’s get cooking!
Ready for a full stomach after all the cooking! Now, if you prefer visuals in instructions check out the video below:
| PREP TIME | COOK TIME | TOTAL TIME | COURSE | CUISINE |
| 30 mins | 30 min | 1 hr | Main Course | Filipino |
- 4 cups water
- 1 whole onion
- 1 clove crushed garlic
- 4 pcs bay leaves
- 1 tsp whole pepper
- 1/2 tbsp salt
- 1 tbsp brown sugar
- 1 tsp ground white pepper
- 1 cup soy sauce
- Sunflower oil
- 1 whole chicken
- In a cooking pot add 4 cups of water, 1 whole wedged red onion and 1 clove crushed garlic
- Add 4pcs of bay leaves, 1 tsp whole pepper, ½ tbsp. of salt and 1 tbsp. brown sugar.
- Add 1 tsp ground white pepper and 1 cup of soy sauce then mix all ingredients.
- Cook on medium heat 20-30 minutes.
- Poke the whole chicken using a fork to absorb marinating solution.
- Pour the cooled down brine solution in whole chicken.
- Cover the bowl and put into fridge to marinate overnight.
- On the following day, let the chicken sit on top of an empty beer can to air dry
- Pour cooking oil in large pot.
- Slowly lower the chicken into the oil.
- Carefully flip to fry other side of chicken.
- Wait for chicken to achieve golden brown color.
- Drain excess oil from chicken.
- Pour the brine solution on the strainer to separate liquid.
- Blend all strained ingredients using food blender to make sauce.
- Pour olive oil in pan with medium heat.
- Pour the blended sauce.
- Get a cup of liquid brine and mix with 1 tbsp. of flour to thicken sauce then mix.
- Pour mixture into pan.
- Add 1 tbsp. of soy sauce and 1 tbsp. of brown sugar.
- Continue stirring on medium heat and add 1 tbsp. of vinegar
- Leave to boil.
- Pour adobo sauce to the fried chicken.
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