• 2 lbs boneless, skinless chicken breast, cut into small pieces
• 1 egg, beaten
• 3/4 cup corn starch plus 1 tbsp corn starch
• 1/4 cup flour
• 1 tbsp ginger, minced
• 1 tsp garlic, minced
• 1 tsp crushed red chili pepper
• 1 tbsp rice wine
• 1/4 cup water
• 1 1/2 tsp salt
• pepper
• oil for deep frying

For the Sauce:

• 2 tbsp soy sauce
• 2 tbsp water
• 5 tbsp brown sugar
• zest of 1 orange
• zest of one lemon
• 4 tbsp white vinegar
• juice of 1 lemon

Cooking Instructions:

1. Mix beaten egg, salt and pepper in a bowl. In a separate bowl, mix 3/4 cup corn starch and flour, stir in water. Then add the flour mixture to the egg mixture. Add the chicken and stir to coat.
2. Heat oil in a pan for deep frying. Add chicken, fry in small batches at a time. Do not overcook the chicken, just fry it 3-4 minutes or until golden brown.
3. You can make the sauce while frying the chicken. Place all the ingredients in a bowl and mixed well.
4. Drain chicken on paper towels and set aside. Clean the pan. Add 1 tablespoon oil.
5. When the pan is hot enough, add the minced ginger and garlic. Stir fry for about 10 seconds then add the crushed red chilli pepper. Stir for 5 seconds then add the rice wine.
6. Add the sauce and bring to boil. Add the cooked chicken, stir and mix well.
7. Dissolve 1 tablespoon corn starch in in water. Add to chicken. Heat until sauce is thickened.
8. Transfer in a plate, serve and enjoy!

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The post Orange Chicken Recipe appeared first on Kusina Master Recipes.

• 1 kilo chicken, cut into pieces
• 1 cup soy sauce
• 1 cup white vinegar
• 1 tablespoon whole peppercorns
• 1 tablespoon minced garlic
• 1/2 cup julienned ginger
• 1/2 cup minced onions
• 1 cup coconut cream (kakang gata)
• 4 pieces bay leaf
• 2 teaspoon fish sauce (optional)
• 4 finger chillies (you can also use birds eye chillies if you want it more spicy)
• 2 tablespoon cooking oil

Cooking Instructions:

1. In a deep skillet, sauté the ginger in oil using low heat until golden brown. Remove half of it from the pot and set aside.
2. Add the garlic and onion and chicken. Fry until browning occurs.
3. Combine vinegar, soy sauce, fish sauce, peppercorn and bay leaves. Pour the mixture into the chicken. Cover and continue simmering. (Don’t disturb for a minute to prevent vinegary taste.)
4. Add the coconut milk and bring to a gentle simmer. Let it simmer till sauce is thickened.
5. Add chillies then simmer for additional 5 minutes.
6. Transfer into a serving dish. Top with the remaining ginger. Serve hot!

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The post Adobong Manok Sa Gata Recipe appeared first on Kusina Master Recipes.

•   1 cup pig intestines, cleaned, boiled and finely chopped
• 1/2 cup tomatoes, sliced
• 2 cup finely chopped chicken meat
• 1/2 cup sliced onions
• 1/2 cup vinegar ( sukang iloko)
• 1 head garlic finely chopped
• 1 cup chicken blood, mixed in
• 1 cup water
• 1 laurel leaf
• Oregano leaves
• salt to taste
• pepper to taste

Cooking Instructions:

1. saute the garlic, onion and tomatoes
2. add the finely chopped chicken meat and the intestines; mix.
3. cover and allow to cook for few minutes
4. add the vinegar, salt, pepper, laurel leaf, oregano and allow to simmer until the meat is tender.
5. add the chicken blood diluted in water
6. allow to simmer for 10 more minutes. serve hot.

Image: overseaspinoycooking.com

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The post Chicken Dinuguan Recipe appeared first on Kusina Master Recipes.

• 2 tbsp low-sodium chicken or vegetable broth
• 1 cup chopped scallions
• 2 tbsp fresh minced ginger
• 2 skinless, boneless chicken breasts, cut into bite-sized places
• 11/2 cups sliced fresh shiitake mushrooms
• 4 cups chopped bok choy
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• Salt and while pepper to taste
• Pinch of red pepper flakes.

Cooking Instructions:

1. Heat broth in a stainless steel wok or skillet.
2. When broth begins to steam, add scallions and stir-fry for 2 minutes.
3. Add ginger and continue to stir-fry for another minute.
4. Add chicken and continue to stir-fry.
5. After 2-3 minute, add shitake mushrooms and bok choy. Continue to stir-fry for another 3-4 minutes, and then add soy sauce, rice vinegar, salt, and pepper.

Image: rasamalaysia.com

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The post Stir-Fried Chicken With Bok Choy Recipe appeared first on Kusina Master Recipes.

• 4 boneless chicken breasts with skin on
• 2 medium cloves garlic, pressed
• 1 tbsp fresh squeezed lemon juice
• 2 tsp chopped fresh sage
• 2 tsp chopped fresh thyme
• 1 tsp chopped fresh rosemary
• ¼ cup chicken broth
• Salt and cracked black pepper

Cooking Instructions:

1. Preheat broiler on high. Place ovenproof metal pan under broiler to get hot. Do not use glass or Pyrex for this.
2. Season chicken with a little salt and pepper. When pan is very hot (which takes about 5 minutes). Put chicken in pan and return it to broiler. Turn heat to low. Don’t put it too close to the heating element. It is best to put in middle of the oven, about 7 inches from the heat source. Broil for about 15 minutes, or until done. depending on thickness of chicken.
3. While chicken is cooking chop the herbs.
4. In a small skillet, add chopped herbs, lemon juice, broth, pressed garlic, salt, and pepper. Heat on medium heat for about 30 seconds.
5. When chicken is done remove skin, slice, and place on platter, Drizzle herb sauce over chicken.

Image: ourbestbites.com

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The post Herbed Chicken Breasts Recipe appeared first on Kusina Master Recipes.

• 1 whole approx. 1 kilo chicken
• 1 tsp Dark mushroom soy sauce
• 1 tsp Oyster sauce
• ½ tsp Japanese soy sauce
• ½ tsp Sesame oil
• 5 pcs Star Anise
• 50 grms Mirepoix
• 1 cup White sugar
• 50 grms Cornstarch
• 1 liter Water
• ½ tsp Salt
• 5 pcs Black pepper (whole)
• 1 pc Bay leaf

Cooking Instructions:

1. .Have ready deep stock pot. Pour water, Kikkoman, dark mushroom soy sauce, oyster sauce, sesame oil, star anise, mirepoix, white sugar, salt, black pepper and bay leaf.
2. Add the chicken, simmer for 1 hour, remove from stock pot, then hang and drain until the water completely drains out.
3. Have ready fat heated oil then deep fry the chicken until crispy.
4. Caramelize the sugar. The remaining peking stock may be added, then thicken with cornstarch.

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The post Crispy Chicken With Peking Sauce Recipe appeared first on Kusina Master Recipes.

• 1 k minced chicken breast
• 200 grms. raisins
• 100 grms. chopped onions
• 4 pcs. hard-boiled eggs (chopped)
• 300 grms. blanched potato cubes
• 1 k empanada dough
• 2 pcs. beaten eggs
• 300 grms. flour
• 50 grms. chopped garlic
• 1 tbsp. turmeric powder

Cooking Instructions:

1.  Sauté garlic, onion, minced chicken. Add turmeric powder. Set aside until cold.
2.  Add hard-boiled egg, potato, raisin, and set aside.
3.  Flatten empanada dough into round shape with dough roller. Brush with beaten egg at edges of the dough, then fill with empanada filling in the center.
4. Fold into half-moon shape. Press with fork the edges of the empanada dough to secure and seal.
5.  Have ready heated oven 250°F and bake for 30 minutes or until done.

Image: Idol Sa Kusina

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The post Jumbo Chicken Empanada Recipe appeared first on Kusina Master Recipes.

Ingredients:

• 1 whole native/culled chicken cut into serving pieces
• 150g itag
• 1 whole medium size green papaya, quartered
• 2 thumb-sized ginger, sliced
• 2 pcs red onion, quartered
• 5 cloves minced garlic
• 1 1/2 cups malunggay leaves
• 3 pcs finger chili
• 1 tsp whole pepper corn
• 2 tbsps canola oil
• Patis to taste
• 1 liter water

The post Tinolang Manok with Itag Recipe appeared first on Kusina Master Recipes.

• 2 chicken breasts with skin on
• 2 tablespoons softened unsalted butter
• ½ tablespoon chopped fresh sage
• 1 clove garlic, minced
• salt and pepper

Cooking Instructions:

1. Preheat oven to 400F.
2. In a small bowl, mix the butter, sage, and garlic.
3. Slather the butter mixture underneath and over the chicken skin. (The butter will melt and brown in the oven, which you will use to baste the chicken before serving!)
4. Season liberally with salt and pepper on both sides and roast in the oven for 25 minutes, until fully cooked. Serve with maple glazed carrots or your vegetable of choice.

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The post Brown Butter Sage Chicken Recipe appeared first on Kusina Master Recipes.

• 4 large chicken breasts, skinless and boneless
• 2 large orange peppers
• 2 large onions
• 8 bacon strips, chopped
• 1½ cups barbecue sauce
• ½ cup whiskey
• salt and pepper to taste
• wooden skewers

Cooking Instructions:

1. Preheat your grill to high and soak your wooden skewers in water for about 30 minutes.
2. Cut the chicken into 1 inch square cubes, as well as the pepper and onion. You want reasonably equal sizes so they all cook evenly. Season the chicken with salt and pepper.
3. Skewer the chicken, peppers, and onions evenly and lay flat on a tray.
4. In a small food processor, blend the bacon, barbecue sauce, and whiskey until blended into a smooth mixture.
5. Slather that mixture all over the kebabs and grill on all sides until cooked throughly. Serve immediately.

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The post BBQ Whiskey Bacon Chicken Kebabs Recipe appeared first on Kusina Master Recipes.