• 1 lb. boneless chicken breast, sliced into thin strips
• 3 tablespoons oyster sauce
• 2 tablespoons sherry cooking wine
• ¼ teaspoon ground black pepper
• ¼ teaspoon salt
• ½ cup chicken stock
• ½ teaspoon cornstarch
• 1 ½ cups bell peppers, sliced into strips (use any color that you want)
• 3 tablespoons cooking oil

Cooking Instructions:

1. Combine oyster sauce, sherry cooking wine, ground black pepper, and salt in a bowl. Mix well.
2. Add the thinly sliced chicken. Marinate for 10 minutes.
3. Heat 1 tablespoon cooking oil in a pan
4. Once the oil becomes hot, stir-fry the bell peppers for 1 minute. Remove from the pan and set aside.
5. Pour the remaining cooking oil on the same pan. Once the oil gets how, put the marinated chicken in the pan including the remaining marinade. Stir fry for 5 minutes or until the chicken turns light to medium brown.
6. Add the cooked bell peppers. Continue to stir-fry for a few seconds.
7. Combine the chicken stock and cornstarch. Mix well and then pour into the pan. Stir-fry until the texture of the sauce thickens.
8. Transfer to a serving plate.

Source: panlasangpinoy.com
Image: http://www.jocooks.com/

The post Chicken With Oyster Sauce Stir Fry Recipe appeared first on Kusina Master Recipes.

For Chicken Marinade:

• 1 kg chicken drumsticks
• 1 tsp chicken powder
• 1 tsp salt
• 1 tsp garlic powder
• 1 tsp custard powder
• 1/8 tsp five spice powder
• 1 tbsp oyster sauce

For Chicken Batter:

• 1/2 cup rice flour
• 1/2 cup cornstarch
• 1/2 cup flour
• 1 tsp salt
• 1 tsp baking soda
• 1 – 1 and 1/2 cups cold water

Others:

• Rice flour, for dredging
• Rice
• Kropeck

Cooking Instructions:

1. Marinate the chicken drumsticks in chicken powder, salt, garlic powder, custard powder, five spice powder and oyster sauce.
2. Leave in the fridge overnight.
3. Whisk together all chicken batter ingredients, keep cold.
4. Heat oil to 350 degrees F.
5. Lightly dredge chicken drumsticks with rice flour.
6. Coat with batter and deep fry for 7-9 minutes or until cooked through.
7. Repeat with the rest of the chicken, fry in batches.
8. Drain in paper towels and serve with rice and kropeck.

Source: pepper.ph
Image: amahchupermachulet.wordpress.com

The post Chowking- Style Fried Chicken Recipe appeared first on Kusina Master Recipes.

• 4 large chicken breasts
• Vegetable oil for frying

For The Flour Mix:

• 2 cups plain flour
• 1 tsp salt & pepper
• 1 tsp dried basil
• 1 tsp ground chilli
• 1 tsp ground paprika
• 1 tsp garlic powder
• 1 tsp dried sage leaves
• 1 tsp dried oregano
• 1 tsp onion powder

For The Egg Wash:

• 1 cup buttermilk
• 1 egg

Cooking Instructions:

1. Place the Flour Mix ingredients in a bowl and mix together.
2. On a separate bowl, place the Egg Wash ingredients and mix together.
3. Dip the chicken breast in the Flour Mix until all sides are covered.
4. The dip in the egg wash until all sides are soaked.
5. Deep fry in vegetable until golden brown and crispy.
6. Let the excess oil drip and serve.

See recipe for Gravy: KFC Style Gravy Recipe

Image: businessinsider.com

The post Homemade KFC Style Fried Chicken Recipe appeared first on Kusina Master Recipes.

With this recipe, your reminiscing will be complete because you’ll be able to remake the goodness of Max’s Fried Chicken. And do not worry about using special or pricey ingredients, because this recipe only calls for 3 different seasonings to recreate this masterpiece on a plate: salt, garlic, and fish sauce. Get frying and try this recipe now!

Ingredients:

• 2 whole spring chicken
• 2 heads garlic, crushed
• 1 tsp iodized salt
• 1/4 cup fish sauce
• Oil for deep frying

Cooking Instructions:

1. Clean whole chicken well. Pat dry. Season with salt all over and inside cavities.
2. Stuff crushed garlic inside cavities.
3. Pour and rub over fish sauce on whole chicken and marinate for at least 1 hour, turning occasionally to distribute the marinade.
4. After an hour, strain out the marinade.
5. Deep-fry in preheated 350 degrees F oil for 20-25 minutes or until cooked through.
6. Serve warm with Jufran ketchup.

Source: pepper.ph
Image: http://pinayflyinghigh.com/

The post Max’s- Style Fried Chicken Recipe appeared first on Kusina Master Recipes.

• 1 chicken (1 kilo)
• 3 potatoes, quartered or 2 cups quartered upo or sayote
• 1 onion, chopped
• 4 cloves garlic, crushed
• 2 tbsp. ginger strips
• 2 tbsp. patis
• 1 tsp. vetsin
• 4-5 cups rice water
• 1/2 cup young SILI leaves

Cooking Instructions:

1. Clean and cut chicken into small serving pieces. Saute’ garlic and ginger until brown. Add onion. When wilted, add chicken. Stir for 3 minutes, pour in patis. Cook for another 3 minutes, then, add 1 cup rice water. Cover and let simmer.
2. When chicken is half done, add potatoes. Pour in the remaining rice water. Cover and simmer until chicken and potatoes are done. Lastly, add vetsin and sili leaves. Let boil for 3 minutes.
3. Serve hot.

Image: http://turoturo.co.nz/

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

Take a different turn by tasting these spicy yet sweet wings. An odd combination with fried wings, but all worth it once you start licking the sauce off of your fingers and, maybe even off of your plate. Not only do the sesame seeds add another bite to your wings, but because they are double-fried, the heavenly sound from the crispiness will surely get your neighbors’ attention. Try this recipe now!

Ingredients:

For the double fried chicken:

• 1/2 kilo Bounty Fresh chicken wings
• Salt and pepper, to season
• 2 cups cornstarch

For the soy garlic glaze:

• ¼ small onion, shredded
• 4 cloves garlic, peeled and minced
• ½ cup light soy sauce
• ¼ cup mirin
• 2 tablespoons brown sugar
• 1/2 teaspoon garlic powder
• 1 teaspoon cornstarch
• 1-inch ginger, peeled and shredded
• White sesame seeds, for garnish

Cooking Instructions:

1. Pat dry chicken wings. Season then dredge chicken in cornstarch. Deep fry until cooked all the way through. Place on paper towel to drain excess oil and allow to dry.
2. To make soy-garlic glaze, combine onion, garlic, soy sauce, mirin, brown sugar, garlic powder and ginger in a saucepan. Place over low-medium heat and stir until sugar is fully dissolved. In a small bowl, place cornstarch and a tablespoon of the soy-garlic mixture. Mix to dissolve. Add to the saucepan and stir until slightly thickened.
3. Flash fry chicken in hot oil. Place on paper towel to drain excess oil. Toss chicken wings in glaze. Sprinkle with sesame seeds before serving.

Source: http://www.pepper.ph/bonchon-soy-garlic-chicken-wings/
Image: lifesabliss.wordpress.com

Don’t forget to share this recipe to your family and friends!

BonChon-Style Soy Garlic Wings Recipe

The post BonChon-Style Soy Garlic Wings Recipe appeared first on Kusina Master Recipes.

• 2 pounds chicken, cut into pieces
• 4 pieces potatoes, cut into 4 pieces
• 1 onion diced
• 4 cloves garlic minced
• ¾ cup soy sauce
• 1 lemon, juiced
• 1 red bell pepper, sliced into strips
• 1/2 cup green peas
• 2 pcs of hotdog, sliced (optional)
• 1 large carrot, chunks (optional)
• 3 cups water
• 1 cup tomato sauce
• 3 tablespoons of cooking oil
• patis (fish sauce) or salt
• pepper to taste

Cooking Instructions:

1. Marinate the chicken lemon juice and soy sauce. Set aside.
2. Heat oil, sauté garlic and onions.
3. Add the chicken. Fry until golden brown, about 10 minutes. Add the marinated juice.
4. Pour the tomato sauce and water. Bring to a boil and allow to simmer for 20 minutes or until the chicken is almost cooked.
5. Add potatoes, carrots and hotdog; cook for 10 minutes or until the potatoes are cooked.
6. Add the red bell pepper and peas, simmer for an additional minute or two.
7. Fish sauce or salt and pepper to taste.

Source: recipes4busymoms.com
Image: www.paleofoodiekitchen.com

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

Not only did the juicy and tender taste of the chicken itself capture the hearts of Filipino children, but more importantly the crispy skin covering it. Everyone is sure to be back if you serve the famous Philippine Chicken Joy. Try and make your very own bundle of joy by following this Jollibee Fried Chicken recipe.

Ingredients:

• 2 kilos chicken, your choice cuts
• salt and pepper
• cooking oil for deep frying

For the breading:

• 1 cup all-purpose flour
• 1 cup cornstarch
• 1 Tbsp. five spice powder or ngohiong powder
• 1 Tbsp. garlic powder
• 1 tsp. fine salt, adjust if necessary

Cooking Instructions:

1. Put the chicken pieces in a bowl and season with salt and pepper. Rub andpress each chicken with the salt and pepper so all the pieces is evenly coated.
2. Next, to make the breading,  in a mixing bowl, combine flour, cornstarch, five spice powder, garlic powder and salt.
3. Stir the dry ingredients using a fork until all the ingredients are evenly mixed.
4. Heat the oil in the deep fryer or deep frying pan for about 175°C.
5. Coat a piece of chicken with the breading inside and out. Coat underneath the skin as well.
6. Do it by pressing each chicken with the breading then shake off excess breading and fry it.
7. Depending on the size of your fryer and the size of your chicken, you can put 4 to 5 pieces per batch.
8. Just don’t overcrowd the fryer to avoid the fried chicken to become soggy and loose it’s crispiness.
9. Cook it for about 15 to 20 minutes in medium fire.
10. Put the chicken in a paper towel or a rack to drain the excess oil.
11. Serve with your favorite Gravy. Enjoy!

Image: fabscoop.com

Don’t forget to share this recipe to your family and friends!

Jollibee-Style Fried Chicken Recipe

The post Jollibee-Style Fried Chicken Recipe appeared first on Kusina Master Recipes.

In the Philippines, Pochero or Pucher means meat chunk stew with saba bananas or plantains. Now, remove that little frown off your face because you heard it right, bananas in a stew. Given the perfect of blend of sweet and savory, from the bananas and tomatoes, this is the definite lunch meal for you that will satisfy your overnight hunger.

Ingredients:

• 500 grams chicken (serving slice)
• 400 grams pork (serving slice)
• 1 medium size onion (chopped)
• 6 cloves garlic (minced)
• 220 grams chick peas (garbanzos) – For dried chick peas, soak it overnight; For canned chick peas, just drain the water.
• 400 grams saba or cardaba banana (sliced)
• 300 grams potatoes
• 2 tomatoes (sliced)
• 220 grams tomato puree or sauce.
• 200 grams pechay or bok choy
• 1 tablespoon whole kernel peppercorn
• 1 tablespoon salt (OR according to your taste preference)
• 2 tablespoon cooking oil
• 1.8 liters of water

Cooking Instructions:

1. Heat the oil in a cooking pan. Saute garlic and onion until light brown. Saute the pork for 3 minutes. Add the chicken and tomatoes then saute for 5 minutes. Set aside.
2. Add the casserole with water. Add the Sauteed meat and salt. Let it boil. Simmer for 20 minutes until meat soften.
3. Add the potatoes, banana, chick peas, tomato puree and whole kernel peppercorn. Cook for 8 minutes. You can add extra salt or ground pepper as needed.
4. Add the pechay and simmer for 30 seconds.

Source: thefoodrecipe.com
Image: delmonte.ph

Don’t forget to share this recipe to your family and friends!

Easy Pochero Recipe

The post Pork and Chicken Pochero Recipe appeared first on Kusina Master Recipes.

• ½ pound boneless chicken, cut into cubes
• ½ red bell pepper, cut into cubes
• ½ green bell pepper, cut into cubes
• 1 pound fresh okra pods
• Curry powder, to taste

For the marinade:

• Soy sauce, as needed
• Minced ginger, as needed
• Splash of balsamic vinegar

Cooking Instructions:

1. Marinated the chicken and peppers in the soy sauce, minced ginger, and balsamic vinegar.
2. Cut the heads and tails off the okra and cut into ¼ inch rounds. Dump them in a bowl and don’t season them.
3. Stir – fry the chicken until about 2/3 done, pull and save. Add oil, then the okra.
4. Throw in the chicken, stir. Add the peppers.
5. Toss in about a tsp of curry powder. Serve over rice or with mashed potatoes.

Image: www.dustandcolor.wordpress.com

The post Stir-Fried Chicken and Okra Recipe appeared first on Kusina Master Recipes.