Name: Filipino-American Fried Chicken Adobo
Prep time: 35 min
Total time: 35 min
Yield: 4 servings
Ingredients: 2 lbs chicken thighs (bone-in, skin-on preferred); 1/2 cup soy sauce; 1/3 cup cane vinegar (or apple cider vinegar); 6 cloves garlic, minced; 2 tsp whole black peppercorns, lightly crushed; 3 bay leaves; 1 tbsp brown sugar; 1 cup all-purpose flour; 1 cup cornstarch; 1 tsp salt; 1 tsp ground black pepper; 1/2 tsp smoked paprika; 1/2 tsp garlic powder; 2 large eggs; 1/4 cup water; Vegetable oil, for frying; 2 green onions, sliced (for garnish); Steamed jasmine rice, to serve

Filipino-American Fried Chicken Adobo

miradugm

This Filipino-American fried chicken adobo fuses the iconic flavors of classic adobo—tangy, garlicky, and peppery—with the irresistible crunch of Southern-style fried chicken. Marinating the chicken in soy sauce, vinegar, and garlic infuses every bite with deep, savory flavor, while a double-dredge in seasoned flour and cornstarch delivers a shatteringly crisp crust. The result is a dish that’s both comfortingly familiar and excitingly new, perfect for sharing with friends and family. Served atop a mound of fluffy jasmine rice and topped with fresh green onions, it’s a celebration of culinary heritage and creative fusion.

Ingredients

Instructions

In a large bowl, combine soy sauce, vinegar, minced garlic, crushed peppercorns, bay leaves, and brown sugar. Add chicken thighs, ensuring they’re well coated. Marinate for at least 30 minutes (up to overnight in the fridge for deeper flavor).
Remove chicken from marinade (reserve marinade for later). Pat chicken dry with paper towels.
In a shallow dish, mix flour, cornstarch, salt, ground black pepper, smoked paprika, and garlic powder.
In another bowl, whisk eggs with water until smooth.
Dredge each piece of chicken in the flour mixture, then dip in the egg wash, then dredge again in the flour mixture, pressing to adhere.
Heat 1 inch of vegetable oil in a deep skillet or Dutch oven to 350°F (175°C).
Fry chicken in batches, turning occasionally, until deep golden brown and cooked through (internal temp 165°F), about 7-9 minutes per side. Drain on a wire rack or paper towels.
Meanwhile, pour the reserved marinade into a small saucepan. Bring to a boil and simmer for 5 minutes to reduce and kill any bacteria. Set aside as a dipping sauce.
Serve fried chicken hot over steamed jasmine rice, drizzled with reduced adobo sauce and garnished with sliced green onions.