Adobo Fried Chicken – where do I even begin? Chicken Adobo is one of the most recognized Filipino dishes. There are many ways to make it, and of course a never ending debate about the “right way” to make it. At the most basic level, adobo is chicken braised in vinegar with garlic and black peppercorn spices. Beyond that, there is very little agreement.
Vinegar and salt are natural preservers of food to keep it edible for longer. This method of preservation dates back to a time before refrigeration. In many parts of the Philippines, soy sauce now replaces the use of salt and it is still considered a key ingredient of a good adobo in most households.
The tang of the vinegar softens over low heat, intensifying the flavor of the meat, and creates a silky, mouthwatering sauce that is amazing over white rice. Adobo’s long journey, its melding of cultures and ardent defenders all come together to tell a diverse and delicious story.
However, have you ever thought about frying it? For those of us living in the Southern United States, Adobo Fried Chicken is not the typical fried chicken that you are used to. It’s so much better! And it’s also a step in a different direction from traditional chicken adobo. This fried chicken is first simmered in an adobo broth of vinegar, bay leaves, sugar and soy sauce for 15 minutes, giving the meat a strong foundation in the Philippines. Next, you dunk it in buttermilk, then batter and fry it up. Don’t forget to make the dipping sauce with soy, Thai chiles, honey, and fish sauce. It will blow your socks off and will take this recipe to the next level!
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Recipe inspired by NY Times Cooking.