Introducing Crispy Chicken Adobo: A Flavorful Twist on a Filipino Classic
Prepare to tantalize your taste buds with our delightful variation of the quintessential Filipino dish - Crispy Chicken Adobo. This recipe takes the beloved flavors of traditional adobo and elevates them to new heights by adding a delightful crispy twist. Imagine succulent chicken thighs, seared to perfection, bathed in a rich and savory sauce infused with soy sauce, vinegar, garlic, and aromatic spices. The result? A mouthwatering combination of tender meat, crispy skin, and an explosion of flavors in every bite. Whether you're a fan of Filipino cuisine or simply looking to try something new, our Crispy Chicken Adobo recipe is sure to become a favorite on your dining table. Get ready to savor the irresistible blend of crispy, savory, and tangy flavors that will leave you craving for more. Let's dive into this culinary adventure and indulge in the ultimate comfort food experience!
Crispy Chicken Adobo
Ingredients:
5 lbs chicken thighs
1/2 cup soy sauce
1/2 cup white vinegar
1/2 cup Merlot (or any red wine you prefer)
1/2 cup water
8 cloves garlic, crushed
1 tsp fresh ground pepper
3 bay leaves
2 cups buttermilk
1 tbsp avocado oil (or any cooking oil of your choice)
4 cups vegetable oil for deep frying
Kosher salt
Directions:
Begin by patting the chicken thighs dry with paper towels.
Season the chicken thighs with salt, ensuring they are evenly coated.
Heat a Dutch oven over high heat and add 1 tbsp of avocado oil.
Working in batches, carefully add the chicken thighs to the pot and sear them on high heat until they develop a golden brown crust. This helps enhance the flavor and texture of the chicken.
While the chicken is searing, fry the crushed garlic in the pot until it becomes fragrant and slightly browned. This will infuse the oil with garlic flavor.
Once the chicken is seared and the garlic is fried, add the seared chicken thighs back to the pot, along with soy sauce, white vinegar, red wine, water, fresh ground pepper, and bay leaves.
Bring the mixture to a boil, then reduce the heat to a simmer. Allow the chicken to simmer in the flavorful sauce for about 30 minutes, ensuring it cooks through and absorbs the delicious flavors.
After simmering, remove the chicken thighs and the garlic from the sauce mixture and set them aside.
Place the chicken thighs and garlic in the refrigerator to chill for approximately 30 minutes. This helps them firm up and retain their moisture.
Allow the sauce mixture to cool in the refrigerator as well. This will make it easier to remove any solidified fat later on.
Once the chicken has chilled, remove the skin from the chicken thighs. You can discard the skin or save it for later use.
Place the chicken thighs in a bowl and cover them with buttermilk. Let the chicken soak in the buttermilk for 1 hour. This step helps tenderize the chicken and adds richness to the flavor.
After the chicken has soaked, remove it from the buttermilk and allow any excess liquid to drain off.
Dredge the chicken thighs in flour, ensuring they are fully coated. This will create a crispy outer layer when fried.
Heat a pot filled with vegetable oil to 350 degrees Fahrenheit (175 degrees Celsius). The oil should be deep enough to fully submerge the chicken thighs during frying.
While the oil is heating, deep fry the garlic until it turns golden brown and crispy. Remove the fried garlic from the oil and set it aside as a flavorful garnish.
Next, deep fry the chicken skin until it becomes crispy and golden brown. Remove the fried chicken skin and set it aside as a delicious topping.
Carefully place the dredged chicken thighs into the hot oil and fry them for approximately 3 minutes per side or until they are cooked through and have a crispy golden exterior.
Once the chicken is fried, remove it from the oil and allow any excess oil to drain off.
Remove any solidified fat that may have formed in the sauce mixture. Reheat the sauce, allowing it to reduce by half and intensify the flavors.
To serve, plate the reduced sauce, place the fried chicken thighs on top of the sauce, and garnish with the crispy fried chicken skin and garlic.