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Adobo Fried Chicken
Recipe image

A bold, modern take on Filipino adobo, this dish transforms the beloved classic into a crisp, elegant composition layered with tangy depth, rich umami, and vibrant freshness.

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Ingredients

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Marinade

Breadcrumbs

  • Breadcrumbs 200.0 g

Pickled Roasted Beets

Roasted Garlic Puree

Green Onion Potato Fritters

Split Butter and Soy Gravy

  • Brown chicken stock 100.0 g
  • Brewed soy sauce 10.0 g
  • Worcestershire sauce 5.0 ml
  • Unsalted clarified butter 75.0 g

To Garnish

  • Picked watercress
  • Green leeks, fine julienne
Created By:
No Chef Image

Kenneth Cacho

 Executive Chef, Unilever Fod Solutions Philippines

A bold, modern take on Filipino adobo, this dish transforms the beloved classic into a crisp, elegant composition layered with tangy depth, rich umami, and vibrant freshness.

...

Preparation

  1. Marinade

    • To prepare the marinade, combine ingredients in a mixing bowl. Whisk until well-blended and aromatic, then pour over the deboned chicken. Marinate in the refrigerator for at least four hours.

  2. Breadcrumbs

    • Remove from the marinade and pat dry
      thoroughly. Vacuum-seal and cook sous vide
      at 68°C (154°F) for one hour, then cool. Coat
      the chicken evenly with the breadcrumbs
      and follow the pack instructions. Deep fry
      at 180°C (350°F) until golden brown and the
      internal temperature reaches 74°C (165°F).
      Drain on kitchen paper and keep warm.

  3. Pickled Roasted Beets

    • For the pickled roasted beets, bring rice
      vinegar, sugar, salt, and chosen aromatics
      to a boil in a saucepan. Simmer gently for
      about 15 minutes to allow the flavours to
      infuse, then pour the hot pickling liquid
      over the roasted beets. Let the beets
      marinate for two days in the refrigerator.

  4. Roasted Garlic Puree

    • To prepare the roasted garlic puree, heat
      garlic cloves, oil, and fresh thyme in a pan
      to 170°C (338°F), frying gently until the
      garlic turns golden and aromatic. Strain
      and transfer the garlic to a Thermomix or
      blender. Blend with cream at 70°C (158°F)
      for three minutes until velvety smooth,
      then emulsify with a small amount of the
      reserved garlic oil.

  5. Green Onion Potato Fritters

    • For the green onion–potato fritters, blend
      green onions and parsley with egg until fine.
      In a separate bowl, bring water to a boil,
      remove from heat, and stir in shredded potato
      to form a smooth mash. Once cooled slightly,
      mix with the herb-egg blend to create a soft
      dough. Roll and cut into bite-sized portions,
      then deep fry at 180°C (356°F)
      until golden and crisp. Drain on paper
      towels and hold warm.

  6. Split Butter and Soy Gravy

    • To prepare the split butter–soy gravy, combine
      chicken stock, soy sauce, and Worcestershire
      sauce in a saucepan and bring to a gentle
      boil. In another pan, saute sliced leeks in
      butter until fragrant and nutty. Blend the
      leek-butter mixture until smooth, then strain
      and fold it into the warm soy-stock base. Allow
      the mixture to split naturally and create a rich,
      glossy sauce.

  7. To Garnish

    • To serve, assemble the plate and garnish
      with fresh watercress and fine julienne leeks.
Created By:
No Chef Image

Kenneth Cacho

 Executive Chef, Unilever Fod Solutions Philippines
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