Crispy Pininyahang Manok Recipe
Whip up restaurant-style wings coated with a glaze inspired by a classic Filipino fiesta dish, creating a more flavorful delight!
Categories Main Dish
Preparation Time30 minutes
Cooking Time12 minutes
Number of Servings 6
Ingredients
- 1 Kg chicken, wings
- 2 1/2 Tbsp patis
- 1 cup cornstarch
- 3 cup oil, for frying
- 2 Tbsp oil
- 1/4 cup onion, red, chopped
- 1 Tbsp garlic, minced
- 1/2 tsp ginger, grated
- 2 1/2 Tbsp, patis
- 1 can DEL MONTE Crushed Pineapple (227g)
- 1/2 cup DEL MONTE 100% Pineapple Juice with ACE (240ml)
- 3/4 cup coconut cream
- 2 1/2 Tbsp cornstarch, dissolved in 2 1/2 tablespoons water
- 2 Tbsp green onions
Cooking Tools Needed
- Bowls
- Measuring Cups
- Spatula
- Chopping Board
- Measuring Spoons
- Tongs
- Knife
- Pan
Cooking Skills Needed
- Frying
- Slicing
- Sautéing
- Simmering
Procedure
- 1 Marinate the chicken in patis for 30 minutes. Coat in cornstarch and fry for 10 minutes or until cooked through. Set aside.
- 2 In a pan, sauté the onion and garlic until aromatic. Add the ginger and sauté for a few seconds. Add patis and cook until almost dry. Add DEL MONTE Crushed Pineapple, DEL MONTE 100% Pineapple Juice with ACE, and coconut cream. Simmer for 3 minutes and add the cornstarch mixture.
- 3 Toss the chicken into the sauce and mix until well coated. Arrange in a plate and top with green onions.
