Ep.1 Crispy Ginataang Manok

• total time: 24 minutes

Ingredients

Chicken & Marinade:

2 lbs chicken thighs (deboned & skin removed if bone-in)

1 egg white

2 tbsp cornstarch

1 tbsp water

1 tsp kosher salt

Breading:

½ cup flour

¼ cup cornstarch

1 tsp black pepper

1 tsp garlic powder

½ tsp kosher salt

Sauce:

1 can coconut cream

1 cup water

½ white onion, diced

5 garlic cloves, chopped

2 tbsp ginger paste

½ chicken bouillon cube

1 tsp fish sauce

½ tsp kosher salt

1 tsp black pepper

Reserved chicken skin (for rendering, optional)

Veg & Garnish:

1 bunch bok choy, chopped

1 Anaheim pepper, sliced

Thai chili + crispy garlic for garnish

Directions

Marinate chicken in egg white, cornstarch, water & salt (15 mins).

Coat in breading. Fry at 350°F for 5–6 mins until golden.

Render chicken skin in a pot (if using). Remove skin, sauté onion, garlic & ginger.

Add coconut cream & water. Simmer, blend until smooth, return to pot.

Too thick/salty? Add water to adjust.

Add bok choy, Anaheim, bouillon, fish sauce, salt & pepper. Simmer 3–5 mins.

Add fried chicken or pour sauce over to keep crispy.

Serve over rice. Top with Thai chili & crispy garlic.