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Adobo Fried Chicken
Adobo Fried Chicken

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

  • Distilled vinegar 100.0 ml
  • White sugar 100.0 g
  • Bay Leaves 2.0 pieces
  • Coriander seeds 2.0 g
  • Pepper 12.0 pieces
  • Star Anise 2.0 pieces
  • Knorr Professional Intense Flavours Caramelised Umami 400ml 10.0 g
  • Beetroots, baked,peeled, and cut

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:
Kenneth Cacho

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:
Kenneth Cacho

Kenneth Cacho

 Executive Chef, Unilever Fod Solutions Philippines
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