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: chicken curry

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: pork afritada

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: daing bangus

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: pita chips

: yema

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: creole shrimp

: cinnamon rolls

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: braised pork hocks

: roasted salmon

: chicken al mattone

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: roasted salmon

: pork adobo

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: tomato and corn salad

: sinanglay na tilapia

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: bbq chicken pizza

: binatog

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: coffee cake

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: tripe stew

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: orange julius m-shake

: kare kare

: fried yuca

: cassava cake

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: pepper steak

: chicken relleno

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: crispy bread

: karioka

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: choc chip cookies

: beef with sprouts

: spareribs adobo

: banana nut bread

: real welsh scones

: the perfect poach

: tortang talong

: fettuccine alfredo

: puto with cheese

: bacon -chicken

: pepper steak

BEST POPCORN CHICKEN

1-1/2 pound boneless, skinless chicken breast, trimmed
2-3/4 cups all-purpose flour
1/2 cup cornstarch
1-1/2 tbsp granulated garlic
1-1/2 tbsp sugar
1 tbsp baking powder
Kosher salt and pepper
2 tsp onion powder
1 tsp cayenne pepper
1/2 cup water
2 large eggs, lightly beaten
1-1/2 quarts peanut or vegetable oil
6 tbsp honey
2 tbsp Cayenne Pepper Sauce

Place chicken on large plate and freeze until firm but still malleable, about 40 minutes.
Whisk 2-1/2 cups flour, cornstarch, granulated garlic, sugar, baking powder, cayenne, and 1 tsp pepper together in a bowl. Add water and rub flour mixture between your hands until tiny craggy bits form throughout and mixture holds together like damp sand when squeezed.

Cut chicken into 1/2-inch pieces.

Toss chicken,eggs, and 2 tsp salt together in second bowl.

Transfer half of chicken to flour mixture
and toss with you handss

Press on coating to adhere and breaking up clumps until;
chicken is coated on all sides

Fry until chicken is evenly golden brown

Whisk honey,hot sauce, and a pinch salt togetherr in small bowl.
Serve chicken with honey sauce