Ingredients
- 1 kilo (2.2 lbs.) chicken thighs
- 1/2 cup native vinegar
- 2 tbsp soy sauce
- 1 small head garlic, crushed
- 1/2 tsp salt
- 1/2 tsp ground pepper
- 1/2 cup water
- 1 eggwhite, beaten
- 1/2 cup flour
- 1/2 cup cornstarch
- 1/2 tsp salt
- 1/2 tsp ground pepper
- 1 cup mayonnaise
- 1/4 cup adobo sauce
- 2 tbsp parsley, minced
- 1 tsp garlic, minced
Adobo Dip:
Instructions
- In a saucepan, combine chicken, vinegar, soy sauce, garlic, salt and pepper. Bring to a boil and simmer. When the mixture dries up,l add water and continue cooking for about 15 mins until chicken is tender.
- Remove chicken from pan and strain remaining sauce. Set aside.
- Debone chicken and cut in half. Combine flour, cornstarch, salt and pepper. Dip chicken in eggwhite and dredge in the dry ingredients. Fry in hot oil until golden and crisp.
- Combine all the adobo dip ingredients and serve with the adobo (5 portions).