Fried Chicken Paksiw in Mang Tomas Sauce - WTF Recipe

Serves: 8
Prep time: 10 minutes
Cooking time: 15 minutes
Fried Chicken Paksiw in Mang Tomas Sauce
A new take on this Filipino dish!
Paksiw is a traditional Filipino cooking method which means to cook and simmer in vinegar. There are a couple of paksiw dishes but it all differs on what is being cooked.
Letson (Litson/Lechon) Paksiw is the best-known variation of paksiw as it is made from left-over spit-roasted pork and is cooked in vinegar, garlic, onions, black pepper and ground liver or liver spread and water to create a rich sauce. In this recipe, we will go way-off the traditional meat (i.e. roasted pork or chicken) and use one of our favorite which is fried chicken to incorporate it to this wonderful dish and take it to the next level, my friends, this is Fried Chicken Paksiw in Mang Tomas sauce, yes, one of our favorite ready-made salsa!
Mang Tomas Sauce All-Around Sarsa
Mang Tomas Sauce All-Around Sarsa

INGREDIENTS

  • 2kg chicken (choose from drumstick, wings, and thigh)
    • 4 cups all-purpose flour, divided
    • 2 tablespoons garlic salt
    • 1 tablespoon paprika
    • 3 teaspoons pepper, divided
    • 2 large eggs
    • 1-1/2 cups water
    • 1 teaspoon salt
    • Frying oil
  • 1 1/2 cup of Mang Tomas All-Around Sarsa
  • 1 cup chicken stock (or 1 cup of water and Knorr Chicken Cubes)
  • 1/8 cup soy sauce
  • 1/4 cup brown sugar
  • 1/4 cup vinegar
  • 3 pieces of dried bay leaves
  • Crushed black pepper (to taste)
  • 8 cloves of crushed garlic
  • 1 white onion (diced)

INSTRUCTIONS

  1. In a large resealable bag (or just a big mixing bowl), combine 2-2/3 cups flour, garlic salt, paprika, 2 1/2 teaspoons pepper. 
  2. In a shallow bowl, beat eggs and water then add salt and the remaining flour and pepper. 
  3. Dip chicken in egg mixture, place in the bag, a few pieces at a time. Seal bag and shake to coat.
  4. In a fryer (or deep-fryer), heat oil, make sure it's hot enough before you fry.
  5. Fry chicken, several pieces at a time, for 5-6 minutes on each side or until golden brown and juices run clear. Drain on paper towels. Then set aside.
  6. Use the oil from the fried chicken, and saute garlic and white onion.
  7. Put in Mang Tomas All-Around Sarsa, vinegar, soy sauce, sugar, chicken stock, dried bay leaves.
  8. Simmer till the mixture becomes thick and add peppers.
  9. Then put the fried chicken and mix with the sauce.
  10. Enjoy!

OTHER VARIATIONS/TIPS

  • Want some kick? Add chili!
  • You may also want to use Mang Tomas Siga Lechon Sauce Hot & Spicy for the next level deliciousness and hotness.
Mang Tomas Siga Lechon Sauce Hot & Spicy
Mang Tomas Siga Lechon Sauce Hot & Spicy

  • Want to know if the oil is hot enough? Use the Handle of a Wooden Spoon or a Wooden Chopstick. When the oil has preheated, dip the handle of a wooden spoon or a chopstick into the oil. If the oil starts steadily bubbling, then the oil is hot enough for frying. If the oil bubbles very very vigorously, then the oil is too hot and needs to cool off a touch. If no or very few bubbles pop up, then it’s not hot enough.
  • Add banana blossoms to make it sweeter.
Hope you like it! And if you do, please tell us what happened? Did you enjoy it? Did you tweak anything? Share us your own paksiw variation!

Fried Chicken Paksiw in Mang Tomas Sauce
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