Fried Chicken Adobo

Soy-Marinated Chicken, Adobo Sauce, Atchara, Pandesal

Chef Jeff Almendras of Johnny Boy | Somerville, MA

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Adapted by StarChefs | june 2024

INGREDIENTS

Marinated Chicken:
8 chicken thighs, trimmed
1 tablespoon minced garlic
½ cup soy sauce
1 cup distilled vinegar

Dry Dredge:
1 cup all-purpose flour
½ cup cornstarch
1 teaspoon baking powder 
⅓ cup spice mix of your choice

Wet Dredge:
2 whole eggs
Spice mix of your choice

Adobo Sauce:
1 cup minced garlic
½  cup diced onion
2 cups soy sauce
2 cups distilled vinegar
5 bay leaves
11 whole black peppercorns
Chicken stock

To Assemble and Serve:
Peanut oil
Pandesal, sliced and toasted
Atchara

METHOD

For the Marinated Chicken:
In a nonreactive container, combine garlic, soy sauce, and vinegar. Add chicken and toss until evenly coated. Cover and refrigerate overnight.

For the Dry Dredge:
In a mixing bowl, combine flour, starch, baking powder, and spices. Set aside. 

For the Wet Dredge:
In a mixing bowl, whisk eggs and a pinch of spice mix. Set aside.

For the Adobo Sauce:
In a saucepan over medium heat, sauté garlic and onion until alliums are soft and translucent. Add soy sauce and vinegar, then bring mixture to a simmer. Add bay leaves and black peppercorn. Cover pan and cook 35 minutes, adding a splash of chicken stock every 10 minutes. Remove from heat and let cool.

To Assemble and Serve:
In a fryer, heat oil to 375°F. Coat Marinated Chicken in Wet Dredge, followed by Dry Dredge. Fry 4 minutes on each side. Transfer chicken to the bottom half of pandesal. Drizzle with desired amount Adobo Sauce and top with atchara. Close sandwich and serve.

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