BUTTERED CHICKEN Chicken marinade: 2kg chicken, mixed cut ¼ cup calamansi juice ¼ cup fish sauce 2 tbsp. soy sauce 2 tsp. ground black pepper ½ tsp. five spice powder 1 tsp. garlic powder Breading set A: ¾ cup egg whites 1 cup cake flour Breading set B: 2 cups cake flour 1 cup potato or cassava starch 1 tsp. fine salt ½ tsp. ground black pepper Butter sauce: 1 cup butter 1 cup margarine 1 cup coarsely minced garlic 8-12 pcs. sliced siling labuyo salt, pepper, chicken powder, to taste

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What is your favorite dish from Binondo?

O di ba, sa dami ng menu selection doon, mahirap pumili.

Pero ako, may isang dish na binabalik-balikan, it's called Buttered Chicken.

Sa totoo lang, uunahan ko na kayo.

Hindi naman talaga pure butter ang ginagamit, it's margarine.

Pero kahit sa isang katulad ko na bihirang-bihira or almost

hindi gumagamit ng margarine for this recipe,

gagamit ako dahil may kakaibang marriage

ang fried chicken, garlic, and margarine na talaga namang nakakahabi.

So today, let's prepare Buttered Chicken na hindi naman pure butter.

So first, you want to start with a good fried chicken base.

Meron ako dito 2 kilos of chicken.

Halo-halo na ito, may legs, may wings, meron ng ganitong jamet.

And hinugasan ko ito, we triple wash this as usual.

Pag manok, kailangan hugas na hugas mo para walang lansa.

And then you just put calamansi juice.

Atis.

Soy sauce.

This is garlic powder.

Five spice powder, you can also use cinnamon.

And this is black pepper.

So just mix it like that.

Actually, it's better if you use your hands.

Okay, so this is your flavoring.

Pampalasa ng manok.

If you have time, you may marinate this overnight.

The taste would be more intense.

I just find that it gets dry especially the white meat

when you marinate it overnight because it has calamansi.

So for me, about 30 minutes is fine.

If you don't have the time, the food is already there.

It looks bad on you, you're already hungry.

So let's move to the next step.

I'm going to put in egg whites.

You can also use whole eggs but it's more economical if it's just egg whites.

Especially if you have a bakery business or Leche Flan business.

You're making Yema, then you have egg whites left there.

If you don't have egg whites, you're wasting on egg yolks, you don't have anything to use.

You put two whole eggs, no problem.

And then I'm going to put cake flour.

You don't have cake flour.

You only have all-purpose flour so use all-purpose flour.

I just use cake flour because it's lighter.

Make your cake flour with cornstarch.

So there, you just mix it until it turns into a paste.

You will see that the chicken would be coated more.

It's recommended that the chicken is chilled so it's from the fridge.

Not on the freezer, okay? On the fridge.

Because if the chicken is chilled, the starch would be more relaxed.

The result of your batter would be better.

And then this one, you can leave this for around 10 to 15 minutes

so that the flavoring would stick more.

So there.

So I will just leave it like that.

Make sure that the consistency is like this, it's like a paste on the chicken.

So that it would be more coated.

Okay.

So now, let's fry the chicken.

Let's make our breading first.

For the breading, I have here cake flour.

You can always use all-purpose.

This is potato starch, you can also use cassava starch.

The purpose of this is to add that crisp.

The result would be more crispy, more flaky.

And then let's also put some salt.

Iodized salt and some black pepper.

So there.

So this is our breading mix for your fried chicken.

Let's also check if the chicken is already fried.

And then this is the chicken that we soak.

Okay, look.

Dredge it on there.

The technique is to dredge it on 6 pieces first.

So that you pour it here, you put it on the oil.

Okay.

Okay, and then we deep fry it for a minimum of 8 minutes or until the chicken turns golden brown.

Or when our oil is already peaceful.

Okay, let's remove it.

And look how nice and crisp.

Okay, so now that we have fried all of the chicken.

Look how nice and crisp.

You want to hear?

It's so crispy.

It's so crispy, right?

So you want it nice, crisp, and golden.

And then now, let's cook the butter sauce.

I already told you earlier that it's not pure butter.

So normally, when you eat at eateries like in Binondo, they really use margarine.

But today, I'm going to use half margarine, half butter.

Well, it's up to you, okay?

It can be pure margarine, you can also use pure butter but

to be honest, in this recipe, as mentioned at the beginning of the video,

this recipe is really an exception.

It's also delicious to have margarine.

Okay, so you put the margarine.

Smells good.

And then you put a lot of garlic.

Well, the beauty of margarine is that it doesn't get burnt easily.

So you can still brown your garlic.

You just brown it.

So my garlic, as you can see, is coarsely minced.

You leave a big chunks so that you can really feel it on the sauce.

So I will cook that for around 3 to 5 minutes or until the garlic is light golden brown.

Before I put the butter, the chilies.

Chilies are optional, you may put it or you may not put it.

And then I'm just going to put a pinch of chicken powder for the flavor.

Okay, so as you can see, the garlic is already light golden.

When it's like that, you may already put your butter.

This is salted butter.

It smells so good.

And I like it spicy so I'm going to put some chilies.

And then just a pinch of chicken powder.

Just a pinch.

You can also use garlic powder.

And now, we are going to butter.

This is how it's called.

We are going to butter.

You put your chicken already.

Okay.

And now, you turn off the flame.

Let's put it on the tray.

Okay.

And then you pour your butter sauce.

There.

Okay, I know some people will say that it's not healthy.

It's really true.

But it's because you're not gonna eat this everyday, right?

For me, I made this recipe because I have a lot of good memories on butter chicken.

Especially when we go to Binondo.

You're not gonna go to Binondo everyday, right?

Or if you're gonna go to Binondo everyday,

you're not gonna order butter chicken everyday, right?

You're gonna get tired of that already.

And it's also nice that there's something special on your menu.

Dear, let's just ask for spring onions.

Let's put a bit for coloring.

Spring onions.

It's really colorful, right?

And it looks so delish.

Okay, now the best part.

Let's taste the butter chicken.

It smells so good.

Let me bite it first.

It's so good.

It's delicious.

It's delicious.

Surprisingly, even if we just soak it for a while.

The taste of the chicken is really strong

but it's because of the butter.

Well, just correct me, okay?

You might say that the butter of the butter has margarine.

But the coating, the butter margarine that we put is really tasty.

It's so delicious.

Mmm...

I'm speechless.

So don't wait any longer.

Make this Butter Chicken already.

I'm going to see you all soonest.