This is one of my many versions of a classic Filipino dish. And no, I’m not the first person to fry adobo, but I did want some crispy, boneless adobo chicken nuggets. And what a success! You might be thinking, is it still adobo? Well, it’s my own twist, and every Filipino family has their own version of one of our most loved dishes. But there are a few key ingredients: soy sauce, vinegar, bay leaf, and garlic. Filipino adobo actually might have got its name from a Spanish friar who noticed the similarities between kilaw (meat cured in vinegar) and adobar from Spain. How do you like your adobo? (For me – always with rice.)
Fried Chicken Adobo
Marinate the chicken
Mince the garlic. Add to a bowl.
Add the soy sauce, vinegar, and bay leaf and stir.
Add the cubed chicken thigh to the marinade. Cover and let marinate for an hour or overnight.
Fry the nuggets
Mix the cornstarch and flour.
Drain the marinade. Toss the chicken in the flour mixture to coat the pieces thoroughly.
Fry the chicken pieces in about an inch of hot oil. Don't crowd the pan!
Optional: Air fry in batches at 400F for 5 minutes to make them extra crispy.