Local Moco: Adobo Fried Chicken

Chef Adam Tabura combined his family’s marinated chicken recipe with his love of fried chicken to create a new dish that has become a family favorite: adobo fried chicken. He shares it in “A Filipino Kitchen.”

3 pounds boneless chicken thighs and/or wings, cleaned and dried

Canola or vegetable oil, for deep-frying

Adobo Fried Chicken

• >> Marinade:
• 1-1/2 cups cider vinegar
• 1/2 cup rice wine vinegar
• 2 cloves garlic, minced
• 1 teaspoon ground pepper
• 2 bay leaves
• 2 teaspoons sugar
• >> Seasoned flour:
• 1/2 cup flour
• 1/2 cup cornstarch
• 1 teaspoon salt
• 1 teaspoon garlic salt
• 1 teaspoon pepper
• 3 eggs, lightly beaten
• Salt and pepper, to taste

Combine marinade ingredients in blender; blend well. Place chicken in mixing bowl. Pour marinade over chicken, mix well and marinate up to 12 hours in fridge.

Place chicken on wire rack, reserving marinade. Refrigerate 8 to 10 minutes to air dry. Heat oil in deep frying pan or fryer to 350 degrees.

Combine ingredients for seasoned flour and place in shallow pan. Dredge chicken in mixture on all sides, one piece at a time. Shake off excess flour, then place in hot oil. Cook 7 to 8 minutes, until golden brown. Drain on absorbent paper.

Meanwhile, place marinade in small pot and bring to a simmer. Reduce by half, then taste and adjust seasoning with vinegar and sugar, if needed. Drizzle reduction over fried chicken. Serves 3 to 4.

Nutritional information unavailable.

Find “A Filipino Kitchen” at Barnes & Noble and wherever books are sold; on amazon.com; and at Mutual Publishing, 1215 Center St., Suite 210. Call Mutual at 732-1709.