Crispy Ginataang Manok

Chicken & Marinade

• 2 lbs chicken thighs (deboned; skin removed if bone-in, reserved)
• 1 egg white
• 2 tbsp cornstarch
• 1 tbsp water
• 1 tsp kosher salt

Breading

• 1/2 cup flour
• 1/4 cup cornstarch
• 1 tsp black pepper
• 1 tsp garlic powder
• 1/2 tsp kosher salt

Sauce

• 1 can coconut cream
• 1 cup water
• 1/2 white onion, diced
• 7 garlic cloves, chopped (extra in place of the ginger)
• 1/2 chicken bouillon cube
• 1 tsp fish sauce
• 1/2 tsp kosher salt
• 1 tsp black pepper
• Reserved chicken skin, for rendering (optional)

Veg & Garnish

• 1 bunch bok choy, chopped
• 1 Anaheim pepper, sliced
• Thai chili + crispy garlic, for garnish

Directions

• Marinate the chicken in egg white, cornstarch, water and salt for 15 minutes.
• Coat in the breading. Fry at 350F for 5-6 minutes until golden.
• Render the chicken skin in a pot (if using). Remove the skin, then saute the onion and garlic.
• Add the coconut cream and water. Simmer, then blend until smooth and return to the pot. (Too thick or salty? Add a little water to adjust.)
• Add the bok choy, Anaheim pepper, bouillon, fish sauce, salt and pepper. Simmer 3-5 minutes.
• Add the fried chicken, or pour the sauce over it to keep it crispy.
• Serve over rice. Top with Thai chili and crispy garlic.

Ginger omitted from the sauce (household allergy) with extra garlic in its place. From Gideon General on Instagram.