Halang Halang Battered Chicken Recipe

You'll need unli rice with this spicy chicken!

Recipe by: Kitchionista | Jun 6, 2020

A spicy chicken dish often found in local eateries/carinderias. Its a fusion dish with coconut milk making it an irresistible partner with a bowl of rice or three.

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Prep Time

30 mins

Cooking Time

1 hr 30 mins

Ready In

2 hrs

Yield

Cuisine

Filipino

Halang Halang Battered Chicken Ingredients

Marinade

1/2 kilogram chicken thighs, cubed

1 large egg

1 tablespoon cornstarch

1 tablespoon salt

1 teaspoon black pepper

1 tablespoon garlic powder

1 tablespoon onion powder

1 tablespoon rice vinegar

1 tablespoon cooking wine

Batter

1/2 cup all-purpose flour

1/2 cup cornstarch

1 tablespoon baking powder

1 teaspoon salt

1/2 teaspoon black pepper

1 tablespoon garlic powder

1 tablespoon onion powder

1 cup water

Soup

2 large garlic cloves, minced

1/2 red onion, diced

3 fresh Thai green chilies (other chilies can be used), chopped

1 thumb-sized piece ginger, minced

1 cup coconut milk

1 tablespoon fish sauce (patis)

2 cups vegetable oil

How to make Halang Halang Battered Chicken

For the marinade: Cut chicken thigh pieces into cubes. Place in a mixing bowl. Add marinade ingredients (egg,cornstarch, salt, pepper, garlic powder, onion powder, rice vinegar, and cooking wine) with chicken and mix well. Cover and place chicken mixture in refrigerator for four hours.

For the batter: Mix all ingredients (flour, cornstarch, baking powder, salt, pepper, garlic powder, and onion powder). Add water and whisk until lumps dissolve. Cover and place in refrigerator.

When ready to cook, heat oil over medium-high heat. Fry chicken pieces in batches. Use a spoon ladle to distribute each piece evenly. Fry until batter turns off white. Place on paper towels to drain and cool. Increase the flame to high heat. Fry chicken a second time in batches until they are golden brown.

Make the soup: Using a wok or deep saucepan, heat oil over medium heat. Saute garlic, onion, Thai chilis, and ginger one at a time. Cover and continue to cook for 5 minutes or until vegetables slightly crispy. It adds flavor to the oil. Add coconut milk and fish sauce and stir. Cover pan and lower heat. Simmer for 15 minutes. Uncover pan and toss in chicken. Remove from the heat. Serve immediately with lots of rice.

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