Crispy Cilantro Chicken

in #busykitchen4 years ago (edited)


This recipe I made four times and did some changes to some of the ingredients to satisfy my palate. Though we all have different taste buds, you can always adjust how much each ingredient you want to add to this dish (if you wish).

Nevertheless, if you are an open-minded person and adventurous when it comes to food, I would suggest you follow the recipe especially the amount of cilantro that we're going to use for this dish, it's going to blow your mind but not quite, (you'll see what am talking about once you scroll to the ingredients list) lol.

Just a few cooking notes before we start...

You'll notice the frozen chili that I used in this recipe, don't panic, I have so much frozen chili in my freezer, never ran out! (yes, you can freeze chilis so they stay fresh for a long time, just store it in an airtight container or even ziplock bag).

Have you tried chopping a frozen chili before? lol, I haven't so, I leave it out just until it thaw before mincing it.

Though, if you're using dried chili it's better to soak it with water. I find this easier to minced after soaking it with water.

The star ingredient on this dish is obviously the...

Chicken!... Naaaahh! It's the cilantro, yes, you were to ask me.

Now, don't be confused with cilantro and coriander, they both come from the same plant (as for what I know). Although other countries distinguished the two names as different things, it depends where you're from.

I am not an expert when it comes to this herb and spice as it's quite confusing sometimes. All you have to remember is to check the recipe if it calls for the cilantro leaves or the stem or just coriander seeds because these three things have different taste and use, even the roots.

In this recipe, we are only going to use the cilantro leaves and stems-And we are going to use a lot of it!

It doesn't show on the photos because I took it before I realized that I need more cilantro flavor, hehe! we learn as we go, right?

For the chicken, I use drumsticks because that's the only one I have in my fridge, but I did use boneless skinless on one of my cookings and both taste great, but the boneless skinless is easier to fry since I cut them into cubes. Plus, hassle-free because I don't have to worry about bugs in my trash bin, lol!

Also, only use vegetable oil, peanut oil, canola, or anything that's suited for high-heat cooking. Do not use olive oil because it is quite resistant to heat.

Sorry for the long chat... now, let's get busy in the kitchen, shall we!



  • 1/2 kilo chicken
  • cooking oil
  • 1 cup cornstarch
  • 1 egg

For the chicken marinade:

  • 1 tbsp light soy sauce
  • 1 tbsp sesame oil
  • 1/2 tsp sugar

For the sauce:

  • a bunch of cilantro stem
  • 8 cloves garlic
  • 1 tbsp ginger
  • 1 /2 tbsp chili (or more if you want spicier)
  • 4 tbsp dark soy sauce
  • 4 tbsp rice vinegar
  • 4 tbsp ketchup
  • ½ tsp of honey


  • Marinate the chicken with light soy sauce, sesame oil, and sugar. Gently massage the chicken so the ingredients mix well. Let sit for at least five minutes.

  • Minced the garlic, ginger, chili, and coriander then, set aside. Then mix dark soy sauce, ketchup, rice vinegar, sugar, and set aside.

  • Add the egg in the chicken marinade and mix well. Next, pour the cornstarch into the chicken mixture and mix well, make sure all chicken is well covered with cornstarch and separated from every piece.

  • Get your deep frying pan and heat u the oil in very high heat. Once the oil is ready for frying. Slowly drop the chicken in the oil. If the oil is very hot, the chicken should only cook for about two to three minutes.

  • Layout the kitchen towel on a tray or baking rack and transfer the chicken once it's nicely golden brown. Once the oil soaks in the paper towel, transfer to a big bowl and set aside.

Make the sauce

  • In a bowl, whisk dark soy sauce, ketchup, rice vinegar, and honey.
  • Heat another pan over low heat, add the garlic, ginger, chili, coriander. Stir for about a minute.

  • Add the sauce mixture and turn the heat to high and mix well. Once the sauce is rapidly boiling, pour the sauce immediately on the chicken and mix well to coat each piece well.

Dice a lot of cilantro leaves and sprinkle on top to give it a chefy-like,

ta-dah! ;)

Of course, mine shows a few cilantro leaves only because it's for food presentation purposes but in real life, I use a tone of it. I'll give you a permission to call me out on this one (hehe).

Now, you can either serve this with rice or if you want to save some calories and you don't have to work out, you could eat it plain (just like what I do sometimes), it's not so plain and boring though because it's flavor, am sure you'll agree with me once you try this recipe.

I would love for you to try this recipe, and come back here and let me know any comments and of course if you think this recipe could still be better tips or suggestions are welcome!



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Cool recipe will have to try it out. thanks.

Some rewards redistributed to others that also worked hard but didnt purchase votes, sent you a gift instead :)

Thank you ☺️

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That looks so tasty! I think both our countries are similarly tropical. I hope I can get the ingredients to try this recipe out :) I'll tell you if I do.

At least you "theycallmedan" got you a big vote to make up for the big downvote. Though you'd have made profit if likwd hadn't downvoted :(. Sad! I hope you do better with your next posts. Sadly you may not get as much visibility if the bidbots are made unprofitable by the downvoters.

You can also resteem, I guess, and some other people can resteem like me if you are low on visibility. :)

Thank you 😘

Yey! Take some photos for me! 😀

Yeah, I realized that with the downvotes, I was even thinking of just burning the payout on the post but there was no way. I have to research on other ways to get some more visibility because most people nowadays just really focus on their page, which I also do sometimes when I feel unmotivated and frustrated with the system.

Anyways, the platform can never be fix no matter how much changes made to it, it's like a buddy system here (for the most part) and it can never be perfect there's always going be flaws, just like other social media sites.

Yeah, thanks to @theycallmedan for supporting this blog, and some people like you who appreciates it... made me feel better. 😊❤️❤️

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This looks delicious, I have had similar but not exactly like this one will have to try it out sometime. You are right about cilantro and coriander they do come from the same plant. Cilantro is basically the juvenile form of the plant and coriander comes from the seeds of a fully mature plant.

Thanks ☺
I hope the recipe isn't too complicated, coz my sister asked for this recipe, she's just not good at following instructions sometimes, I guess she's got attention disorder (Add) like me lol

am sure it's not for you, you're a professional chef, gosh! I have to learn how to julienne onion, haha

How long did it take you to learn the knife skills?

Took me many years and many cuts lol As anything in life if you do it long enough you get good at it.

That really looks tasty @purepinay ;P
Frying the chicken with some cornstarch and then cooking it again with the sauce makes it tastier indeed.

Thank you! 😊

The cornstarch and the egg are the key to make the chicken crispy. Hope you'll have someone at home cook it for you and if they do pls send me photos, or just link of your post. 😉

Good night, my friend, am heading to bed. Talk soon!

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Wow! Will try this one out. I hope I'll have all the ingredients. ☺️

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Yay! Enjoy!

btw, cilantro is also called wansoy, coz I bought one before at rustans 😉

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Wow, this chicken looks delicious!! I want some!! 💖

I'll cook some and send it to you by ship. Hopefully it doesn't get there too cold.

치킨 💙 사랑
chicken 💙 LOVE ♬

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😊 Chicken chicken!

You have to make this at home, okay! 😂

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someday 💙 :) ♬

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resteemed 💙 ♬

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@gomdory 호출~!
댓글 구출 멈춘듯... ㅠㅠ
@blockchainstudio 소환술~!

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곰돌이가 @bluengel님의 소중한 댓글에 $0.031을 보팅해서 $0.011을 살려드리고 가요. 곰돌이가 지금까지 총 7262번 $92.081을 보팅해서 $97.832을 구했습니다. @gomdory 곰도뤼~

@blockchainstudio 블스님 확인 고맙습니다 ^^ 💙

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Okay, resteemed it. Now please get busy @purepinay ☺️ ☺️

Thank you!

Haha I will 😂

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Ironically, your blog is "busy kitchen", and you link in your banner to a link, but you posted it from Steemit and did not use the busy tag.

Secondly, even though I know it was not your intention, I chuckled when I read your usage of "little space" haha, all I could think of is this little space fetish some people have where they pretend to be babies, use diapers and base their sexual experiences off that perception.

Thirdly, I rarely see such delicious-looking food, even when buying from restaurants. I will need to try this out.

I actually posted this using @esteemapp because I having troubles logging in with my account using busy and Steemit, although I can log in to Steemit now but still not busy.

There's no connection with my blog name with the website.

Haha glad I made you laugh, it does sound ironic but I think it's cute, 😅 it'll leave as it is ehehe

Thank you for the feedback and also for resteeming. ☺️♥️

No problem. I should let you know that I use Busy every day, and I have had no problems with it. Perhaps try using, using another browser and other similar solutions. However, this account probably won't get votes unless you get some big followers like on your main account @purepinay.

That's the same reason why I don't use Busy to post on this account: no followers yet.

Hello Gil! Grabeeee! You're a great cook. The chicken is a perfect golden brown. Wow! 😍

What is light soy sauce? I haven't heard of it before. Growing up I only know silver swan. Hahaha! 😂😂 What is the category of that? Dark soy sauce? This is something new to me. Hahaha! 😂 I'm laughing my ignorance out! 😂😂😂

Thank for sharing this recipe @purepinay.

thank you ;)
silver swan and datu puti are considered light soy sauce, the one soy sauce you see on the photo, that's a japansese soy sauce, it's concentrated and more salty than our local soy sauce

Oh, I see! I have to find something like that in the groceries. Hahaha! 😂 I dunno if I wasn't just paying attention to that kind of soy sauce, but I haven't noticed a Japanese soy sauce here. Sana mayda. But if waray, can our local soy sauce do?

Of course, you can just use our local soy sauce, I would just add an extra spoon to the recipe.

But if you happen to find one, even just the small Japanese soy sauce, kikkoman brand, it's very good because it's got more soy bean than water.

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Oh, that's great. I have to find something like that. Thanks Gil. 😊

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