Ingredients
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200 g Chicken Leg
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250 g Chicken Thigh
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For Marinade
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1 tbsp McCormick Sriracha Sauce
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1 tsp McCormick Lemon and Pepper Seasoning
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1 tbsp Clara Olé Honey Lime Ginger Jam
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1 tbsp Clara Olé Orange Marmalade
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1 tsp Lee Kum Kee Premium Soy Sauce
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¼ cup Water
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100 g Danggit Lamayo
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1 tbsp McCormick Old Bay Seasoning
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1 cup Crisco Canola Oil
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For the Dip
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50 g Clara Olé Cheesy Pesto Pasta Sauce
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100 g Clara Olé Bechamel White Sauce
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1 tsp Tabasco® Green Pepper Sauce
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200 g Potato, tourne
Directions
Steps
|
1
Done
|
Marinate chicken in the marinade mixture overnight or not less than 2 hours. |
|
2
Done
|
Pre-boil chicken in the marinade mixture for at least 10 minutes. Reserve the remaining sauce. |
|
3
Done
|
Pan grill chicken for 3 to 5 minutes or until soft and tender. Set aside. |
|
4
Done
|
Rub McCormick Old Bay Seasoning in danggit and fry until crispy. Set aside. |
|
5
Done
|
Pan grill potato until soft. |
|
6
Done
|
Combine the dip mixture and blend well. |
|
7
Done
|
Assemble on a plate and serve dip on the side. |
