Halang Halang Battered Chicken | Battered Chicken in Spicy Coconut Soup

When I was college, cheap comfort food was the key to survive throughout the day. Generating income did not flow freely during those days especially as a medical student. Although I never continued the program, one thing I was fond of was dining at these eateries with fellow classmates. One particular establishment served the delectable Halang-halang using a poultry that is native to the visayas region. I was hooked and visited the place regularly. I always wondered how to make Halang-halang years later. So rather than dreaming about this delicious ginataang ulam (coconut milk base dish), let’s go ahead and make some.

Halang Halang Battered Chicken | Battered Chicken in Spicy Coconut Soup

Monica B.

A spicy Chicken dish often found in local eateries/carenderia. Its fusion with coconut milk makes it a irresistible partner with a bowl or rice or two maybe three.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 1 hour hr 30 minutes mins

Total Time 2 hours hrs

Course Entree

Cuisine Filipino

Servings 5 servings

Ingredients

  

• 1 lb. Chicken thighs cubed

Marinade

• 1 egg
• 1 tbsp. cornstarch
• 1 tbsp. salt
• 1 tsp. black pepper
• 1 tbsp. garlic powder
• 1 tbsp. onion powder
• 1 tbsp. rice vinegar
• 1 tbsp. cooking wine

Batter

• 1/2 c. all purpose flour
• 1/2 c. cornstarch
• 1 tbsp. baking powder
• 1 tsp. salt
• 1/2 tsp. black pepper
• 1 tbsp. garlic powder
• 1 tbsp. onion powder
• 1 c. water

Soup

• 2 large garlic cloves minced
• 1/2 red onion diced
• 3 fresh thai green chillies other chillies can be use
• 1 ginger thumb size piece, minced
• 1 c. coconut milk
• 1 tbsp. fish sauce
• 2 c. vegetable oil

Instructions

 

Chicken Marinade

• Cut chicken pieces in cubes. Place in mixing bowl.
• Add marinade ingredients with chicken and mix well. Cover and place chicken mixture in fridge for four hours.

Batter

• Mix all ingredients. Add water and whisk until lumps dissolve. Cover and place in fridge.

Fry

• Heat oil under medium high heat.
• Fry chicken pieces in batches. Use spoon ladle to distribute each piece evenly. Fry until batter turns off white. Place on paper towel to cool.
• Increase oil temperature to high heat.
• Fry chicken the second time in batches until they are golden brown.

Soup

• Using a wok or deep saucepan, heat oil at medium heat. Saute vegetables 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. Pull from heat.
• Serve immediately.

Notes

For thicker soup consistency, simmer it more uncovered on high heat.