Chicken Adobo Sangwits! Recipe

Combine vinegar, water, sugar, and salt in a small heatproof bowl. Stir until sugar and salt dissolve.

Place sliced chilies (and optional red onion) into a clean jar or container. Pour the pickling liquid over the chilies so they are submerged. Let cool to room temperature, then seal and refrigerate for at least 30 minutes (preferably 1–2 hours) before serving. Keeps up to 2 weeks refrigerated.

Using a mandoline with a julienne blade or a sharp knife, cut peeled russets into very thin matchstick (string) fries. Immediately transfer to a bowl of cold water to remove starch.

Soak potato strings in cold water for 20–30 minutes. Drain and rinse until water runs clear, then spread on clean kitchen towels and pat dry thoroughly.

Heat 3–4 cups neutral oil in a heavy pot to 325°F (165°C). Working in small batches, fry the potato strings for 2–3 minutes until slightly softened but not browned. Remove and drain on paper towels.

Increase oil temperature to 375°F (190°C). Return par-fried potato strings in small batches and fry until crisp and golden, about 1–2 minutes. Drain well, toss with 1 tsp fine sea salt, and keep warm/crisp on a rack.

In a small saucepan over medium-low heat, warm 2 tbsp vegetable oil. Add the thinly sliced garlic and gently cook, stirring often, until garlic is golden and fragrant but not burnt, about 4–6 minutes (watch closely). Remove half the garlic slices with a slotted spoon and set aside as crispy garlic garnish.

To the remaining oil and softened garlic in the pan, add soy sauce, white vinegar, water, brown sugar, bay leaves, and whole peppercorns. Stir to combine and bring to a gentle simmer over medium heat.

Simmer the sauce uncovered for 8–10 minutes to meld flavors and reduce slightly. Taste and adjust seasoning with up to 1/4 tsp salt if needed. Keep warm; the sauce should be slightly syrupy but pourable.

Season the chicken pieces evenly with 1.5 tsp kosher salt, 1 tsp black pepper, and 1 tsp garlic powder. Let rest 10 minutes while you set up dredging station.

In a medium bowl whisk buttermilk and egg. In a shallow tray combine flour, cornstarch, and baking powder. Dredge each seasoned chicken piece first in the flour mixture, then dip in the buttermilk-egg, and finally coat again in the flour mixture, pressing to adhere for a thick, crunchy crust.

Heat 6–8 cups neutral oil in a deep heavy pot to 350°F (175°C). Carefully lower chicken pieces (skin side down) into the hot oil, working in batches and avoiding overcrowding. Fry until the crust is deep golden and an instant-read thermometer in the thickest part reads 165°F (74°C), about 12–16 minutes per piece depending on size. Turn once halfway through for even browning.

Transfer fried chicken to a rack set over a sheet pan to drain and rest 5 minutes. Keep warm while finishing sauce and plating.

Optional: For extra flavor transfer hot fried chicken briefly (30–60 seconds) into a shallow bowl and spoon 2–3 tbsp of the warm garlic adobo sauce over each piece to glaze lightly, then return to rack. This will deposit flavor without making the crust soggy.

Place a piece of house fried chicken on each plate. Pile a small handful of fried potato strings on top or to the side for crunch.

Spoon 2–3 tbsp of warm garlic adobo sauce over the chicken (or serve extra on the side). Sprinkle reserved crispy garlic slices over the sauce.

Top with a few pickled chili slices from the jar, scatter toasted sesame seeds, sliced scallions, and cilantro leaves. Serve with lime wedges for squeezing.

Serve immediately so the chicken crust stays crisp and the potato strings remain crunchy.