Filipino Chicken ala King with Creamy Sauce

Filipino Chicken ala King is a dish that’s all about the combination of crispy, juicy chicken smothered in a rich, creamy sauce. In its original form, Chicken ala King was just the sauce and chicken bites. You would pour it over pasta or toast. However, this is not the way the Filipinos prepare it. In the Filipino version, the breaded chicken itself is the star, and it is smothered in that flavorful, creamy sauce and served with buttered corn on the side.

How to Cook Filipino Chicken ala King with Creamy Sauce

Making this at home is easy. You will be surprised on how simple it is. Below are the steps that I did from preparing and cooking the chicken along with the side dish and sauce.

1. Flatten and Season the Chicken for a Crispier Bite – Place the chicken breast on a clean surface and gently pound it with a meat tenderizer until it reaches an even thickness. This helps it cook evenly. Sprinkle salt, ground black pepper, and garlic powder on all sides.
2. Coat the Chicken for a Crunchy Outer Layer – Dredge the seasoned chicken in flour, making sure it’s lightly coated. Dip it into the beaten egg, then roll it in breadcrumbs until it’s fully covered. Let the breaded chicken rest for 5 minutes. This allows the coating to set, preventing it from falling off when fried.
3. Fry Until Golden Brown and Set Aside – Heat oil in a pan over medium heat. Once hot, deep-fry the chicken until both sides turn golden brown and crisp. Remove it from the pan and place it on a plate lined with paper towels to drain excess oil. Set aside while preparing the sides and sauce.
4. Sauté the Corn for a Buttery Side Dish – In a separate pan, melt butter over medium heat. Add the corn and stir for about 2 minutes. Sprinkle garlic powder, salt, and black pepper, mixing well to enhance the flavor. Once cooked, transfer to a serving dish.
5. Make the Creamy Sauce and Serve – Melt butter in a saucepan, then sauté garlic, onion, and carrot for 2 minutes to bring out their flavors. Stir in the flour until lumps form. Gradually pour in the milk while stirring continuously to create a smooth base. Season with chicken powder, salt, and black pepper. Mix in the all-purpose cream, pimiento, and parsley, then cook for another 30 seconds. Pour the sauce over the fried chicken. Serve with sautéed corn and rice. Enjoy your Filipino Chicken ala King with Creamy Sauce!

What Food Go Best with Filipino Chicken ala King

Filipino Chicken ala King already has that sautéed corn as a side dish, so it can be a meal on its own. But since we Filipinos love to pair everything with rice, that’s definitely the way to go!

• Steamed White Rice or Garlic Rice is the perfect match—it soaks up all that creamy, rich sauce and makes every bite even better. Just can’t go wrong with rice!
• Mashed Potatoes are a fantastic match—they’re creamy and buttery, which means they soak up the rich sauce perfectly.
• Green salads are a great match because they bring a fresh, crisp contrast to the rich, creamy sauce of Filipino Chicken ala King. You can try:
  • Arugula Salad with Chopped Walnuts
  • Caesar Salad
  • Potato and Green Bean Salad
  • Asparagus Salad

Did you make this? If you snap a photo, please be sure tag us on Instagram at @panlasangpinoy or hashtag #panlasangpinoy so we can see your creations!

5 from 1 vote

Filipino Chicken ala King with Creamy Sauce

Breaded chicken breast with ala king sauce, served with sautéed corn as a side dish.

Prep: 10 minutes minutes

Cook: 30 minutes minutes

Total: 40 minutes minutes

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Ingredients

• ▢ 8 ounces chicken breast
• ▢ 1 egg
• ▢ 1 cup cooking oil

Breading Ingredients

• ▢ ¼ cup all-purpose flour
• ▢ 1 cup Good Life breadcrumbs
• ▢ 1/8 teaspoon salt
• ▢ 1/8 teaspoon ground black pepper
• ▢ 1/8 teaspoon garlic powder

Side Dish Ingredients

• ▢ 2 tablespoons butter
• ▢ 1 1/2 cups sweet corn kernels
• ▢ 1/4 teaspoon garlic powder
• ▢ salt and ground black pepper to taste

Ala King Sauce Ingredients

• ▢ 3 cloves garlic minced
• ▢ 3 teaspoons onion minced
• ▢ 2 tablespoons carrot minced
• ▢ 2 teaspoons chicken powder
• ▢ 1/2 teaspoon garlic powder
• ▢ 4 tablespoons butter
• ▢ 3 tablespoons all-purpose flour
• ▢ 4 ounces pimiento sliced
• ▢ 2 teaspoons parsley chopped
• ▢ 1 cup all-purpose cream
• ▢ 1 cup fresh milk
• ▢ salt and ground black pepper to taste

Instructions

• Flatten the chicken breast by gently pounding it using a meat tenderizer tool (see notes below). Rub salt, ground black pepper, and garlic powder all over the chicken.
  8 ounces chicken breast, 1/8 teaspoon salt, 1/8 teaspoon ground black pepper, 1/8 teaspoon garlic powder
• Dredge the chicken in all-purpose flour. Dip in the beaten egg mixture, roll it over the Good Life Breadcrumbs making sure that it gets completely coated. Let it rest for 5 minutes.
  1 egg, ¼ cup all-purpose flour, 1 cup Good Life breadcrumbs
• Heat oil in a pan. Deep fry the chicken until it turns golden brown. Remove the chicken from the pan and arrange on a serving plate. Set aside.
  1 cup cooking oil
• Cook the side dish by melting 2 tablespoons of butter in a pan. Saute the corn for 2 minutes. Season with garlic powder, salt and ground black pepper. Set aside.
  2 tablespoons butter, 1 1/2 cups sweet corn kernels, salt and ground black pepper to taste, 1/4 teaspoon garlic powder
• Make the sauce by melting the butter in a saucepan. Sauté garlic, onion, and carrot for 2 minutes. Add the flour and stir until lumps form. Pour the milk. Stir until the sauce thickens. Season with chicken powder, salt, and ground black pepper. Add the all-purpose cream, pimiento, and parsley. Stir and cook for 30 seconds.
  3 cloves garlic, 3 teaspoons onion, 2 tablespoons carrot, 2 teaspoons chicken powder, 4 tablespoons butter, 3 tablespoons all-purpose flour, 4 ounces pimiento, 2 teaspoons parsley, 1 cup all-purpose cream, 1 cup fresh milk, salt and ground black pepper to taste, 1/2 teaspoon garlic powder
• Pour the sauce over the chicken. Serve with sauteed corn and rice. Share and enjoy.

Notes

If you don’t have a meat tenderizer, don’t sweat it—you can use a rolling pin or the bottom of a heavy pan instead. Just put the chicken between two sheets of plastic wrap or parchment paper and gently pound it until it’s evenly flattened. This breaks down the fibers and helps it cook evenly. Sure, you can use a fork to poke holes in the meat so the marinade gets in, but that won’t flatten it out like a rolling pin or pan would. It’s a quick hack, but not as good if you want uniform thickness for even cooking.

Nutrition Information

Calories: 4760kcal (238%) Carbohydrates: 193g (64%) Protein: 101g (202%) Fat: 407g (626%) Saturated Fat: 124g (620%) Polyunsaturated Fat: 76g Monounsaturated Fat: 189g Trans Fat: 4g Cholesterol: 789mg (263%) Sodium: 4420mg (184%) Potassium: 2579mg (74%) Fiber: 16g (64%) Sugar: 43g (48%) Vitamin A: 14683IU (294%) Vitamin C: 135mg (164%) Calcium: 794mg (79%) Iron: 14mg (78%)

© copyright: Vanjo Merano