Filipino Chicken ala King with Creamy Sauce

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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 Time10

Cook Time30

Total Time40

Course: Main Course, Side Dish

Cuisine: Filipino

Keyword: chicken ala king, corn

Servings: person

Calories: 4760kcal

Author: Vanjo Merano

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.

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