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Makes 6 to 8 servings
Preparation and cooking time: 1.5 hours


¾ kilo ground chicken
¼ cup prepared annatto oil
3 tablespoons garlic, minced
½ cup red onion, minced
3 tablespoons ginger, grated
4 pieces lemongrass, peeled and minced
¼ cup calamansi juice
½ cup coconut vinegar (sinamak)
⅔ cup soy sauce
½ cup brown sugar
1 cup bread crumbs
1 egg
1 tablespoon salt
1 tablespoon ground black pepper
cooking oil for frying
4×4 inch wax papers


1. In a bowl, mix all the ingredients together for the chori. Form into balls and place into 4×4 inch wax papers and roll into a log.
2. Repeat procedure until you finished rolling the whole batch, place everything in the tray and let set in chiller for 1 hour or a day before frying, to get the best results.
3. When your ready to fry, heat oil in pan on medium to high heat. Place chicken inasal chori in pan, sear both sides for about 3 – 5 minutes then lower heat to fully cook through.
4. Serve with fried rice, atchara and egg.

Liked this Ilonggo inspired chicken dish? Also try our Chicken Inasal Flakes recipe

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