Chicken Empanada Recipe Philippines: Crispy Golden Shells With Savory Filling

This Filipino chicken empanada recipe delivers crispy, golden-brown shells filled with a savory, well-seasoned ground chicken mixture. The secret lies in the perfect dough consistency and proper frying technique.

I developed this method after testing various dough recipes and filling combinations to achieve that authentic bakery-style result. The filling stays juicy while the crust turns out flaky and crispy every time.

The dough comes together with simple pantry staples, and the filling uses common ingredients you likely already have. Each bite offers a satisfying contrast between the tender filling and the shatteringly crispy exterior.

These empanadas make an impressive dish for gatherings or a delicious snack any day of the week.

Ingredients for Chicken Empanada Recipe Philippines

Crispy golden shells start with pantry staples and a few fresh additions for authentic flavor.

The butter must be ice-cold—European-style if available for superior flakiness. King Arthur all-purpose flour is my go-to for consistent results. For the ground chicken, thigh meat offers more flavor than breast (though either works). The calamansi juice is traditional, but lime juice makes a fine substitute if you can’t find it at Filipino markets or Asian grocery stores.

No calamansi? Lime or lemon juice at equal volume works perfectly. For a richer filling, swap half the chicken for pork (traditional in some regions). The soy sauce should be Filipino brands like Silver Swan for authentic flavor, but any quality soy sauce will do. If avoiding gluten, use tamari and a gluten-free flour blend for both dough and filling.

The dough can rest overnight in the fridge (actually improves flavor). Fried empanadas keep 2-3 days at room temperature in an airtight container, though they’re best eaten fresh. The filling can be prepped 1 day ahead and stored separately in the fridge.

Step-by-Step Instructions for Chicken Empanada

Here’s the method. Straightforward, tested, works every time.

Step 1: Prepare the Empanada Dough

In a large mixing bowl, add the 3 cups All-Purpose Flour, 1 tbsp Granulated Sugar, and 1 tsp Salt. Use your fingers to cut in the 0.5 cup Unsalted Butter until the mixture resembles coarse crumbs with pea-sized butter pieces visible.

Gradually add the 0.75 cup Ice Water, one tablespoon at a time, mixing gently with a fork until the dough just comes together. It should hold when pressed but not be sticky. Turn the dough onto a lightly floured surface and knead briefly—just enough to form a smooth ball. Overworking develops gluten, resulting in tough shells.

Step 2: Make the Chicken Filling

Heat a tablespoon of Vegetable Oil in a skillet over medium heat. Sauté the finely diced Yellow Onion until translucent, about 3 minutes. Add the minced 3 cloves Garlic Cloves and cook until fragrant, about 30 seconds.

Add the 1 lb Ground Chicken and cook, breaking it apart with a spoon, until no longer pink. Stir in the diced Red Bell Pepper, 2 tbsp Soy Sauce, 1 tbsp Calamansi Juice, 0.5 tsp Ground Black Pepper, and 2 tbsp Chicken Stock. Cook until the mixture is dry and the flavors meld, about 5 minutes. Set aside to cool completely.

Step 3: Assemble the Empanadas

Divide the dough into 8 equal portions and roll each into a ball. On a lightly floured surface, roll each ball into a thin circle, about 6-7 inches in diameter. Keep the unused dough covered to prevent drying.

Place about 2 tablespoons of the chicken filling in the center of each dough circle. Fold the dough over the filling to create a half-moon shape. Crimp the edges firmly with a fork to seal, ensuring no filling leaks out during frying.

Step 4: Fry to Golden Perfection

In a deep skillet or pot, heat the 2 cups Vegetable Oil to 350-375°F. While the oil heats, beat the 1 whole Large Egg in a small bowl. Brush the tops of the empanadas with the egg wash for extra crispiness and a beautiful sheen.

Fry the empanadas in batches, without crowding the pan, for 3-4 minutes per side until they are golden brown and crispy. Use a slotted spoon to transfer them to a paper towel-lined plate to drain excess oil. The egg wash will help achieve that perfect crispy texture promised.

Essential Equipment for chicken empanada recipe philippines

Dough Preparation Tools

Start with a large mixing bowl for the dough—I use my 5-quart stainless steel one from Cuisinart. A pastry cutter or your fingers work best for cutting in the cold butter. I prefer my OXO pastry cutter for consistent results.

Rolling Essentials

A clean flat surface and a rolling pin are crucial. I love my French rolling pin (no handles) for even pressure. Dust with King Arthur flour to prevent sticking. A bench scraper helps lift the dough circles neatly.

Filling Equipment

Use a 10-inch skillet for the filling—I recommend All-Clad stainless steel for even heating. A wooden spoon helps break up the ground chicken. Measure fillings with a 2-tbsp cookie scoop for consistent portions.

Frying Setup

A deep, heavy-bottomed pot or Dutch oven is ideal for frying. I use my 5.5-quart Le Creuset. A candy thermometer (like Taylor’s classic) ensures perfect 350-375°F oil temperature. 🌡️

Finishing Touches

For egg wash, a pastry brush gives even coverage. Use tongs or a slotted spoon to safely transfer empanadas. Drain on a wire rack over paper towels for all-around crispiness.

Optional Helpers

A dough scraper keeps your surface clean. Parchment paper between layers prevents sticking if making ahead. For perfect crimping, a fork works better than your fingers for a tight seal.

Frequently Asked Questions