Fried Chicken Empanada Recipe Filipino: Crispy Golden Shells with Savory Filling

There’s something magical about biting into a perfectly crispy empanada with a savory chicken filling that bursts with Filipino flavors. This recipe delivers crispy golden shells every time with a filling that’s tender and packed with authentic seasonings.

I’ve tested this method in my small kitchen to ensure it works without specialty tools. The dough comes together quickly, while the chicken filling is simple yet deeply flavorful, blending traditional spices with a touch of brightness.

The secret lies in the frying technique—hot oil and careful timing ensure the shells stay crispy while the inside remains juicy. It’s a foolproof way to bring a taste of the Philippines to your table.

Serve warm for the best texture, and watch them disappear. Here’s how to make them.

Ingredients for Fried Chicken Empanada Recipe Filipino

A handful of pantry staples and fresh veggies create this Filipino-inspired dish with golden, crispy shells.

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The flour and butter create that essential flaky texture. King Arthur all-purpose flour is my go-to for consistency, but any brand works. For the butter, cold is critical—don’t let it soften or your dough will be tough. The chicken thighs (not breasts) stay juicy even after frying. Whole Foods and Asian markets often carry calamansi juice, but lime works in a pinch.

No calamansi? Lime or lemon juice at the same amount brings similar brightness. Swap chicken thighs for ground chicken if you prefer a finer texture. The potatoes and carrots can be pre-shredded (the good stuff, not the sad bagged kind) to save time. For a vegetarian version, mushrooms or tofu soak up the flavors beautifully.

Dough can rest in the fridge for up to 24 hours if you prep ahead. Cooked empanadas keep 2-3 days in the fridge—reheat in the oven to restore crispiness. They freeze well too, up to 1 month (don’t skip the reheating step).

Step-by-Step Instructions for Fried Chicken Empanada

This method ensures a flaky, golden crust with a rich, savory filling every time.

Step 1: Prepare the Empanada Dough

In a large bowl, combine the 3 cups All-Purpose Flour with ½ tsp Salt from the total 1 tsp Salt. Cut in the 0.5 cup Cold Unsalted Butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. I work quickly to keep the butter cold—this is what makes the dough flaky.

Gradually add the 0.33 cup Cold Water, mixing just until the dough comes together. It should hold when pressed but not be sticky. Shape into a disk, wrap in plastic, and chill for 30 minutes. This resting period relaxes the gluten for easier rolling later.

Step 2: Cook the Chicken and Vegetable Filling

In a skillet, heat 1 tbsp Vegetable Oil from the 2 cups Vegetable Oil over medium heat. Add the diced 1 lb Boneless Chicken Thighs and cook until no longer pink, about 5-6 minutes. I stir occasionally to ensure even cooking without browning too much.

Add the finely chopped 1 whole Yellow Onion, minced 4 cloves Garlic Cloves, diced 1 whole Potato, and diced 1 whole Carrot. Cook for 5 minutes until the vegetables soften. Stir in the 2 tbsp Soy Sauce, 1 tbsp Calamansi Juice, remaining ½ tsp Salt, and 0.5 tsp Ground Black Pepper. Add the thawed 0.5 cup Frozen Green Peas and cook for another 2 minutes. Let the filling cool completely.

Step 3: Assemble the Empanadas

On a lightly floured surface, roll out the chilled dough to about ⅛-inch thickness. Using a 5-inch round cutter, cut out circles. Place 1-2 tbsp of the cooled filling in the center of each circle. I make sure not to overfill, as this can cause the empanadas to burst open during frying.

Fold the dough over the filling to create a half-moon shape. Crimp the edges with a fork to seal tightly. For extra security, I brush the edges with a bit of water before crimping. This ensures the filling stays inside where it belongs.

Step 4: Fry to Golden Perfection

Heat the remaining Vegetable Oil in a deep skillet to 350°F. To check the temperature, I drop in a small piece of dough—if it sizzles and rises immediately, the oil is ready. Fry the empanadas in batches to avoid crowding, for 3-4 minutes per side until they are golden brown and crispy.

Drain on a paper towel-lined plate. While still warm, I brush each empanada with a beaten 1 whole Large Egg for extra shine and color. The egg wash gives them that beautiful, appetizing gloss that makes these irresistible.

Wine and Beer Pairings for This Recipe

Light Beer Pairings

Filipino San Miguel Light is my go-to—its crisp, clean profile cuts through the richness of fried empanadas without overpowering the savory chicken and soy sauce flavors. The subtle sweetness complements the calamansi brightness. 🍺

Wheat Beer Options

A Belgian witbier like Hoegaarden brings citrus and coriander notes that harmonize with the filling. The creamy mouthfeel stands up to the crispy shell, while the spice adds an interesting layer to each bite.

White Wine Choices

An off-dry Riesling from Germany or Washington state balances the fried elements with its acidity. The touch of sweetness mirrors the caramelized onion in the filling, creating a perfect pairing.

Red Wine Alternatives

For red lovers, a light-bodied Pinot Noir from Oregon works surprisingly well. Its earthy notes complement the soy-marinated chicken without overwhelming the dish. Serve slightly chilled.

Non-Alcoholic Pairing

Calamansi juice spritzers with sparkling water mirror the filling’s citrus notes. I mix 2 tbsp calamansi juice with 8 oz sparkling water and a touch of honey for a refreshing match. ✨

Dessert Wine

A chilled Moscato d’Asti offers a sweet contrast to the savory empanadas. The low alcohol content and peach flavors cleanse your palate between bites, making every empanada taste like the first.

Frequently Asked Questions