Chicken Empanada Recipe Philippines: Crispy Golden Shells with Savory Filling

This Filipino chicken empanada delivers the crispy golden shells and savory filling that define the classic street food.

I’ve refined the technique to ensure a perfectly flaky crust every time, balancing simplicity with authentic flavor. The filling combines tender chicken with vegetables and a hint of local seasoning.

The result is a handheld delight with a shatteringly crispy exterior and a moist, flavorful center. Each bite captures the essence of traditional Filipino comfort food.

Serve warm for the best texture and taste. Here’s how to make them at home.

Ingredients for Chicken Empanada Recipe Philippines

All-purpose flour, tender chicken, and fresh vegetables create these golden handheld delights with authentic flavor.

The crust demands precision. King Arthur Flour delivers consistent results for the base, while European-style butter (higher fat content) ensures maximum flakiness. For the filling, bone-in, skin-on thighs can be used for deeper flavor—just remove the skin and bones after cooking. Most Asian grocery stores carry Filipino soy sauce brands like Silver Swan or Datu Puti, which are essential for authentic taste.

Need a shortcut? Pre-made pie crust works for the shell, though the texture won’t match homemade. Swap chicken for ground pork or turkey if preferred—adjust cooking time accordingly. Frozen peas are fine (no need to thaw), but fresh carrots and potatoes must be diced finely for even cooking. The vinegar can be apple cider in a pinch, though white vinegar is traditional.

Assembled empanadas can be frozen on a tray before frying—just add 2-3 minutes to cooking time. The filling keeps in the fridge for 2 days; the dough (unrolled) lasts 3 days. Fried empanadas stay crispy for 24 hours at room temperature, but they’re best served warm.

Step-by-Step Instructions for Chicken Empanada

Master the technique for achieving perfectly crisp shells encasing 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 Ground Black Pepper and ½ tsp Salt. Add the 0.75 cup Cold Unsalted Butter (cubed) and work it into the flour with your fingertips until the mixture resembles coarse crumbs with pea-sized butter pieces visible.

Create a well in the center and gradually add 0.5 cup Ice Water, mixing with a fork until the dough just comes together. It should hold when pressed but not be sticky. Turn onto a lightly floured surface and knead gently for 30 seconds until smooth. Shape into a disk, wrap in plastic, and refrigerate for 1 hour.

Step 2: Create the Savory Chicken Filling

Heat 1 tbsp Vegetable Oil in a skillet over medium heat. Sauté the 1 whole Yellow Onion (finely chopped) for 3 minutes until translucent. Add the 3 cloves Garlic Cloves (minced) and cook for 30 seconds until fragrant.

Add the 1 lb Boneless Skinless Chicken Thighs (diced), 2 whole Carrots (peeled and finely diced), and 2 whole Potatoes (peeled and finely diced). Cook for 8-10 minutes until the chicken is no longer pink. Stir in the 0.5 cup Green Peas, 2 tbsp Soy Sauce, 1 tbsp Vinegar, 1 tsp Ground Paprika, and remaining ½ tsp Salt. Simmer for 5 minutes until the mixture thickens slightly. Cool completely before using.

Step 3: Assemble and Crimp the Empanadas

Roll out the chilled dough on a floured surface to ⅛-inch thickness. Using a 5-inch round cutter, cut out circles. Place 1 tbsp of the cooled filling in the center of each circle, slightly off-center toward one edge.

Fold the dough over the filling to create a half-moon shape. Press the edges together firmly, then crimp by folding the edge over itself in a rope-like pattern, using a bit of water if needed to seal. This crimping technique ensures the empanadas stay closed during frying and creates that classic ridged edge.

Step 4: Deep Fry to Golden Perfection

Heat the 2 cups Vegetable Oil in a deep pot to 350°F. The oil is ready when a small piece of dough sizzles immediately and floats to the surface. Fry the empanadas in batches for 3-4 minutes per side until deep golden brown and crisp.

Use a slotted spoon to transfer them to a paper towel-lined plate to drain. The filling should be piping hot and the crust should have a satisfying crunch when bitten. Avoid overcrowding the pot—this lowers the oil temperature and results in greasy, rather than crisp, empanadas.

Troubleshooting This Dish

Dough Too Tough

If your crust is tough, you likely overworked the dough. Handle it just until it comes together—I stop mixing when the last bits of flour are barely incorporated. Chilling for the full 1 hour also prevents gluten development.

Filling Too Wet

Soggy empanadas happen when the filling isn’t dry enough. After cooking your chicken mixture, spread it on a plate to cool and let excess moisture evaporate. I often add an extra 1 tsp cornstarch to bind the filling better. 🔥

Oil Temperature Issues

If your empanadas absorb too much oil, your temperature is too low. Use a thermometer to maintain 350°F. If they brown too quickly, the oil is too hot—lower the heat slightly between batches.

Empanadas Burst Open

This usually means the filling was too warm when assembling or the edges weren’t sealed properly. Always cool your filling completely. Use a fork to crimp edges tightly, and add a tiny bit of water as “glue” if needed.

Uneven Browning

For consistent color, fry in small batches to avoid dropping the oil temperature. Turn them halfway through the 3-4 minutes per side. I use tongs to gently press any air bubbles flat.

Dough Shrinks

If your dough circles shrink when rolling, it needs more rest. After chilling, let it sit at room temperature for 10-15 minutes before rolling. Also, dust your surface lightly with flour to prevent sticking.

Frequently Asked Questions