Step-by-Step Instructions

1. 1.Season the Chicken Necks

   Place the chicken necks in a large bowl. Add 2 tablespoons of Maggi Season-Up Chicken Flavour Powdered Seasoning and 2 tablespoons of Badia Sazón Completa Complete Seasoning. Mix thoroughly by hand to ensure all chicken necks are well coated with the spices.

2. 2.Prepare Coconut Milk Mixture

   In a separate container, add 50g of Grace Coconut Milk Powder. Pour in 1/4 cup of water and mix well with a spoon until a smooth, thick coconut milk paste is formed.

3. 3.Marinate Chicken Necks

   Pour the prepared coconut milk mixture over the seasoned chicken necks. Mix thoroughly with a spoon or by hand, ensuring each chicken neck is fully coated in the creamy marinade. Let it marinate for at least 15 minutes.

4. 4.Prepare Cornmeal Coating

   Pour approximately 2 cups of Grace Golden Corn Meal into a clean, shallow container, ready for coating the chicken necks.

5. 5.Heat Oil for Frying

   Place a frying pan over an open fire or stove. Add about 2 cups of vegetable oil and heat until it's hot enough for deep frying (around 175-180°C or 350-360°F).

6. 6.Coat and Fry First Batch of Chicken Necks

   Take individual marinated chicken necks and thoroughly coat them in the cornmeal, ensuring an even layer. Carefully place 4-5 coated chicken necks into the hot oil. Fry for 5-7 minutes, turning occasionally, until they are golden brown and crispy.

7. 7.Remove First Batch

   Once the first batch of chicken necks is golden brown and cooked through, remove them from the oil using a slotted spoon and place them on a plate lined with paper towels to drain excess oil.

8. 8.Coat and Fry Remaining Chicken Necks

   Repeat the coating process with the remaining chicken necks and fry them in batches, 4-5 at a time, for 5-7 minutes per batch, until all are golden brown and crispy. Remove and drain each batch.

9. 9.Prepare the Dipping Sauce Base

   After frying the chicken necks, remove most of the oil from the pan, leaving about 1 tablespoon. Add 2 tablespoons of butter to the pan and let it melt over medium heat.

10. 10.Sauté Vegetables

    Add the minced garlic, chopped onion, bell pepper, carrot, and cho cho to the melted butter in the pan. Sauté for 3-4 minutes until the vegetables soften slightly and become fragrant.

11. 11.Add More Butter and Ketchup

    Add an additional 1 tablespoon of butter to the sautéed vegetables and stir until melted. Then, pour in 1/2 cup of Lasco Tomato Ketchup. Mix everything together thoroughly, ensuring the ketchup is well incorporated with the vegetables and butter.

12. 12.Simmer the Sauce

    Allow the dipping sauce to simmer for 2-3 minutes, stirring occasionally, until it thickens slightly and all the flavors meld together. Remove from heat.

13. 13.Serve Crispy Fried Chicken Necks

    Arrange the crispy fried chicken necks on a serving plate. Pour the savory dipping sauce into a small bowl or directly onto the side of the plate. Serve immediately and enjoy the crunchy chicken necks with the flavorful sauce.