CHICKEN ALA KING
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Chicken ala king is quite popular at Guam or Chamorro parties. The best ones have a thick filling and crunch shell. My recipe is both, using a trick I learned from a Santa Rita resident; Santa Rita is a southern village on Guam. She said that the trick to a good chicken ala king filling is to use the leftover shell batter in the filling.
The shell batter may be made a few days ahead, saving you some prep time. In fact, you can fry the shells and keep some of the batter in the fridge to make the filling the next day. The recipe for this shell is very crispy and stays crisp for at least five days in a freezer Ziploc bag.
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