Chicken Leg Fillet

Product Description

Boneless chicken thigh (leg fillet) — juicier, marbled fat. Preferred by most carinderias and Japanese restos. Perfect for chicken teriyaki, sisig, katsu, cordon bleu.

Ingredients

Cooking & Handling

1. 1Thaw sa refrigerator 6-8 hours or cold-water thaw 45 min — NEVER microwave.
2. 2Keep frozen hanggang ready to cook — wag i-refreeze nang madalas.
3. 3Grill / fry / steam / ihaw according to cut — internal temp ≥ 74°C (165°F) for food safety.
4. 4Teriyaki / katsu / sisig / cordon bleu. 900-1100g = ~8 fillet pieces.
5. 5Shelf life: 180 days frozen, 48 hours refrigerated after thaw.