📝 About This Recipe
Tokneneng is a beloved Filipino street food staple featuring hard-boiled chicken eggs enveloped in a signature vibrant orange, crispy batter. Unlike its smaller cousin 'Kwek-Kwek' (which uses quail eggs), Tokneneng offers a substantial, satisfying bite that perfectly balances a crunchy exterior with a creamy yolk. Traditionally served with a spicy vinegar dipping sauce or a thick sweet-and-sour gravy, it is the ultimate 'pulutan' or afternoon snack that captures the bustling energy of Manila’s night markets.
🥗 Ingredients
Main Ingredients
- 12 pieces Chicken Eggs (hard-boiled and peeled)
- 1/2 cup Cornstarch (for dredging the eggs)
- 3 cups Vegetable Oil (for deep frying)
The Orange Batter
- 1 cup All-purpose Flour (sifted)
- 1/2 cup Cornstarch (adds extra crunch)
- 1 teaspoon Baking Powder (for a light, airy texture)
- 1 tablespoon Annatto Powder (dissolved in the water for the iconic orange color)
- 3/4 cup Water (ice cold for best results)
- 1/2 teaspoon Salt
- 1/4 teaspoon Black Pepper (ground)
Spicy Vinegar Dipping Sauce
- 1/2 cup Cane Vinegar (or distilled white vinegar)
- 1/2 piece Red Onion (finely minced)
- 3 cloves Garlic (crushed and minced)
- 2-3 pieces Bird's Eye Chilies (chopped)
- 1 teaspoon Brown Sugar (to balance acidity)
- 1 pinch Salt and Pepper (to taste)
👨🍳 Instructions
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1
Place the 12 eggs in a pot, cover with cold water, and bring to a boil. Once boiling, cover the pot, turn off the heat, and let sit for 10-12 minutes for a perfect hard-boil.
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2
Drain the hot water and shock the eggs in an ice bath for 5 minutes. Carefully peel the eggs under running water to ensure a smooth surface.
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3
Thoroughly pat the peeled eggs dry with paper towels. Any moisture on the surface will prevent the batter from sticking.
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4
In a shallow bowl, place 1/2 cup of cornstarch. Roll each egg in the cornstarch until fully coated, then shake off the excess. Set aside.
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5
In a large mixing bowl, whisk together the flour, 1/2 cup cornstarch, baking powder, salt, and black pepper.
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6
Dissolve the annatto powder in 3/4 cup of ice-cold water. Gradually pour this orange liquid into the dry ingredients while whisking constantly.
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7
Continue whisking until the batter is smooth and has the consistency of thick pancake batter. If it's too thin, add a tablespoon of flour; if too thick, a teaspoon of water.
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8
Heat the vegetable oil in a deep pan or wok to 350°F (175°C). The oil should be deep enough to completely submerge the eggs.
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9
Using a spoon or a small wire skimmer, dip one egg at a time into the orange batter, ensuring it is completely and thickly coated.
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10
Carefully drop the coated eggs into the hot oil. Do not overcrowd the pan; fry in batches of 4 to maintain oil temperature.
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11
Fry for 3-5 minutes, turning occasionally, until the batter is crispy and the orange color has deepened slightly.
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12
Remove the eggs using a slotted spoon and drain on a wire rack or paper towels to remove excess oil.
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13
While the eggs are cooling slightly, prepare the sauce by combining vinegar, onion, garlic, chilies, sugar, salt, and pepper in a small bowl. Stir until the sugar dissolves.
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14
Serve the Tokneneng warm in a bowl or on skewers, with the spicy vinegar sauce on the side for dipping.
💡 Chef's Tips
Ensure the eggs are bone-dry before dredging in cornstarch; this is the secret to preventing the batter from 'slipping' off during frying. Use ice-cold water for the batter to create a temperature shock when it hits the oil, resulting in a much crispier crust. If you cannot find annatto powder, you can use orange food coloring, though annatto provides a very subtle earthy flavor that is more authentic. Do not skip the baking powder, as it creates tiny air bubbles that give the coating its signature light and puffy texture. Maintain the oil temperature at 350°F; if the oil is too cool, the batter will absorb too much grease and become soggy.
🍽️ Serving Suggestions
Serve alongside a cold bottle of San Miguel Pale Pilsen or your favorite lager for the ultimate Filipino 'pulutan' experience. Pair with a side of 'Manong Sauce' (a sweet, brown flour-based sauce) if you prefer a less acidic dipping option. Place three eggs on a bamboo skewer for an authentic street-food presentation. Serve with a side of pickled papaya (Atchara) to cut through the richness of the fried batter. Add a handful of cucumber slices to the vinegar dipping sauce for a refreshing crunch between bites.