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Chicken Pastil

Chicken Pastil is a Filipino dessert that wraps tender shredded chicken in a sweet, crispy pastry shell, creating an unexpectedly delightful savory-sweet combo that will surprise your taste buds. This golden, bite-sized treat combines the richness of brown sugar and peanuts with soft chicken, all encased in a paper-thin wrapper that shatters when you bite into it.
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Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings: 12 pieces
Course: Appetizer, Dessert
Cuisine: Filipino
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

For the Filling
  • 1 pound shredded cooked chicken rotisserie or boiled
  • 1/2 cup brown sugar packed
  • 1/2 cup roasted peanuts finely chopped
  • 2 cloves garlic minced
  • 1/4 cup onion finely diced
  • 2 tablespoons soy sauce
  • 1 tablespoon cooking oil
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon salt
For Assembly and Frying
  • 1 package pastil wrappers spring roll or lumpia wrappers, about 20 pieces
  • 1 egg yolk beaten (for sealing)
  • Oil for deep frying vegetable or canola

Equipment

  • Large mixing bowl
  • Medium saucepan
  • Wooden spoon or spatula
  • Measuring cups and spoons
  • Knife and cutting board
  • Deep fryer or large heavy-bottomed pot
  • Candy or deep-fry thermometer
  • Slotted spoon or spider strainer
  • Paper towels and paper bags for draining
  • Pastil wrapper package (spring roll or lumpia wrappers)

Method
 

  1. If using a rotisserie chicken, let it cool slightly, then shred the meat into small, bite-sized pieces no larger than a pea using two forks to ensure even distribution in the wrapper.
  2. Heat 1 tablespoon of cooking oil in a medium saucepan over medium heat. Add minced garlic and diced onion, stirring constantly for 2 to 3 minutes until fragrant and softened but not browned.
  3. Add shredded chicken to the pan with garlic and onion, stirring well to combine. Pour in soy sauce and sprinkle black pepper and salt over everything, mixing thoroughly to coat all chicken pieces.
  4. Reduce heat to low and stir in brown sugar, mixing constantly for about 2 minutes until it dissolves and creates a light syrup coating the chicken. The mixture should appear glossy and smell like caramel blended with savory meat.
  5. Remove the pan from heat and fold in finely chopped roasted peanuts evenly throughout the filling. Let the mixture cool for about 5 minutes until warm but not steaming hot to ease wrapping.
  6. Lay out pastil wrappers on a clean, dry surface with a small bowl of beaten egg yolk nearby for sealing. Have the cooled filling in a bowl with a small spoon ready for portioning.
  7. Place one wrapper in a diamond orientation with a corner pointing toward you. Spoon about 1 tablespoon of filling into the center. Fold the bottom corner up over the filling, pressing gently to seal.
  8. Fold the left and right corners inward over the filling like an envelope. Brush the top corner lightly with beaten egg yolk and fold it down to complete the seal, ensuring all edges are sealed tightly.
  9. Fill a deep fryer or large heavy-bottomed pot with oil about 3 inches deep. Heat oil to 350°F (175°C), using a candy or deep-fry thermometer to maintain temperature.
  10. Working in batches to avoid overcrowding, carefully place wrapped pastil seam-side down into hot oil. Fry each side for 2 to 3 minutes until deep golden brown and crispy, turning once with a slotted spoon.
  11. Remove fried pastil with a slotted spoon and drain on paper towel-lined plate. Let cool for 3 to 5 minutes before serving to allow filling to set and prevent burns.

Notes

Serve warm right after frying for best texture, paired with sweet chili sauce, fresh lime wedges, or a simple green salad. Store leftovers in an airtight container in the refrigerator up to 3 days or freeze for up to 2 months. Reheat in a 350°F oven for 8 to 10 minutes to restore crispness.