Crispy Portuguese Chicken Empanados: A Taste of Portugal with an Asian Twist

Imagine biting into a golden, crunchy coating that gives way to tender, juicy chicken inside — that is the magic of empanados de frango, a beloved Portuguese comfort food. While this dish hails from Portugal, its crispy exterior and savory filling make it a natural fit for anyone who loves Asian-style fried chicken. In this recipe, we bring you a Portuguese empanados de frango recipe with a gentle Asian-inspired flavor profile, using familiar techniques and easy-to-find ingredients. Whether you serve it as a main dish with rice or as a snack with dipping sauce, these crispy chicken cutlets are sure to become a family favorite.

Golden Crispy Empanados de Frango

Golden crispy homemade Portuguese chicken empanados on a plate

These empanados de frango feature thin chicken fillets marinated in garlic and mild spices, coated in a light, crunchy breadcrumb crust, and fried until perfectly golden. The result is a juicy interior with a shatteringly crisp exterior — just like the best Asian fried chicken, but with a Portuguese soul. Serve them hot with lemon wedges, a chili-soy dip, or a simple garlic mayonnaise.

500 g boneless, skinless chicken breast or thighs, sliced into thin fillets
3 cloves garlic, finely minced
1 tablespoon soy sauce
1 teaspoon sesame oil
1/2 teaspoon white pepper
1/2 teaspoon salt
1 teaspoon paprika
1 egg, beaten
1 cup all-purpose flour
1 1/2 cups panko or fine breadcrumbs
Vegetable oil, for frying
Lemon wedges and chili-soy dipping sauce, for serving

Pound the chicken fillets gently to an even thickness of about 1 cm, then place them in a bowl.
Add the minced garlic, soy sauce, sesame oil, white pepper, salt, and paprika. Mix well, cover, and marinate in the refrigerator for at least 30 minutes.
Set up three shallow bowls: one with flour, one with beaten egg, and one with panko breadcrumbs.
Dredge each marinated chicken fillet in flour, shaking off excess, then dip into the egg, and finally press firmly into the breadcrumbs to coat evenly.
Heat about 2 cm of vegetable oil in a deep pan over medium heat until it reaches 170°C (340°F).
Fry the coated chicken in batches for 3–4 minutes per side, until golden brown and cooked through. Do not overcrowd the pan.
Drain on paper towels and keep warm while frying the remaining batches.
Serve immediately with lemon wedges and a chili-soy dipping sauce.

A Portuguese Classic with an Asian Touch

Portuguese chicken empanadas served with a savory dipping sauce

This second preparation shows another delightful way to enjoy chicken empanados — shaped into small parcels and fried until crisp. The filling combines shredded chicken with mild curry and aromatics, echoing the gentle spice blends loved in Asian cooking. These little pockets are perfect for sharing, whether as an appetizer at a gathering or as part of a cozy family meal. The contrast between the crunchy shell and the soft, flavorful filling is simply irresistible.

2 cups cooked chicken, finely shredded
1 small onion, finely chopped
2 cloves garlic, minced
1 teaspoon mild curry powder
1/2 teaspoon ground turmeric
1 tablespoon soy sauce
1 tablespoon chopped fresh cilantro
Salt and white pepper, to taste
1 tablespoon vegetable oil, plus more for frying
20 spring roll or empanada wrappers
1 egg, beaten, for sealing

Heat 1 tablespoon of oil in a pan and sauté the onion and garlic until fragrant and soft.
Add the curry powder and turmeric, stirring for 30 seconds to release their aroma.
Add the shredded chicken and soy sauce, mixing well. Season with salt and white pepper, then stir in the cilantro. Remove from heat and let the filling cool.
Place a spoonful of filling on each wrapper. Brush the edges with beaten egg, fold over, and press firmly to seal. Crimp with a fork if desired.
Heat oil in a deep pan to 170°C (340°F). Fry the parcels in batches for 2–3 minutes per side, until golden and crisp.
Drain on paper towels and serve warm with a sweet chili sauce or soy-vinegar dip.