Chicken ala king is quite popular at Guam or Chamorro parties. The best ones have a thick filling and crunchy shell. My recipe is both, using a trick I learned from a resident of Santa Rita, a southern village on Guam. She said that the key 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 several months in a freezer-safe container.
Effective March 2021, PaulaQ will begin replacing Canola and vegetable/seed oils in recipes with pure lard from Reverence Farm, coconut oil, and avocado oil.
