Soy and vinegar braised chicken thighs pulled and served over a bed of garlic coconut fried rice with soy chicken au jus on the side.
Born in Toronto, Canada, Jordan Andino began his foray into the culinary world at the young age of 9 learning under his father. After moving to Manhattan Beach, CA, he traded in his surfboard to work in fine dining kitchens, and later attended Cornell University’s School of Hotel Administration to grow his business acumen. Andino has honed his training& experience working at acclaimed restaurants including The French Laundry, Spago, and Jean Georges.
Jordan has rapidly gained clout as one of the freshest, most notable faces in New York City’s culinary world. His hospitality skills and clean, unique flavors have been an integral part of the opening of his Flip Sigi restaurants. A blend of classic Filipino Cuisine and French technique, Jordan’s cooking is an inspired combination of his grandmother and father. Blending those elements with Spanish and Mexican vessels, he’s created a unique signature profile for his Flip Sigi Restaurants. His next passion project will is to build on his classic training in a relentless effort to bring a Michelin Star to Filipino Cuisine.
In addition to Jordan’s diverse culinary career, his dynamic demeanor, training, energy and international upbringing has landed him on the old tube. Most recently he taught Selena Gomez how to cook the national dish of the Philippines, Chicken Adobo, on Selena + Chef shining a spotlight on the country and culture for the masses. In the spring of 2021, you’ll Jordan as a reoccurring judge Food Network’s Easter Basket Challenge. Some of his past host, judge and guest appearances you may recognize him from are: Jr. Chef Showdown, Late Nite Eats, Food Boats, Chopped, Beat Bobby Flay, Worst Cooks In America, Cooks vs. Cons, Recipe for Deception, Rachael Ray, The Today Show.
Jordan’s love of life and unrelenting positivity light up every room he walks into. With classic training and knowledge, but a young soul, he transcends multiple generations.
would prefer more rice but this dish is delicious, I keep coming back to it.
kevin · 10/18/23
One of my staples, I sometimes order 2 of these per week
Luis · 10/16/23
I really liked this meal
Lisa · 10/06/23
Very flavorful chicken.
Preeti · 09/27/23
Chelse · 09/09/23
absolutely the best!
Jerimie · 08/28/23
The chicken was tender and very well seasoned. This was incredible!
Maria Camila · 08/24/23
I can't get tired of this meal I love it.
Ginally · 08/09/23
00 Flour, Bay Leaves, Canola Oil, Chicken Thigh Boneless, Chile, Chili, Citric Acid, Coconut Extract, Coconut Milk, Colour, Distilled Vinegar, Extra Virgin Olive Oil, Flavor Enhancer, Garlic, Ground Black Pepper, Iodized Salt, Jasmine Rice, Kosher Salt, Modified Corn Starch, Mushroom Dark Soy Sauce, Oyster Extract, Oyster Sauce, Potassium Sorbate, Salt, Sambal Chili Paste, Silver Swan Dark Soy Sauce, Sodium Benzoate Preservative, Sodium Bisulfate , Sodium Bisulphite, Sodium Metabisulfite, Soy Sauce, Soybean Extract, Soybean Oil, Sriracha, Sugar, Sunflower Oil, Vinegar, Water, Wheat Flour, Xanthan Gum
Recommended for special occations.
1. Preheat to 350F
2. Remove sleeve and peel back film
3. Pour sauce on top
4. Heat up for 12 mins or until heated through
Don't you worry is time is an isue we got you covered!
1. Remove sleeve and peel back film to vent
2. Pour sauce on top
3. Microwave for 2 mins
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