Kwek Kwek (Filipino Street Food)

Gently place quail eggs in a saucepan and cover them completely with water. Bring the water to a boil over high heat, then reduce the heat to medium, cover the saucepan, and cook for precisely 4 minutes.

Remove the saucepan from the heat and let the eggs stand, covered, in the hot water for an additional 2 minutes. This ensures perfectly cooked yolks.

Rinse the eggs thoroughly under cold running water until they are cool enough to handle. Peel the eggs carefully and set aside.

In a separate saucepan, combine the rice vinegar, ketchup, brown sugar, and soy sauce. Cook over medium heat, stirring constantly, until the sugar is completely dissolved and the sauce is smooth, about 5 minutes. Remove from heat and let cool completely.

Prepare the signature orange batter: In a bowl, add the red and yellow food coloring to the water. Adjust the amount of each color until you achieve a deep, vibrant orange hue.

In a separate bowl, whisk together the all-purpose flour, salt, and pepper. Gradually pour in the orange-colored water, stirring continuously until you have a smooth batter, free of any lumps.

Heat oil in a wok or deep fryer to 375 degrees F (190 degrees C). Ensure there is enough oil for the eggs to float freely.

Gently roll each peeled quail egg in cornstarch, ensuring it is lightly and evenly coated. Shake off any excess cornstarch.

Dip the cornstarch-covered egg into the orange batter, making sure it is completely submerged and coated. Carefully poke the battered egg with a bamboo skewer.

Carefully lower the skewered, battered egg into the hot oil. Deep fry for about 2 minutes per side, until the batter is golden brown and crispy. Be careful not to overcrowd the wok; fry in batches if necessary.

Remove the Kwek Kwek with a slotted spoon and place on paper towels to drain any excess oil. Serve immediately with the prepared sweet and sour dipping sauce.