Entrepreneur Who Had Many Failed Businesses, Finds Success In Crispy Isaw

An entrepreneur who admitted going through several failed businesses finally found success in his crispy chicken isaw business.

Entrepreneur Who Had Many Failed Businesses, Finds Success In Crispy Isaw
Screengrab: GMA via Youtube

Bryan Paul Soriano of J’s Crispy Chicken Isaw recalled that he used to venture into a few more businesses before finding success. He opened a burger shop, a pasta house, and several more businesses in food parks. He soon realized that it’s difficult to compete in a food park with so many food stalls.

After several failed attempts and almost losing his entire savings, Bryan persevered and came up with the crispy chicken isaw. He shared on Pera Paraan, “Nag-isip po kaming mag-asawa ng isang negosyo na mababa and puhunan pero at the same time, on the go. Ito po kasi yung panahon na nauuso ang mga chicken skin na naka-pack, mga chicharon. Kaya naisip namin, why not isaw?”

While the cost of making chicken isaw is low, he decided to invest in good packaging. So, his capital for the business went as high as P20,000. They also offered more flavors like BBQ, spicy, plain with vinegar, and many others.

Bryan’s idea was a hit and it paved the way for them to have countless resellers and over 40 distributors. He said they are now earning a 6-figure profit every month.

Entrepreneur Who Had Many Failed Businesses, Finds Success In Crispy Isaw
Screengrab: GMA via Youtube

How To Make Crispy Chicken Isaw

Prepare the ingredients: water, vinegar, flour, salt, pepper, egg, and chicken intestine or isaw. It’s very important to wash and clean the chicken intestines thoroughly. Boil the intestine in water with vinegar for around 10 to 15 minutes. The vinegar helps clean the intestines. Once cooked, strain and set aside. While letting the isaw cool, start preparing the batter.

To make the batter, combine the flour, salt, pepper, water, and egg in a bowl. Mix well until all the ingredients come together to form a batter. Start dipping your chicken intestines into the batter and make sure everything is well coated. Then, coat them again in flour before frying.

Deep-fry the chicken intestine in hot oil until it turns golden brown. Serve and enjoy!

Bryan’s crispy chicken isaw is another proof that even humble ingredients can be turned into something big with creativity. Streetfoods never go out of style, and investing in them could be a sure hit!

If you’re interested in venturing into the streetfoods business, you can look into inspiring stories like how the DIY ice scramble business is now earning P30,000 a month or the fishball sauce and streetfood business that is now earning P120,000 a month.

You can watch the video from GMA:

Sally Mae

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