Crispy Soy Chicken – that ultimate hack that turns your boring chicken into something your family will think you secretly learned from a Chinese master chef! It’s the kind of dish that makes everyone forget about their usual fried chicken routine, because that sweet-savory soy glaze hitting crispy skin is basically chicken having its main character moment. When that garlicky-soy aroma fills the house, suddenly your kapitbahay’s dogs are all facing your direction.
Let’s be real, this isn’t your typical pritong manok na toyo lang ang pinagkaiba! This is that game-changing chicken that makes fastfood delivery feel like your ex – unnecessarily expensive and not worth it! With skin that’s crispier than your last New Year’s resolution, meat that’s juicier than your friend’s latest chismis, and that soy glaze that’s more perfectly balanced than your Tita’s matchmaking skills – this dish proves why homemade Chinese-style chicken deserves its own fan club!
Best part? This crispy soy chicken recipe is more reliable than your friend’s “5 minutes away na!” messages! Whether you’re trying to break free from your usual adobo-sinigang rotation, wanting to flex your cooking skills on Instagram, or just craving that Chinese restaurant taste without the restaurant prices, this Crispy Soy Chicken recipe has your back.
Promise, by the time that glaze starts caramelizing, you’ll have everyone thinking you spent years training in a Chinese kitchen (but really, you just spent 30 minutes watching YouTube)!
Crispy Soy Chicken (Manok na Pritong may Toyo)
Equipment
- Deep, narrow pot (kaserola)
- Wire rack (Parilya)
- Kitchen thermometer (optional but recommended)
- Tongs [Sipit]
- Paper towels
Ingredients
For the Chicken
- 4 chicken leg quarters hita at paa ng manok
- Salt for rubbing asin
For the Poaching Liquid (Sabaw na Papakuluan)
- 2 cups chicken stock or water sabaw ng manok
- ½ cup light soy sauce toyo, manipis
- ¼ cup dark soy sauce toyo, maitim
- ¼ cup Chinese rice wine Shaoxing wine
- ¼ cup brown sugar asukal na kayumanggi
- 3 whole star anise sangke
- 1 cinnamon stick kanela
- 4 cloves garlic peeled and smashed (butil ng bawang)
- 1 thumb-sized ginger peeled and smashed (luya)
- ¼ teaspoon black pepper paminta
For Frying
- Canola oil or vegetable oil for deep frying mantika
Instructions
Step 1: Prepare the Chicken (Paghahanda ng Manok)
- Clean chicken pieces thoroughly (linisin ang manok)
- Pat dry with paper towels (patuyuin)
- Lightly rub with salt (pahiran ng asin)
- Let stand for 15 minutes
Step 2: Make the Poaching Liquid (Paggawa ng Sabaw)
- In a deep pot, combine: Chicken stock, Both soy sauces, Rice wine, Brown sugar, Star anise, Cinnamon, Garlic, Ginger and Black pepper
- Bring to a boil (pakuluin)
- Simmer for 5 minutes until sugar dissolves (hanggang matunaw ang asukal)
Step 3: Poach the Chicken (Pagluluto ng Manok)
- Add chicken to the pot
- Return to boil for 10 minutes
- Reduce heat to medium-low
- Simmer for 15-20 minutes until internal temperature reaches 165°F (74°C)
- Turn chicken occasionally for even cooking
Step 4: Dry and Chill (Pagpapatuyo at Pagpapalamig)
- Remove chicken from liquid
- Pat thoroughly dry with paper towels
- Place on wire rack
- Refrigerate uncovered for 2-12 hours
Step 5: The Final Fry (Pagpiprito)
- Heat oil to 350°F (177°C)
- Fry chicken 3-5 minutes per side
- Drain on wire rack
- Rest for 5 minutes before serving
Perfect Crispy Soy Chicken Signs:
- Skin: Shatteringly crisp
- Color: Deep mahogany
- Meat: Juicy, fully cooked
- Aroma: Sweet-savory soy
- Sound: Crackles when cut
- Glaze: Shiny, not sticky
Tips from Lola’s Kitchen
- Pat the chicken extra dry before refrigerating for maximum crispiness
- Don’t skip the overnight drying – it’s the secret to crispy skin!
- Use dark soy sauce for better color and flavor depth
- Save the poaching liquid for future use (can be frozen)
- Don’t overcrowd the frying pan – work in batches if needed
Traditional Serving Suggestions
- Steamed white rice (kanin)
- Green papaya atchara
- Cucumber and tomato side salad
- Reduced poaching liquid as sauce
- Calamansi wedges
- Chili garlic sauce
Troubleshooting Guide
- Skin not crispy enough?
- Ensure chicken is completely dry before frying
- Check oil temperature is hot enough
- Don’t overcrowd the pan
- Meat too dry?
- Don’t overcook during poaching
- Maintain proper oil temperature
- Let rest before cutting
- Sauce too salty?
- Add more water or stock
- Balance with additional brown sugar
- Use low-sodium soy sauce
Ingredient Alternatives
- Chinese rice wine → dry sherry, mirin, or additional stock
- Dark soy sauce → regular soy sauce + 1 tsp molasses
- Star anise → Chinese five-spice powder (1/4 tsp)
- Fresh ginger → 1 tsp ground ginger
- Chicken leg quarters → whole chicken cut into pieces
- Brown sugar → white sugar + 1 tsp molasses
Storage & Reheating
Storage
- Refrigerator: 3-4 days in airtight container
- Freezer: up to 2 months, wrapped individually
Reheating
- Oven method (best for crispy skin):
- Preheat to 400°F (200°C)
- Place on wire rack
- Heat 10-15 minutes
- Air fryer method:
- 370°F (188°C) for 5-7 minutes
Variations
- Spicy Version
- Add 2-3 dried red chilies
- Include chili oil in marinade
- Honey Soy
- Replace brown sugar with honey
- Add 1 tbsp oyster sauce
- Herb-infused
- Add lemongrass stalks
- Include kaffir lime leaves
Frequently Asked Questions
Q: Can I use chicken breast instead? A: Yes, but reduce cooking time to prevent drying. Best to use bone-in pieces. Q: How do I know when the chicken is fully cooked? A: Use a meat thermometer – internal temperature should reach 165°F (74°C). Q: Can I make this in an air fryer? A: Yes! After chilling, air fry at 400°F (200°C) for 12-15 minutes, flipping halfway. Q: How do I store the leftover poaching liquid? A: Strain, cool completely, and freeze for up to 3 months. Q: Why refrigerate overnight? A: This dries the skin thoroughly, ensuring maximum crispiness when fried.Nutrition
The Story Behind Crispy Soy Chicken
Growing up in Manila’s bustling Binondo district, I’ve always been fascinated by how Chinese cooking techniques seamlessly blend with Filipino flavors. This Crispy Soy Chicken (Manok na Pritong may Toyo) is a perfect example of that delicious cultural intersection, inspired by both traditional Chinese soy sauce chicken and the Filipino passion for perfectly crispy fried dishes.
While the original Chinese soy sauce chicken (豉油鸡 or si yau kai) is poached and served with its tender skin intact, this version adds an extra step that Filipinos adore – the quest for that satisfying crunch. It’s a technique I discovered during my weekly trips to Chowking, where their own spin on this dish captivated countless Filipino families seeking that perfect combination of juicy meat and crispy skin.
What makes this recipe truly special is its double-cooking method, a technique that’s similar to the preparation of our beloved crispy pata. The chicken first absorbs the complex flavors of star anise, cinnamon, and two types of soy sauce during a gentle poach. Then, much like the secret behind Cantonese crispy duck, the meat is air-dried in the refrigerator – a crucial step that removes excess moisture and guarantees that coveted crackly skin.
The final deep-frying step is pure Filipino influence, transforming what would traditionally be a tender-skinned Chinese dish into something that delivers that signature Filipino “lutong” (crispiness) we crave. This fusion approach has made this dish a staple at countless Filipino family gatherings, where it’s often served alongside both pancit canton and steaming white rice, bridging two culinary traditions on a single plate.
Today, you’ll find variations of this dish across Metro Manila, from humble carinderias to high-end Chinese restaurants, but this home-cooked version combines the best techniques I’ve learned over years of perfecting the recipe. It’s a testament to how Filipino cuisine continues to evolve, embracing influences while adding our own distinctive touch to create something uniquely delicious.