You know how we Filipinos can debate for hours about Chickenjoy vs. McDo, but let me tell you about a homemade fried chicken recipe that made my family forget about fastfood altogether. This Crispy Soy Chicken recipe changed my weekend cooking game completely.
As someone who grew up in a household that celebrated every occasion with either Jollibee or Max’s, discovering how to make this Chinese-Filipino style fried chicken was like finding a culinary jackpot. The skin is sinfully crispy, while the meat stays juicier than your Tita’s latest chismis. That sweet-savory soy sauce coating hits differently.
I’ve tried every fried chicken recipe out there, from Korean to Japanese, but this one holds a special place in my kitchen repertoire. It’s my go-to “pulutan” when friends come over, my partner’s requested baon, and my kids’ new favorite (sorry, Chickenjoy).
You don’t need to be a chef to make this. Just follow my tried-and-tested tips from countless cooking sessions, and you’ll have everyone thinking you’ve been secretly training in Binondo’s best restaurants. Ready to level up your fried chicken game? Let’s get cooking!
Why You’ll Love This Recipe
- Perfect Texture Contrast: Achieve restaurant-quality crispiness outside while maintaining incredibly juicy meat inside
- Make-Ahead Friendly: Can be prepared in stages, perfect for busy families
- Budget-Friendly Luxury: Create Chinese restaurant-quality dish at home for a fraction of the cost
- Foolproof Method: Detailed step-by-step instructions ensure success every time
- Versatile Dish: Perfect for both casual family dinners and special occasions
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
- Start by thoroughly cleaning your chicken leg quarters (linisin mabuti ang mga hita at paa ng manok). Use paper towels to pat them completely dry (kailangang tuyuin ng mabuti gamit ang paper towel). Rub kosher salt evenly across all pieces of chicken (pahiran ng asin ang bawat piraso ng manok), making sure to get under the skin when possible. Let the salted chicken rest at room temperature for 15 minutes (palamiginin ng labinlimang minuto).
- While the chicken is resting, prepare your poaching liquid (maghanda ng sabaw na papakuluan). In a deep pot or Dutch oven, combine your chicken stock, light soy sauce (manipis na toyo), dark soy sauce (maitim na toyo), Shaoxing wine, and brown sugar (asukal na kayumanggi). Add your aromatics: the whole star anise (sangke), cinnamon stick (kanela), crushed garlic cloves (durog na bawang), sliced ginger (hiwang luya), and black pepper (paminta). Set your stove to high heat and bring this mixture to a boil at 200°C. Once boiling, reduce the heat to medium-low (about 160°C) and let it simmer for 5 minutes until the liquid becomes fragrant (hanggang mabango).
- Gently lower your chicken pieces into the simmering liquid (dahan-dahang ilagay ang manok sa mainit na sabaw). The liquid temperature will drop – wait until it returns to a gentle simmer at 180°C. Reduce the heat to maintain a steady temperature of 160°C. Cook the chicken for 20-25 minutes, occasionally turning the pieces for even cooking (paikutin paminsan-minsan ang manok para maluto ng pantay). The chicken is done when a thermometer inserted into the thickest part reads 165°F or 74°C (luto na ang manok kapag umabot sa 74°C ang init sa loob).
- Remove the chicken from the poaching liquid using tongs (hanguin ang manok gamit ang sipit). Place them on a wire rack and pat them thoroughly dry with paper towels (patuyuing mabuti gamit ang paper towel). This drying step is crucial for achieving crispy skin (importanteng hakbang ito para maging malutong ang balat). Place the rack with the chicken in your refrigerator, uncovered (ilagay sa ref nang hindi natatakpan), and let it air dry for 6-12 hours or overnight. The cold air helps dehydrate the skin, which will make it extra crispy when fried.
- When ready to fry, remove the chicken from the refrigerator 30 minutes before cooking to take the chill off (ilabas sa ref tatlumpung minuto bago prituhin). Heat your frying oil in a deep pot to exactly 350°F or 177°C (initin ang mantika hanggang 177°C). Carefully lower the chicken pieces into the hot oil (dahan-dahang ihulog ang manok sa mainit na mantika). Maintain the oil temperature between 325°F and 350°F (163°C-177°C) – use your thermometer to monitor this carefully. Fry each piece for 3-5 minutes per side until the skin is deeply golden brown and crispy (hanggang maging golden brown at malutong ang balat).
- Transfer the fried chicken to a clean wire rack to drain excess oil (patuyuan ng mantika sa parilya). Let the chicken rest for 5-10 minutes before serving (palamiginin ng 5-10 minuto bago ihain). This resting period allows the juices to redistribute throughout the meat, ensuring each bite is juicy (para manatiling malambot at malasa ang karne).
- Serve hot with steamed rice (mainit na kanin) and your choice of dipping sauce. A mix of vinegar, soy sauce, and chili (suka, toyo, at sili) makes an excellent accompaniment. If storing leftovers, let the chicken cool completely before refrigerating in an airtight container (palamiginin bago ilagay sa lalagyan at iref). Leftovers will stay crispy when reheated in an oven at 400°F (200°C) for 10-15 minutes or in an air fryer at 370°F (188°C) for 5-7 minutes.
- Remember that the key to perfect crispy skin lies in thorough drying (ang susi sa malutong na balat ay ang maayos na pagpapatuyo) and maintaining proper oil temperature during frying (at ang tamang init ng mantika sa pagpiprito). If your chicken browns too quickly, your oil is too hot. If it takes longer than 5 minutes per side to brown, your oil isn’t hot enough. Always use your thermometer to ensure perfect results (palaging gamitin ang termometro para sa perpektong resulta).
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.
Crispy Soy Chicken (Manok na Pritong may Toyo)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.
