Crispy Soy Chicken is the ultimate chicken dish the whole family will love. With super crispy skin and the perfect medley of sweet and savory flavors, it’s delicious with steamed rice!
Chowking is one of my favorite places for Asian-inspired eats. My weekly grocery trips to Seafood City, more often than not, mean a stopover at the restaurant, which happens to be inside the supermarket, for a bowl of mami and a piece (or two) of siopao asado.
Although noodle bowls and dim sum are the regular staples, they add seasonal offerings to their menu. I am a creature of habit and almost always order the same thing every time, but the photo of their new crispy soy chicken plate looked good I was tempted away from my usual mami and siopao combo.
A choice I didn’t regret as the soy sauce chicken far exceeded my expectations with its skin golden and crisp and meat tasty and flavorful. I enjoyed it so much; I wanted to replicate the delicious experience at home.
Guided by my taste buds, I set forth to create my own crispy soy chicken a la Chowking. Infusing the chicken with my desired soy sauce flavors was easy enough but how to crisp the skin? I remembered my crispy pata and following its principles, I refrigerated the cooked chicken overnight to chill and dry before deep-frying in sizzling oil.
Woot hoot! S-U-C-C-E-S-S! Just look at that beautiful golden skin and that moist, fork-tender meat below.
How to Make Crispy Soy Chicken
- The recipe calls for leg quarters but you can use a whole chicken or your choice of cut-up parts. Please adjust cook times accordingly and use a thermometer to ensure the meat is fully cooked.
- The amount of liquid should be enough to cover the chicken pieces fully. If not, regularly baste exposed areas with the liquid while simmering.
- The chicken is cooked and ready to enjoy after cooking in the soy sauce mixture and the deep-frying is only to crisp up the skin. Make sure the oil is very hot but not smoking so the skin will brown quickly without overcooking the meat.
- I usually serve this soy sauce chicken with atchara but feel free to save the poaching liquid and serve as a sauce.