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 do 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 soup and steamed bun 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 method, 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! The leg quarters were golden and crispy on the outside yet moist and flavorful on the inside!
- 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.
- Use a deep, narrow pot so you’ll use less liquid to completely cover the chicken.
- The chicken is cooked and ready to enjoy after cooking in the soy sauce mixture, and 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.
How to serve
- Serve for lunch or dinner with steamed rice and atchara. Save the poaching liquid and use it as a sauce to spoon over the rice.
- To store leftovers, wrap individually in aluminum foil, place in resealable bags, and keep in the refrigerator for up to 3 days or in the freezer for up to 2 months.
- To reheat, arrange chicken in a single layer on a wire rack set on a baking sheet and bake in a 400 F oven until crisp and heated through.
- 4 chicken leg quarters
- 2 cups chicken stock or water
- 1/2 cup light soy sauce
- 1/4 cup dark soy sauce
- 1/4 cup Chinese rice wine
- 1/4 cup brown sugar
- 3 whole star anise
- 1 cinnamon stick
- 4 cloves garlic, peeled and smashed
- 1 thumb-sized ginger, peeled and smashed
- 1/4 teaspoon pepper
- canola oil
- In a deep, narrow pot over medium heat, combine chicken stock, soy sauce, rice wine, brown sugar, star anise, cinnamon, garlic, ginger, and pepper. Bring to a boil for about 5 minutes or until sugar is dissolved.
- Add chicken and boil for about 10 minutes, occasionally basting with liquid.
- Lower heat and simmer chicken for about 15 to 20 minutes or until a thermometer inserted in the center of the meat reads 165 F.
- Drain chicken from liquid and pat dry. Arrange in a single layer on a platter and keep uncovered in the refrigerator for 2 hours or up to overnight to completely dry.
- In a wide skillet over medium heat, heat about 3-inches deep of oil to 350 F.
- Add chicken and deep-fry, turning once or twice for about 3 to 5 minutes on each side or until heated through and skin is golden and crisp.
- Using tongs, remove chicken from pan and drain on a wire rack. Serve hot.
“This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.”