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.