Crispy Soy Chicken (Manok na Pritong may Toyo)

Name: Crispy Soy Chicken (Manok na Pritong may Toyo)
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 35 min
Yield: 6 serving
Ingredients: 4 chicken leg quarters; Salt for rubbing; 2 cups chicken stock or water; ½ cup light soy sauce; ¼ cup dark soy sauce; ¼ cup Chinese rice wine; ¼ cup brown sugar; 3 whole star anise; 1 cinnamon stick; 4 cloves garlic; 1 thumb-sized ginger; ¼ teaspoon black pepper; Canola oil or vegetable oil for deep frying

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Prep Time
15 mins
Cook Time
15 mins
Additional Time
30 mins
Total Time
1 hr 35 mins
Servings
6
Calories
277 kcal
Course
Main Course
Cuisine
Chinese, Filipino

Crispy Soy Chicken (Manok na Pritong may Toyo)

Iris Warren

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A masterful fusion of Chinese and Filipino techniques, this Crispy Soy Chicken pairs aromatic soy-poached meat with glass-like crispy skin. The leg quarters are first simmered in a star anise and cinnamon-spiced broth, then chilled for optimal dehydration before a final deep-fry transforms them into golden-brown perfection. Each bite delivers the perfect balance of savory depth and subtle sweetness, with meat that stays remarkably juicy beneath its crackling exterior.Best For: Chinese-style mealsMake Ahead: Air-dry overnight for best results

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Ingredients

Servings

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
¼ cup dark soy sauce toyo
¼ cup Chinese rice wine
¼ cup brown sugar asukal na kayumanggi
3 whole star anise sangke
1 cinnamon stick kanela
4 cloves garlic peeled and smashed (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

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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).

Notes

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

Nutrition Information

Show Details

Calories 277kcal (14%) Carbohydrates 12g (4%) Protein 18g (36%) Fat 16g (25%) Saturated Fat 4g (20%) Polyunsaturated Fat 3g Monounsaturated Fat 7g Trans Fat 0.1g Cholesterol 94mg (31%) Sodium 1157mg (48%) Potassium 272mg (8%) Fiber 1g (4%) Sugar 9g (18%) Vitamin A 79IU (2%) Vitamin C 1mg (1%) Calcium 33mg (3%) Iron 1mg (6%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 277 kcal

% Daily Value*

Calories	277kcal	14%
Carbohydrates	12g	4%
Protein	18g	36%
Fat	16g	25%
Saturated Fat	4g	20%
Polyunsaturated Fat	3g	18%
Monounsaturated Fat	7g	35%
Trans Fat	0.1g	5%
Cholesterol	94mg	31%
Sodium	1157mg	48%
Potassium	272mg	6%
Fiber	1g	4%
Sugar	9g	18%
Vitamin A	79IU	2%
Vitamin C	1mg	1%
Calcium	33mg	3%
Iron	1mg	6%