Copycat Aristocrats Honey Fried Chicken

This is my attempt on copying Aristocrats Honey Fried Chicken. I haven’t had this for a long time and hopefully what is in my memory can recreate this wonderful dish. If I can remember this Honey Fried Chicken is Aristocrats answer to Max’s Fried Chicken so I guess it will have the same methods of twice cooked but the Aristocrats version (If I remember correctly) has a nice sweet savoury coating on it which I guess is the honey that is applied in that buttery crispy skin after cooking, add to that the Java sauce that is served on the side for an extra flavour kick.

Twice cooking the fried chicken gives is a really nice texture, which makes the meat really tender and with this method you can crisp up the skin easily in higher temperatures. First chicken is steamed but not cooked fully to prevent it from drying out, then cooled down before it is deep fried. The next steps is what I think happens, I am not sure if this is how Aristocrat do it, but this is just my guess based on how I remembered it in the late early 2000’s. After frying, it is rested for a while until the skin crisps up then a nice layer of honey is smothered to give it a nice savoury sweet coat. For me the results work, hopefully it does work for you as well. And if you know how its properly made, let me know I will adjust my recipe to make it as near as possible, but for now I am happy with my results.

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Copycat Aristocrats Honey Fried Chicken 1

Copycat Aristocrats Honey Fried Chicken

  • Author: Raymund
  • Prep Time: 20 mins
  • Cook Time: 45 mins
  • Total Time: 1 hour 5 mins
  • Yield: 4 1x
  • Category: Main Course
  • Cuisine: Filipino


Aristocrats Honey Fried Chicken is type of fried chicken served in Aristocrat restaurant in the Philippines prepared with whole chicken deep fried and served with Java sauce and Java rice.




  • 4 large chicken thighs
  • 1 whole garlic, pounded
  • 6 pcs dried bay leaves
  • 3 stalks lemongrass, lightly pounded
  • honey
  • oil


  • 1 litre warm water
  • ⅓ cup salt
  • 1 tbsp sugar


  1. Mix together water, salt and sugar in a large container. Mix until sugar and salt have dissolved.
  2. Place chicken in the brine mixture then refrigerate for 6 hours.
  3. In a steamer add around 4 cups of water, bay leaves, garlic and lemongrass.
  4. Place the steamer rack the steam the chicken for 30 minutes.
  5. Remove and let the chicken cool down for two hours by placing it in the refrigerator.
  6. Heat oil to 180C in a deep fryer or a large pot, then deep fry the chicken for around 15 minutes or until golden brown.
  7. Remove from fryer then place on a wire rack to let the oil drip and the skin crisp
  8. Cut chicken in half then using a barbecue brush, brush honey all over the chicken.
  9. Serve



3 Responses

  1. Steamed first then fried…how interesting! The skin looks so nicely golden and crisp!

    • Raymund says:

      Some of Filipino deep fried dishes are done this way, specailly big chunks of meat. This makes the inside cooked, flavourful and moist and since it was par boiled deep frying will take only a few minutes just to crisp up the outsides.

  2. suituapui says:

    Should be nice too if you just stuff it in the oven and roast.

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