Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Copycat Savory Chicken

  • Author: Raymund
  • Prep Time: 20 mins
  • Cook Time: 1 hour 45 mins
  • Total Time: 2 hours 5 mins
  • Yield: 4 1x
  • Category: Main Course
  • Cuisine: Filipino

Description

Copycat Savory Chicken is an Ang Sarap take on the classic Savory chicken that was popular during the 60’s to 80’s, a Chinese style fried chicken with a Filipino twist made by simply marinating it in Asian aromatics and soy sauce.


Ingredients

Units Scale

Chicken

  • 1 whole chicken, dressed and cleaned
  • 1 bunch lemon grass, pounded
  • 2 tbsp sesame oil
  • Peanut oil

Marinade

  • 1 bundle lemon grass, roughly chopped
  • 4 stalks spring onions, roughly chopped
  • 1 whole garlic, skins removed
  • 1 1/2 cups soy sauce
  • 1/2 cup water
  • 1 tbsp fish sauce
  • 1 tsp ground white pepper
  • 1 tsp Chinese five-spice powder
  • 3 pcs bay leaves

Gravy


Instructions

  1. In a food processor combine all marinade ingredients except for the bay leaves. Pulse marinade until ingredients are finely chopped, set it aside for 30 minutes to let the liquid absorb the flavours of the herbs and spices.
  2. Using a fine sieve, strain the spiced soy sauce then discard the solids.
  3. Pour marinade in a large heavy duty Ziplock bag, add the bay leaf then place the whole chicken. Cover Ziplock then let it marinate overnight inside the refrigerator.
  4. Remove chicken from the refrigerator, let it stand in room temperature for 1 hour.
  5. Drain chicken of excess liquid, set used marinade aside then mix the sesame oil, this will be the basting sauce.
  6. Roast chicken in a 220C preheated oven for 1 1/2 hours or until the juices run clear when you cut between a leg and thigh. Baste chicken with sauce every 15 minutes.
  7. 15 minutes before removing your chicken from the oven, heat peanut oil to 180 C in a wok.
  8. Remove chicken from the oven, place in a rack with heat proof tray underneath then slowly pour heated oil on the surface of the chicken to crisp up the skin.
  9. While chicken is roasting prepare the gravy. In a saucepan heat oil and flour over low heat, continue to stir and cook until flour is light brown in colour.
  10. Gently pour chicken stock in to the saucepan while mixing continuously, make sure consistency is even.
  11. Add the peanut butter and Chinese five-spice powder then continue to cook mix until well incorporated and thick.
  12. Season with salt and freshly ground black pepper, turn heat off.
  13. Serve chicken with gravy while hot.