Sticky Soy Calamansi Chicken
Juicy chicken pieces marinated in soy sauce, ketchup, calamansi, and garlic, then cooked with butter until the sauce turns into a sticky glossy glaze. Easy one-pan Filipino-style favorite.
Equipment
- 1 | Large mixing container | for marinating
- 1 | Large skillet or wok |
- 1 | Wooden spoon | for stirring
- 1 | Measuring spoons and cups |
Ingredients
- 1 | kilo | chicken pieces | drumsticks and thighs
- 6 | cloves | garlic | minced
- 3 | tbsp | calamansi juice |
- 1/3 | cup | ketchup |
- 1 | tsp | black pepper |
- 2 | tbsp | brown sugar |
- 1/3 | cup | soy sauce |
- 3 | tbsp | unsalted butter |
- INSTRUCTIONS
Instructions
- Place chicken in a large container.
- Add minced garlic, calamansi juice, ketchup, soy sauce, pepper, and brown sugar.
- Mix thoroughly until chicken is fully coated.
- Cover and marinate in the refrigerator for 1 hour.
- Transfer chicken and marinade to a large skillet.
- Add butter and cook over medium heat for 20–25 minutes, stirring occasionally.
- Continue cooking until the sauce reduces and becomes thick and glossy.
- Serve hot with steamed rice.
Notes
Store leftovers in an airtight container in the refrigerator up to 3 days.
Reheat in a pan over low heat with a splash of water to loosen the glaze.
Lemon or lime juice can replace calamansi if needed.
For extra stickiness, cook a few minutes longer after the sauce has reduced.
Reheat in a pan over low heat with a splash of water to loosen the glaze.
Lemon or lime juice can replace calamansi if needed.
For extra stickiness, cook a few minutes longer after the sauce has reduced.