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Crispy chicken


  • Whisk the soy, kecap manis, dry sherry, garlic and ginger in a large bowl. Taste for seasoning, add the chicken, toss well and refrigerate for at least 2 hours, tossing a few times.
  • When ready, pat the chicken dry with good quality kitchen paper towels and dust with the flour.
  • Heat a thin layer of oil in a heavy-bottomed pan and cook the chicken (skin down first), covered, until well cooked and golden brown, turning every now and then.
  • Serve the chicken with steamed rice, Asian greens and the lime wedges on the side.


  • ¼ cup soy sauce
  • 1 tbsp kecap manis (Indonesian sweet soy sauce)
  • 2 tbsp dry sherry (or Chinese wine)
  • 2 garlic cloves, crushed
  • a good knob of ginger, grated
  • 4 large chicken Marylands, cut in half at the joints
  • rice flour
  • vegetable oil
  • 2 limes, cut into wedges

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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