Chicken with Sprite and Oyster Sauce Recipe – Sweet and Savory Filipino Chicken
Chicken with Sprite and Oyster Sauce is a delicious Filipino-style chicken dish that turns simple pantry ingredients into a flavorful family meal. A whole butterfly-cut chicken is seared until golden, then simmered with Sprite, oyster sauce, soy sauce, garlic, onion, and lemongrass. As the sauce reduces, it coats the chicken with a glossy sweet and savory glaze that is especially good with plenty of hot rice.
Easy Chicken with Sprite and Oyster Sauce Recipe – Sweet and Savory Filipino Chicken
Equipment
- Large deep pan or Dutch oven
- Tongs
- Knife
- Cutting board
- Measuring Spoons
- Wooden spoon or spatula
- Meat thermometer
- Serving platter
Ingredients
- 1 kg whole chicken butterfly cut
- 6 cloves garlic minced
- 1 medium onion chopped
- 3 cups Sprite
- 3 tablespoons oyster sauce
- 2 tablespoons soy sauce
- 1 bunch lemongrass pounded and tied
- Salt to taste
- Black pepper to taste
- Cooking oil for searing
- Spring onions chopped, for garnish
Instructions
- Season both sides of the butterfly-cut chicken with salt and black pepper.
- Heat oil in a large deep pan over medium-high heat. Place the chicken in the pan and sear until golden brown on both sides, flipping carefully as needed.
- Remove the chicken from the pan and set aside.
- Using the same pan, sauté the minced garlic until fragrant. Add the chopped onion and cook until softened.
- Return the seared chicken to the pan. Pour in the Sprite, oyster sauce, and soy sauce. Add the pounded and tied lemongrass.
- Mix gently, then cover the pan. Simmer over medium heat for about 15 minutes.
- Carefully flip the chicken and continue cooking, covered, for another 15 minutes.
- Flip the chicken once more and reduce the heat to low-medium. Continue simmering until the chicken is fully cooked and the sauce has reduced.
- Baste the chicken several times with the reduced sauce to help build color, flavor, and a glossy finish.
- Check the thickest part of the chicken with a meat thermometer. It should reach 165°F (74°C) for safe consumption.
- Transfer the chicken to a serving platter. Garnish with chopped spring onions and spoon some of the reduced sauce over the chicken.
- Serve hot with freshly cooked rice.
Notes
- Butterflying the chicken helps flatten it so it cooks more evenly and makes more surface area available for searing.
- Sear the chicken well before adding the sauce. This adds extra flavor and gives the finished chicken a more appetizing color.
- Start with less salt because oyster sauce and soy sauce are already salty.
- Sprite provides sweetness and a light citrus flavor. You can substitute another lemon-lime soda such as 7UP, but the final flavor may vary.
- Keep the heat low-medium during the final reduction to prevent the sauce from reducing too quickly or becoming overly salty.
- Baste the chicken several times as the sauce thickens for a glossy, flavorful coating.
- You can add pineapple chunks near the end for a fruity variation.
- For extra depth, a small amount of Chinese five-spice powder can be added.
- If marinating the chicken in Sprite beforehand, always keep it refrigerated. Do not reuse raw marinade as a sauce unless it is thoroughly boiled and cooked.
Nutrition
Chicken With Sprite and Oyster Sauce
What Is Chicken with Sprite and Oyster Sauce?
Chicken with Sprite and Oyster Sauce is a simple one-pan chicken recipe built around a sweet and savory sauce. The chicken is butterflied so it opens flat, allowing it to sear more evenly and cook more efficiently. After browning, it simmers in Sprite, oyster sauce, soy sauce, garlic, onion and lemongrass.
The combination may sound unusual at first, but Sprite works beautifully with savory ingredients. Its sweetness balances the salty, deeply savory oyster sauce and soy sauce, while the citrusy character of the soda gives the dish a bright finish. Lemongrass adds a fresh aromatic note that keeps the sauce from tasting too heavy.
As the liquid cooks down, the sauce becomes more concentrated and flavorful. The Sprite provides sweetness, while oyster sauce contributes rich umami and soy sauce adds saltiness and depth. The finished chicken is tender, juicy, glossy and packed with flavor.
What Is Oyster Sauce?
Oyster sauce is a thick, savory condiment commonly used in Asian cooking. It has a rich umami flavor with a mild sweetness and is often used to season meat, seafood, vegetables, and stir-fries. In this chicken recipe, oyster sauce helps create the dark, savory backbone of the sauce while balancing the sweetness of the Sprite.
Because oyster sauce and soy sauce both contain salt, season the chicken carefully and taste the sauce before adding more salt.
Why You’ll Love This Recipe
This Chicken with Sprite and Oyster Sauce Recipe is perfect when you want something impressive without complicated preparation. The ingredient list is short, and most of the cooking happens in one pan.
Butterflying the chicken also makes a difference. Instead of leaving the whole chicken thick and rounded, opening it flat allows more surface area to touch the pan. This helps with browning and makes the chicken easier to cook evenly.
The sauce is another reason this recipe is so satisfying. Sprite gives it a subtle sweetness, oyster sauce brings umami, soy sauce adds savory depth, and lemongrass contributes a fresh citrusy aroma. Once reduced, the sauce becomes glossy enough to cling to the chicken.
Most importantly, this is a rice-friendly dish. Spoon the reduced sauce over hot rice and you have an easy, comforting meal for the whole family.
Ingredients
Whole chicken is butterflied for even cooking. You can ask your butcher to butterfly it for you or prepare it at home.
Garlic and onion create the aromatic base of the sauce.
Sprite provides sweetness and a light citrus flavor. Sprite or another lemon-lime soda can be used.
Oyster sauce supplies savory umami and helps give the sauce its rich color.
Soy sauce adds saltiness and extra depth.
Lemongrass adds a fresh, fragrant citrus note. Pound the stalks lightly and tie them together so they are easy to remove.
Salt and pepper season the chicken.
Oil is used for searing and sautéing.
Spring onions add freshness and color as a garnish.
How to Cook Chicken with Sprite and Oyster Sauce
Begin by seasoning both sides of the butterfly-cut chicken with salt and pepper. Be moderate with the salt because the oyster sauce and soy sauce will add additional saltiness later.
Heat oil in a large, deep pan over medium-high heat. Place the chicken skin-side down and sear until golden brown. Carefully flip and brown the other side. The goal is to develop color rather than cook the chicken completely at this stage.
Remove the chicken and set it aside. Using the same pan, sauté the minced garlic until fragrant. Add the chopped onion and cook until softened.
Return the seared chicken to the pan. Pour in the Sprite, oyster sauce, and soy sauce. Add the pounded lemongrass and mix gently so the sauce surrounds the chicken.
Cover the pan and simmer over medium heat for about 15 minutes. Carefully flip the chicken, cover again, and cook for another 15 minutes.
Flip the chicken once more and reduce the heat to low-medium. Continue cooking until the chicken is fully cooked and the sauce has reduced. The exact time can vary depending on the size and thickness of the chicken, so check that the thickest part reaches a safe internal temperature of 165°F (74°C).
As the sauce reduces, baste the chicken several times. This helps build color, flavor, and a glossy finish on the skin.
Once cooked, transfer the chicken to a serving plate. Let it rest briefly, then garnish with chopped spring onions. Spoon some of the reduced sauce over the chicken before serving.
Chicken with Sprite and Oyster sauce Photos
Tips for the Best Sprite Chicken
Choose a pan that is wide and deep enough to hold the butterflied chicken comfortably. A crowded pan can make browning more difficult.
Searing the chicken before adding the liquid is worth the extra step. It creates a deeper flavor and gives the finished dish a more appetizing appearance.
Do not add too much salt at the beginning. Oyster sauce and soy sauce are already salty, and their flavors become more concentrated as the liquid reduces.
Keep the heat controlled during the final stage. If the sauce reduces too quickly, it can become overly salty or stick to the pan. Add a small splash of water if needed and continue cooking gently.
Baste the chicken regularly once the sauce starts thickening. The reduced sauce will cling to the chicken and create a beautiful glossy coating.
Always check the thickest part of the chicken for doneness, especially when cooking a whole chicken.
Can You Marinate Chicken in Sprite?
Yes, you can marinate chicken in Sprite before cooking. If you want to prepare the chicken ahead of time, marinate it in the refrigerator for about 1 to 2 hours, or overnight if preferred, using a properly chilled marinade.
However, the marinade should not be reused as a sauce unless it is brought to a full boil and cooked appropriately. For this recipe, cooking the Sprite directly with the chicken creates the flavorful sauce without requiring a separate marinade.
Variations to Try
For a richer tomato flavor, add a little ketchup or tomato paste. This creates a deeper-colored sauce with a slightly tangy finish.
For a fruity version, add pineapple chunks toward the end of cooking. Pineapple pairs naturally with sweet and savory chicken.
For a more Asian-inspired flavor, add a small amount of Chinese five-spice powder. Star anise or a bay leaf can also be used, depending on the flavor profile you want.
You can also use 7UP or another lemon-lime soda instead of Sprite. Keep in mind that different drinks have different sweetness and flavor levels, so the finished sauce may taste slightly different.
What to Serve with Chicken with Sprite and Oyster Sauce
Hot steamed rice is the perfect partner for this chicken. The reduced sauce is full of sweet and savory flavor, so even a simple bowl of rice becomes delicious when topped with it.
For a fuller meal, serve the chicken with steamed vegetables, a simple salad, or sautéed greens. Because the chicken already has a flavorful sauce, uncomplicated side dishes work especially well.
How to Store and Reheat
Let leftover chicken cool slightly before transferring it to a clean, airtight container. Refrigerate promptly and use within 3 to 4 days.
To reheat, place the chicken and sauce in a covered pan over low to medium heat. Add a small splash of water if the sauce has become too thick, then heat until the chicken is thoroughly hot.
For freezing, store the chicken with some sauce in a freezer-safe container. Thaw in the refrigerator before reheating and make sure the chicken is heated thoroughly before serving.
Conclusion
This Chicken with Sprite and Oyster Sauce Recipe is proof that a few familiar ingredients can create something incredibly flavorful. The sweet Sprite, savory oyster sauce, salty soy sauce, fragrant garlic and onion, and aromatic lemongrass come together to make a sauce that is simple but memorable.
The butterflied chicken cooks beautifully in the pan, then gets coated with the reduced sauce until glossy and deeply flavorful. Serve it with plenty of hot rice, garnish with spring onions and enjoy a sweet and savory chicken dinner that is easy enough for an ordinary weekday but special enough for sharing with family.
Try our other Yummy recipes with sprite :
- Sprite Chicken Wings
- Garlic Buttered Shrimp with Sprite
- Pork Adobo with Sprite
- Sprite Fried Chicken
- Ginisang Tahong with Sprite
Chicken with oyster sauce recipe Filipino style ( Tagalog )
Mga Sankap:
- 1 kilo buong manok ( hinati ng pa butterfly )
- 6 butil ng bawang ( tinadtad )
- 1 sibuyas ( tinadtad )
- 2 o 3 tasa Sprite
- 3 kutsarang oyster sauce
- 2 kutsarang soy sauce
- 1 tanglad ( tinali at pinukpok )
- Asin at paminta panlasa
- Dahon ng Sibuyas ( tinadtad )
- Mantika
Paano Lutuin :
- Una, kuskusin ng asin at paminta ang buong manok. Uminit ng mantika sa kawali at lutuin ang maniok hanggang mag kayumanggi ang bawat gilid. Pag baliktaran kung kinakailangan.
- Sa parehong kawali, lutuin ang bawang hanggang bumango bago haluan ng mga sibuyas. Ibalik ang manok. Buhusan ito ng sprite, oyster sauce, soy sauce, at tanglad. Haluin ng mabuti.
- Takpan at pakuluin ng 15 minuto sa katamtamang init. Pagkatapos, pag baliktaran at lutuin ng 15 minuto. Baliktarin muli, ngayon naman sa mababang init, takpan at lutuin hanggang kumonti ang sarsa.
- I-baste ang manok ng sarsa ng ilang beses pa para mas lumakas ang kulay at lasa nito. Ihanda na na-dekorasyonan ng mga dahon ng sibuyas.
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