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Chicken With Sprite

This Filipino-style Chicken With Sprite is a sweet and savory whole chicken simmered in lemon-lime soda, soy sauce, and oyster sauce. Stuffed with onion, garlic and lemongrass, it's tender, flavorful, and perfect with hot rice.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Main Course, MAIN DISH
Cuisine Filipino
Calories 350 kcal

Equipment

  • Large deep pan with lid
  • Tongs
  • Mixing spoon or ladle for basting
  • Knife and cutting board
  • Meat thermometer
  • Serving platter

Ingredients
  

  • 1 whole chicken about 1.5 kilograms
  • 3 cups Sprite or lemon-lime soda
  • 3 tablespoons oyster sauce
  • 2 tablespoons soy sauce
  • 1 medium onion minced, plus extra for stuffing
  • 4 cloves garlic minced, plus extra for stuffing
  • Salt to taste
  • Ground black pepper to taste
  • 1 stalk lemongrass
  • Cooking oil for searing
  • Spring onions chopped (optional, for garnish)

Instructions
 

  • Pat the chicken dry with paper towels. Rub salt and ground black pepper over the skin and inside the cavity.
  • Stuff the chicken with extra onion, garlic, and lemongrass. Secure the opening with toothpicks or kitchen twine if needed.
  • Heat cooking oil in a large, deep pan over medium heat. Sear the chicken for 3–5 minutes per side until lightly browned. Remove and set aside.
  • Carefully remove excess oil from the pan, leaving enough to sauté the aromatics.
  • Sauté the minced onion and garlic until fragrant.
  • Add the oyster sauce and soy sauce. Stir well.
  • Return the chicken to the pan and pour in the Sprite. Adjust the amount if necessary to provide enough liquid for simmering.
  • Cover and simmer over low heat for about 25 minutes. Baste the chicken occasionally with the sauce.
  • Carefully turn the chicken over and simmer for another 20 minutes, or until cooked through. Add a little water if the sauce reduces too quickly.
  • Check the thickest part of the breast and the innermost thigh with a meat thermometer, avoiding the bone. The chicken should reach at least 165°F (74°C).
  • Remove the lid and simmer briefly to reduce the sauce to your preferred consistency. Baste the chicken while the sauce thickens, taking care not to burn it.
  • Transfer to a serving platter and spoon the sauce over the chicken. Garnish with spring onions, if desired. Rest briefly, then remove the stuffing and any toothpicks or twine before carving.

Notes

  • Choose a deep pan with a lid that comfortably fits the whole chicken.
  • Pat the chicken dry before searing to help the skin brown.
  • Sprite is already sweet, so taste the sauce before adding any sugar.
  • Baste regularly for an even coating and flavorful glaze.
  • If the sauce reduces too quickly before the chicken is cooked, add a little water.
  • For a spicier version, add chopped chili to the sauce.
  • Remove the lemongrass, stuffing, toothpicks, or kitchen twine before serving.
  • Serve with hot rice and extra sauce.
  • Refrigerate leftovers in a covered container within two hours and consume within 3–4 days. Reheat thoroughly before serving.

Nutrition

Calories: 350kcalCarbohydrates: 12gProtein: 50gFat: 15gSaturated Fat: 4gSodium: 600mgFiber: 1gSugar: 10g
Keyword Chicken in Sprite and Oyster Sauce, Chicken with Sprite, Chicken with Sprite Recipe, Filipino chicken recipe, Sweet and Savory Chicken
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