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Easy Chicken with Sprite and Oyster Sauce Recipe - Sweet and Savory Filipino Chicken

YUMMY KITCHEN
A juicy butterfly-cut whole chicken seared until golden, then simmered in Sprite, oyster sauce, soy sauce, garlic, onion and lemongrass. The sauce reduces into a glossy sweet and savory coating that makes this chicken especially delicious with hot steamed 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
Servings 6
Calories 475 kcal

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

Calories: 475kcalCarbohydrates: 20gProtein: 43gFat: 24gSaturated Fat: 6gCholesterol: 145mgSodium: 1250mgFiber: 1gSugar: 16g
Keyword Butterfly Chicken Recipe, Chicken with Oyster Sauce, Chicken with Sprite and Oyster Sauce, Chicken with Sprite Recipe, easy chicken recipe, Filipino chicken recipe, Sprite Chicken Recipe, Sprite Chicken with Oyster Sauce, whole chicken recipe
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