Chili Soya Chicken

Chili Soya Chicken

Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 4
Author Connie Veneracion


  • 1 whole chicken about 1.2 kilos, chopped into serving size pieces
  • 4 bird’s eye chilies or 2 Thai chilies, sliced vertically
  • 4 cloves garlic crushed
  • ¼ cup dark soy sauce
  • 1/3 cup kalamansi (or lemon or lime) juice
  • ¼ cup honey


  • Heat a non-stick frying pan. Place the chicken in a single layer, skin side down. Cook until the skins are lightly browned, flip over and cook the other side for a couple of minutes, or until the meat is no longer pink.
  • Add the rest of the ingredients. Pour in about ¾ c. of water. Bring to the boil, lower the heat, cover and simmer for 10 minutes. Turn the chicken pieces over and simmer for another 10 minutes.
  • Take off the cover, turn up the heat and boil the chicken until the sauce is thick, about five minutes.
  • Serve the chili soya chicken hot with rice.