Sweet & Spicy Soya Roast Chicken
A twist on a comfort dish that's popular around S.E. Asia, Hong Kong & Macau. I've enjoyed this dish many times in The Philippines and Hong Kong, it really brings back memories. I've done my own thing with it, but left it mostly as I found it, and I hope that you enjoy it and do your own thing with it too.
This is a semi-traditional "soya" roast chicken recpipe that's relatively common in many parts of S.E. Asia as well as Hong Kong and Macau. It's juicy, delectable, and with a combination of sweet, spicy, salty, sour & savory, it's hard to stop eating.
You'll find it chopped on the bone and served in bite-sized pieces with fragrant rice, or de-boned, sliced, and served with egg noodles in soup.