"Kusina" = Kitchen; "Manang" = older sister

A Filipina's unabashed chronicle of her adaptations in the American kitchen. Includes step-by-step photos on how to make pan de sal, ensaymada, pan de coco, siopao, hopia, pandelimon, pianono, atsara, crema de fruta,etc., and if you are lucky, you will find videos too!

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Saturday, February 07, 2009

Maple-Garlic Chicken

From maple glazed chicken
This recipe was shared to me by my Pinay friend who is also married to an American. They also make their own maple syrup, and I might have asked her one time what to cook when maple syrup is just so abundant. This is one that she suggested, which at one point, she brought to one of our Pinay gatherings near a river (tabing-ilog in Ana's property). I loved it, and I asked for the recipe, which she gladly shared, and now I am sharing with you. The only tweaking I made was to thicken the sauce to make it stick more, then brush onto the chickens while grilling during the last 5 minutes; this way they appear "glazed."

From maple chicken
1/4 cup maple syrup
1/8 cup brown sugar
1/2 tsp garlic powder
1 T vinegar
1/4 cup soy sauce
4-5 cut-up chicken pieces
Thickener: 1/4 c water + 1 T cornstarch (or potato starch or tapioca starch or arrowroot flour)

Place chicken pieces in the saucepan. Mix well the rest of the ingredients and pour onto the chickens. Boil then lower heat to medium low (#4) and cook for 20-25 minutes (depending on the size of your pieces) or until chicken is tender. Arrange your chicken pieces on a pan, and thicken the sauce with cornstarch+water slurry to the desired consistency, Broil chicken on high for 2 minutes to dry the surfaces. Baste the chicken pieces with the thickened sauce to give them a glaze, continue to broil for 2 minutes, then cook further about 2 minutes. Turn over the chicken pieces and repeat basting and broiling. When serving, pour some more sauce onto the pieces. Goes very well with mashed potatoes and steamed broccoli. The leftover sauce, if any, will be perfect to flavor your fried rice.


  1. Sarap naman nito manang....sakto may manok akong nilabas,,,,solve na dinner namin..thanks for sharing manang,post ko sa site ko pag nalut0 ko na,have a great week-end..

  2. Delicous! This would be so versatile - over rice, noodles and even on pizza! Thank you and your friend for sharing the recipe. I'm impressed that they make their own maple syrup!

  3. Manang! This is just what I needed..a new chicken recipe! We eat chicken so much we are practically growing wings already! :) I love that I have all the ingredients in my pantry! :D

  4. yummy! will try this soon! thanks for sharing this with us ha!

  5. Wena, I hope you enjoyed this recipe as much as we did.

    TN, now that is creativity! You are now giving me more ideas!

    If I had a choice, I'd eat chicken almost daily too!

    You are very welcome! I hope you will like it!

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  7. Manang, thank u sa recipe,grabe as in ang sarap talaga,first time na naubos ang manok na niluluto ko....thanks talaga as in ang sarap;)...i will try this with beef tenderloin...

  8. Hi Wena,
    Glad you liked it! Now it makes me want to cook it again (it's been a while since I last cooked this. I only posted about it kasi nakita ko sa uploaded photos ko.)

  9. Hi Manang,

    Just a question po, when you baste the chicken do I need to do that while they are broiling in the oven or after broiling po? And also can I still cook this even my oven doesn't have broil setting? I'm still figuring out pa din kasi how to set our oven to broil. he he many thanks

  10. Hi Anonymous,
    Yes, you baste the chicken while broiling, kasi the heat will create a glaze out of the sugar content of your sauce before it dries up completely. If you don't have a broil setting, just put it on the high setting (siguro mga 475 to 500 deg and use a thick pan. The only difference between broil and bake is that broil has only one side heated; bake is all around supposedly.

  11. Hi Manang!
    I love your website!I'm more addicted here than Facebook--ha ha! I have so much sauce leftover from this maple garlic chicken recipe, so I'm thinking of using it to make siopao with some shredded chicken. Hope it turns out good, I'll let you know!

  12. Hi Ann,
    That's the best compliment I have received this year about my site! Haha!
    I bet that siopao with maple-garlic chicken will be d bomb!

  13. This really looks delicious with lots of twists. I'm definitely craving for a plate of that right now. Thanks for sharing this wonderful recipe. This is definitely a must do recipe this weekend since I got my ISO 22000 Training.


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