1. Season chicken with salt and pepper. Let stand for 30 minutes.
2. Combine soy sauce and sugar. Simmer until sugar is dissolved. Divide mixture. Use half as basting sauce.
3. Heat oil. Cook chicken while basting with sauce, until done on both sides.
4. Serve with remaining sauce on the side.
INGREDIENTS: 1/4 tsp Baking Soda 1 pack Dark Chocolate Chips/Buttons (180 g) 1/2 cup Brown Sugar 3/4 cup Canola Oil 2 pcs Large Eggs 12
INGREDIENTS: 113 g unsalted butter 168 g bitter sweet chocolate 2 pcs eggs 2 pcs egg yolks 50 g granulated sugar 3/4 tsp salt 15
INGREDIENTS: 1 kg alimango (large crabs) 1/4 cup canola oil 2 tbsp garlic, crushed 1/2 tbsp ginger, sliced 1 tbsp tanglad (white stalks), chopped 1
INGREDIENTS: 1 tsp Palm Oil 1 pc Onion, Diced 1/2 kg Ground Beef 1.5 tsp Iodized Salt 1 tsp Ground Pepper 1/2 tbsp Ground Cloves
INGREDIENTS: 3/4 kg chicken, cut into portions 1/2 tsp Worcestershire sauce 1/2 tsp seasoning mix 1/4 tsp ground pepper 6 cloves garlic, crushed 1 pc
INGREDIENTS: 1/2 kg chicken thigh fillet 1/2 tsp iodized salt 1/4 tsp ground pepper 1/2 cup soy sauce 1/2 cup brown sugar 1 tbsp palm
INGREDIENTS: 1/4 kg chicken breast fillet 1 tbsp brown sugar 3 tbsp soy sauce 1/100 UFC Golden Fiesta Canola Oil 1L SUP 3 tbsp vinegar
INGREDIENTS: 1/2 kg chicken breast fillet, cut into small pieces 15 pcs skewer/ barbecue stick 2 tbsp palm oil 2 tbsp soy sauce [Marinade] 1
INGREDIENTS: 1/4 kg pork kasim, cut into chunks 1/4 kg chicken thigh and leg, cut up 1/4 tsp iodized salt 1/4 tsp ground pepper 2
INGREDIENTS: 1/2 kg chicken thigh fillet 3 tbsp palm oil 1/4 cup soy sauce [Marinade] 1/4 cup brown sugar [Marinade] 1 pc ginger, thumb-size and
INGREDIENTS: 1/4 kg chicken breast fillet 1 tbsp brown sugar 3 tbsp soy sauce 3 tbsp palm oil 3 tbsp vinegar 1 tbsp sugar 1
INGREDIENTS: 1 kg chicken leg quarter, fillet 3 tbsp fish sauce 2 tbsp soy sauce 1 tbsp brown sugar 1/2 cup sukang sinamak 2 cloves
