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How to Cook Sweet Chicken Asado with Potatoes

Sweet chicken asado is a comforting Filipino dish made of tender chicken simmered in a caramelized brown sugar sauce with potatoes, star anise, and warm spices for a sweet-savory flavor.
Prep Time10 minutes
Cook Time17 minutes
Total Time27 minutes
Course: Chicken Recipe
Cuisine: Filipino
Keyword: asian chicken recipe, sweet chicken asado
Servings: 6 servings
Calories: 312kcal
Author: Manny

Ingredients

  • 1 kilo boneless chicken breast slice into chunks
  • 2 pcs potatoes quartered
  • 2 Tbsp. minced garlic
  • 2 pcs star anise
  • 1/2 cup cooking oil
  • 1 tsp. ground black pepper
  • 1 tsp. five spice powder
  • 1 tsp. salt
  • 2 Tbsp. brown sugar

Instructions

How to cook Sweet Chicken Asado with Potatoes:

  • Put salt and pepper on the chicken breast and mix.
  • In a medium size wok, heat oil and fry the chicken until slightly brown.
  • Then add the garlic and potatoes.
  • Fry for 7 minutes and stir constantly to avoid burning.
  • Then reduce the amount of cooking oil for at least 1 tablespoon.
  • Add 1 cup of water, star anise, five spice powder and brown sugar.
  • Cook for 5 to 7 minutes until the sauce is slightly thick. Serve hot.

Notes

Cooking Tips:

Brown the Chicken for Extra Flavor

Don’t skip the browning step—it’s what gives your asado that rich, deep flavor. Searing the chicken in hot oil caramelizes its natural sugars and seals in the juices. This simple step makes a big difference, giving the sauce more body and that beautiful golden-brown color.

Control the Sweetness

Start with just the recommended amount of brown sugar and adjust later if needed. Every brand of sugar has a slightly different sweetness level, so it’s better to taste as you go. Balancing the sweet with the savory and the spice keeps the dish flavorful, not cloying.

Let the Sauce Thicken Naturally

Resist the urge to rush the simmering process—good sauce takes patience. Letting the liquid reduce slowly helps the flavors concentrate and the sugar caramelize perfectly. When the sauce starts to cling to the chicken and potatoes, that’s when you know it’s ready to serve.