Hunting Sweet Candy Glaze for Chicken

Tatoosh · 05-16-2012, 10:32 PM

I was at a big mall in Manila where a Korean owned franchise was serving a very spicy chicken with a very sweet, almost candy like glaze on it. The spice was a bit much for me, three bites in and my tastebuds were gone. But I really enjoyed the sweet, slightly sticky yet almost hard glaze. The restaurant, though staffed by Filipinos, was covered with English and Korean menus and advertising. I got the impression the franchise or at least the chicken recipe originated in the USA. They offered other formats, a soy (sauce) based chicken and a garlic chicken but all had the very sweet glaze.

Anyone run into a sweet glaze like this? Probably sugar (white or brown), honey, and some spices, I am guessing. Maybe similar to the Jack Daniels glaze or bourbon glazes I've run across but never made or tasted.

TonyT · 05-17-2012, 12:17 AM

I don't know if I'd consider it candy, but Mae Ploy comes to mind when I think of sticky and sweet sauces. It's not really that spicy though, sometimes I have to add some sirracha to it. In the U.S.A I've seen it used in a lot of small chain restaurants here and I even suspect that Round Table uses something very similar on their Maui Zaui pizzas.

NorthwestBBQ · 05-17-2012, 01:36 AM

Quote:

Originally Posted by Tatoosh

I was at a big mall in Manila where a Korean owned franchise was serving a very spicy chicken with a very sweet, almost candy like glaze on it. The spice was a bit much for me, three bites in and my tastebuds were gone. But I really enjoyed the sweet, slightly sticky yet almost hard glaze. The restaurant, though staffed by Filipinos, was covered with English and Korean menus and advertising. I got the impression the franchise or at least the chicken recipe originated in the USA. They offered other formats, a soy (sauce) based chicken and a garlic chicken but all had the very sweet glaze.

Anyone run into a sweet glaze like this? Probably sugar (white or brown), honey, and some spices, I am guessing. Maybe similar to the Jack Daniels glaze or bourbon glazes I've run across but never made or tasted.

Why didn't you just ask the people at the restaurant?

Tatoosh · 05-17-2012, 02:16 AM

Heh heh, sharing recipes in the Philippines is almost universally abhorred! I remember trying a salad in a Filipino restaurant of surprisingly good quality. It was a simple but tasty sweet balsamic vinaigrette. When I asked the waitstaff (who shared cooking duties) what was in it, the reply was, "Secret!". A few years later, the owner happened to be teaching a culinary class in the local university and a brother-in-law was in it. Score!

When I was telling friends how to make this or that, my wife was plucking at my arm, signaling me to STFU! I tried to explain to her I had have people teach me and I was just passing it on. That flew about as far as a fat chicken wrapped in foil.

NorthwestBBQ · 05-17-2012, 04:23 AM

I'm certain most recipes are on the internet. You could try to exchange BBQ for their recipe.

Pitmaster T · 05-17-2012, 11:33 AM

Screw the Philippines.

http://www.bbq-brethren.com/forum/sh...ht=candy+glaze

PatioDaddio · 05-17-2012, 02:03 PM

Here's mine: Finger Stickin' Chicken Sauce

John

Tatoosh · 05-17-2012, 09:39 PM

NorthwestBBQ, sounds good in theory, but it would be like asking a McDonalds employee the secret to their <insert food of choice from McD>. They probably don't know and if they did they wouldn't tell for fear of losing their job. And while most speak some English here, discussing the "recipe" and all it entails, would be considered "nose bleed" territory. Sadly, my Tagalog is as deficient as their English, for the most part.

Pitmaster T Sorry, I did not see the link to the Maybelle glaze when I first read your reply and thought it was part of your signature, not an answer to my question. I do apologize for reading too quickly. It is a bad habit of mine. And I love a good story, such Maybelle's. Very very cool. I'm downloading the youtube episode as I type my apology. So, thanks very much for the guidance and sharing. Very thoughtful of you. I don't really have any recipes for BBQ here yet to share back, but when I do, rest assured, I will happily provide them to any of the BBQ Brethren that are interested!

(Strike Through all this -->) I don't just like the Philippines, I love the place for all its warts. Different countries, different cultures. (<-- Right down to Here)

PatioDaddio, Thanks! That is very close to it. And I love that your recipe is very do-able here except for the Franks Hot Sauce part. I keep running into recipes that call for Franks, must be good stuff. There is local hot sauce which are usually pretty one dimensional and Tabasco. I suppose Tabasco could stand in, though not truly fulfill Franks H.S. role in the recipe?

PatioDaddio · 05-17-2012, 11:08 PM

Tabasco will be fine, just use half the amount. Sriracha mixed with
some vinegar and water would also work well, if that's available.

John

Tatoosh · 05-18-2012, 09:33 PM

Thanks, the pickapeppa looks interesting too. Another thing to look for when we come back to the States in a couple of years. However the Sriracha I think I've seen here, so that won't be so much of a challenge. I really like that your recipe balances the sweet and the hot. The outfit in Manila made their chicken a total melt down! I'd swear they were using Habaneros!

PatioDaddio · 05-18-2012, 09:53 PM

Quote:

Originally Posted by Tatoosh

Thanks, the pickapeppa looks interesting too. Another thing to look for when we come back to the States in a couple of years. However the Sriracha I think I've seen here, so that won't be so much of a challenge. I really like that your recipe balances the sweet and the hot. The outfit in Manila made their chicken a total melt down! I'd swear they were using Habaneros!

Cool. You can use A-1 Steak Sauce in place of the Pickapeppa, if
you have it available.

John

fingerlickin' · 05-18-2012, 11:46 PM

Quote:

Originally Posted by PatioDaddio

Here's mine: Finger Stickin' Chicken Sauce

John

I love this sauce! John, I hope you don't mind me blabbing about it on here to anyone asking for a wing sauce. I don't know if you developed it for wings but it really works for me. Thanks man.

PatioDaddio · 05-19-2012, 01:05 AM

Quote:

Originally Posted by fingerlickin'

I love this sauce! John, I hope you don't mind me blabbing about it on here to anyone asking for a wing sauce. I don't know if you developed it for wings but it really works for me. Thanks man.

Dude, blab all you want/can! I'm in the business of making happier eaters, not
seeking glory.

I'm really glad that you like the sauce. I loves me some happy eaters!

Oh, and my entire family is originally from PA (Bellefonte/State College and
Butler), so we're brethren Brethren.

John

Durzil · 05-19-2012, 01:20 AM

I love Johns recipes as a general rule and there always worth trying :)

Smokendink71 · 05-19-2012, 01:31 AM

looks good think I will try it on some thighs tomorrow on the uds thanks patio

05-16-2012, 10:32 PM	#1
Tatoosh Full Fledged Farker Join Date: 04-21-12 Location: Whatcom County, Washington Name/Nickname : Tatoosh	Hunting Sweet Candy Glaze for Chicken I was at a big mall in Manila where a Korean owned franchise was serving a very spicy chicken with a very sweet, almost candy like glaze on it. The spice was a bit much for me, three bites in and my tastebuds were gone. But I really enjoyed the sweet, slightly sticky yet almost hard glaze. The restaurant, though staffed by Filipinos, was covered with English and Korean menus and advertising. I got the impression the franchise or at least the chicken recipe originated in the USA. They offered other formats, a soy (sauce) based chicken and a garlic chicken but all had the very sweet glaze. Anyone run into a sweet glaze like this? Probably sugar (white or brown), honey, and some spices, I am guessing. Maybe similar to the Jack Daniels glaze or bourbon glazes I've run across but never made or tasted. __________________ Back in the USA after a decade abroad - smoking on Big Chief electric & Weber Q200 (P)

05-17-2012, 02:16 AM	#4
Tatoosh Full Fledged Farker Join Date: 04-21-12 Location: Whatcom County, Washington Name/Nickname : Tatoosh	Heh heh, sharing recipes in the Philippines is almost universally abhorred! I remember trying a salad in a Filipino restaurant of surprisingly good quality. It was a simple but tasty sweet balsamic vinaigrette. When I asked the waitstaff (who shared cooking duties) what was in it, the reply was, "Secret!". A few years later, the owner happened to be teaching a culinary class in the local university and a brother-in-law was in it. Score! When I was telling friends how to make this or that, my wife was plucking at my arm, signaling me to STFU! I tried to explain to her I had have people teach me and I was just passing it on. That flew about as far as a fat chicken wrapped in foil. __________________ Back in the USA after a decade abroad - smoking on Big Chief electric & Weber Q200 (P)

05-17-2012, 04:23 AM	#5
NorthwestBBQ somebody shut me the fark up. Join Date: 06-28-09 Location: Everett, WA	I'm certain most recipes are on the internet. You could try to exchange BBQ for their recipe. Last edited by NorthwestBBQ; 05-17-2012 at 05:39 AM..

05-17-2012, 11:33 AM	#6
Pitmaster T Babbling Farker Join Date: 04-03-11 Location: Texas	Screw the Philippines. http://www.bbq-brethren.com/forum/sh...ht=candy+glaze __________________ I could care less if you pay attention - my 15 years of threads are here for the historical record before my impending death. ABOUT PITMASTER T Edict. Grace Jones Rubber Grabber Binder

05-17-2012, 09:39 PM	#8
Tatoosh Full Fledged Farker Join Date: 04-21-12 Location: Whatcom County, Washington Name/Nickname : Tatoosh	NorthwestBBQ, sounds good in theory, but it would be like asking a McDonalds employee the secret to their <insert food of choice from McD>. They probably don't know and if they did they wouldn't tell for fear of losing their job. And while most speak some English here, discussing the "recipe" and all it entails, would be considered "nose bleed" territory. Sadly, my Tagalog is as deficient as their English, for the most part. Pitmaster T Sorry, I did not see the link to the Maybelle glaze when I first read your reply and thought it was part of your signature, not an answer to my question. I do apologize for reading too quickly. It is a bad habit of mine. And I love a good story, such Maybelle's. Very very cool. I'm downloading the youtube episode as I type my apology. So, thanks very much for the guidance and sharing. Very thoughtful of you. I don't really have any recipes for BBQ here yet to share back, but when I do, rest assured, I will happily provide them to any of the BBQ Brethren that are interested! (Strike Through all this -->) I don't just like the Philippines, I love the place for all its warts. Different countries, different cultures. (<-- Right down to Here) PatioDaddio, Thanks! That is very close to it. And I love that your recipe is very do-able here except for the Franks Hot Sauce part. I keep running into recipes that call for Franks, must be good stuff. There is local hot sauce which are usually pretty one dimensional and Tabasco. I suppose Tabasco could stand in, though not truly fulfill Franks H.S. role in the recipe? __________________ Back in the USA after a decade abroad - smoking on Big Chief electric & Weber Q200 (P) Last edited by Tatoosh; 05-17-2012 at 11:22 PM..

05-17-2012, 12:17 AM	#2
TonyT is one Smokin' Farker Join Date: 04-08-12 Location: California	I don't know if I'd consider it candy, but Mae Ploy comes to mind when I think of sticky and sweet sauces. It's not really that spicy though, sometimes I have to add some sirracha to it. In the U.S.A I've seen it used in a lot of small chain restaurants here and I even suspect that Round Table uses something very similar on their Maui Zaui pizzas.

05-17-2012, 02:03 PM	#7
PatioDaddio Babbling Farker Join Date: 05-04-08 Location: Boise, Idaho	Here's mine: Finger Stickin' Chicken Sauce John

05-17-2012, 11:08 PM	#9
PatioDaddio Babbling Farker Join Date: 05-04-08 Location: Boise, Idaho	Tabasco will be fine, just use half the amount. Sriracha mixed with some vinegar and water would also work well, if that's available. John

05-18-2012, 09:33 PM	#10
Tatoosh Full Fledged Farker Join Date: 04-21-12 Location: Whatcom County, Washington Name/Nickname : Tatoosh	Thanks, the pickapeppa looks interesting too. Another thing to look for when we come back to the States in a couple of years. However the Sriracha I think I've seen here, so that won't be so much of a challenge. I really like that your recipe balances the sweet and the hot. The outfit in Manila made their chicken a total melt down! I'd swear they were using Habaneros! __________________ Back in the USA after a decade abroad - smoking on Big Chief electric & Weber Q200 (P)

05-19-2012, 01:20 AM	#14
Durzil Full Fledged Farker Join Date: 09-06-10 Location: Oregon	I love Johns recipes as a general rule and there always worth trying :) __________________ Oregon Ducks Ugly Drum Smoker! - Smokey Joe Gold with Mini U.D.S. mod

05-19-2012, 01:31 AM	#15
Smokendink71 Full Fledged Farker Join Date: 05-03-12 Location: Mattoon IL	looks good think I will try it on some thighs tomorrow on the uds thanks patio __________________ I'm 100% addicted to smoking! UDS, 36" 2 chamber charcoal grill, 120 gallon RF