Q&A: Does anyone know the recipe for the Al Baik Chicken?

Question by A J: Does anyone know the recipe for the Al Baik Chicken?
I really want to make some and would appreciate any help.

Best answer:

Answer by Linda D
I truly hope others here will post this recipe you’ve requested. From what I’ve been able to determine, the owners of Al Baik closely guard their secret recipes just like KFC and other companies do. Still, I’ll keep searching and if I find a recipe for you, I’ll certainly post it here!

In the meantime, I’ve learned that Al Baik’s chicken is “broasted” which involves cooking in oil (usually in a special broasting pressure cooker) after the chicken has been specially marinated in advance for many hours. I’ve also heard that Al Baik injects hot sauce right into the chicken for that great, juicy bite and flavor in each mouthful which makes this chicken and its restaurant chain such an unforgettable favorite!

Broasted chicken and its marinade and pressure cookers are, apparently, available only through the Broaster Company which, since 1954, has been selling these ingredients and cookers to restaurants, hotels, and other commercial food purveyors. (You can read more about the company at http://www.broaster.com and http://www.broaster.com/about.htm .) While Al Baik might be using its own special marinade and cookers for its broasted chicken, most other restaurants have to buy all their equipment and marinades, etc. from the Broaster Company. Since few of us own a restaurant or hotel, it’s not easy to make this exact recipe at home. However, there are some good recipes for so-called “broasted” chicken that have been posted on the Internet at the following websites, which might get us closer to what we’re looking for. These recipes are at:

http://www.grouprecipes.com/52980/moms-m… and at
http://cooking101.org/how-to-make-broast… as well as others.

Perhaps we can cook our chicken as directed by these or other recipes and then make the Al Baik white garlic sauce which accompanies the chicken at the Al Baik restaurants. There’s a two-page thread at http://www.paklinks.com/gs/household-aff… that offers recipes and preparation suggestions for this sauce.

There’s some interesting information about broasted chicken at http://www.ochef.com/374.htm and at http://www.grouprecipes.com/53044/defini… if you want to read more.

Also, in case you or others here want to learn more about the Al Baik restaurant chain, the company’s main website is at http://www.albaik.com/ and there’s a good article on Al Baik at http://en.wikipedia.org/wiki/Al_Baik.

I hope this is helpful! I tried!

P.S. 3/19/10 – Coincidentally, I received a newsletter last night from Ron Douglas at the Recipe Secrets website at http://www.recipesecrets.net/ and he has provided a copycat recipe for the KFC Grilled (“Broasted”) Chicken. While it’s not exactly the Al Baik Chicken recipe, it might be as close as we can get for now. ‘Hope this helps!

=-=-=-=-=-=-=-=-=-=-=-=-=
NEW SECRET RECIPE
=-=-=-=-=-=-=-=-=-=-=-=-=

KFC Grilled Chicken Recipe

INGREDIENTS

Brine:
8 cups water
1/4 cup salt
1 tablespoon Accent Flavor Enhancer
1 small chicken, cut up into 8 pieces

Liquid Coating:
1/4 cup vegetable oil
1/4 teaspoon liquid smoke
1/4 teaspoon soy sauce

Dry Rub Seasoning Mix:
2 teaspoons all-purpose flour
1/4 teaspoon salt
3/4 teaspoon chicken soup base
1/4 teaspoon beef soup base
1/4 teaspoon dried marjoram
1/4 teaspoon pepper, coarsely ground
1/4 teaspoon dried rosemary, crushed
1/4 teaspoon dried basil
Pinch dried oregano
Pinch garlic powder

DIRECTIONS

1. Do ahead: Make the brine by combining all the brine ingredients
in a pot large enough to hold all the chicken pieces and the water.
Dissolve the salt and Accent in the water, then add the chicken
pieces, making sure they are covered. Refrigerate the pot for at
least 2 hours.

2. Do ahead: Combine all the dry rub ingredients and store in a
covered container until ready to use.

3. Do ahead: Combine all the ingredients for the liquid coating and
set aside.

4. Preheat the oven to 350*F.

5. Remove the chicken from the brine and pat dry – discard the brine.
Brush the liquid coating over both sides of each piece of chicken
and then sprinkle generously with the dry rub.

6. Heat a grill or grill pan, one with raised ridges, and cook each
chicken piece by laying it on the grill or pan just long enough to
make the distinctive grill marks. Transfer the chicken to a baking
sheet and bake in the oven until it is golden brown and cooked
through, at least 20 minutes on each side. The brining will ensure
that the chicken is moist and tender.

Secret Recipe Tip: The Accent can be substituted for another brand
of monosodium glutamate, which can usually be found where herbs and spices are sold.

Food for Thought: You can omit the beef soup base, just increase
the total amount of chicken soup base to 1 teaspoon.

Serves 4 to 5.

Enjoy!

Give your answer to this question below!

Comments are closed.