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The Secret to This Pancake House Fried Chicken Hack is in The Gravy

November 17, 2017

We’ve done this hack before, but it’s so popular that we just had to do it all over again.

When it comes to the topic of comfort food, Pancake House’s Fried Chicken always comes to mind. A whiff of it has the power to drive one insanely mad—especially when their stomach is growling for a hearty and satisfying meal. The tangy-salty skin fried to a shattering crisp is always a treat that’s saved for last.

There’s also that guilt-inducing but irresistible Pancake House gravy. Thick and buttery, it gets its distinct flavor from Knorr, which is added to complete the gravy and give it a kick of unmistakable umami. Make the gravy separate from the chicken, and ladle it all over rice, steak, or almost anything else.

Today’s food hack is an attempt to replicate one of the most nostalgic fried chickens around. We captured that hint of citrusy flavor from the calamansi and added heaps of butter and Knorr to the gravy recipe to have the same Pancake House Fried Chicken experience at your own home. Now you can have all the fried chicken and gravy you want without having to look for the branch nearest you.


Pancake House Fried Chicken Food Hack

Total Time: Overnight plus 45 mins
Yield: 3-4 Servings

Ingredients: Chicken Marinade

  • 1 kg chicken, chopped into pieces
  • 1 tbsp soy sauce
  • 1 tbsp calamansi juice
  • 1 tsp salt
  • 1/4 tsp pepper
  • 1 tbsp garlic
  • 1 egg

Procedure: Chicken Marinade

  • Marinate the chicken in soy sauce, calamansi, salt, pepper, egg, and garlic overnight.

Ingredients: Breading

  • 1/2 cup cornstarch
  • 1/2 cup flour
  • 1/4 cup rice flour

Procedure: Breading

  1. Whisk all the ingredients together in a bowl.
  2. Set aside.

Ingredients: Gravy

  • 1/4 cup butter
  • 1/4 cup flour
  • 2 cup water
  • 3 tbsp Knorr liquid seasoning
  • salt, to taste

Procedure: Gravy

  1. Melt the butter and add flour. Wait for it to bubble.
  2. Add water gradually while whisking the mixture until thick.
  3. Add Knorr and season with salt to taste.
  4. Set side.

Procedure: Frying the Chicken

  1. Heat oil to 350 degrees Fahrenheit.
  2. Dredge chicken pieces in the breading and then set aside for 3 mins.
  3. Deep-fry in batches for 8-12 mins or until cooked through.
  4. Drain excess oil on paper towels.
  5. Serve with gravy and steamed rice.
Mikka Wee Mikka Wee

Mikka Wee is former editor of and was part of the team until she got whisked away to Singapore in 2016 where she worked in advertising and eventually found herself back in the food industry. She currently does marketing work for two popular Singaporean dessert brands and is a weekly columnist for The Philippine Daily Inquirer’s lifestyle brand, She has always been crazy about travel, food, and her dog Rocket.

34 comments in this post SHOW

34 responses to “The Secret to This Pancake House Fried Chicken Hack is in The Gravy”

  1. carbaholic says:

    Where can I get rice flour? And what brand (if you can mention it).

  2. Larry Stylinson says:

    Their pancakes pls!!!

  3. hehehe says:

    What’s the egg for?

    • Mikka Wee says:

      Hey there! Thanks for pointing it out – we missed it! It’s supposed to be included in the chicken marinade. 🙂 Updated the post already. Thanks again!

  4. Mina says:

    Tried this for dinner tonight. And it’s good!!! But, since it’s a spur of the moment thing, I did not use rice flour (I don’t have any in the pantry, lol). I did add a pinch of salt and freshly ground pepper, though. I assumed the egg went to the marinade, right? That’s what I did. Haha

    • Mikka Wee says:

      Weee, glad to hear that, Mina! And yup, you are correct! It goes in the marinade. Sorry about that, but we’re glad to know you liked the recipe 🙂

  5. adee says:

    please hack mini stop chicken. i’m useless in the kitchen but i love this particular fried chicken

  6. Feanne says:

    For gravy, try buying the 72-hour Grass-fed Beef Broth from and cook it with butter until it thickens. No need to add flour or any other thickener. It’s not only the tastiest gravy ever, it’s also super healthy with lots of collagen, vitamins, and minerals 😀

  7. Dylan Dylanco says:

    I waited for 5 months! THANK YOU!!! T_____T

  8. iko says:

    can you hack omakase’s special sauce? =)

  9. marilyn says:

    If I were to bake instead of deep frying, will it still be as crispy? How long shall I bake and at what temperature?

    • useyourbrain says:

      baking = not deep frying. i think the answer is obvious

    • Katrina says:

      The crispy skin is a result of the high heat and the hot, hot oil so the result won’t be the same. If you insist on doing this a healthier way, you can flash fry the chicken in oil (same temp), then once browned, continue the cooking in the oven. You can search for Ina Garten’s “Oven-fried Chicken” recipe and follow the procedure there. The skin won’t be as crispy as fully deep fried, but it also won’t be as soggy as fully baked.

  10. Kars Pangan Sarmiento says:

    This was what we ate for dinner a while ago.. ang sarap, both the chicken pieces and the gravy 🙂
    So, yun pala sikreto nung gravy..
    Taob tuloy ang kaldero! :p

  11. ICHIGO says:

    mang Inasal’s chicken oil please :'( i’m ready to die for it HAHA

  12. ML says:

    Hack freedom fries from army navy pretty please 🙂

  13. An additional tip,

    Try adding another tsp of calamansi to 1/4 cup of Evaporated Milk (REAL full-cream evap, not filled evap) before mixing it in with the other ingredients for the marinade. It will make your chicken more tender and rounder in flavor. One thing I noticed with Pancake House’s Pan Chicken is its buttermilk-calamansi tang. 😉

  14. dadyeoj says:

    they don’t use soy sauce for marination..they use patis, calamansi, and black pepper only. for the gravy, they use hot water to put in gradually and chicken cubes in addition.

  15. Lesley Anne Perez says:

    tried this but used patis instead of soy sauce for the marinade and forgot to put egg. hahaha! it turned out well also. i also didn’t have rice flour so made do with flour & cornstarch for the breading mixture. the gravy tasted exactly like pancake house’s gravy! i wanted to take a bath in it! bwahahaha! thank you so much for this! 🙂

  16. […] Classic Pan Chicken You may find the original post here. […]

  17. japotpogi says:

    bakit lasang arina lang yung balat?help please.sinunod ka naman yunh instruction please

  18. Robby Villabona says:

    This recipe has one key missing ingredient in the marinade that keeps it from being truly Pancake House chicken… and it’s staring you right in the face!

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