Chicken Tapa

Recipe by :  Ariel Jasa,  Mandaluyong City, Philippines

Chicken Tapa is the chicken version of the famous breakfast tapa, a fried, garlicky slice of meat that is savory, sweet, sour and salty.

Paired with garlic fried rice,  chicken tapa is a perfect any-time-of-day meal especially if served with fried egg, with spicy vinegar dipping sauce or simply with a side of atchara.

Notice that this recipe has oil in the marinade.  I have started using oil when I marinate with garlic because I found out that garlic is soluble in oil, so garlic flavor becomes more potent and pronounced.

Also, every time I fry meat from a wet marinade,  I drain and wring out all the excess liquid and fry a few pieces at a time in medium high heat.  This is so that the meat would fry and develop a crust rather than boil from the soaking liquid.

Here’s my Chicken Tapa, hope you give it a try!


  • Chicken Breast Fillet
  • Sprite or any Lemon Lime Soda
  • Brown Sugar


  • Soy Sauce
  • Garlic
  • Ground Pepper
  • Cooking Oil


  • 1/2 kg. Chicken breast Fillet

    Marinade :

  • 1/4 cup Vinegar
  • 1 (8-oz.) bottle Sprite or Lemon-lime soda
  • 2 tablespoons Brown sugar
  • 1 head Garlic, minced
  • 2 tablespoons Oil
  • 1/2 cup Soy Sauce
  • 1/2 teaspoon Ground Black Pepper

  • Cooking Oil for frying

1   Soak the chicken with the marinade ingredients for at least 4 hours or overnight.  

2   Drain and wring out all the liquid and fry in batches. Do not overload the pan so the chicken pieces fry properly and not boil from the wet meat.

3   Serve with steamed white rice with vinegar dipping sauce and atchara.

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