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 or papaya pickles.
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!
YOUR SHOPPING LIST:
IN THE PANTRY:
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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