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 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!


  • 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.

Return to Filipino Chicken Recipes

Return to Home Page

Return to Chicken Tapa Top page

New! Comments

Have your say about what you just read! Leave me a comment in the box below.