Chicken tapa is a healthier version of red meat tapa either beef tapa or pork tapa. If you are craving for tapa and don’t like to eat pork or beef, then this recipe is perfect for you. If you notice the marinade, I choose to use 7-up or sprite because it tenderizes the meat, add some distinct flavor compared to using only vinegar or lime and sugar. But you can omit the soda since you already have sugar and vinegar in the marinade. Oyster sauce is optional but this will make your chicken tapa more flavorful. You can serve this dish specially during breakfast with fried rice, papaya atchara and sunny side up fried eggs.
- ½ kilo Chicken breast Fillet
- cooking oil for frying
- 1 cup 7-UP or sprite
- 2 Tbsp. brown sugar
- 1 head garlic, minced
- 4 Tbsp. vinegar
- 2 Tbsp. cooking oil
- ½ cup soy Sauce
- 1 Tbsp. oyster sauce (optional)
- ½ tsp. ground Black Pepper
- Combine all the ingredients in a bowl and mix it by hand and gently squeezing or massaging the chicken fillet so it will absorb the marinate and coat it fully.
- You can tranfer the fillet and marinade in a zip bag or just use the bowl and let it cure for at least 4 hours or overnight in the fridge. After curing, drain the meat from the marinade. Make sure the meat is totally drained of the liquid so it will be easy to fry and not boil in the marinade while cooking.
- To cook the chicken tapa, in a medium size frying pan (non stick pan is the best), heat about 1 to 2 tablespoons of cooking oil.
- Put the chicken fillet in the pan and fry in batches. Don't overcrowd the pan and leave enough space for each fillet.
- Cook the meat for 10 to 15 minutes on each side or until the liquid is absorbed by the fillet and turns light brown.
- Serve with fried rice, fried egg and some papaya achara or sliced tomatoes. Yummy!