How to Cook Chicken Tapa
Chicken tapa is a Filipino dish made from marinated chicken fillets that are pan-fried until tender and caramelized.
Servings: 3 servings
Calories: 190kcal
Ingredients
- 1/2 kilo Chicken breast Fillet
- cooking oil for frying
Marinade :
- 1 cup 7-UP or sprite
- 2 Tbsp. brown sugar
- 1 head garlic minced
- 4 Tbsp. vinegar
- 2 Tbsp. cooking oil
- 1/2 cup soy sauce
- 1 Tbsp. oyster sauce optional
- 1/2 tsp. ground Black Pepper
Instructions
How to cook Chicken Tapa:
- 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!
Notes
Cooking Tips of Chicken Tapa Recipe:
- Marinate Overnight for Maximum Flavor: For a more flavorful chicken tapa, marinate the fillets overnight in the refrigerator. This allows the marinade to fully penetrate the meat, resulting in a more tender and tasty dish.
- Drain Excess Marinade Before Frying: To prevent the chicken from boiling in its own marinade while frying, make sure to drain the fillets thoroughly before cooking. This ensures that the chicken browns properly and develops a delicious caramelized crust.
- Use a Non-Stick Pan for Easy Cooking: To avoid sticking and ensure even cooking, use a non-stick frying pan when cooking the chicken tapa. This will help you achieve a perfectly cooked dish without the hassle of dealing with stuck-on marinade or meat.