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How to Cook Chicken Tapa

Chicken tapa is a healthier version of red meat tapa either beef tapa or pork tapa.
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Chicken Recipe
Cuisine: Filipino
Keyword: chicken tapa
Servings: 3 servings
Calories: 190kcal
Author: Manny


  • 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


    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!