A few months ago, I shared a recipe for Filipino beef tapa which is a marinated meat dish. This chicken tapa recipe is the chicken version of that popular dish. Just like beef tapa, this chicken dish may be enjoyed any time of the day. It is easy to make and a big hit every time I make it for my family. The first time I made this dish, I pounded the chicken meat with a meat tenderizer to make it thinner for less frying time. Next time I made it, I did not pound the chicken meat and it turned out great as well. If you have time, marinate the chicken overnight and you will be rewarded with very tasty chicken tapa. My family loves to eat this appetizing chicken dish with steamed rice while I love dipping it in a vinegar dipping sauce and eating it with rice, slices of tomato and cucumber. Enjoy!

Cooking Tips for Perfect Chicken Tapa

To really elevate your chicken tapa, focus on the marinating process. The longer you let the chicken soak in the marinade, the more flavorful it becomes. If you can, leave it overnight in the fridge. If you’re short on time, even a couple of hours can make a difference. Also, consider using boneless chicken thighs instead of breasts. Thighs have more fat, which can add flavor and moisture to the dish. When cooking, make sure your pan is hot before adding the chicken. This helps to sear the meat quickly, locking in the juices. Flip the chicken only once to ensure it gets that nice golden-brown color. Finally, let the chicken rest for a few minutes after cooking. This allows the juices to redistribute, making each bite tender and juicy.

Serving Suggestions and Variations

Chicken tapa is versatile and can be served in several ways. For a classic Filipino breakfast, serve it with garlic fried rice and a fried egg on the side. This combination is not only filling but also super satisfying. If you’re looking to mix it up, try adding some sautéed vegetables like bell peppers or spinach for a healthier twist. For a fun variation, consider making chicken tapa tacos. Just shred the cooked chicken and toss it in corn tortillas, adding fresh pico de gallo, avocado, and a squeeze of lime. If you want to make it a bit spicy, a drizzle of chili sauce can add a nice kick. Leftover chicken tapa can be turned into a delicious sandwich. Just place it between slices of bread with some lettuce and your favorite condiments for a quick lunch option.

Frequently Asked Questions

What can I substitute for ginger ale?

If you don’t have ginger ale on hand, a mix of soda water and a bit of ginger syrup can work as a substitute. You could also use 7-Up or Sprite for a similar sweet and fizzy effect.

How should I store leftover chicken tapa?

Let the chicken cool completely before transferring it to an airtight container. It will keep well in the fridge for up to three days, or you can freeze it for up to two months.

Can I make chicken tapa in advance?

Absolutely, marinating the chicken a day ahead not only saves time but also enhances the flavor. Just remember to store it in the fridge and cook it when you’re ready to enjoy!

What should I serve with chicken tapa?

Steamed rice is a classic pairing, but you can also serve it with a side of fresh tomatoes and cucumber for a refreshing contrast. A vinegar dipping sauce really brings everything together too.

What’s a common mistake when making chicken tapa?

One common mistake is not letting the pan heat up enough before adding the chicken. A hot pan is key for a nice sear, so give it a minute or two to get really hot before you start cooking.

Chicken Tapa

Liza Agbanlog

Chicken Tapa features tender, marinated thighs infused with tangy vinegar and sweet ginger ale for a delightful balance of flavors. Crispy on the outside and juicy within, it delivers a satisfying bite every time.

5 from 2 votes

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Prep Time 5

Cook Time 20

Total Time 25

Course Main Course

Cuisine Filipino

Servings servings

Calories 450 kcal

Ingredients

2 lbs boneless skinless chicken thighs

Marinade

1/4 cup vinegar
1 can (355 mL) ginger ale
2 tbsp brown sugar
1 head garlic minced
2 tbsp vegetable oil
1/2 cup soy sauce
1/2 tsp ground black pepper
Vegetable oil for frying

Instructions

Optional step: Put the chicken thigh between two pieces of plastic wrap and pound it out on both sides with the flat side of a meat tenderizer. Repeat with the remaining chicken pieces. Set aside.
In a large bowl or Ziploc bag, combine ingredients for the marinade. Add chicken, cover or seal and refrigerate for at least 4 hours or overnight.
Remove meat from the marinade and drain well. Pat chicken pieces dry with paper towels.
Pan fry meat, in batches in hot oil until brown.
Serve with steamed rice and slices of tomatoes, cucumber and vinegar dipping sauce on the side.

Nutrition

Calories: 450kcalCarbohydrates: 20gProtein: 35gFat: 25gSaturated Fat: 5gCholesterol: 120mgSodium: 1200mgFiber: 1gSugar: 10g

Tried this recipe?Let us know how it was!