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Chicken Tapa

Course Main Course
Cuisine Filipino
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4 servings
Author Liza Agbanlog

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.