Chicken Tapa

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.

Course Main Course

Cuisine Filipino

Prep Time 5

Cook Time 20

Total Time 25

Servings servings

Calories 450kcal

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.

Nutrition