Chicken Tapa is marinated in soy sauce, lemon juice, and fresh garlic for citrusy and savory flavors. Serve with garlic fried rice and sunny-side-up eggs for an easy and delicious breakfast or any meal.
If you love beef tapa, this chicken version must be on your cooking list! Marinated in the same soy sauce, citrus juice, and copious amounts of garlic, boneless and skinless chicken thigh meat turns out just as delicious and full-flavored.
Not only is it as tasty, but chicken tapa is also more budget-friendly and a great alternative if you’re refraining from red meat. It’s a delicious addition to your silog meal lineup, along with daing na bangus and longganisa.
Ingredient list
Lemon or calamansi juice- tenderizes the meat and adds a citrusy taste. You can also use vinegar, pickle juice, or cooking wine.
Soy sauce- acts as a brining agent and boosts umami flavors.
Fresh minced garlic- brings another layer of flavor; substitute one tablespoon of garlic powder if fresh cloves are unavailable.
Sugar- balances the acidic component with a hint of sweetness. It helps caramelize the meat.
Salt- rounds up the salty flavor and acts as a brining agent along with the soy sauce
Pepper- adds a kick of heat.
Chicken- use boneless, skinless thigh meat for more fat and flavor. Chicken breast tends to get dry quickly.
How to make chicken tapa?
Combine soy sauce and lemon juice in a plastic or glass bowl.
Add garlic, sugar, salt, and pepper, and stir until sugar and salt are dissolved.
Add chicken and massage to coat with the marinade.
Cover and refrigerate for at least 4 hours or overnight.
Heat oil in a wide pan. Drain the chicken well and add in a single layer.
Pan-fry until lightly browned on all sides, and a thermometer inserted in the thickest part reads 165 F. Remove from pan and cut into serving portions. Serve hot.
Cooking options
You can cook the marinated meat in three ways.
Stovetop- fry in a wide pan in hot oil until lightly browned and cooked, turning as needed.
Grill- arrange chicken in a single layer and grill over hot coals until lightly browned and cooked.
Oven- arrange them in a single layer on a baking sheet and bake at 400 F for 20 to 25 minutes or until lightly browned and fully cooked.
Frequently Asked Questions
What Is Tapa Meat Made Of?
Tapa is Filipino thinly sliced meat that is dried, smoked, or cured to prolong life. While beef is the most common protein, other proteins bountiful in the area, such as chicken, pork, carabao, mutton, fish, or horse, are also used.
Is Tapa Lean Meat?
This depends on the type and cut of meat used. I prefer sirloin with a bit more marbling for juiciness and tenderness.
Serving suggestions and storage instructions
As with tocino and longganisa, tapa is best served with garlic fried rice and sunny side eggs for a delicious all-day breakfast meal. To complete the tasty experience, the hearty combo is usually enjoyed alongside condiments such as tomato salad, spicy vinegar, or atchara.
Store leftover cooked meat in a container with a tight-fitting lid and refrigerate for up to 3 days or freeze for up to 2 months.
Reheat in a pan with a bit of oil over medium heat to an internal temperature of 165 F. You can also reheat in the air fryer at 350 F for 4 to 5 minutes or in the microwave at 30-second intervals until heated thoroughly.
For food safety, discard any reheated food not consumed.
