Chicken tapa is a healthier version of red meat tapa either beef tapa or pork tapa. If you are craving for tapa and don’t like to eat pork or beef, then this recipe is perfect for you. If you notice the marinade, I choose to use 7-up or sprite because it tenderizes the meat, add some distinct flavor compared to using only vinegar or lime and sugar.

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But you can omit the soda since you already have sugar and vinegar in the marinade. Oyster sauce is optional but this will make your chicken more flavorful. You can serve this dish specially during breakfast with fried rice, papaya atchara and sunny side up fried eggs.

A Healthier Alternative to Red Meat Tapa

If you’re looking for a healthier alternative to the classic beef or pork tapa, chicken tapa is a delicious choice. This recipe uses chicken fillet marinated in a flavorful mix of vinegar, soy sauce, sugar, and spices, making it a tasty and satisfying dish. Serve it with fried rice, papaya atchara, and sunny side up fried eggs for a complete meal. Here’s how to make it:

Marinating the Chicken

Start by combining all the marinade ingredients in a bowl. Mix well to ensure that the sugar and spices are evenly distributed. Add the chicken fillet to the marinade and mix it by hand, gently squeezing or massaging the meat to ensure it absorbs the marinade thoroughly.

Transfer the chicken and marinade to a ziplock bag or leave it in the bowl, then refrigerate it for at least 4 hours or overnight. This will allow the flavors to meld and the chicken to become tender.

Cooking the Tapa

After marinating, drain the chicken fillet from the marinade. Make sure to drain it well to prevent the meat from boiling in the liquid while cooking. In a medium-sized non-stick frying pan, heat 1 to 2 tablespoons of cooking oil over medium heat.

Add the chicken fillet to the pan, making sure not to overcrowd it. Cook the chicken in batches if necessary. Fry the chicken for 10 to 15 minutes on each side or until it is cooked through and lightly browned. Cooking times may vary depending on the thickness of the fillet.

Serving Suggestions

Serve the tapa hot with garlic fried rice, fried egg, and your choice of side dishes such as papaya atchara or sliced tomatoes.

Enjoy this delicious and healthier version of tapa for breakfast or any time of the day.

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How to Cook Chicken Tapa

Chicken tapa is a Filipino dish made from marinated chicken fillets that are pan-fried until tender and caramelized.

Prep Time10

Cook Time25

Total Time35

Course: Chicken Recipe

Cuisine: Filipino

Keyword: chicken tapa

Servings: 3 servings

Calories: 190kcal

Author: Manny

Ingredients

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

Instructions

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!

Notes

Cooking Tips:

Marinate Overnight for Maximum Flavor: For a more flavorful tapa, marinate the fillets overnight in the refrigerator. This allows the marinade to fully penetrate the meat, resulting in a more tender and tasty dish.
Drain Excess Marinade Before Frying: To prevent the chicken from boiling in its own marinade while frying, make sure to drain the fillets thoroughly before cooking. This ensures that the chicken browns properly and develops a delicious caramelized crust.
Use a Non-Stick Pan for Easy Cooking: To avoid sticking and ensure even cooking, use a non-stick frying pan when cooking the tapa. This will help you achieve a perfectly cooked dish without the hassle of dealing with stuck-on marinade or meat.