Filipino Chicken Tapa (Tapang Manok)
Chicken Tapa (Tapang Manok) is a Filipino dish featuring chicken thigh meat marinated in a punchy blend of soy sauce, citrus, and garlic, then pan-fried until caramelized. Traditionally served as part of tapsilog—a complete breakfast plate with garlic rice and fried egg—this dish transforms humble chicken into a savory-sweet delicacy with a perfect balance of umami, tang, and subtle sweetness. A more economical and lighter alternative to its beef counterpart, this version maintains the cherished flavors and textures that make tapa a beloved staple of Filipino cuisine.
Equipment
- Non-reactive bowl (Hindi kinakalawang na mangkok) for marination
- Meat mallet (Pamukpok ng karne) for tenderizing
- Kitchen thermometer ensures food safety
- Heavy-bottom skillet or pan (Makapal na kawali) for even heating
- Sharp knife [Matalas na kutsilyo] for slicing
- Measuring cups and spoons (Panukat) for precise ingredients
Ingredients
- 3 pounds boneless skinless chicken thigh (Hita ng manok)
- ½ cup soy sauce Toyo
- ¼ cup calamansi or lemon juice Kalamansi
- 1 whole head garlic minced (Bawang, tinadtad)
- 2 tablespoons brown sugar Asukal na pula
- ½ teaspoon salt Asin
- ¼ teaspoon black pepper Paminta
- ½ cup water Tubig
- 1 tablespoon cooking oil Mantika
Instructions
- Start by mixing soy sauce, calamansi or lemon juice, minced garlic, brown sugar, salt, and black pepper in a large bowl. Stir until sugar and salt completely dissolve. This is your marinade.
- Pat your chicken thighs dry with paper towels. If any pieces are too thick, gently pound them to even thickness. Add the chicken to the marinade and mix well, making sure each piece is coated. Cover and place in the refrigerator for 4-8 hours.
- Take the chicken out of the refrigerator 30 minutes before cooking. Heat a large pan over medium-high heat (350°F/175°C). Drain the chicken from the marinade.
- Put the chicken in the hot pan in a single layer with the water. Don't overcrowd - cook in batches if needed. Let it simmer until tender and the meat is almost cooked through.
- Add the oil and continue cooking. Turn the pieces occasionally until they develop a nice golden-brown color on all sides. The chicken is done when it reaches 165°F/74°C inside.
- Let the chicken rest for 5-10 minutes before slicing. Cut against the grain into serving portions.
- Serve hot with garlic fried rice and a sunny-side-up egg for traditional tapsilog. Add some sliced tomatoes and vinegar dipping sauce on the side if you like.
- Note: For food safety, always check that your chicken is fully cooked - the meat should be white throughout with no pink areas, and the juices should run clear.
Tips from Lola's Kitchen
- Slice chicken against the grain for maximum tenderness
- Don't marinate longer than 8 hours to prevent mushy texture
- Let meat rest 5-10 minutes before slicing
- Save marinade for basting if desired (must boil first)
- Best cooked in a cast-iron skillet for better caramelization
Nutrition
Calories: 306kcalCarbohydrates: 7gProtein: 46gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.04gCholesterol: 137mgSodium: 1478mgPotassium: 911mgFiber: 1gSugar: 5gVitamin A: 1IUVitamin C: 0.01mgCalcium: 25mgIron: 3mg
Tried this recipe?Let us know how it was!