Chicken Tapa

• Gluten free

• Meat

  • 2 lbs Chicken thighs, boneless skinless

• Produce

  • 1 head Garlic

• Condiments

  • 1/2 cup Soy sauce

• Baking & Spices

  • 1/2 tsp Black pepper, ground
  • 2 tbsp Brown sugar

• Oils & Vinegars

  • 2 tbsp Vegetable oil
  • 1 Vegetable oil
  • 1/4 cup Vinegar

• Drinks

  • 1 (355 ml can Ginger ale

Found on salu-salo.com

Description

Directions

• 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.