Ingredients
– 900g chicken thighs, boneless and skinless, thinly sliced
– 120ml pineapple juice (for tenderizing and adding a slight tang)
– 100g brown sugar (for sweetness and caramelization)
– 60ml soy sauce (for color and saltiness)
– 1 tablespoon garlic, minced (for aroma and flavor)
– 1 teaspoon salt
– 1 teaspoon ground black pepper
– 1 teaspoon annatto powder (achuete) for color (optional)
– Cooking oil, for frying
Instructions
1. Prepare the Marinade:
– In a large bowl, combine pineapple juice, brown sugar, soy sauce, minced garlic, salt, pepper, and annatto powder if using.
– Mix well until the sugar is dissolved.
2. Marinate the Chicken:
– Add the chicken slices to the marinade, ensuring each piece is well coated.
– Cover the bowl and refrigerate for at least 4 hours, preferably overnight, to allow the flavors to meld.
3. Cook the Tocino:
– Heat a skillet over medium heat and add a small amount of cooking oil.
– Fry the marinated chicken slices in batches, turning occasionally, until fully cooked and caramelized on both sides. The sugar in the marinade will caramelize, giving the tocino its characteristic sweetness and a beautifully glazed appearance.
4. Serve:
– Serve the chicken tocino hot with a side of garlic fried rice (sinangag) and a fried egg for a traditional Filipino breakfast known as “Tocilog.”
Enjoy the delicious and authentic Filipino flavor of Chicken Tocino!
Notes
- For a healthier version, substitute brown sugar with honey or a sugar-free sweetener.
- Annatto powder can be substituted with paprika for color, though it will slightly alter the taste.
- Gluten-Free (check soy sauce for gluten).
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Marinating, Pan-frying
- Cuisine: Filipino
Nutrition
- Calories: 300
- Sugar: 16g
- Sodium: 900mg
- Fat: 15g
- Saturated Fat: 4g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 22g
- Cholesterol: 85mg