Chicken Salpicao Recipe

The bouncy chicken, salty and tangy from both the marinade and sauce, is the perfect dish that will make you dance in your seat. Even the sauce is flavorful enough to make your rice even tastier.

Savor the way your taste buds tingle with every bite. It will be a unique experience compared to the usual chicken recipes that envelop your home with a delicious scent. One spoonful is all you need to fall in love with this recipe.

INGREDIENTS:

Set A (Marinade):

• 500g chicken thigh fillet, cut into cubes

• 1 pack Maggi Magic Sarap

• 1/2 tsp ground black pepper

• 1 tsp garlic powder

Set B (Cooking):

• 2 tbsp olive oil or butter

• 6 cloves garlic, minced

• 1 small red chili, sliced (optional)

• 2 tbsp oyster sauce

• 1 tbsp Worcestershire sauce

• 1 tbsp soy sauce

• 1 tsp sugar

• Salt and pepper to taste

Set C (Finishing):

• Toasted garlic chips (optional)

• Chopped parsley for garnish

INSTRUCTIONS:

1. Marinate the Chicken (Set A):
   Combine all ingredients from Set A. Mix well and marinate for at least 10 minutes.

2. Cook the Chicken (Set B):
   In a hot pan, add olive oil or butter. Sauté minced garlic until fragrant. Add marinated chicken and cook until browned. Add chili (if using), oyster sauce, Worcestershire sauce, soy sauce, and sugar. Stir well and let the sauce reduce slightly.

3. Season and Finish (Set C):
   Adjust seasoning with salt and pepper. Once the sauce thickens and coats the chicken, turn off the heat. Garnish with garlic chips and chopped parsley before serving.

SIMPOL COOKING NOTES:

• For extra garlic punch, use both fresh garlic and garlic powder.

• Don’t overcook the chicken to keep it juicy and tender.

• Make it spicy by adding more chili or a dash of hot sauce.

• Serve it sizzling on a hot plate for that restaurant-style touch!