“This dish is the soul of the Philippines reimagined!” says Jordan Andino, chef at Flip Sigi in New York City. “Its base and inspiration came from my Lola (Filipino for grandmother) and it’s one of the best tasting dishes from the Philippines. I’ve grown up eating it and now it’s my one protein at Flip Sigi that’s been a cult favorite since its inception!”
| Level: | Easy |
| Total: | 1 hr 5 min |
| Active: | 20 min |
| Yield: | 2 to 4 servings |
| Level: | Easy |
| Total: | 1 hr 5 min |
| Active: | 20 min |
| Yield: | 2 to 4 servings |
Ingredients
- 1 cup oyster sauce
- 6 cloves garlic, minced
- 1/4 cup sriracha
- 1 tablespoon sesame oil
- 1 teaspoon ground black pepper
- 2 pounds bone-in, skin-on chicken thighs
- Canola oil, for searing
- 2 cups white vinegar
- 1 1/2 cups mushroom soy
- 2 tablespoons canola oil
- 1 head bok choy, sliced
- Corn tortillas, warmed, for serving
- 2 cups crumbled chicharrones
Instructions
- For the chicken: Combine the oyster sauce, garlic, sriracha, sesame oil and black pepper in a large mixing bowl. Add the chicken, toss to coat and massage the mixture into the chicken.
- Heat a large stockpot over high heat and add some canola oil. Add the chicken mixture to the pot and saute until the chicken is brown, 5 to 8 minutes. Add the vinegar and soy and stir, then bring to a boil. Reduce the heat to medium/low and place the lid on the pot. Cook and simmer for 35 minutes, then cut the heat. Let the chicken rest for 5 minutes, then pull to make tacos (or serve over rice). Reserve 1/2 cup of the adobo sauce for the bok choy.
- For the tacos: Heat the canola oil in a large skillet over medium heat. Saute the bok choy until slightly wilted, about 2 minutes. Add the 1/2 cup reserved adobo sauce and cook for 1 more minute.
- Place some of the pulled chicken onto a warm tortilla and top with some bok choy and crumbled chicharrones. Repeat with the remaining tortillas and filling.
Reviews
I omitted the soy sauce and vinegar, since I knew the oyster sauce has soy sauce in the ingredients and family isn’t a fan of vinegar. Let chicken soak up the sauce for 15 mins (busy night). I added 1/4 cup of beef broth to have enough liquid for instant pot, 8 mins manual. Made a cornstartch slurry to thicken sauce while I shredded chicken to put back in sauce. I used a bit of low sodium soy sauce while wilting bok choy. The chicharrones topping made it more amazing!
Word of advise to those saying its too salty – adjust to desire after looking at list of ingredients of ANY recipe. Some recipes are culture based and if its not your culture, you will not be accustomed to some of the flavors.
Word of advise to those saying its too salty – adjust to desire after looking at list of ingredients of ANY recipe. Some recipes are culture based and if its not your culture, you will not be accustomed to some of the flavors.
Cut down on soy due to everyone saying it was too salty to a little over a cup. It was perfect! Very delicious!
Very disappointing. Way too much sauce. Waste of a lot of mushroom soy and vinegar. Will not make again.
This recipe was fantastic, it was no too salty for us (maybe the brand of soy sauce matters). I threw the garlic and other rub ingredients in the food processor, I wasn’t about to hand chop 1/2 cup of garlic, and I used a wide cast iron dutch oven to brown and cook the chicken. I didn’t have chicherones, I added some sliced scallions instead.
Will make again!
I used low sodium soy sauce and it didn’t come out too salty like others are saying. I absolutely loved this recipe! Instead of tacos, I turned the pulled chicken into lettuce wraps with rice and cucumbers as a healthier alternative. I literally ate it for lunch and dinner 4 days straight and didn’t get tired of it. I highly recommend this recipe and I even saved it in my recipe book! One of my top favorites! Thank you for sharing Jordan Andino and Food Network!
I read the reviews before I made this recipe. Because most said it was too salty and too much vinegar I cut the amount of both the vinegar and the mushroom soy sauce in half. However, I kept the amount of oyster sauce the same. I thought this recipe was absolutely DELICIOUS! The chicken had an amazing flavor. Yes, the sauce was still salty so I just didn’t put as much of it on the chicken when served. I will definitely make this again.
This was disappointing, to be honest. And not something to make casually, given the quantities of soy sauce and white vinegar. I used up all that I had in the house, including every leftover packet of soy sauce from chinese takeout. Supplemented my lack of 2 cups of white vinegar with cider and rice wine vinegar, and used all those up too. Which may be why it wasn’t as good as I expected. Corn tortillas also seemed to overwhelm the chicken and bok choy. I like this method of cooking and shredding the chicken, just need a different sauce.
I wanted to love this recipe but it turned out to be too salty. I did could not find mushroom soy. I used low sodium soy. It was just a bit too strong for my husband and I. I did love the coloring of the chicken thighs.
I also want to offer a tip on shredding the thighs. I saw someone on Facebook use a hand mixer to shred chicken. It really does work! So try that and it will save you some time.
Ok back to the dish. We had leftovers. I put the sauce in a separate container from the chicken. I used the chicken the next day on a salad and it tasted awesome!
I too thought there was more sauce than needed. I will try this again. I may use a pork loin and use less soy sauce. I think shredding is the way to go with the type of dish this is. I also recommend using medium to large tortillas. I used small corn tortillas. While they did not come apart, the sauce came out a little too fast.
I think this dish could also be served as a “lettuce boat’ by using romaine hearts. Especially good if you are trying to cut back on carbs.
I did use a little bok choy. Because of the amount of sauce in the pan, I thought it got a little too wilty. Next time I may saute it in a separate pan.
Ok that’s my review.
I was already looking forward to leftovers before I had even finished !!!!….It is THAT GOOD!!!!…..And so easy!!…..My partner doesn’t like chicharrones so I substituted “Harvest Snaps” onion and thyme flavor snacks….it’s a puffed lentil thing….but same texture as the chicharrones……I can’t wait to make it again…..A KEEPER!!…..it was a TINY bit too vinegary for me….but next time i’ll just cut back about 1/4 or 1/2 cup of it….otherwise….incredible recipe!….very happy I tried it!
I was excited to try this dish, but when I tasted it, I was disappointed. The recipe calls for way too much vinegar, in my opinion.