What you need:
– 3 pcs of chicken breast fillet
– 1/2 tsp paprika powder
– 1 tsp annatto powder
– 1/4 tsp black ground pepper
– 1/2 tsp salt
– 1 tbsp minced garlic
– 1 tbsp light soy sauce
– 1/2 cup pineapple juice
– 3 tbsp banana catsup
– 1/4 cup brown sugar
For the salsa:
– 1 red onion, chopped
– 2 red tomatoes, chopped
For the sauce:
– white vinegar
– minced garlic
– chopped chili (siling labuyo)
Slice the chicken breast fillet thinly. You can also ask the butcher to do it for you when buying from the wet market or supermarket. Set aside.
Combine all other ingredients together. Mix thoroughly. Marinade the chicken fillets in the mixture overnight.
Heat up some light olive oil in a pan. Pan fry the marinated chicken pieces until they turn reddish brown. I personally like it when some parts are a little burnt.
Prepare the vinegar mixed with some minced garlic and chopped chili for a little spice. This is great for dipping sauce.
Serve the chicken tocino with the salsa and vinegar. Yummy with sunny side egg or salted egg salsa too!:)
Have a great morning breakfast! 🙂