Chicken salpicao

Adam Liaw
Chicken salpicao.
Chicken salpicao. Photo: William Meppem

The slightly sweet, peppery and fragrant chicken dish is a family favourite in the Philippines. Try it once and it might just become a favourite of your family, too.


• 2 tbsp olive oil

• 1 head garlic, peeled and finely chopped

• 2 tbsp butter

• 800g chicken thigh fillet, cut into 5cm pieces

• 2 tbsp soy sauce

• 2 tbsp Worcestershire sauce

• 1 tablespoon sugar

• ¼ tsp chilli flakes

• ¼ tsp freshly ground black pepper

• steamed rice, to serve


Heat a large frying pan over medium heat and add the olive oil and garlic. Fry the garlic, stirring frequently until lightly browned, then remove the garlic from the pan. Without washing the pan, add the butter and fry the chicken pieces until well browned on all sides. 

Combine the soy sauce, Worcestershire sauce, sugar, chilli and pepper and add to the pan with the chicken. As the sauce starts to reduce and thicken, toss the pan to coat the chicken in the sauce. When the chicken is just cooked through, transfer it to a serving plate and scatter with the fried garlic. Serve with steamed rice.