• Skip to main content
  • Skip to header right navigation
  • Skip to site footer
Devour.Asia

Devour.Asia

Better Asian recipes for home cooks

  • Recipes
    • Cuisine
      • Chinese
      • Japanese
      • Korean
      • Thai
      • Vietnamese
      • Taiwanese
      • Filipino
      • Indonesian
      • Malaysian
      • South Asian
      • Fusion
      • Street Food
    • Ingredient
      • Poultry
      • Seafood
      • Meat
      • Rice & Grains
      • Noodles
      • Vegetables
      • Tofu
      • Mushrooms
      • Bread
      • Eggs
      • Fruits
    • Course
      • Breakfast
      • Snacks
      • Salads
      • Soups
      • Main Courses
      • Side Dishes
      • Sweets
      • Drinks
  • Kitchen
  • Stories
  • Cuisine
    • Chinese
    • Japanese
    • Korean
    • Thai
    • Taiwanese
    • Filipino
    • Indonesian
    • Malaysian
    • South Asian
    • Fusion
  • Main Ingredient
    • Poultry
    • Seafood
    • Meat
    • Rice & Grains
    • Noodles
      • Noodle Soups
      • Noodles Stir Fry
      • Instant Noodles (Ramen)
    • Vegetables
    • Mushrooms
    • Tofu
    • Bread
    • Eggs
    • Fruits
  • Course
    • Breakfast
    • Snacks
    • Salads
    • Soups
    • Main Courses
    • Side Dishes
    • Sweets
    • Drinks
  • Street Food
  • Kitchen Tales
  • Food Tales
  • About
  • Privacy
You are here: Home / All Recipes / Chicken Salpicao

Chicken Salpicao

The chicken variant of a garlic-laden beef dish cooked with Worcestershire sauce, chicken salpicao is a fast and easy dinner main course that’s sure to please the family.

Chicken salpicao over rice in white shallow bowl

This is an updated version of the chicken salpicao recipe originally published in December 3, 2020. Differences between the old and modified recipes:

  1. Chicken thigh fillets were used in the modified recipe.
  2. Adding olive oil to the marinade is unnecessary because the chicken skin provides enough fat to keep the meat moist.

Chicken Salpicao

Recipe by Connie Veneracion
Ten minutes to prep and ten minutes to cook. But don't skip the marinating part because that's what allows the chicken to soak up the beautiful flavors and aroma of the garlic.
Prep Time 10 mins
Cook Time 10 mins
Marinating time 1 hr
Course Main Course
Cuisine Modern Filipino
Servings 4 people
Chicken salpicao garnished with sliced scallions
Print Recipe

Ingredients
  

  • 700 to 800 grams chicken thigh fillets skin on, cut into one-inch cubes
  • 3 tablespoons finely minced garlic
  • ½ teaspoon ground black pepper
  • ¼ cup all-purpose flour
  • ¼ cup olive oil
  • 3 tablespoons butter
  • 1 ½ cups sliced button mushrooms
  • 4 to 5 tablespoons Worcestershire sauce
  • 4 to 5 tablespoons liquid seasoning I used Knorr — I do not recommend substituting soy sauce

To garnish

  • 2 to 3 tablespoons finely sliced scallions

Instructions
 

  • Place the chicken cubes in a bowl. Add the minced garlic and pepper. Mix well. Cover and keep in the fridge for an hour.
    Chicken fillet cubes and garlic in mixing bowl
  • Heat the butter and olive oil in a wide shallow pan — wide enough to contain the chicken cubes in a single layer. The heat should be very high.
  • Place the chicken in a plastic freezer bag. Add the flour. Shake to coat each piece of chicken with flour. It is the flour that will thicken the sauce later and make it stick well to the chicken.
    Floured chicken fillet cubes in mixing bowl
  • When the olive oil and butter are hot, add the floured chicken, spreading the pieces so that every piece touches the oil. Do not stir for a minute or so to allow the underside to brown. Keep the heat very high.
    Browning floured chicken fillet cubes in pan
  • Stir. Cook for a few minutes, with occasional stirring, until the chicken changes color and a light crust forms.
    Browned chicken fillet cubes in pan
  • Add the mushrooms, cook just until softened, stirring occasionally.
    Adding sliced mushrooms to browned chicken in pan
  • Pour in the Worcestershire sauce and liquid seasoning. Stir briskly; the sauce should thicken quite fast.
    Pouring sauce over chicken and mushrooms in pan
  • Continue cooking until the liquid seasonings have been soaked up by the chicken and mushrooms.
    Chicken salpicao in pan
Keyword Chicken Fillets
More Filipino Food
Pancit Canton (Filipino-style Lo Mein)

Pancit Canton (Filipino-style Lo Mein)

Filipino chicken tinola

Chicken Tinola

Stuffed and rolled roasted pork belly

Lechon Belly

Published: January 17, 2021 • Last modified: November 10, 2021 ♥ All Recipes, Filipino, Main Courses, Poultry, Southeast Asian Food
Further Reading
Fried and skewered quail eggs. Tamsui Old Street, Taiwan

Quail Eggs in Asian Cuisines

Coffee class at The Yellow Chair, Saigon

How to Grade Coffee and Make Cà Phê Đá: A Coffee Class in Saigon

Popcorn in bowl

How to Cook Regular Popcorn in the Microwave

Sidebar

Experience Asia

At Balaw-balaw, a museum of wood sculptures

Interpreting Folk Art at Balaw-Balaw Museum

The Great Buddha Hall at the Tōdai-ji Temple Complex in Nara

At Tōdai-ji Temple in Nara, I Touched Buddha’s Nostril

Deers roaming freely in Nara Park

In Osaka, When You Ask for Directions, the Locals Won’t Just Point — They Will Walk You to Your Destination

Backpack made of hemp

Hemp, Local Artisans and Thoughtful Consumerism

Laguna de Bay

Laguna de Bay: You Don’t Pronounce “Bay” as in Manila Bay

  • About
  • Privacy
  • Archive

Except for the occasional stock photo and blockquote, everything © Devour Asia. ALL RIGHTS RESERVED.