This recipe turns store-bought rotisserie chicken into toasty, flaky Chicken Adobo Flakes. It’s ready in just half an hour and with all that savory, tangy flavor of the classic. No marinating or simmering required.
This recipe also works with leftover chicken adobo or pork adobo!
Ingredients and Substitutions
*The Recipe Card below includes all the full measurements for these ingredients!
Rotisserie chicken: This is the fast shortcut to making quick and easy adobo flakes. Feel free to cook your own chicken by boiling or frying it instead. You may also substitute chicken with either pork or beef.
Soy sauce, vinegar, brown sugar: The classic ingredients for any adobo. This will make the flakes savory, tangy, and lightly sweet. You can substitute the brown sugar with granulated sugar if desired.
Garlic, black pepper: These are the staple aromatics in most Filipino cooking. Add as little or as much to your liking.
Instructions
*The Recipe Card below includes all the full detailed instructions!
Sauté the onion and garlic until softened.
Add in the chicken, soy sauce, vinegar, brown sugar, and black pepper. Cook until the texture is dry and flaky.
Serve with rice and vegetables. Top with green onions.
Cooking Tips
Make it extra crispy: Avoid overcrowding the pan (causing it to steam and not fry) and be sure to cook it long enough (it needs to be cooked enough to remove excess moisture). Some recipes will also have you shallow fry the chicken in extra oil to achieve a more crispy, crackly outcome. Feel free to add extra oil while cooking to achieve a similar texture (just drain the excess oil).
Don’t overcrowd the pan: If using a smaller pan or doubling the recipe, work in batches so each piece crisps evenly instead of steaming.
Level it up: Mix the flakes with chili oil, serve over garlic rice with egg, or use as a topping for lugaw, congee, or even pasta.
FAQs (Frequently Asked Questions)
How long do leftovers last?
Store in an airtight container for up to 5 days in the fridge. You can also freeze them for up to a month, just re-crisp in a pan or air fryer before serving.
What are chicken adobo flakes?
These are typically made by shredding leftover chicken adobo and pan-frying the meat until crispy and golden. They’re perfect for breakfast with garlic rice and eggs or as a savory topping for pandesal and salads.
Chicken Adobo Flakes
2
servings15
minutes15
minutes30
minutesThis recipe turns store-bought rotisserie chicken into toasty, flaky Chicken Adobo Flakes. It’s ready in just half an hour and with all that savory, tangy flavor of the classic. No marinating or simmering required.
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Ingredients
2 tablespoons neutral oil (more if needed)
1/2 onion, julienned
5 garlic cloves, minced
2 cups shredded cooked chicken
2 tablespoons soy sauce
2 tablespoons white vinegar
1 1/2 tablespoons brown sugar
1/4 teaspoon ground black pepper
1 green onion, julienned
Directions
- Heat the oil in a medium pan over medium-high heat. Add in the onions and cook for 1 to 2 minutes until softened. Add in the garlic and cook for 1 more minute until golden.
- Throw in the shredded chicken, soy sauce, vinegar, brown sugar, and black pepper. Stir well to combine.
- Continue to cook the chicken, stirring frequently, until the chicken is browned and flaky in texture, about 7 to 10 minutes. If the chicken becomes too dry at any point, you may drizzle in additional 1 to 2 tablespoons of oil.
- Serve with rice and fresh cucumbers and tomatoes, if desired. Top with green onions.
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