Chicken Adobo Flakes
Crispy chicken adobo flakes made with rotisserie chicken, no leftover adobo needed. Shredded chicken cooked down in a garlicky soy and vinegar sauce until the pan is dry and the edges go brown. Serve over garlic rice with a fried egg.
Servings: 6 people
Calories: 465kcal
Equipment
- Large skillet or wide frying pan
Ingredients
- 4 cups shredded rotisserie chicken
- ¾ cup olive oili for sautéing
- 6 cloves garlic minced
- ½ cup onion chopped
- 2 counts bay leaves
- ¼ cup soy sauce
- ¼ cup vinegar
- 2 tablespoons oyster sauce
- 1 ½ tablespoons brown sugar
- ½ teaspoon black pepper
Instructions
- Pull the meat off the rotisserie chicken and shred it along the grain with two forks or your hands. Thinner strands crisp better.4 cups shredded rotisserie chicken
- Heat the oil in a large skillet over medium heat. Add the garlic and onion and cook until fragrant and just starting to color. Don't let it go dark, since it keeps cooking through the rest of the recipe.¾ cup olive oili, ½ cup onion, 6 cloves garlic
- Add the bay leaves, soy sauce, vinegar, oyster sauce, brown sugar, and black pepper. Let the sauce come together in the pan before the chicken goes in, so the seasoning spreads evenly.2 counts bay leaves, ¼ cup soy sauce, ¼ cup vinegar, 2 tablespoons oyster sauce, 1 ½ tablespoons brown sugar, ½ teaspoon black pepper
- Add the shredded chicken and stir to coat every strand. The pan will look wet at first, which is fine.4 cups shredded rotisserie chicken
- Keep cooking, stirring often, until the liquid is gone and the flakes are browned and crisp at the edges. Don't stop when it looks done, stop when the pan is dry. Remove the bay leaves before serving.
Notes
- Cook past the point where it looks done. The flakes brown before they're dry, so the color isn't your signal. A dry pan is.
- Shred thin. Thick pieces hold moisture in the middle and stay chewy no matter how long you cook them.
- Don't crowd the pan. Piled-up chicken traps steam instead of frying. Use a wide skillet, or work in batches if you're doubling the recipe.
- Expect the chicken to absorb nearly all the oil, so there's nothing to strain and save at the end. Plan for that when scaling up.
- Use cane or white vinegar. Balsamic and flavored vinegars throw off the balance.
- Sodium runs high between the soy sauce and the rotisserie chicken, which is already brined. Low sodium soy sauce cuts it noticeably without changing the flavor much.
- Using leftover adobo instead: shred the meat, fry it with a little of its sauce, and skip the sauce-building step. It takes longer, since braised meat holds more moisture that has to cook off first.
Nutrition
Calories: 465kcal | Protein: 36g | Fat: 33g | Saturated Fat: 5g | Sodium: 950mg | Sugar: 4g
