In the Philippines, this dish is traditionally made with pork, most often pork belly, resulting in a fatty, rich and very flavorful dish. The chicken version offers a lighter alternative, with little or no sacrifice to the distinctive flavor.
Toquino is a sweet and savory dish that belongs to Filipino cuisine and is especially popular as a breakfast dish.
Tocino chicken is an explosive burst of sweet, salty and tart flavors.
The sweetness is due to the brown sugar that caramelizes during the cooking process, giving the dish a delightful mouthwatering sheen.
The oyster sauce complements the sweetness with umami depth, and the pineapple juice plays a dual role here. It works as both a softener and a flavor enhancer. The acidity of the juice breaks down the already tender chicken meat, and gives it a subtle fruity sweetness.
Traditionally, red food coloring is used to give Tocino its characteristic red hue. But its exclusion will not affect the final flavor of the dish.
This recipe is reminiscent of the classic Vietnamese dish known as Ga Kho, or Vietnamese caramelized chicken. The key features of Ga Kho are the use of caramelized sugar, fish sauce (in this case, oyster sauce is used instead), and a similar balance of salty and sweet flavors.
Contents
⏱ Cooking time — 45 minutes overall. Includes 25 minutes of preparation and cooking + 20 minutes unattended.
🔪 Ingredients
For 4 servings:
- 1 kg (2 ⅕ lb) of chicken thighs (boneless)
- 100 g (3 ½ oz) brown sugar
- 50 g (1 ¾ oz) oyster sauce
- 200 ml (~¾ cups) pineapple juice
- 1 tbsp. soy sauce
- 2 tbsp. wine vinegar
- 2-3 cloves of garlic
- 1 tbsp. salt
- ½ tsp. red liquid dye (optional, I didn’t use it)
🥣 Instructions
Preparing and slicing the chicken
Take 1 kg (2 ⅕ lb) of chicken thighs. First, peel off any excess skin and fat. Then cut the thighs into long thin slices about 1 cm wide. Transfer the sliced chicken to a bowl and set aside for later use.
Now take 2-3 garlic cloves and peel them.
Preparing and adding the marinade to the chicken
Add 1 tbsp. salt to the chicken in the bowl. Stir the chicken with the salt so that each piece of chicken is soaked evenly.
Then pour 200 ml (~¾ cups) of pineapple juice into the bowl with the chicken and add 100 g (3 ½ oz) brown sugar. Pour in 1 tbsp. soy sauce, 50 g (1 ¾ oz) oyster sauce and 2 tbsp. wine vinegar.
Finely grate 2-3 cloves of garlic and add to the chicken. Stir all ingredients in a bowl until fully combined. The chicken should be completely covered with the mixture.
Allow the chicken to marinate for 2 hours.
Slow cooking chicken in marinade
Once marinated, transfer the chicken along with the marinade to a cold large skillet.
Turn up the heat and bring the mixture to a boil.
Once boiling, cook over medium heat for 15 minutes, stirring occasionally, until sauce begins to thicken.
Finishing cooking and serving
When the sauce thickens, add a little ground black pepper to taste.
Continue cooking for about 10 minutes more, stirring frequently, until the sauce caramelizes.
Once the chicken is fully cooked and the sauce is thick, gooey and caramelized, transfer to a plate.
Serve chicken with boiled rice and vegetables.
Bon appetit!
🙋♂️ FAQ
What is Tocino: Caramelized Chicken with Pineapple Juice?
Tocino: Caramelized Chicken with Pineapple Juice is a delicious and tropical-inspired chicken dish. The chicken is caramelized with brown sugar and then cooked in a delightful sauce made from pineapple juice, soy sauce, and other seasonings. It’s a unique blend of sweet and savory that is sure to please.
What kind of chicken should I use for this recipe?
You can use boneless, skinless chicken breasts or thighs for this recipe. Both will work well, but remember that chicken thighs tend to be juicier and more flavorful.
Can I use canned pineapple juice?
Yes, you can use canned pineapple juice. However, for the best flavor, it’s recommended to use fresh pineapple juice if possible.
What if I don’t have brown sugar? Can I substitute it with white sugar?
While brown sugar is preferred for its molasses-like flavor which adds depth to the caramelization process, you can use white sugar as a substitute. However, the flavor profile will be slightly different.
How do I serve Tocino?
This dish is typically served over rice to absorb the delicious sauce. It pairs well with a side of steamed vegetables or a fresh salad.
How long does this dish last in the refrigerator?
Stored in an airtight container, Tocino: Caramelized Chicken with Pineapple Juice should last for 3-4 days in the refrigerator.
Can I use other fruit juices instead of pineapple juice?
While pineapple juice is key to the unique taste of this dish, you could try other fruit juices such as orange or apple for a different twist. Be aware that this will significantly alter the taste of the dish.
Can I freeze the leftovers?
Yes, you can freeze leftovers for up to 3 months. Ensure the dish is cooled completely before freezing, and store in a suitable freezer-safe container.
What other types of meat can I use in this recipe?
Although this recipe traditionally uses chicken, you could try it with pork or tofu for a different variation. Keep in mind that cooking times and flavors will vary depending on the substitute.
Can I double or halve the recipe?
Absolutely. The recipe can be easily scaled up or down depending on the number of servings needed. Just make sure to adjust cooking times and container sizes appropriately.
How do I know when the chicken is cooked through?
The chicken is done when it’s no longer pink inside and its juices run clear. If you have a meat thermometer, it should read 165°F (74°C) when inserted into the thickest part of the meat.
Is it possible to make this dish vegan?
To make this dish vegan, you can substitute the chicken with tofu or a meat substitute, and use a plant-based alternative to soy sauce if necessary.
Chicken Tocino: Caramelized Chicken with Pineapple Juice
Ingredients
- 1 kg chicken thighs (boneless)
- 100 g brown sugar
- 50 g oyster sauce
- 200 ml pineapple juice
- 1 tbsp. soy sauce
- 2 tbsp. wine vinegar
- 2-3 cloves of garlic
- 1 tbsp. salt
- ½ tsp. red liquid dye (optional, I didn't use it)
Instructions
- Clean the chicken thighs of excess skin and fat and cut into long thin slices, transfer to a bowl. Peel the garlic cloves.
- Mix the chicken thighs with the salt in a bowl. Pour the pineapple juice into the bowl, add the brown sugar, soy sauce, oyster sauce and wine vinegar. Grate the garlic cloves and add to the chicken. Stir everything together and leave to marinate for 2 hours.
- Once marinated, transfer the chicken along with the marinade to a skillet, bring to a boil and simmer over medium heat for 15 minutes until the sauce begins to thicken.
- When the sauce thickens, add the ground black pepper and simmer for about 10 minutes more until the sauce caramelizes. Serve with boiled rice and vegetables.
