1 kg boneless chicken or chicken breast fillet
1 tbsp. onion granules
1 tbsp. garlic granules
1 tbsp. paprika
3 tbsp. brown sugar
salt & pepper to taste
oil for frying
- Transfer the boneless chicken in a tupperware and add all ingredients except for oil.
- Make sure the ingredients are evenly distributed. Refrigerate the chicken marinade for a minimum of 24 hours.
- To fry, pre-heat a pan with oil. Fry the chicken in a low heat, ensuring to turn over the chicken while frying for even cooking.
- Best served with sliced tomato and pinakurat vinegar for dippings.