Homemade Chicken Tocino (Tosinong Manok)

Homemade Chicken Tocino (Tosinong Manok) Recipe

Homemade chicken tocino pairs juicy boneless thighs with a pineapple, brown sugar, banana ketchup, soy, and garlic marinade, then caramelizes everything in one skillet without requiring red food coloring.

Yield: 6 servings Serving size: About 4 ounces cooked chicken

Yield note: Two pounds of trimmed boneless chicken thighs yield about 1 1/2 pounds cooked. Plan on two or three pieces per serving, depending on how the thighs are cut. Rice, eggs, and pickles are serving suggestions and are not included in the yield or nutrition estimate.

Shopping List

• 2 pounds boneless, skinless chicken thighs
• 100% pineapple juice
• light brown sugar
• banana ketchup
• soy sauce
• oyster sauce
• cane vinegar or unseasoned rice vinegar
• fresh garlic
• fine sea salt
• black pepper
• annatto powder, optional
• neutral cooking oil

Ingredients

Chicken and Marinade

• 2 pounds boneless, skinless chicken thighs, trimmed
• 1/2 cup canned or shelf-stable unsweetened pineapple juice
• 1/3 cup packed light brown sugar
• 1/4 cup banana ketchup
• 2 tablespoons soy sauce
• 1 tablespoon oyster sauce
• 1 tablespoon cane vinegar or unseasoned rice vinegar
• 4 garlic cloves, finely grated or minced
• 1/2 teaspoon fine sea salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon annatto (atsuete or achiote) powder, optional

For Skillet Cooking

• 1/4 cup water, plus more by the tablespoon if needed
• 1 tablespoon neutral cooking oil, such as canola or avocado oil

Instructions

1. Trim away large pockets of fat and any tough connective tissue from the chicken thighs. Cut each thigh crosswise into two or three broad pieces, roughly 2 to 3 inches wide.
2. Set each piece between two sheets of parchment or plastic wrap and gently pound only the thickest areas until the pieces are an even 1/2 inch thick. Even thickness helps the chicken cook before the sweet glaze scorches.
3. In a glass or stainless-steel bowl, whisk the pineapple juice, brown sugar, banana ketchup, soy sauce, oyster sauce, vinegar, garlic, salt, pepper, and optional annatto until the sugar is mostly dissolved.
4. Add the chicken and turn every piece through the marinade. Cover the bowl tightly and refrigerate for at least 8 hours and no longer than 24 hours for the best texture.
5. When ready to cook, scrape the chicken and every bit of marinade into a 12-inch nonstick or well-seasoned skillet. Arrange the pieces in a snug single layer, add the 1/4 cup water, and wash the bowl and any raw-chicken utensils with hot, soapy water.
6. Set the skillet over medium heat and bring the liquid to a steady simmer, about 3 to 4 minutes. Lower the heat to medium-low, cover, and cook for 5 minutes; the liquid should bubble gently rather than boil hard.
7. Uncover carefully and turn every piece. Move thicker pieces toward the hotter center of the skillet and thinner pieces toward the edge, then leave the skillet uncovered so the liquid can reduce.
8. Continue simmering over medium-low, turning the chicken every 2 minutes, until the sauce reduces to a loose, glossy syrup, 8 to 12 minutes. Scrape the bottom with a silicone spatula so the sugar does not catch.
9. When about 3 tablespoons of glaze remain, drizzle the oil around the chicken and raise the heat to medium. Turn the pieces through the oil and glaze so both sides are coated.
10. Cook uncovered, turning every 30 to 60 seconds, until the chicken has mahogany patches and lightly charred edges, 3 to 5 minutes. If the glaze darkens before the meat is ready, lower the heat and add 1 tablespoon water to loosen it.
11. Check several of the thickest pieces with an instant-read thermometer inserted from the side, avoiding contact with the skillet. Every piece must reach at least 165 F; transfer smaller pieces to a clean plate as they finish.
12. Remove the skillet from the heat as soon as the final piece is done. Turn the chicken once more in the fully cooked glaze, leaving behind any blackened bits, then rest on the clean plate for 5 minutes.
13. Spoon the remaining glossy glaze over the chicken and serve hot. For a classic breakfast plate, add garlic fried rice, a fried egg, sliced tomato or cucumber, and atchara.