Single Serving: Semi-homemade Chicken Tocino V1

I must admit I'm not a big fan of Tocino, I am more of a Tapa lover and I would have Tapa any day. As for Tocino, I find it too sweet for my liking, specially those commercially produced ones which are so caramelized that I kind of find them like pork candies instead of a viand for rice. Another I don't like about it is the mess it leaves with your pan after cooking. But of course from time to time I still buy them for other members of the household. Until recently, I don't know how, maybe because of this blog, I couldn't think of a new recipe to post that I've come to see Tocino in a new light and give it a chance.
Now why semi-homemade? Hehe! Because since I don't normally eat tocino, then I don't really know how to make it. I wanted to make sure though that it is not caramelized meat as what I normally find in the supermarket. At this time I thought of using the Mama Sita's Tocino mix that is readily available, just to see how I would like to adjust the taste. I have also browsed through the net and find that most everyone have their own version of Tocino. More popular ingredient apart from the sugar is the pinapple juice, that's what my sister in law also told me.. so I have also made that other version, but I liked the outcome using the tocino mix more than the fully homemade one I made, even the kids preferred this only very lightly sweetened version. Also, instead of chicken breast, I have used deboned chicken thighs but still with skin on, as the kids prefer the more juicy chicken than the dry breasts. I know you will say that the breast would be healthier... but I see no harm of using chicken thighs, really! hehe!
Ingredients:
1 pack frozen chicken thighs (900gms), deboned
1/4 cup oil for frying
Marinate:
1 packet Mama Sita's Tocino Mix
5 tbs light soy sauce
2 tbs liquid seasoning (Knorr or Maggi)
2 tsp sugar
1/4 tsp white pepper
Method:
Slice the chicken thighs to make it thinner about 1cm thick. Rinse then pat dry.
In a mixing bowl, mix all the marinating ingredients then add in the chicken. Toss well to ensure that all chicken slices are well and evenly coated with marinate.
Transfer marinated chicken to a resealable container and keep refrigerated at least overnight.
Fry in oil over medium heat about 3-5 minutes each side.
Tip: I did not slow cook the chicken so as not to overcook/burn the sugar in the marinate, avoiding it from sticking unto the pan. Make sure also that you put the meat in already hot oil to cook the meat through.
Serve with hot steamed rice or garlic fried rice and fried egg. You may also want to include a dipping sauce of vinegar, salt and garlic. Enjoy!