1 1/2poundsbonelessskinless chicken thighs thinly sliced or flattened
4tbspof your preferred oil for frying
Instructions
In a large bowl, combine all the marinade ingredients and mix thoroughly until the sugar and salt are dissolved.
Add the thinly sliced chicken thighs and mix until each piece is coated with the marinade.
Place the chicken and marinade in a large zip-top plastic bag. Remove excess air and seal it well.
Place the bag in the fridge and leave it in there for 24 hours to allow the marinade enough time to cure the chicken.
Once you're ready to cook the tocino, heat a large cast iron pan or skillet over medium heat.
(Note: Fry the chicken in 2 batches so that it browns nicely and evenly on both sides.)
For each batch, add 2 tablespoons of oil into the pan.
Add the chicken pieces to the pan and cook it for 3 - 5 minutes. Flip to the other side and cook for another 3 - 5 minutes until browned and caramelized.
Remove from the pan and repeat the same process for the remaining batch.
Serve immediately with fried eggs, cauliflower rice (or garlic rice) and a spicy vinegar dipping sauce on the side.