Do you love Chiken Adobo flakes ? How about creating a twist to the typical
Chicken Adobo Flakes Recipe?

I Like to Eat Garlic friedrice with Chiken Adobo flakes on toppings,

Crispy Adobo Flakes is one of the dishes that I am referring. If I want to have Chicken Adobo flakes, I should plan ahead for it. Well…even if there is a plan, it does not happen the entire time. I have the tendency to lose control by eating the adobo before they turn into Adobo flakes – but not this time. I made sure that I document the steps so that you too can make your own.


  • 6 cloves garlic skin on
  • 1 tablespoon black peppercorns cracked
  • 2 pieces (about 350 grams) chicken thighs bone in
  • 2 pieces (about 300 grams) chicken breast
  • 2 tablespoons soy sauce
  • ½ cup distilled white vinegar
  • ¼ cup water
  • 2 pieces bay leaves
  • 4 cloves garlic sliced
  • Cooking oil for deep frying


To make shredded chicken adobo, you first marinate and cook boneless chicken thighs in a mixture of soy sauce, vinegar, garlic, peppercorns, and bay leaves to make a classic chicken adobo.  Once the chicken is cooked through and tender, you shred the meat using two forks. 

The shredded chicken is then fried in oil over medium heat until it becomes dry and crispy, being careful not to burn the flakes. The crispy adobo flakes can be served as a topping for dishes like pastil (steamed rice wrapped in banana leaf), lugaw (rice porridge), or simply enjoyed on their own as a snack.