Note 1: Some people use the breast part of a chicken, but for a more flavorful adobo, I recommend using either thigh or drumstick parts. After all, the fat in these chicken parts is needed to help transform the sauce into a good glaze.
Note 2: Do NOT use dark soy sauce because it’s too intense; use only all-purpose or light soy sauce.
So if you don’t have bone-in thigh parts, you can use 1.5lb chicken thigh fillets or 2lbs chicken parts (mix of drumstick, fillets, etc.)
Note 3: You can use any plain white sugar, you can even substitute with apple cider if you want.

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