Crispy Filipino Adobo Chicken Flakes

If using whole chicken adobo pieces, shred the cooked chicken meat using two forks or your hands until it forms fine flakes. Discard any bones or skin.

Heat the cooking oil in a large skillet or frying pan over medium heat. Add the minced garlic and sauté for 30 seconds until fragrant, being careful not to burn it.

Add the shredded chicken adobo to the skillet. Spread it out evenly and cook for 5-7 minutes, stirring occasionally, until the chicken starts to crisp up and turn golden brown.

Pour in the reserved adobo sauce and the optional soy sauce. Stir well to coat all the chicken flakes. Continue to cook for another 3-5 minutes, stirring frequently, until the sauce has mostly evaporated and the chicken is well-coated and slightly caramelized.

Season with freshly ground black pepper. Taste and adjust seasoning if needed. If you prefer it saltier, add a tiny pinch more soy sauce.

Serve immediately with steamed rice, garlic fried rice, or as a filling for pandesal (Filipino bread rolls).