"This dish is the soul of the Philippines reimagined!" says Jordan Andino, chef at Flip Sigi in New York City. "Its base and inspiration came from my Lola (Filipino for grandmother) and it's one of the best tasting dishes from the Philippines. I've grown up eating it and now it's my one protein at Flip Sigi that's been a cult favorite since its inception!"
For the chicken: Combine the oyster sauce, garlic, sriracha, sesame oil and black pepper in a large mixing bowl. Add the chicken, toss to coat and massage the mixture into the chicken.
Heat a large stockpot over high heat and add some canola oil. Add the chicken mixture to the pot and saute until the chicken is brown, 5 to 8 minutes. Add the vinegar and soy and stir, then bring to a boil. Reduce the heat to medium/low and place the lid on the pot. Cook and simmer for 35 minutes, then cut the heat. Let the chicken rest for 5 minutes, then pull to make tacos (or serve over rice). Reserve 1/2 cup of the adobo sauce for the bok choy.
For the tacos: Heat the canola oil in a large skillet over medium heat. Saute the bok choy until slightly wilted, about 2 minutes. Add the 1/2 cup reserved adobo sauce and cook for 1 more minute.
Place some of the pulled chicken onto a warm tortilla and top with some bok choy and crumbled chicharrones. Repeat with the remaining tortillas and filling.