Chicken sisig is a delectable Filipino dish that brings together tender, finely chopped chicken pieces with a medley of savory and tangy flavors. Originating as a sizzling street food favorite, this recipe has evolved into a beloved Filipino classic. The dish is characterized by its crispy texture, thanks to a perfect balance of spices, onions, and a zesty citrus twist from calamansi or lemon. Whether served as an appetizer, a main course, or a mouthwatering companion to your favorite beverage, chicken sisig offers a delightful fusion of textures and tastes, making it a must-try recipe for those seeking a flavorful adventure in Filipino cuisine.
What to do with leftover roasted chicken-Chicken Sisig
Chicken sisig is a popular Filipino dish made from chopped and typically grilled or sautéed chicken meat, seasoned with a mixture of spices and aromatic ingredients. It's known for its bold, savory, and slightly tangy flavors. The dish often includes ingredients like onions, chili peppers, and calamansi (a citrus fruit similar to lime or lemon) juice. The mixture is traditionally served on a sizzling hot plate, creating a crispy and caramelized texture on the bottom, which adds to its appeal. While sisig is classically made with pork, variations like chicken sisig cater to those who prefer poultry over pork. It's commonly enjoyed as both an appetizer and a main course in Filipino cuisine.
Ingredients
- 1 lb boneless chicken (thighs or breast), diced into small pieces
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 2-3 green chili peppers, minced (adjust to your preferred level of spiciness)
- 1/4 cup calamansi juice (or use lemon juice as a substitute)
- 2 tablespoons soy sauce
- 1 teaspoon liquid seasoning (like Maggi or Knorr)
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon salt (adjust to taste)
- 2 tablespoons cooking oil
- 1/4 cup mayonnaise
- 1/4 cup crushed chicharrón (pork cracklings) for garnish (optional)
- Sliced green onions for garnish
Instructions
- In a hot skillet, heat the cooking oil, then add the diced chicken. Sauté until the chicken is cooked through and slightly crispy. Remove the chicken from the skillet and set it aside.
- Add more oil if needed in the same skillet, and then sauté the garlic and onions until the onions become translucent.
- Add the cooked chicken back to the skillet and stir in the minced green chili peppers.
- Pour in the calamansi juice, soy sauce, and liquid seasoning. Mix everything well and let it cook for a few minutes.
- Season with salt and ground black pepper to taste.
- Add the mayonnaise to the chicken mixture and stir until well combined. Cook for another 2-3 minutes until everything is heated through.
- Transfer the chicken sisig to a sizzling hot plate, if available, or a serving dish.
- Garnish with crushed chicharrón (pork cracklings) and sliced green onions.
- Serve your chicken sisig hot, either as a main course with rice or as an appetizer. Enjoy!
Video
Notes
One important thing to note when making chicken sisig is to be cautious when handling and mincing the green chili peppers. The level of spiciness can vary, so you may want to taste a small piece of the chili to gauge its heat. Adjust the amount of chili peppers you use to suit your preferred level of spiciness. Additionally, when cooking the chicken, make sure it's thoroughly cooked to prevent any foodborne illnesses. Lastly, don't forget to serve the sisig hot on a sizzling plate if possible, as this enhances the overall experience of the dish by creating a crispy bottom layer.
Nutrition
Serving: 70g
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