Chicken Sisig is a Filipino dish that is a combination of chopped chicken meat and liver, calamansi, and different sauces. It is considered one of the most popular local dishes which is best to eat with rice.
If you live in the Philippines, you will know that along with adobo, sisig is a popular food to eat. It can be served as a main dish or appetizer. And in some gatherings, the locals when they are having a beer or alcoholic drinks, they like to serve it together with sisig.
There are many kinds of sisig which include tofu, pork, chicken and bangus sisig. In this post, I will be focusing more on chicken sisig.
What is Sisig?
Sisig is a Filipino dish that is made from a mixture of a combination of chicken liver and other meat parts. It is seasoned with calamansi, soy sauce, onion, green chilies, and mayonnaise. Lastly, when serving this dish, we like to sizzle it in the cast iron pan and add an egg on top of it.
This dish is originated from a Pampanga region in Luzon in the Philippines. And because of its popularity, it become widespread throughout the country, including the world.
Sisig is one of the most unique food in the Philippines, and every chef has their way of making this dish. But to me, I am making my version of chicken sisig, which I promise is delicious.
Here are the ingredients that you need to make this delicious chicken sisig:
- PROTEIN: I am using Boneless chicken breast and liver.
- CONDIMENTS & SEASONING: To give a savory and umami flavor, I use calamansi juice, soy sauce, oyster sauce, and mayonnaise. The mayonnaise might seem odd, but this is a traditional ingredient we use in the Philippines since it makes the sisig creamy and adds a savory taste
- Other Ingredients: The rest important ingredients you need include onion, garlic, green chilies, egg and vegetable oil.
Step by Step Instruction
A. Pan-fry the Meat
Firstly, I add vegetable oil to the pan. And when it turns hot, I put the chicken breast and the liver into the pan. I let it fry till it turns browns, which I flip it and repeat the process.
Do the same thing for the chicken liver once you are done with the boneless breast. After that, I chopped both of them into smaller pieces and set them aside.
B. Mixing the meat
Next, I vegetable oil in the pan, and when it becomes hot, I add chopped onion and garlic and I stir for a few minutes or till it turns translucent.
Also, I add chopped chicken liver and breast, which I stir to combine before adding the green chilies.
Lastly, I add the calamansi juice, soy sauce, oyster sauce, and mayonnaise. Mix to stir before turning off the heat.
C. Serving in a sizzling plate
If you have sizzling or a caster iron plate, you can put the plate onto the fire.
What you are going to do is add a small piece of butter into the iron plate and let it melt. This will prevent the meat mixture from sticking to the plate.
Next, I transfer all the sisig meat into the iron plate, which you crack the egg and put into the center of the iron plate. You can either mix the egg or not, but I will rather leave it that way, and mix it upon serving.
You can add raw green chilies as a garnish on top of the meat. And you are done.
Variation and Tips
- Instead of cooking the meat, you can use a leftover roasted chicken sold in the restaurant or food stalls
- You can add chicken skins, heart, or gizzard if you like
- Tenderize and dry the chicken breast before pan-frying will help reduce the oil splashing.
- If you don't have chicken breast, you can use thigh or leg part.
- Putting butter in the sizzling plate will help prevent the meat from steaking to the pan.
- If you don't have calamansi juice, you can instead use lemon juice.
Recipe Frequently Asked Question (FAQ's)
1. How to make my chicken sisig not spicy?
If you don't like your food spicy, you can remove the green chilies and replace them with green bell pepper.
2. How long can it last in the fridge and freezer?
You can refrigerate the sisig for up to 5 days while in the freezer for up to 3 months.
3. Do I need a sizzling or caster iron plate to make this recipe?
Traditionally, in Filipino cuisines, we serve the sisig with a sizzling plate so it will still hot upon serving. But if you don't have it, you can just skip that part and serve right away.
Other Filipino Chicken Recipes
Here are other must try Filipino chicken recipes to make at home:
A popular Filipino dish from Pampanga which is mixed with chopped chicken liver and meat, and seasoned with calamansi, soy sauce, and mayonnaise.
- 500 gram of boneless chicken breast
- 4 pieces of chicken liver
- 3 pieces of green chilies pepper, diagonal sliced
- 4 tablespoon of mayonnaise
- 1 large onion, chopped
- 3 cloves of garlic
- 2 tablespoon of soy sauce
- 2 tablespoon of oyster sauce
- 3 tablespoon of calamansi or lemon juice
- 1 egg
- 1 teaspoon of unsalted butter
- ¼ cup of Canola Vegetable oil, for frying and Sautee
- Salt and black pepper for taste
Pan-Fry the Meat
- Add ¼ cup of vegetable oil to the pan. Once it turns hot, add the boneless chicken breast. Pan-fry for a few minutes till it turns brown.
- Flip to the opposite side and repeat the process. Transfer on the plate. Set aside
- Once done with chicken breast, add the chicken liver. Pan-fry on both sides till it turns brown. Do the same like what you did for the chicken breast
- Chopped both chicken liver and breast into smaller pieces. Put it into the plate and set it aside.
Mixing the Meat
- Add two tablespoons of vegetable oil to the pan in medium heat. Once hot, add chopped garlic and onion. Stir for a few minutes till it turns translucent
- Add the chopped chicken liver & breast. Mix to stir.
- Add the sliced green chilies and continue stirring to mix..
- Add the calamansi juice, soy sauce, oyster sauce, and mayonnaise, Mix gently.
- Add salt and black pepper for taste if needed. Turn off the heat and set it aside.
Serving in a sizzling plate
- By using the sizzling or caster iron plate, transfer into the fire.
- Add butter and wait till it fully melts. The butter will help prevent the meat from sticking to the plate
- Transfer all the sisig into the sizzling plate. Gently mix and spread thoroughly.
- Make a small space into the center of the sisig, crack and put the egg into that center.
- Let the sizzling plate will let the egg cook itself. Serve with rice.
If you don't have the sizzling plate, you can just serve right away after cooking in the pan
If you don't have calamansi juice, you can use lemon instead
Remove the green chilies if you don't like your sisig spicy.
Nutrition InformationYield 4 Serving Size 1
Amount Per Serving Calories 466Total Fat 34gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 26gCholesterol 409mgSodium 820mgCarbohydrates 11gFiber 2gSugar 4gProtein 53g
Looks delicious and flavorful! Great idea for a different chicken dinner recipe.
I love sisig but have never tried a chicken version so I'm delighted to have found this. Adding this to my must-try list. Looks so good!
Chicken sisig is delicious and healthier since it doesn't have skins. I am sure you are going to love this dish.
First time I'm hearing about this dish, it's so interesting and thank you for sharing this wonderful dish!
No problem. Glad you love it.
I saw this when visiting the Philippines, my family is going to love this recipe!
Thanks Mandy. That's one of the most popular dish in the Philippines.