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.

Recipe Ingredients

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)

Other Filipino Chicken Recipes

Here are other must try Filipino chicken recipes to make at home:

• Chicken Tocino
  
• Filipino Chicken Curry
  
• Chicken Pastil

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