Let me share my family’s heartwarming twist on the classic sisig.
I had to get creative when Papa was diagnosed with high blood pressure and couldn’t enjoy his favorite pork sisig anymore. That’s when I discovered this incredible chicken version, all the familiar, crave-worthy flavors of traditional sisig but so much healthier.
The good thing happens when the chopped chicken gets all crispy on the edges, then mingles with the creamy mayo-calamansi sauce and that signature sisig sizzle. It’s become our go-to family recipe that Papa can enjoy guilt-free. And honestly? My kids actually prefer it to the pork version!
Whether you’re watching your health like my father or just craving that classic sisig experience, this 35-minute chicken sisig recipe recipe brings all the flavors you love about Filipino comfort food, minus the guilt.
Why You’ll Love This Recipe
- Quick & Economical: Transform leftover rotisserie chicken into a gourmet dish
- Perfect Party Food: Serves beautifully on a sizzling plate for that “wow” factor
- Versatile: Works as both pulutan (appetizer) or ulam (main dish)
- Balanced Flavors: Creamy, tangy, spicy, and savory in every bite
- Make-Ahead Friendly: Can be prepared in advance and heated when needed
Chicken Sisig (Sizzling Filipino Chicken)
Equipment
- Sizzling plate (Sizzling plate na bakal) For that signature sisig presentation
- Heavy-Bottom Skillet (kawali) Ensures even cooking and proper browning
- Sharp knife and cutting board (kutsilyo at sangkalan) For chopping ingredients finely
- Metal spatula (Spatula na bakal) For scraping and turning ingredients
- Kitchen thermometer To ensure proper cooking temperatures
- Small bowls (mangkok) For organizing prepped ingredients
Ingredients
For the Sisig Base:
- 4 cups cooked chicken finely chopped (inihaw na manok)
- ¼ pound chicken liver atay ng manok
- 1 large white onion finely diced (sibuyas)
- 3 cloves garlic minced (bawang)
- 2 Thai chili peppers chopped (siling pangsigang)
For the Sauce:
- ¼ cup mayonnaise
- ¼ cup calamansi juice or lime juice katas ng kalamansi
- 1 tablespoon soy sauce toyo
- Salt and pepper to taste asin at paminta
For Garnish:
- Extra calamansi
- Sliced green chilies
- Crispy garlic bits
- Chopped green onions
Instructions
- Thirty minutes before cooking, remove your chicken from the refrigerator to reach room temperature. Preheat your oven to 450°F and put your sizzling plate inside to get very hot.
- Prepare all your ingredients first: Finely chop the cooked chicken into small, uniform pieces. Mince the garlic. Dice the onions into small cubes. If using whole chicken liver, cut it into small pieces.
- Heat 2 tablespoons oil in a wide pan over medium-high heat. Add minced garlic and cook for 1 minute until it smells good but isn’t brown. Add your chopped chicken and spread it out evenly in the pan. Don’t stir it for 2-3 minutes – let the bottom get crispy.
- Pour in the soy sauce and stir everything well. Cook for another minute until the liquid is gone and the chicken starts to brown. Put this in a large mixing bowl and set aside.
- Using the same pan, add another tablespoon of oil and cook the chicken liver over medium heat for about 5-7 minutes until it’s cooked through and slightly crispy on the edges. Once it’s cool enough to touch, chop it into very small pieces.
- Put everything in your mixing bowl – the crispy chicken, chopped liver, and diced onions. Pour in your calamansi juice and add the mayonnaise. Mix everything together until all ingredients are evenly coated. Taste it and add salt and pepper as needed.
- Put on your oven mitts and carefully take out the hot sizzling plate. Place it on its wooden base. Quickly transfer your chicken mixture onto the hot plate – you should hear it sizzle right away. Top with chopped Thai chilies.
- Serve immediately while it’s still sizzling. Mix everything on the hot plate to let the bottom layer get crispy. Serve with extra calamansi on the side and hot rice.
- For the best taste, eat it right away while it’s hot and still sizzling. Don’t forget to squeeze some fresh calamansi juice over your portion right before eating!
Tips from Lola’s Kitchen
- “Para lumabas ang tamang alat” – Season gradually and taste as you go
- “Para lumutong” – Ensure chicken pieces are chopped uniformly for even cooking
- “Para hindi masunog” – Watch the garlic carefully as it browns quickly
- “Para mas masarap” – Let the chicken crisp up before adding sauces
Traditional Serving Suggestions
- Serve on a sizzling plate with rice (kanin)
- Pair with cold San Miguel beer
- Offer extra calamansi and chili on the side
- Include raw onion rings as garnish
Troubleshooting
- Too Dry: Add more mayonnaise gradually
- Too Wet: Cook longer to reduce moisture
- Not Crispy: Ensure pan is hot enough before cooking
- Too Salty: Balance with additional calamansi juice
Ingredient Alternatives
- Calamansi → Lime or lemon juice
- Thai chilies → Bird’s eye chilies or red pepper flakes
- Fresh liver → Liver spread (reduces prep time)
- Mayonnaise → Japanese mayonnaise for extra richness
Storage & Reheating
- Storage: Refrigerate in airtight container up to 3 days
- Freezing: Not recommended
- Reheating:
- Stovetop: Heat in pan until crispy
- Oven: 350°F (175°C) for 10 minutes
- Always serve on hot sizzling plate
Variations
- Spicy Version: Double the chilies
- Extra Creamy: Add butter and cream
- Healthier Option: Use Greek yogurt instead of mayo
- Crispy Version: Add crushed chicharon on top
FAQs
Q: Can I use leftover grilled chicken? A: Yes, any cooked chicken works well. Q: How spicy is this dish? A: Moderate heat level, adjust chilies to taste. Q: Can I prepare this in advance for a party? A: Yes, prepare up to step 3 and assemble just before serving. Q: Is the sizzling plate necessary? A: No, but it enhances presentation and keeps food hot longer.
Nutrition
The Story Behind Filipino Chicken Sisig
Sisig, a dish that perfectly embodies Filipino culinary ingenuity, has evolved remarkably from its humble beginnings in Pampanga, the culinary capital of the Philippines. While the original sisig was created by the talented Lucia Cunanan (known as “Aling Lucing”) in Angeles City during the 1960s using chopped pig face and ears, this chicken version represents the modern Filipino’s approach to healthier, more accessible cooking without sacrificing the beloved flavors of our heritage.
This chicken adaptation gained popularity in the early 2000s when health consciousness began reshaping Filipino cuisine. Restaurant chains like Max’s and Dencio’s introduced their versions, proving that sisig could be reimagined while maintaining its essential characteristics – that perfect blend of tangy, spicy, and creamy flavors served on a sizzling plate. The addition of mayonnaise, a modern twist that’s now considered essential, creates the creamy texture that traditional sisig achieved through pig brain.
The beauty of Chicken Sisig lies in its versatility and accessibility. Unlike its pork counterpart, which requires specific cuts and lengthy preparation, this version can be made with readily available ingredients found in any Filipino kitchen. It’s become a favorite not just for those avoiding pork for health or religious reasons, but also for busy families looking for a quick yet satisfying meal that brings the restaurant experience home.
Today, Chicken Sisig has earned its place in contemporary Filipino cuisine, appearing on menus from humble carinderias to high-end restaurants. It’s a testament to how traditional dishes can be thoughtfully adapted to modern needs while preserving the soul of Filipino cooking – resourceful, flavorful, and always evolving. Whether served as pulutan during gatherings or as a main dish for family dinner, this healthier take on sisig continues to win hearts and palates across the Philippines and beyond.
This recipe honors both tradition and innovation, keeping the essential sisig elements – the sizzle, the textural contrast, and the perfect balance of flavors – while making it more accessible to a wider audience. It’s a dish that tells the story of Filipino cuisine’s journey into the modern era, where heritage meets health-consciousness without compromising on taste.
