Chicken Sisig (Sizzling Filipino Chicken)
Chicken Sisig is a Filipino fusion dish where chopped chicken is crisped then tossed with sautéed chicken livers, onions, and garlic, dressed in a creamy-tangy sauce of mayonnaise and calamansi juice, finished with spicy chilies, and served dramatically on a sizzling hot plate that creates a satisfying crackling sound and enticing aroma.
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