Chicken Sisig

Chicken sisig is very popular in the Philippines.  To make the sisig is not hard at all, it’s spicy but you can control how spicy you want it.  Chicken sisig is great to eat over rice or even using taco shells.  Originally the recipe called for pork, however, since my husband cannot eat anything with pork I choose to use chicken instead.  You can also use tuna on this recipe, or even beef.

I have to be honest, this is the first time I have ever made chicken sisig.  The result was amazing, my husband loves it a lot, he ate this with taco as a burrito.  And for me of course, I ate this with brown rice.  Chicken sisig is originally from Pampanga.  The original recipe called for pig head and liver.  However, most of the people nowadays they use the ears or pork belly.  This is seasoned with calamansi and chili peppers.

Since I don’t have any calamansi I just lemon juice.   I didn’t want this chicken sisig to be spicy, so my daughter can eat it.  I used some jalapeno peppers and some serrano peppers. You can add as many hot peppers as you, it all depends on how hot you want your sisig.  In the original recipe, they use the green chili peppers and red chili peppers.   However, since I didn’t have those available I just used whatever I have in my kitchen already. 

Sisig is perfect to eat while drinking alcohol.  This dish is very popular in the Philippines but not for dinner or lunch. It’s a dish served while you are enjoying your cold beer.  We served this more of snacks in most of the gathering in the Philippines.

Chicken Sisig
Print Recipe
This dish is perfect to serve with cold beer, especially if you have a lot of friends hanging out at your house or any gathering.
  • CourseAppetizer, Main Dish, Snack
  • CuisineFilipino
Servings Prep Time
5 people 15 minutes
Cook Time
15 - 20 minutes
Servings Prep Time
5 people 15 minutes
Cook Time
15 - 20 minutes
Chicken Sisig
Print Recipe
This dish is perfect to serve with cold beer, especially if you have a lot of friends hanging out at your house or any gathering.
  • CourseAppetizer, Main Dish, Snack
  • CuisineFilipino
Servings Prep Time
5 people 15 minutes
Cook Time
15 - 20 minutes
Servings Prep Time
5 people 15 minutes
Cook Time
15 - 20 minutes
Ingredients
  • 1 whole rotisserie chicken cut unto cube or shredded
  • 2 tbsp olive oil
  • 1 medium red onion
  • 1 cup chicken liver chopped or sliced into thin
  • 2 serrano peppers cut and seeded
  • 3 jalapeño peppers cut and seeded
  • 3 tbsp soy sauce
  • ½ tsp black pepper
  • 3 tbsp mayonesse
  • 1 tsp salt
  • 4 cloves garlic chopped
Servings: people
Instructions
  1. Turn on your stove to medium heat, and in the iron skillet add the olive oil.
  2. Once the oil is hot, add the onions let it cook for about 3 minutes until it's translucent. Then add the garlic and let it cook for another 1 minutes.
  3. Add the chicken liver, mix it well and let it cook for about 8 minutes. Stir it every now and then to avoid sticking in the bottom of the skillet or pan.
  4. Next add the chicken, soy sauce, peppers, salt and ground black peppers. Mix well until all the ingredients are well distributed.
  5. Let the mixture cook for about 10 minutes, stirring constantly.
  6. Then add the mayonesse, this ingredient help the sisig to be moist. If you need to add more mayonesse you are more than welcome too.
  7. Once the mayonesse is well incorporated with all the ingredients. Let it cook for another 5 minutes.
  8. Serve with cold beer while sitting with your friends or family. Or you can simply serve this with rice or taco shell.
Recipe Notes

This dish can be eaten with rice just like we did. However, you can also serve this as an appetizer or snack together with some cold beer.

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