This is another version of the famous pork sisig which is healthier to eat compared to pork or beef specially if you are going to use the leanest part of the chicken, which is the chicken breast. In this recipe you are going to grill the chicken fillet but if you prefer to fry it, then its alright but grilling the meat compared to frying will cook it with less fat or grease. Compared to pork or beef sisig, chicken sisig requires less time in cooking.
Chicken sisig is second to pork sisig in popularity because chicken is cheaper, easy to prepare and widely accepted as a meat source locally. So when you buy on food courts and food carts selling sisig (if they have other choices other than pork), you will notice chicken and pork sisig are the best sellers.
If you want to make an extra effort to make your sisig more appetizing, you can garnish it with chopped fried chicken skin. If you are in luck, sometimes local supermarkets sell chicken skin but they are always sold out because the fried chicken skin vendors needs a constant supply of it. Anyway just using crushed pork chicharon can replace it if you can’t find chicken skin.
Sizzling Chicken Sisig: A Healthier Twist on a Filipino Favorite
Growing up in a small town in Pampanga, sisig was always a staple on our family table, especially during special occasions or casual gatherings. My Uncle Ramil, a true-blue Kapampangan, swore by his pork sisig recipe, which he claimed was the “best in the province.” But one summer afternoon, my cousin Nica introduced us to something a little different It was lighter, quicker to prepare, and just as flavorful—if not more so.
Now, it has become a favorite in our home, a testament to how food can evolve while retaining its essence. Let me share with you how to create this sizzling dish, and along the way, we’ll explore why this version is a great alternative to its pork counterpart.
Why Chicken Sisig is the Star of the Table
Chicken sisig is a delightful variation of the traditional pork dish. While pork sisig remains the undisputed classic, it offers a healthier alternative, especially if you use lean chicken breast. It’s also budget-friendly and much faster to cook, which is perfect for weeknight dinners or when you’re hosting friends and need something quick but impressive.
I remember Nica telling us, “You’ll love this version—it’s still sisig, just a little less guilty!” She wasn’t wrong. Grilling the chicken fillet instead of frying reduces the fat content, and you’ll be surprised at how tender and juicy the meat stays.
Preparing Your Chicken Sisig
The secret to a perfect chicken sisig lies in how you season and cook the chicken. Start by seasoning the chicken fillet with salt and pepper. Letting it rest for a few minutes allows the flavors to seep into the meat, making every bite flavorful. Grilling the fillet instead of frying not only makes it healthier but also adds a smoky flavor that elevates the dish.
For an added depth of flavor, lightly salt the chicken liver before grilling. Its creamy texture, when chopped finely and mixed with the chicken, brings that classic sisig richness to the dish. It’s this combination of textures—tender chicken chunks and velvety liver—that makes this sisig a crowd-pleaser.
Cooking Techniques That Make Chicken Sisig Shine
Once your meat is prepared, the next step is creating that savory, slightly tangy, and spicy flavor profile that sisig is known for. Start by sautéing garlic and onions until fragrant. This simple step builds the base of the dish, as the caramelized onions add sweetness that balances the savory notes.
The addition of calamansi juice, soy sauce, and liquid seasoning creates a vibrant blend of salty and tangy flavors. Calamansi, a beloved citrus fruit in the Philippines, brings a unique brightness to the dish that cuts through the richness of the mayonnaise you’ll add later. If you don’t have access to calamansi, lime or lemon can be good substitutes, though nothing quite replicates that signature taste.
Another key to making this dish special is the sizzling plate. Heating the plate before transferring your sisig ensures that satisfying sizzle that announces the dish’s arrival. It also keeps the dish warm, making each bite as delicious as the first.
A Little Garnish Goes a Long Way
To take your chicken sisig to the next level, consider adding a crunchy topping. My Aunt Lita once taught me that fried chicken skin makes an excellent garnish, and she was absolutely right. If you can’t find chicken skin at your local market, crushed pork chicharrón is a fantastic alternative. The crunchy bits add a textural contrast that makes every bite even more enjoyable.
Chopped spring onions are another must-have garnish. Not only do they add a pop of color, but their subtle sharpness balances the richness of the dish.
The History Behind Sisig
Did you know that sisig originated in Pampanga, the culinary capital of the Philippines? The term “sisig” comes from an old Kapampangan word that means “to snack on something sour.” It originally referred to a salad made with green papaya or other sour fruits, dressed with vinegar. Over time, it evolved into the sizzling dish we know and love today, thanks to Lucia Cunanan, dubbed the “Sisig Queen of Pampanga.”
Chicken sisig may not have the long history of its pork counterpart, but its rise in popularity speaks to the versatility of this dish. It’s a testament to how Filipino cuisine continues to adapt to modern tastes and lifestyles.
Bringing Chicken Sisig to Your Table
Whether it’s a casual dinner with friends or a special family gathering, it is guaranteed to impress. Its combination of smoky, savory, tangy, and spicy flavors served on a sizzling plate makes it a feast for both the eyes and the palate.
Whenever I cook this dish, I’m reminded of that summer day with Nica, and how her twist on a classic dish brought something new and exciting to our family table. It’s moments like these that remind us of how food connects us to our loved ones and our culture.
So, why not try it today? Who knows—it might just become your family’s new favorite, too.
How to Cook Sizzling Chicken Sisig
Ingredients
- 1 kilo chicken breast fillet
- 1/4 kilo chicken liver
- 3 cloves garlic chopped
- 2 pcs white onions chopped
- 3 pieces green chili peppers siling haba, slices diagonally
- 4 pcs calamansi extract the juice
- 2 pieces birds eye chili peppers siling labuyo, chopped
- 3 Tbsp. soy sauce
- 2 Tbsp. liquid seasoning
- 1/2 Tbsp. mayonnaise
- 2 stalks spring onions chopped
- salt and pepper to taste
- cooking oil for grilling and sauteing
Instructions
How to cook Sizzling Chicken Sisig:
- Season the chicken fillet with salt and pepper. Let stand for a few minutes. Heat a non-stick stove top grill and brush about 1 tablespoon of oil. Grill the chicken fillet on both sides until cooked and brown. Chop into small chunks or cubes and set aside.
- Lightly salt the chicken liver and grill until brown. Chop into very small pieces and set aside.
- Heat oil in a medium size wok or pan and saute garlic and onion until fragrant. Add the chicken fillet and chicken liver and saute for a 2 minutes. (At the same time prepare and heat a sizzling plate for the sisig.)
- Then add the green chili peppers, soy sauce, liquid seasoning, red chili peppers and calamansi juice. Stir and cook until the ingredients are well mixed and the liquid is almost absorbed. Turn off heat then add the mayonnaise and stir well.
- Transfer the sisig in a sizzling plate and garnish with chopped spring onions.
Video
Notes
Cooking Tips:
Marinate the Chicken for Extra Flavor
Before grilling the chicken fillet, let it marinate in a mixture of calamansi juice, soy sauce, salt, and pepper for at least 15 minutes. This step enhances the meat’s natural flavors and gives it a tangy, savory base that complements the dish. The brief marination ensures the chicken stays juicy while grilling, making it even more delicious.Chop the Ingredients Uniformly
For the best texture and presentation, chop the grilled chicken fillet and chicken liver into small, uniform pieces. This not only ensures even distribution of flavors but also makes every bite packed with all the ingredients. Keeping the pieces bite-sized also helps the dish retain its signature sisig texture when served sizzling hot.Use a Preheated Sizzling Plate
Always heat the sizzling plate before transferring your sisig onto it. The hot plate creates the iconic sizzle, keeping the dish warm and enhancing the dining experience. It also helps caramelize the bottom layer of the sisig slightly, adding an extra dimension of flavor and texture.
What is the 2 tbl of liquid seasoning in this recipe
It’s Knorr liquid seasoning. It is usually an ingredient in Asian dishes.
Hi Kim, thanks for sharing your experience! Cheers!
Hi, I tried your chicken sisig and I love it! Thanks!