How to Cook Sizzling Chicken Sisig

5 from 1 vote

Chicken sisig is a flavorful Filipino dish made with tender grilled chicken, creamy chicken liver, zesty calamansi, and spices, served sizzling hot for an irresistible feast.

Prep Time12

Cook Time30

Total Time42

Course: Chicken Recipe

Cuisine: Filipino

Keyword: chicken recipe, chicken sisig, Filipino recipe, panlasang pinoy, sisig recipe, sizzling sisig

Servings: 4 servings

Calories: 255kcal

Author: Manny

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.