If you’ve been craving an authentic chicken sisig recipe, this article is your one-stop sizzling solution. Whether you’re a first-timer looking for something quick or a home cook chasing bold Filipino flavors, I’ve crafted two versions of this iconic dish: the traditional chicken sisig recipe and a 30-minute shortcut using leftovers. Stick around to discover the spicy, creamy, crispy perfection this Filipino favorite is known for.
Chicken Sisig Recipe That Sizzles: Best Traditional and 30-Minute Versions
- Total Time: 30 mins
- Yield: 4 servings
Description
Chicken sisig recipe with two versions: authentic from-scratch and a quick 30-minute variation. Sizzling, creamy, and full of Filipino flavor.
Ingredients
Boneless Chicken Thighs – 500g, chopped
Chicken Liver – 120g
Crispy Chicken Skin – Optional
Red Onion – 1 large, chopped
Garlic – 3 cloves, minced
Soy Sauce – 1 tbsp
Calamansi or Lime Juice – 2 tbsp
Mayonnaise – ¼ cup
Bird’s Eye Chili – 2, chopped
Salt & Pepper – to taste
Instructions
1. Heat oil and sauté garlic.
2. Add chicken thighs, brown 4–5 mins.
3. Add and chop liver; return to pan.
4. Add onions and chilies, sauté briefly.
5. Stir in soy sauce, turn off heat.
6. Mix in mayonnaise and calamansi juice.
7. Serve on hot plate, add raw egg.
8. Top with crispy chicken skin.
Notes
Use leftover chicken for 30-minute shortcut.
Add more chili if you prefer spicy.
Kewpie mayo adds better flavor than regular mayo.
Don’t overcook the liver—just firm.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Dinner
- Method: Pan-fried
- Cuisine: Filipino
Nutrition
- Serving Size: 1 plate
- Calories: 410
- Sugar: 2g
- Sodium: 790mg
- Fat: 32g
- Saturated Fat: 7g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 115mg
Keywords: chicken sisig recipe, easy chicken sisig, Filipino chicken sisig, quick chicken sisig
From Pampanga to the Plate: A Chicken Sisig Story
Filipino food tells a story with every bite—and few dishes are as flavor-packed and storied as chicken sisig. Sisig traces its roots to Pampanga, where it was originally made using chopped pig’s face, liver, and a dash of calamansi juice. But over the years, home cooks began crafting versions that were just as savory yet lighter, like this chicken sisig recipe, proving that tradition doesn’t need pork to taste authentic.
I remember my first sisig experience vividly. My Lola served it hot on a sizzling plate, the aroma of soy, garlic, and citrus sizzling away as she cracked a raw egg in the middle. It wasn’t just a dish—it was theater. That inspired me to create this article: one version for weekend authenticity, and one for weeknight ease.
And that’s exactly what Recent Recipe is all about: celebrating Filipino roots while meeting modern needs. Our blog was born from family memories and busy kitchens, blending the warmth of tradition with the practicality of today’s lifestyle. And there’s no better dish to embody that than chicken sisig.
Why Chicken Sisig Deserves the Spotlight
There’s something magical about the sizzle of chicken sisig on a hot plate. It’s smoky, spicy, tangy, and irresistibly creamy thanks to that final toss in mayonnaise and calamansi juice. Whether you’re hosting friends with cold beers on a Friday night or serving it over hot steamed rice on a weeknight, this dish is versatile.
This chicken sisig recipe delivers the same rich umami flavor as the pork version, but with much less grease. And with the two methods you’ll learn below—one authentic, the other quick and easy—you’ll always have sisig options ready to go.
Just remember, the key is in the texture. You want the chicken slightly crisped, the onions still a bit crunchy, and the final drizzle of citrus to brighten every bite.
Step-by-Step Chicken Sisig Recipe Two Ways
Mastering chicken sisig means understanding not just flavor, but texture, heat, and timing. Below, you’ll find two methods—one for purists who want the full, sizzling experience, and one for busy cooks who crave bold flavor fast.
Classic Authentic Chicken Sisig Recipe
This version stays close to Pampanga’s culinary roots. This version combines chicken thighs, chicken liver, and crispy chicken skin chicharron, perfectly balanced with calamansi, soy sauce, garlic, and a rich mayo finish.
Ingredients:
| Ingredient | Amount |
|---|---|
| Boneless Chicken Thighs | 500g, chopped |
| Chicken Liver | 120g |
| Crispy Chicken Skin | Optional, for topping |
| Red Onion, chopped | 1 large |
| Garlic, minced | 3 cloves |
| Soy Sauce | 1 tbsp |
| Calamansi or Lime Juice | 2 tbsp |
| Mayonnaise (Kewpie preferred) | ¼ cup |
| Bird’s Eye Chili (Siling Labuyo) | 2, chopped (adjust to heat) |
| Salt & Pepper | To taste |
Instructions:
- Heat a cast-iron pan over medium-high and add a bit of oil. Sauté garlic until fragrant.
- Toss in the chopped chicken thighs and cook until browned, about 4 to 5 minutes. Avoid overcrowding the pan to get crispy edges.
- Move the chicken to one side of the pan, add the liver, and cook until it firms up. Remove liver and finely chop before returning it to the pan.
- Add onions and chilies, stir well.
- Pour in soy sauce and toss until mostly absorbed.
- Remove from heat and gently mix in the mayonnaise and calamansi juice. Mix until creamy.
- Transfer to a pre-heated sizzling plate. Crack a raw egg on top if desired.
- Garnish with chopped crispy chicken skin and serve immediately.
Quick 30-Minute Chicken Sisig with Leftovers
This quick version uses rotisserie or leftover grilled chicken and liver spread, yet still brings out that classic sisig flavor you crave.
Quick Ingredients:
- 2 cups chopped leftover chicken (skin on)
- 1 tbsp liver spread (or pâté)
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tbsp soy sauce
- 2 tbsp calamansi juice or lime juice
- ¼ cup mayonnaise
- 1–2 chopped chilies
- 1 tbsp cooking oil
Quick Instructions:
- Heat oil in a pan and sauté garlic and onion until soft.
- Add chopped chicken and pan-fry until crispy on edges.
- Stir in liver spread, soy sauce, and chopped chili.
- Turn off heat and fold in mayonnaise and calamansi juice.
- Serve hot on skillet, top with optional egg and herbs.
Chicken Sisig Recipe Ingredient Guide and Pro-Level Tweaks
To recreate that restaurant-quality chicken sisig at home, it’s crucial to understand what goes into the dish. From heat to creaminess, every ingredient has a distinct role. Let’s break it down and explore popular customizations.
The Core Ingredient Breakdown
The best chicken sisig recipe always starts with quality cuts and bold Filipino pantry staples. Here’s why each part matters:
Chicken Thighs vs. Chicken Breast:
Thighs are ideal. They stay juicy and tender, even after pan-searing. If you’re health-focused, go for breasts, but make sure not to overcook them—they dry out fast. Always chop the chicken into small bits to maximize texture.
Chicken Liver or Liver Spread:
Chicken liver gives sisig its deep umami base. Pan-fried until crisp, then chopped, it’s essential to an authentic chicken sisig recipe. For a quick fix, use liver spread—less texture, but all the flavor.
Calamansi, Lime, or Lemon Juice:
A real Filipino chicken sisig uses calamansi, which is floral and tangy. Can’t find it? Lime or lemon works fine. Always add citrus at the end to preserve its zing.
Soy Sauce and Liquid Seasoning:
A dash of soy adds depth, but don’t overdo it or the sisig will turn salty. Some cooks add liquid seasoning like Knorr for an extra umami punch.
Onions, Garlic, and Chilies:
Red onions are sweeter and crunchier—ideal for sisig. Garlic adds aroma, and bird’s eye chili gives it that addicting heat. If you’re spice-shy, try using a mild serrano instead.
Mayonnaise (Kewpie is King):
Mayonnaise binds everything together. Kewpie (Japanese mayo) adds a subtle eggy richness that levels up the dish. For a healthier version, you can swap with Greek yogurt—but let’s be honest, it’s not quite the same.
Crispy Skin, Egg on Top, and Spicy Switch-Ups
To elevate your chicken sisig recipe beyond basic, consider these clever add-ons and swaps:
Crispy Chicken Skin (Chicharron Style):
The crunch is unforgettable. Simply bake seasoned chicken skin at 375°F until golden, or pan-fry with no added oil until crisp. Chop and sprinkle on top before serving.
Raw Egg on Sizzling Plate:
Just like in restaurants, crack a raw egg onto your sizzling sisig and watch it cook from the residual heat. It creates a creamy, golden sauce as you mix.
Want It Spicy?
Use siling labuyo for heat. Want it fiery? Add chopped jalapeños or a dash of hot sauce at the end. For a mild kick, use long green peppers sliced thin.
Healthy Chicken Sisig Recipe Tip:
Skip the mayo, reduce oil, and use grilled chicken breast. Instead of crispy skin, top with toasted garlic or crunchy scallions. You’ll get flavor with less guilt.
Filipino Sisig on a Budget?
Swap fresh liver with liver spread, and replace chicken thighs with canned or leftover roasted chicken for a quicker, more convenient option. It’s still packed with bold flavors.
Want even more recipe variations? Check out our lunch section for dishes that pair perfectly with sizzling favorites like this. If you’re into spice or crisp texture, our breakfast lineup includes plenty of egg-topped options to inspire your next sisig mashup.
Serving and Storing Chicken Sisig Recipe Like a Pro
Perfecting your chicken sisig recipe doesn’t end at the last stir. The way you serve and store it makes all the difference. From sizzling plating techniques to next-day transformations, here’s how to truly master the dish.
Serving Suggestions That Hit the Spot
A dish as flavorful as Filipino chicken sisig deserves to be served with style. If you’re going for authenticity, a sizzling cast-iron plate is a must. Heat it over the stove or in a 450°F oven for 10 minutes. Once piping hot, spoon in your sisig and watch it sizzle. Crack a fresh egg on top, stir gently, and serve immediately—it’s dramatic and delicious.
Serve your chicken sisig alongside steamed jasmine rice, flavorful garlic rice, or wrap it in crisp lettuce leaves for a lighter twist. It also makes a fun taco or sandwich filling—try it with toasted pan de sal for a modern twist.
When serving for guests, keep things festive. Add lime wedges, fresh chili slices, and a side of dipping vinegar (Datu Puti is ideal). Don’t forget a cold San Miguel or your favorite craft beer to round out the Filipino pulutan experience.
For a sweeter contrast, explore our dessert recipes—leche flan or buko pandan are classic post-sisig treats.
Storage, Reheating, and Next-Day Brilliance
One of the best things about this chicken sisig recipe is how well it keeps. Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, avoid the microwave—it makes the chicken rubbery and dulls the crisp.
Instead, reheat it in a nonstick skillet over medium heat with a splash of oil. This revives the crisp texture and activates the flavor. Add a bit of fresh mayo and calamansi if needed.
Want to repurpose it? Turn your sisig into:
- Sisig fried rice: Toss cold rice into reheated sisig and fry with egg.
- Sisig quesadilla: Sandwich it between tortillas with cheese and grill.
- Sisig pasta: Add a spoon of the mixture to carbonara or cream sauce.
Versatile, flavorful, and fully Filipino, this dish proves the right recipe is one that keeps giving.
Table of contents
Table of Contents
What are the ingredients of chicken sisig?
The base ingredients include chicken thighs or breast, chicken liver (or liver spread), calamansi or lime juice, soy sauce, red onion, garlic, chili, and mayonnaise. Optional toppings like crispy chicken skin or raw egg elevate the flavor.
What is the main ingredient of sisig?
Traditionally pork parts, but in a chicken sisig recipe, the spotlight is on chopped chicken and chicken liver, giving it the same umami depth without pork.
How to make sisig simple?
Use cooked or leftover chicken and replace fresh liver with spread. Skip chicharron and cook everything in one skillet. Fold in mayo and calamansi juice at the end for that signature flavor.
Why is it called sisig?
The term “sisig” originates from Pampanga and refers to a sour snack or method of preparation involving vinegar and citrus. The modern version evolved into a sizzling, savory dish we know today.
Conclusion
Whether you’re making the authentic chicken sisig recipe from scratch or using leftovers for a quick 30-minute fix, this dish is bound to become a staple in your kitchen. Rich in flavor, texture, and cultural heritage, it embodies everything that makes Filipino cuisine truly memorable.
