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.

Chicken Sisig Recipe – Best 2-Way Guide to Bold Filipino Flavor

Name: Chicken Sisig Recipe That Sizzles: Best Traditional and 30-Minute Versions
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Filipino
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

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