This chicken sisig uses store-bought rotisserie chicken for that same sizzling, tangy flavor in just a fraction of the time! I’ve tested it to taste just as bold as the classic pork version, and it’s perfect for busy weeknights.
Ingredients and Substitutions
*The Recipe Card below includes all the full measurements for these ingredients!
Rotisserie chicken: This is what will save you the time from making this sisig from scratch. It’s also a great excuse to use up any leftover chicken you have in your fridge!
Onion, garlic, chilies, green onion: To give our sisig that tasty and aromatic flavor. You can omit the chilies if you’d like to avoid the spice.
Calamansi, liquid seasoning, oyster sauce, black pepper: These are the main ingredients that season the chicken with a mix of savory and tang. Calamansi can be substituted with lime or lemon juice. Liquid seasoning can be replaced with soy sauce.
Butter, chicharron, egg, mayonnaise: Extra optional toppings to give our sisig that rich, creamy taste. Chicharron also provides some textural crunch.
Instructions
*The Recipe Card below includes all the full detailed instructions!
Sauté the onion, garlic, and chilies.
Add in the chicken and cook briefly. Season with calamansi, liquid seasoning, oyster sauce, and black pepper.
Serve and garnish with toppings of choice.
Cooking Tips
Cook the chicken adequately: Yes, the chicken is cooked, but to get that smoky, toasty, and almost charred taste from classic sisig, you’ll need to fry the chicken until browned. This also helps to remove excess moisture from the chicken, preventing your sisig from being soggy.
Adjust to taste: Feel free to add more calamansi if you like it tangy, or more liquid seasoning and oyster sauce for a saltier/savory taste.
Serve on a sizzling plate: This is optional, but this gives the dish a greater “wow” factor. The residual heat from the plate will crisp up the chicken further, and will also help cook the egg slightly.
FAQs (Frequently Asked Questions)
How do I store leftovers?
Leftover chicken sisig can last for up to 5 days stored in an airtight, resealable container in the fridge. To reheat, simply warm in the microwave or over stove top until hot.
Can I add mayonnaise?
Yes, you definitely can! To make it richer, feel free to add 2 tablespoons of mayonnaise directly into the sisig and stir to combine.
Why is my sisig soggy?
Too much moisture from the chicken can result in soggy, clumpy sisig. To fix, simply continue cooking the chicken in the pan until it’s flaky and no longer moist.
What part of rotisserie chicken is best for sisig?
Ideally, the best parts are the fattier, more tender dark meat (thighs and legs).
Chicken Sisig Recipe
2
servings15
minutes15
minutes30
minutesThis chicken sisig uses store-bought rotisserie chicken for that same sizzling, tangy flavor in just a fraction of the time! I’ve tested it to taste just as bold as the classic pork version, and it’s perfect for busy weeknights.
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Ingredients
2 tablespoons unsalted butter
1 small red onion, chopped
5 garlic cloves, minced
1 to 2 red Thai chilies, minced
2 cups shredded cooked chicken
1 tablespoon calamansi juice (can be substituted with lemon or lime)
2 teaspoons liquid seasoning (can be substituted with soy sauce)
2 teaspoons oyster sauce
1/2 teaspoon ground black pepper
- Topping
1 fried sunny side-up egg (or freshly cracked into a sizzling plate)
2 tablespoons chopped red onions
2 tablespoons crushed chicharron
1 tablespoons chopped green onion
Directions
- In a medium pan over medium-high heat, add in the butter to melt. Once melted, add in the onion and sauté for 2 to 3 minutes until softened.
- Add in the garlic and chilies, and sauté for another 2 minutes until the garlic is golden.
- Add in the chicken. Stir to combine with the aromatics, and cook for 5 to 7 minutes, or until the chicken is flaky, browned, and no longer moist and clumpy.
- Pour in the calamansi juice, liquid seasoning, oyster sauce, and ground black pepper. Stir fry for 1 to 2 minutes to evenly season the chicken with the sauces.
- Transfer the chicken sisig to a sizzling plate greased with about 1 tablespoon of unsalted butter or a standard serving plate. Top with the egg, red onions, chicharron, and green onion. Enjoy!
Notes
- To make a richer, creamier sisig, you may also add 2 tablespoons of regular mayonnaise to the chicken while stir-frying. Be sure to mix well to coat the chicken adequately.
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