Filipino Chicken Sisig
This chicken dish is dreamy in a sizzling skillet with loads of flavor 😋!
Sisig is a dish from the Philippines made from parts of pig head and chicken liver, usually seasoned with calamansi (Philippine lime), onions and chili peppers and I became inspired to create this dish after watching the Delight Travellers. Trevor and Anna, aka Delightful Travellers, which have been stranded in El Nido, Palawan and while stranded they’ve been sharing the delicious food they’re trying. Chicken Sisig got a recent feature (Foreigners First Sisig) and David and I thought, we need to give that a try and boy am I glad we did because it was dreamy.
Modern variations of Sisig now include chicken, eggs and mayo in a sizzling skillet making the dish both delicious and impressive.
I mean who doesn’t love a sizzling dish with an egg on top. I hope you enjoy and cheers 🥂!
Some Notes
- Traditional Sisig – As mentioned above, Sisig is a dish from the Philippines made from parts of pig head and chicken liver. I didn’t have a desire to cook with a pig’s head or chicken liver, but feel free, if that suits your fancy. Chicken, pork, tofu, eggs and mayo are coming very common in this dish, so this recipe can pass for Sisig. Traditional Sisig calls for calamansi, which is a Phillippine lime. If you’re unable to find Calamansi, a lime will work just fine. Chili peppers are commonly used in Sisig, however, I only had a red bell pepper since we’re currently in quarantine lockdown. The red bell pepper worked great because I added Free the Chili Scotch Bonnet Pepper Sauce and recently my husband used poblano peppers, which again needed some kick from hot sauce. However, if you have a sensitive palette, I would suggest just using a sweet or mild chili pepper and avoiding the hot sauce.
- Chicken Prep – Sisig is great if you have leftover roast chicken (don’t forget to check out my roast chicken recipe). If you don’t have leftover chicken, I would suggest pre-cooking your chicken in EVOO with some salt and pepper. Once the chicken is cooked, shred the chicken and set aside. Note: The 20 minutes prep in this recipe includes my chicken cook time. If you have leftover chicken, prep will be super quick.
- Adding the Dramatic Delivery of Sisig – Traditional Sisig arrives in a sizzling cast iron skillet, which is key to developing more flavor since you coat the skillet with butter 😋. My recipe calls for mini cast irons for individual servings, but you could certainly use any type of iron skillet for this presentation.
- Cracking and Cooking the Eggs – The egg adds richness and creaminess to the dish. Once you’ve transferred the Sisig to the mini cast iron skillets, crack an egg into each skillet. To cook the egg, I might suggest adding a steaming cover to your skillets. I suggest leaving the yolk runny because that creates some of the deliciousness.
- Allowing a Char to Build in the Skillet – While the egg cooks, an incredible char will build under the egg due to the heat of the skillet and the butter. Never fear if the edges are looking dark because that’s deliciousness.
- Serving Sisig – Rice makes a perfect accompaniment to Sisig and I’d suggest MIXING ALL THAT GOODNESS TOGETHER because that creates the dreamy goodness, enjoy!
Chicken Sisig
A creamy and rich Filipino sizzling dish with chicken, onions, citrus, mayo and a runny egg 😋
Ingredients
- 2 cups cooked chicken
- EVOO
- 1 medium white onion, chopped into bite sized pieces
- 1 pepper (If you want sweet, add a Bell Pepper; if you want low heat, add a Poblano Pepper; if you want hot heat, add a Serrano Pepper) chopped into bite sized pieces
- 2 cloves garlic, smashed and chopped
- Couple dashes hot sauce
- 2 TBSP mayo
- 2 TBSP calamansi or lime juice
- 1½ TBSP soy sauce
- Salt & pepper, for seasoning
- 1 TBSP butter
- 2 eggs
Instructions
- Begin by warming some EVOO on medium heat. Once the oil is warm, add the onion and pepper and cook until the onions are translucent.
- Once the onions are translucent, add the garlic and cook until fragrant.
- Meanwhile in a small mixing bowl, combine the mayo, calamansi or lime juice and soy sauce.
- Now add the cooked chicken and a couple dashes of hot sauce to the aromatics and stir together.
- Add the mayo mixture to chicken and combine together.
- Meanwhile, heat 1/2TBS of butter of butter in 2 mini cast iron skillets on medium high heat.
- Once the cast iron skillets are hot, add the chicken mixture and let it sizzle. Note: See the Adding the Dramatic Delivery of Sisig note above.
- Now crack an egg in each skillet on top of the chicken mixture and allow to cook until the egg is cooked, but still has a runny yolk. Note: Again see the notes above, Cracking and Cooking the Eggs.
- Once ready, serve immediately with rice, enjoy and cheers 🥂!
