This Chicken Sisig recipe is the fast-track version of the Filipino favorite—no pig face or liver required! Using rotisserie chicken, a sizzling pan, and pantry staples, you’ll get the same bold, tangy, creamy, sizzling flavor in way less time.
It’s great for busy weeknights, next-day lunch, or when you want a crowd-pleasing dish without breaking out a cleaver.
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With leftover rotisserie chicken on hand again, I'm determined not to let it go to waste.
Drawing inspiration from my Max's restaurant inspired Tofu Sisig recipe and Pork Belly Sisig, I decided to create a Chicken Sisig dish that's both flavorful and easy to prepare.
This dish not only satisfies as a main course but also pairs perfectly with traditional Filipino pulutan dishes like crispy chicharon, crispy Lumpiang Shanghai and delicious grilled favorites such as Chicken Inasal or grilled pork belly (inihaw na liempo). It's a versatile addition to any mealtime, whether enjoyed as a hearty dinner or shared among friends over drinks and good conversation.
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Why You'll Love This Recipe
- Quick and Easy: Using rotisserie chicken cuts down on prep time, making this a great weeknight meal.
- Flavor-Packed: The combination of butter, Kewpie mayonnaise, and Maggi seasoning creates an explosion of flavors.
- Great for Leftovers: Perfect way to use up leftover chicken in a tasty, new way.
- Versatile: Serve it as a main dish with rice or as an appetizer with a cold drink.
What is Sisig?
Sisig (pronounced "see-sig") is a popular Filipino dish made from chopped pork, often using pork belly or pig's head, that’s grilled, seasoned, and served sizzling hot. Originating from Pampanga, the culinary capital of the Philippines, sisig has evolved into a beloved dish known for its combination of crunchy, tangy, and savory flavors. Traditionally served with calamansi (Filipino lime) and chilies, sisig has become a staple in Filipino cuisine, often enjoyed as a main dish or pulutan (beer snack).
What You’ll Need
- Rotisserie Chicken: Or any precooked chicken, shredded. Sub with boiled or grilled chicken if preferred. You can also use leftover fried chicken here.
- Aromatics (Garlic and Onion): Essential for that flavorful base. You can use yellow or white onion.
- Butter: Adds richness to the dish. Substitute with margarine if needed.
- Mayonnaise: Japanese Kewpie mayonnaise is richer and creamier, but regular mayo works too.
- Veggies (Green and Red Bell Peppers): For color and crunch. Feel free to add other vegetables like celery or carrots.
- Seasonings (Liquid Maggi Seasoning and Oyster Sauce): These are key to achieving that umami flavor. Soy sauce can be used as a substitute.
- Bird's Eye Chili: Optional, for those who like it spicy. You can use any chili available.
- Lemon or Calamansi: For a zesty kick. Lime can also be used as a substitute.
See recipe card for quantities.
Substitution and Addition
- Crispy Pork Chicharon: Sprinkle crushed pork chicharon on top for added crunch and a savory twist that complements the sisig’s flavors.
- Freshly Cracked Egg: Add a raw or fried egg on top, letting the heat from the sisig cook it slightly, creating a creamy, rich texture when mixed in.
- Tofu: Swap some of the chicken with crispy fried tofu for a lighter, vegetarian-friendly option that still offers a satisfying bite.
- Mayo or Butter: Stir in a tablespoon of mayo or butter for a creamier, richer flavor that balances the tangy notes of the dish.
- Spicy Chili Peppers: Include chopped chili peppers or a drizzle of sriracha or garlic chili oil for a spicy kick that enhances the dish’s heat.
- Chicken Skin: Fry up crispy chicken skin and crumble it over the sisig for an additional crispy texture and deep, savory flavor.
Step-by-Step: How to Make Chicken Sisig
- In a pan, heat butter over medium heat. Sauté garlic until fragrant.
- Add the chopped chicken to the pan. Cook until it becomes slightly crispy and golden brown.
- Season with soy sauce, calamansi juice (or lemon/lime juice), and chili peppers for heat (optional) and add in the mayonnaise.
- Mix in red onions and veggies continue cooking about 2 minutes.
- Serve it piping hot on a sizzling plate garnished with green onions, crushed chicharon (pork cracklings) for added crunch and an egg!
Variations
- Pork Sisig: Swap the chicken for grilled or fried pork belly for a traditional sisig experience.
- Tofu Sisig: Replace chicken with tofu for a vegetarian option, still packing in all the flavors.
- Seafood Sisig: Use shrimp or squid for a seafood twist on this classic dish.
- Spicy Sisig: Add more bird's eye chili or a dash of hot sauce for an extra spicy version.
- Creamy Sisig: Increase the mayonnaise for an even creamier texture.
What to Pair with Sisig?
- Steamed Rice: A classic pairing that helps balance the rich flavors of the sisig.
- Garlic Fried Rice: Add an extra layer of flavor with garlic-infused fried rice.
- Cold Beer: Sisig is famously paired with a cold beer, making it a perfect party dish.
- Crispy Lumpia: Serve as an appetizer alongside crispy lumpia for a Filipino feast.
- Calamansi Juice: A refreshing and zesty drink made from Filipino calamansi, perfect for cutting through the richness of sisig and enhancing its flavors.
- Simple Salad or Lettuce Wraps: Crisp lettuce or a light salad provides a refreshing, crunchy bite that contrasts beautifully with the savory, tender sisig.
- Fried Egg: A sunny-side-up egg on top of sisig adds a rich, creamy texture when mixed into the dish, making it even more indulgent.
- Stir-Fried Green Beans: Lightly stir-fried green beans offer a healthy, crisp side that complements the sizzling and bold flavors of sisig.
- Cucumber Salad: A cool, tangy cucumber salad dressed in vinegar or citrus is a great palate cleanser that pairs perfectly with the rich pork or chicken sisig.
How to Store Leftovers
Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a pan over medium heat or in the microwave.
Freeze: You can freeze the cooked chicken sisig in a freezer-safe container for up to 1 month. Thaw in the refrigerator overnight before reheating.
Top Tip
- For the best texture and flavor, use Japanese Kewpie mayonnaise. It’s richer and adds a unique tanginess to the dish. Don’t skip the citrus (calamansi, if possible) at the end—it brightens up the flavors perfectly!
- I like using Costco rotisserie chicken—it’s juicy and easy to shred.
- Don't skip the lime or calamansi—it’s what makes sisig bright and addictive.
- If you don’t want it too spicy, remove the chili seeds or start with less.
Recipe FAQs
Yes! Rotisserie chicken is the easiest option, but you can also use boiled, grilled, or even leftover fried chicken.
Regular mayonnaise works fine, but Kewpie mayonnaise has a richer flavor and creamier texture.
Soy sauce can be used as a substitute, though Maggi seasoning adds a unique umami flavor.
Traditional Filipino sisig is made from parts of a pig’s head, typically including the ears, cheeks, and snout, along with the liver. These are grilled or boiled, then chopped finely and seasoned with calamansi (Filipino lime), onions, and chili peppers. It’s often served sizzling on a hot plate, creating a mix of crunchy, savory, and tangy flavors.
Nope! It’s optional. A hot cast iron skillet or serving dish gets you close to that “sizzle” experience.
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Sizzling Chicken Sisig with Mayonnaise (30-Min Shortcut)
Equipment
- 1 pan
- 1 sizzling plate optional
Ingredients
- 1 pound Rotisserie Chicken or any precooked chicken
- 3 cloves Garlic chopped
- ½ cup red onions
- 2 tablespoon Butter
- 1 tablespoon avocado oil or similar
- ½ cup Japanese Kewpie Mayonnaise
- ¾ cup green bell pepper and/or red bell pepper.
- 2 teaspoons lemon or calamansi juice
- 1 tablespoon Liquid Maggi seasoning
- 1 tablespoon oyster sauce
- Bird's eye chili/s
- salt and pepper
Instructions
- Start with leftover rotisserie chicken. Shred or chop the chicken into small pieces.
- In a pan, heat oil over medium heat. Sauté garlic until fragrant.
- Add the chicken to the pan. Cook until it becomes slightly crispy and golden brown.
- Season with Maggie seasoning, soy sauce, calamansi juice or lemon, and chili peppers for heat (optional).
- Mix in chopped red onions onions and bell peppers. Continue cooking for a few more minutes until everything is well combined and heated through.
- Serve it piping hot on a sizzling plate, topped with crispy chicharon (pork cracklings) for extra crunch and a fried egg for richness.
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Notes
- For crispy chicken sisig, sear the chicken on high heat before chopping and finish it on a sizzling plate to lock in the crunch.
- Add a squeeze of fresh calamansi or lime just before serving to balance the dish’s rich flavors perfectly!
- Top it off with crispy pork chicharon or crispy chicken skin for the ultimate crunch!
Thank you for your feedback 😊