Sizzling Chicken Sisig with Mayonnaise (30-Min Shortcut)

Chicken sisig on a sizzling plate topped with crispy chicharon (pork cracklings), served hot and sizzling.

5 from 2 votes

Sizzling Chicken Sisig with Mayonnaise (30-Min Shortcut)

Transform leftover rotisserie chicken into a quick and easy Chicken Sisig dinner! This Filipino dish combines crispy, savory flavors with a zesty twist, perfect for a delicious weeknight meal.

Prep Time10

Cook Time20

Total Time30

Course: Appetizer, Main Course, Side Dish

Cuisine: American, Asian

Servings:

Calories: 590kcal

Author: Rose Sioson

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.

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!

Nutrition