This chicken sisig recipe, a classic Filipino dish, is one of my all-time favorites. It's easy to make, packed with flavor, and always a hit with family and friends. And, it's even better when eaten with chicharron! Sprinkle some chicken skin chicharron for added texture and you’ve got yourself a winner.
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For those of you who aren't familiar, sisig is a sizzling plate that is traditionally made with pork. However, this chicken version is just as delicious and much lighter. The key to making this chicken sisig is to use boneless chicken thigh as it has more flavor and stays moist after being cooked.
What is Chicken Sisig?
Sisig is a Filipino street food that originated in the Pampanga region. It can be served as a main dish, but it also works perfectly as an appetizer.
There are different kinds of sisig: pork (the most traditional), beef, tofu, and a healthier alternative, chicken. The traditional pork sisig is typically made with different pig parts, such as pig's head, ears, brains, etc. People invented the dish as a way to use up every component of the animal. I can get behind that.
Any kind of sisig is best paired with a cold beer and a side of rice. It has to be sour, salty, spicy, and a little sweet for balance.
Chicken Sisig Ingredients and Substitutions
- Boneless chicken thighs - This is super easy to find, plus it's a healthier alternative to pork. Feel free to keep the skin and make chicharron with it or discard it for a healthier version. Either way, it will taste great.
- Annatto oil (optional) - Also called atsuete in the Philippines, it is made from annatto seeds. It gives the chicken a smoky flavor as well as a very beautiful red color. Here's how you make it. You can omit this as it will not affect the flavor that much.
- Lemongrass stalk - It can be hard to find sometimes. If I find it in my local grocery store, I buy it in bulk and freeze it for later use. Use the white part only. Lemongrass paste can be substituted.
- Red onion and garlic - Aromatics. Enough said.
- Soy sauce - Low sodium is perfect for any sisig recipe. Same flavor, less sodium. You can use tamari as a gluten-free option or regular soy sauce.
- Fish sauce - A great umami flavor addition.
- Datu Puti vinegar - This vinegar is crucial as it makes an authentic Filipino sisig. Made from sugar cane, it has a slightly sweet taste, which is very traditional for this Filipino dish. You can find this in most Asian markets. If you cannot find this, use any cane sugar vinegar. White distilled vinegar should work as well.
- Sweetener - I used white sugar for this as it's only for the marinade.
- Egg - The egg cooks in the sizzle of the meat and cast iron pan, and acts like a creamy sauce. So mandatory.
- Red onion and green onions - For color and flavor
- Bird's eye chili - Completely optional. Great if you're making this for adults. Omit if you don't like spice.
- Calamansi or lime juice - We do not have Calamansi in Canada. We have limes. You can use lemon too, but limes are better.
- Chicken skin chicharron - See below for instructions.
Equipment
- large bowl with a lid for marinating
- BBQ, charcoal grill, or grill pan
- cutting board and knife
- sizzling plate, hot plate, or cast-iron skillet (I am using a cast iron)
- baking tray
- parchment paper
- cookie cooling rack
How to make Chicken Sisig
There are 3 main steps to make chicken sisig. For detailed instructions, check out the recipe card below:
Step 1: Marinate your chicken thighs for 30 minutes to overnight
Step 2: Grill your chicken
Step 3. Broil in a cast iron skillet and garnish.
How to make Chicken Chicharron
- Line a baking tray with parchment paper to make clean up easier.
- Place a cookie cooling rack on top.
- Dry your chicken skin with a paper towel, place it on the rack. Do not overlap.
- Bake for 15-20 minutes until crispy. No need to flip. Broil for 1 -2 minutes to ensure crispness.
- Let it cool for 2 minutes and remove from rack.
What To Serve With Chicken Sisig
- Any alcoholic beverage will do, but the best is cold beer.
- A bowl of steamed rice. I made a mixture of short grain rice with wild rice and it became purple. YUM!
- Butter lettuce. I serve it as a lettuce wrap. Healthier option.
Filipino Chicken Sisig Recipe - FAQs
Yes, chicken liver can be a great addition to Chicken Sisig, providing a depth of flavor and a creamy texture. If you wish to include it, lightly cook the liver separately, then finely chop and mix it into the sisig at the end of the cooking process. Be cautious with the cooking time, as liver can become tough if overcooked.
You can certainly use chicken breast in place of chicken thighs for a leaner version of Chicken Sisig. Since chicken breast is less fatty, it's important not to overcook it to avoid dryness. Marinating it for an extended period (preferably overnight) will help infuse more flavors. Also, consider reducing the cooking time slightly compared to chicken thighs.
When substituting calamansi juice in the sizzling sisig recipe, use the same amount as you would lime juice. Typically, about 1-2 tablespoons should suffice, but you can adjust according to your taste preference. Calamansi juice will add a more authentic Filipino flavor to your sisig.
Still hungry? Try out my other recipes!
Juicy Air Fryer Boneless Chicken Thighs – Balsamic Glazed
Sticky Asian Style Chicken Wings
Easy Pork Belly Sisig Recipe – no liver, no mayo
Air Fryer Frozen Dumplings with the Best Chili Garlic Oil Sauce
The Best Chicken Sisig with Chicharron
Ingredients
Method
- In a large bowl, add atsuete oil, lemongrass, half red onion, 2 smashed garlic cloves, vinegar, soy sauce, fish sauce, sugar, salt, and pepper.
- Place the chicken in the marinade and cover with a lid.
- Put in the refrigerator for 30 minutes to marinate or for best results overnight.
- Heat a sizzling plate over medium heat.
- Grill your marinated chicken thighs until it is cooked. About 10 minutes flipping a few times for good color.
- Cool your chicken.
- While the chicken is cooling time to make your Chicken Chicharron. Preheat the oven to 425 degrees and line a baking tray with parchment paper and a cookie cooling rack on top. Place the skin flat in a single layer and bake for 15-20 minutes until the skin is golden brown and super crispy.
- While your chicharron is roasting, chop your chicken into small pieces.
- In a bowl add the chopped chicken meat and add more (3 tbsp) vinegar and (3 tbsp) soy sauce for that extra sour and salty traditional flavor. This is called vinegar dressing.
- Set your oven to broil.
- Broil for 5 minutes or until it is CRISPY and some of the liquid has evaporated. You want a Crispy Sisig.
- Garnish with an egg on top, remaining onion, green onions, and red chili peppers. Add as little or as much red chili to make spicy sisig.
- Serve and enjoy with a cold beer.
Notes
Tried this recipe?
Let us know how it was!For more recipes just like this one, head to my recipe index. I hope you enjoy this Chicken Sisig Recipe with Chicharron!
Lena says
I made my version for prep with skinless and no chicharron. Thanks Carmen!