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–+ servings
chicken sisig with chicharron
Carmen

The Best Chicken Sisig with Chicharron

5 from 1 vote
This trendy dish will blow your mind! I love this Chicken Sisig because it is easy to make, and the flavors are tasty. Sprinkle some chicken skin chicharron for added texture and you’ve got yourself a winner. A must try!
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Prep Time 15 minutes
Cook Time 30 minutes
Servings: 4 -6
Ingredients Method Notes

Ingredients
  

  • 8-10 pieces of boneless chicken thighs with skin * omit skin for a healthier alternative.
  • 8-10 pieces of chicken skin to make chicharron
Marinade:
  • 3 tablespoon Annatto Oil optional
  • 1 stalk lemongrass white part only
  • half of the red onion minced
  • 2 smashed garlic cloves
  • 1 tablespoon sweetener white sugar
  • ¼ cup vinegar Datu Puti brand
  • ¼ cup soy sauce
  • 2 tablespoon fish sauce
  • 1 teaspoon of salt
  • 1 teaspoon of pepper
Vinegar Dressing:
  • 3 tablespoon vinegar Datu Puti brand
  • 3 tablespoon soy sauce
  • half red onion minced
  • pepper
Garnish:
  • 1 egg
  • 1 tablespoon red onion minced
  • spring onion
  • birds eye chili
  • lime wedges

Method
 

  1. In a large bowl, add atsuete oil, lemongrass, half red onion, 2 smashed garlic cloves, vinegar, soy sauce, fish sauce, sugar, salt, and pepper.
  2. Place the chicken in the marinade and cover with a lid.
  3. Put in the refrigerator for 30 minutes to marinate or for best results overnight.
  4. Heat a sizzling plate over medium heat.
  5. Grill your marinated chicken thighs until it is cooked. About 10 minutes flipping a few times for good color.
  6. Cool your chicken.
  7. 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.
  8. While your chicharron is roasting, chop your chicken into small pieces.
  9. 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.
  10. Set your oven to broil.
  11. Broil for 5 minutes or until it is CRISPY and some of the liquid has evaporated. You want a Crispy Sisig.
  12. 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.
  13. Serve and enjoy with a cold beer.

Notes

** The heat from the cast iron and the meat will cook the raw egg and make a creamy sauce.

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