Chicken Sisig

This Chicken Sisig swaps pork for juicy thighs and crispy skin, with a creamy, tangy sauce of Kewpie mayo, liver spread, and calamansi.
Difficulty
Medium
Servings
4 servings
Prep Time
20 Mins
Active Time
30 Mins

The main difference between traditional pork sisig and chicken sisig? The protein. This Chicken Sisig still boasts the same bold flavors—garlicky, oniony, spicy—and delivers flavors just as much as the original.

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What is Sisig?
Originating from Pampanga, traditional sisig uses parts of livestock that are usually discarded like chicken liver, the pig’s face and ears, and sometimes even the pig’s brain. The fatty, gamey flavors work well with the dish’s main seasonings: onions, calamansi, and chili.

Using chicken thighs brings richness that echoes the fatty pork in traditional sisig, while crispy chicken skin adds that signature crunch. A combination of mayonnaise and liver spread deepens the flavor and adds a touch of creaminess that rounds out the dish.

Enjoy it with rice or on its own—as pulutan, this dish is a sure hit that might just earn a spot in your regular meal rotation.

For the chicken

  • 700g boneless, skin-on chicken thighs
  • 1 tbsp liquid seasoning
  • pepper, to taste
  • 3 tbsp neutral oil

For the chicken skin

  • Reserved skin from the chicken thighs
  • ¾ cup all-purpose flour
  • salt and pepper, to taste
  • ½ cup neutral oil

For the sauce and garnish

  • ¼ cup Kewpie mayonnaise
  • 2 tbsp liquid seasoning
  • 1 tbsp liver spread
  • 1 tsp calamansi juice

For cooking and garnish

  • 2 tbsp neutral oil
  • ½ cup red onion, diced
  • 6 garlic cloves, minced
  • 2 tbsp green chili (sili pansigang), sliced
  • red chili, thinly sliced, for garnish
  • calamansi halves, for garnish
1

Cook chicken: Remove the skin from the thighs and set aside. Cut the chicken meat into small cubes, season with liquid seasoning and pepper. Heat oil in a large skillet over medium-high and cook the chicken until browned and cooked through, 6–8 minutes. Transfer to a plate.

2

Fry skin: Heat oil in a small pot over medium-low. Dredge the chicken skin lightly in flour seasoned with salt and pepper. Fry until golden and crisp, then drain on paper towels. Once cool enough to handle, chop into small pieces.

3

Make sauce: In a bowl, whisk together mayonnaise, liquid seasoning, liver spread, and calamansi juice until smooth.

4

Cook sisig: In the same skillet used for the chicken, heat oil over medium-high. Sauté onion, garlic, and green chili until fragrant, about 2 minutes. Return chicken to the pan and toss to combine. Stir in the sauce and cook until the mixture darkens slightly and the chicken is coated, 3–4 minutes. Season with pepper.

5

Serve: Transfer to a platter and top with crispy chicken skin. Garnish with sliced red chilies and calamansi halves.

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