Chicken Sisig

Name: Chicken Sisig
Prep time: 35 min
Cook time: 20 min
Total time: 55 min
Yield: 4 servings
Cuisine: Filipino
Ingredients: 600g chicken thighs, bone-in skin-on; 3 tbsp soy sauce; 3 tbsp calamansi juice; 1 large onion, finely diced; 4 bird's eye chilies, minced; 2 tbsp mayonnaise; 1 tbsp butter; 2 eggs; Salt and pepper; Calamansi halves for serving

Sisig na Manok (SEE-sig na mah-NOK)

Sizzling Chopped Chicken

⏱ Prep Time 45 min

📈 Difficulty Medium

👥 Servings

🔥 Calories 470 kcal

Finely chopped grilled chicken thighs sizzling on a hot cast-iron plate with onions, chilies, calamansi, and a runny egg on top — a crispy, tangy, spicy Filipino bar-food icon reimagined with chicken.

Nutrition & Info

Protein 38.0g

Carbs 12.0g

Fat 30.0g

Protein Carbs Fat

Dietary

gluten-free nut-free

Allergen Warnings

⚠ eggs

Equipment Needed

grill or broiler sizzling plate sharp knife

Presentation Guide

Vessel: cast-iron sizzling plate

Garnishes: raw egg, calamansi halves, sliced chilies

Accompaniments: steamed rice, cold beer

Ingredients

600g chicken thighs, bone-in skin-on
3 tbsp soy sauce
3 tbsp calamansi juice
1 large onion, finely diced
4 bird's eye chilies, minced
2 tbsp mayonnaise
1 tbsp butter
2 eggs
Salt and pepper
Calamansi halves for serving

Instructions

1
Marinate chicken thighs in soy sauce and half the calamansi juice for 30 minutes.
2
Grill or broil chicken until charred and cooked through, about 15 minutes, turning once.
3
Let chicken rest 5 minutes, then chop finely including the crispy skin.
4
Heat sizzling plate, melt butter, add chopped chicken with onions and chilies. Toss until sizzling.
5
Drizzle remaining calamansi juice and mayonnaise, mix well on the hot plate.
6
Crack an egg on top, serve immediately while sizzling. Mix egg in at the table.

💡

Did You Know?

Traditional sisig was invented by Lucia Cunanan in Angeles City, Pampanga in the 1970s. The chicken version has become equally popular as a lighter, more widely accessible alternative.

Chef's Notes

Equipment Tips

grill or broiler
sizzling plate
sharp knife

Garnishing

raw egg, calamansi halves, sliced chilies

Accompaniments

steamed rice, cold beer

The Story Behind Chicken Sisig

Sisig originated as a Kapampangan dish from Pampanga province, historically made from grilled chopped meat seasoned with vinegar and chili peppers. The word "sisig" comes from the Kapampangan term meaning "to snack on something sour." Lucia Cunanan is credited with popularizing the modern sizzling plate version. The chicken adaptation emerged as Filipino cuisine evolved to accommodate diverse dietary preferences while maintaining the dish's signature sizzling, tangy character.

🕐 Traditionally enjoyed pulutan (drinking food), dinner 📜 Origins: Kapampangan origin, 1970s, chicken adaptation modern

Comments (0)

No comments yet. Be the first to share your thoughts!