Chicken Sisig
This chicken sisig uses store-bought rotisserie chicken for that same sizzling, tangy flavor in just a fraction of the time! I've tested it to taste just as bold as the classic pork version, and it's perfect for busy weeknights.
- Prep time
- 15 min
- Cook time
- 15 min
- Yield
- 2 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 2 tablespoons unsalted butter
- 1 small red onion, chopped
- 5 garlic cloves, minced
- 1 to 2 red Thai chilies, minced
- 2 cups shredded cooked chicken
- 1 tablespoon calamansi juice (can be substituted with lemon or lime)
- 2 teaspoons liquid seasoning (can be substituted with soy sauce)
- 2 teaspoons oyster sauce
- 1/2 teaspoon ground black pepper
- 1 fried sunny side-up egg (or freshly cracked into a sizzling plate)
- 2 tablespoons chopped red onions
- 2 tablespoons crushed chicharron
- 1 tablespoons chopped green onion
Instructions
- 1
In a medium pan over medium-high heat, add in the butter to melt. Once melted, add in the onion and sauté for 2 to 3 minutes until softened.
- 2
Add in the garlic and chilies, and sauté for another 2 minutes until the garlic is golden.
- 3
Add in the chicken. Stir to combine with the aromatics, and cook for 5 to 7 minutes, or until the chicken is flaky, browned, and no longer moist and clumpy.
- 4
Pour in the calamansi juice, liquid seasoning, oyster sauce, and ground black pepper. Stir fry for 1 to 2 minutes to evenly season the chicken with the sauces.
- 5
Transfer the chicken sisig to a sizzling plate greased with about 1 tablespoon of unsalted butter or a standard serving plate. Top with the egg, red onions, chicharron, and green onion. Enjoy!