Chicken Sisig with mayo, lime juice, and chili peppers is easy to make and a great use for leftover rotisserie. Creamy and spicy, it makes a great appetizer or main dish.
The biggest holidays of the year are upon us, and you know what that means. ALL. THE. PARTY. FOOD.
To help you plan your Noche Buena and Media Noche menu, I am doing a Christmas countdown here on Kawaling Pinoy and I hope you join me. Starting today, December 1st, through the 24th, I will be posting a holiday-themed dish every day which will be a combination of brand new recipes as well as updates of all-time favorites already on the blog.
To officially kick off this 24 days to Christmas series is chicken sisig, a tasty and creamy appetizer with a delicious kick of heat that’s sure to be a hit with the crowd. If you’re looking for an easy dish with loads of flavor to bring to potlucks or serve for special gatherings, this sisig is easy to make with leftover rotisserie and it’s ready in 30 minutes!
I first tried this sisig at Max’s Restaurant during my recent trip to the Philippines, and I couldn’t wait to give it my spin at home. I think I am correct to surmise the restaurant uses its famous chicken which is genius because that finger-licking good chicken is fantastic and brings tons of flavor and crunch.
Although I do have a recipe for Max’s style fried chicken if you’d like to try it, there’s no need to go to all that trouble to pull this dish together. If you happen to pass by the restaurant and pick up an order, that would be great, but otherwise any fried (scrape off the skin if it’s heavily breaded), roasted, or grilled chicken will do.
- If you want to cut down on prep time, you can swap the chicken livers with liver spread.
- The recipe calls for lime juice and serrano peppers as that’s what I usually have on hand but feel free to swap calamansi juice and finger chilis (siling haba) for a more authentic taste.
- For crunchy edges, make sure to use a wide thick-bottomed pan and not overcrowd the pan so the chicken will brown and crisp nicely.
- If serving on a sizzling plate, heat the metal plate in the oven or on the stovetop for a few minutes before transferring the sisig to help keep it hot longer.
- 1 /2 cup canola oil
- 3 cloves garlic, peeled and minced
- 4 cups cooked chicken
- 1 tablespoon soy sauce
- 1/4 pound chicken livers
- 1 onion, peeled and chopped
- 1/4 cup calamansi or lime juice
- salt and pepper to taste
- 1/4 cup mayonnaise
- 2 serrano peppers, chopped
- Place sizzling metal plate in a 450 F oven for about 10 minutes to preheat.
- In a wide pan over medium-high heat, heat 1 tablespoon of the oil. Add garlic and cook until softened.
- Add chopped chicken and spread across the surface of the pan. Cook, turning on sides as needed, for about 2 to 3 minutes or until lightly brown and begins to crisp.
- Add soy sauce and continue to cook, stirring as needed, for another 30 to 40 seconds or until sauce is mostly absorbed.
- In a pan over medium heat, heat the remaining oil until hot. Gently add chicken livers and cook, turning as needed, until crispy and fully cooked.
- With a slotted spoon, remove from pan and drain on paper towels. Let cool to touch and chop.
- Ina large bowl, combine chicken, liver, onions, chili peppers, and lime or calamansi juice.
- Add mayonnaise and stir until well-combined. Season with salt and pepper to taste.
- Carefully place the preheated sizzle metal plate on the wood bottom.
- Transfer chicken mixture onto sizzle plate and garnish with additional chopped or sliced chili peppers if desired. Serve immediately.