Chicken Sisig with chopped chicken, mayo, lime juice, and chili peppers is easy to make and the perfect use for leftover rotisserie. Rich, creamy, and perfectly spicy, it’s the ultimate party food!
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 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 use their 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.
Tips on How to Make Chicken Sisig
- I didn’t add chicken livers to this batch I photographed as G won’t touch it otherwise. You can find the instructions in the recipe card below if you’d like to include them in yours.
- 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 tablespoon canola oil
- 1 onion, peeled and chopped
- 3 cloves garlic, peeled and minced
- 4 cups cooked chicken, chopped
- 2 tablespoons soy sauce
- juice of 1 lime (about 2 tablespoons)
- salt and pepper to taste
- 1/4 cup mayonnaise
- 2 serrano peppers, chopped
If Adding Chicken Livers
- 1/2 cup canola oil
- 1/4 pound chicken livers
- 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 oil. Add garlic and cook until softened.
- Add chopped chicken and spread across the surface of the pan. Cook, 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.
- Remove chicken from the pan and transfer to a large bowl.
- Add chicken livers onions, chili peppers, and lime 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. Add butter and carefully swirl to coat the bottom of the plate.
- Transfer chicken mixture onto sizzle plate and garnish with additional chopped or sliced chili peppers if desired. Serve immediately.
If Adding Chicken Livers
- In a pan over medium heat, heat about 1/2 cup 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.
- Add to the bowl with the rest of the ingredients.