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Chicken Sisig

Chicken Sisig is a Filipino favorite that transforms simple chicken into something absolutely addictive with sizzling heat and bold flavors. This dish hits your table crackling in a cast iron skillet, loaded with tender shredded chicken, crispy bits, and a tangy-savory sauce that makes you keep coming back for more.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Appetizer, Main Course
Cuisine: Filipino
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 2 pounds boneless skinless chicken thighs, cut into chunks
  • 3 tablespoons liver spread Filipino brand preferred
  • 1 medium onion finely diced
  • 2 long red chili peppers sliced thin
  • 3 cloves garlic minced
  • 1/4 cup fresh calamansi juice or 2 tablespoons fresh lemon juice plus 1 tablespoon lime juice
  • 1/2 cup chicken broth
  • 2 tablespoons soy sauce
  • 1 tablespoon cooking oil
  • 1/2 teaspoon black pepper
  • Salt to taste
  • 2 green onions chopped (for garnish)
  • 1 raw egg yolk optional, served on the side

Equipment

  • Cast iron skillet or heavy-bottomed pan
  • Cutting board and sharp knife
  • Mixing bowl
  • Wooden spoon or spatula for stirring
  • Measuring spoons and cups
  • Tongs for shredding chicken
  • Small saucepan for cooking chicken (optional but recommended)
  • Squeezer for calamansi or lemon juice

Method
 

  1. Cut chicken thighs into bite-sized chunks.
  2. Place chicken chunks in a small saucepan and cover with enough water.
  3. Bring water to a boil over medium heat, then reduce to medium and simmer for 12 to 15 minutes until chicken is fully cooked and tender.
  4. Drain and let chicken cool slightly until easy to handle.
  5. Shred chicken into small bite-sized pieces approximately the size of a thumbnail.
  6. While chicken cooks, finely dice the onion, mince garlic, and slice red chili peppers thinly, removing seeds if desired.
  7. Heat cast iron skillet over medium-high heat and add cooking oil.
  8. Let skillet heat about 2 minutes until a drop of water sizzles and dances across surface.
  9. Add minced garlic to hot oil; stir constantly for about 30 seconds until fragrant, careful not to burn.
  10. Add diced onion; stir for 2 to 3 minutes until onion softens and becomes translucent.
  11. Add shredded chicken to skillet and spread evenly; stir well for 1 minute.
  12. Add liver spread in dollops, stirring vigorously for 30 seconds until smooth and well blended.
  13. Pour in chicken broth and soy sauce; stir thoroughly to combine.
  14. Simmer mixture for 3 to 4 minutes, stirring occasionally until sauce bubbles and coats chicken pieces.
  15. Squeeze in calamansi juice or lemon-lime mixture, then add sliced red chili peppers and black pepper.
  16. Stir well and cook together for another 2 minutes; taste and adjust salt, heat, or citrus to preference.
  17. If sauce is too wet, increase heat and sizzle for 1 to 2 minutes until sauce thickens and clings to chicken.
  18. If sauce is too dry, add a splash more broth or water.
  19. Sprinkle chopped green onions on top for garnish.
  20. Serve immediately in hot skillet while sizzling.
  21. Optionally, serve with a raw egg yolk on the side to mix in before eating.

Notes

Use good quality liver spread for best flavor. Boiling chicken before cooking is essential for tender texture. Serve sizzling hot in cast iron skillet for authentic experience. Adjust chili quantity to preference. Serve with steamed rice or your favorite sides.