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!
And if you’re looking for more sisig recipes, I have bangus, squid, crispy lechon plus the classic sisig version for you to choose from.
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
- 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.