Savor the Flavor: The Best Chicken Sisig Recipe with Chicharron

Introduction

This recipe is for with a twist! Classic Filipino dish that is bursting with flavor. Sisig is my once-in-a-blue-moon food craving and Chicken Sisig ranks as one of my all-time favorite. Not only is this a super easy and fast thing to make… it’s also the perfect party pleaser. However, when you add chicharron to it, the dish is elevated a notch. Topped with a crispy skin on top that provides for the bite inside your sisig which you will never forget.

A Flavorful Twist on a Traditional Favorite

Sisig may traditionally be made out of pork but you make yours with boneless, chicken thigh. All that is the secret to making it good, oh, and using chicken moist enough that your mouth still comes out juicy after cooking. If you are looking for a quick and delicious dinner alternative, you can make this Maxi Chicken Rice. Perfect for those cozy weeknight meals when you need something hearty.

You would think with all that flavor, it’s complicated to make this recipe but actually made in a pinch. With this recipe, you can enjoy everything that comfort food has to offer but back to the basics. Simple to make with few ingredients and served on a hot sizzling plate everyone will go crazy for. So if you want something to wow the people in your life who are not familiar with Filipino cuisine, this Chicken Sisig will be a bang on your dinner table!

Personal Touch

Personally, whenever I prepare this dish, it takes me back to family moments and laughter. Whatever the day, whether it be a casual weeknight meal or a special occasion, Chicken Sisig is loved by my family. I finish with more chicharron on the table, so everyone can sprinkle a little on top right before they’re about to eat it. The crunch! Trust me you have to try this simple easy and Classic, it’s a comfort food, and it warms your soul.

What is Chicken Sisig?

Sisig is a popular well-loved dish in the Philippines, native to Pampanga. Known also as Chicken Sisig in English. This could even stand in as a meal or a great snack. Its original recipe contains pork, especially the pig head, ears, and brains but some will have it with chicken as a healthier option This dish involved creatively using the entire animal, wasting nothing, and turning some leftovers into something amazing.

Mastering the sour, salty, spicy, and just a smidge sweet balance, Chicken Sisig is great paired with an ice-cold beer and rice on the side. Many chefs like to sizzle it in a cast iron pan and sometimes finish it off with an egg. It is so delicious and this version has been around for many years in the PInas as slagueeta, and worldwide every cuisine has its version of it.

Why You’ll Love This Recipe?

• Fast Prep: By using a rotisserie chicken (which takes the place of most or all the chicken you have to cook), supper is on the table in almost no time, making this ideal for weeknights when people suddenly become hungry as soon as they get home.
• Flavor Bomb: Butter, Kewpie mayo and Maggi seasoning blend together and burst into a symphony of flavors that really oomph this dish.

• Adjustable Spice: Toss in more bird’s eye chili for extra heat and leave it milder to make it right up most people’s alley!
• It can be eaten as a full meal with rice or as part of a main dish along with the favorite cold drink.
• Easy on Leftovers: If you have any leftover chicken, this is a great dish to prep with for an entirely new recipe.
• Crunchy Skin Chicharron: This additional layer of texture on top gives your mouth feels and enhances the eating experience by providing that satisfactory crunch.

Ingredients for the Best Chicken Sisig Recipe with Chicharron

• 2 (boneless skinless) chicken breast
• 1/4 kg, chicken liver
• 1 cup finely chopped onion
• 1/4 cup water
• 1/2 cup pineapple juice
• 1 tsp salt
• 2-3 cloves of garlic, crushed
• 1 bay leaf
• 2 tablespoons soy sauce
• 2 tablespoons vinegar
• 4 pieces long green chilies, sliced
• 2 tablespoons sunflower oil
• 2 eggs
• salt and pepper to taste

How to make Chicken Sisig

To make the yummy chick sisig, you have to work a little on 3 major steps. In a large bowl, add chicken thighs and marinade for 30 minutes overnight. The marinated chicken is then grilled to a perfect brown color. When grilled, let it cool down and chop into bite-size pieces. This gives the chicken a nice texture when you cook it again later.

First, you are required to saute garlic on a medium flame. Throw in the chopped garlic and saute till it starts emitting an aroma, then add the chicken pieces. NOW! watch the magic happen as your chicken turns golden and crispy. Add soy sauce, calamansi juice, or lemon/lime juice, and for some extra heat, how about mixing in a couple of chili peppers? Add a dollop of mayo for a creamier feel and stir everything together properly. That lends it a distinctive savory flavor that takes each bite over the top.

Now, you can plate your chicken sisig on a sizzling plate. This presentation makes a fun addition to your meal. Top garnishing with chopped spring onion and generously sprinkle some chicharron (again more are better) on top for the perfect finish. It provides not only a texture but lifts the dish for sure. You that is not only solidified comfort but also served as hot as can be?

What To Serve With Chicken Sisig

Serve In Chicken Sisig: There are dozens of ways to serve this tasty dish Chicken. Also popular is a sizzling hot plate served right to you (keeping all the flavors nice and alive). Finish it off with some crushed chicharon (pork cracklings) for a crunch and garnish it with fresh green onions. Those bold flavors of sisig need to be tempered with bowl after bowl of freshly steamed rice. I would even do half and half of short-grain brown rice and wild rice; it makes the final dish more colorful which I like as well.

To enhance the dining experience, and any alcohol of your choice but as for me I suggest a cold beer Absolutely a good pair with their spicy and flavor-filled Sisig making it even more complete that you enjoy its coolness while eating the hot piece of meat. The best thing is citrus sodas or iced tea in case you avoid alcohol.

Oh, and another thing… you will need to add some sides. Some pickled vegetables like atchara (pickled green papaya) or spicy radish work well in delivering a sour and crunchy component that complements the sisig beautifully. You may also want to serve garlic fried rice or crisp spring rolls as an appetizer with the main course. This Filipino Fiest will definitely wow your guests and create an unforgettable experience for all.

Chicken Sisig Storage Tips

Storage in the Refrigerator:

• Transfer the cooled Chicken Sisig to an airtight container. Just keep it nice and sealed, so you can enjoy all of that freshness.
• Store the container inside the refrigerator. It will take between 2 to three days.
• PLEASE NOTE: using a shelled egg ( i.e. mayonnaise) in your recipe, will not extend the refrigerator storage of the dish.

Freezing for Later Use:

• But if you plan to extend the shelf life, freeze the Chicken Sisig.
• This will help prevent freezer burn (using a bag that is intended for the freezer). Always remember to compress the air out of the bag before placing the bag and sealing it.
• Seal the container or bag and date it. This Chicken Sisig is also good for freezing, you can freeze this for up to a month.

Reheating Leftovers:

• Simply take your Chicken Sisig out of the freezer and allow it to thaw overnight in the refrigerator so you can enjoy it once again.
• To reheat, heat back up on a pan over medium or simply microwave. If using a pan, stir occasionally.
• Make sure the stew is piping hot and serve it with some crusty bread.

Instructions

1. In a bowl Add oil, and vinegar along with soy sauce & fish sauce combine well. Now, let us put some sugar, salt pepper, lemongrass, and minced garlic clove together. This time, stir well and keep it in the fridge for at least 30 minutes to marinate.
2. Turn the grill to medium heat, and remove the chicken from the marinating liquid. Fully cook the sides of the chicken for about 5 to 7 minutes on each side until light golden brown. Note: Be sure to bake the chicken every now and then so they cook more evenly and color on top.
3. Combine the flaxseed with water (to create a flax egg), then preheat oven to 425°F (220°C) and line a baking tray with parchment paper. Spread the chicken skin on a tray and bake for 15-20 minutes. Put in a preheated oven at 200c -220c until the skin is crispy and golden brown, remove and cool.
4. Once your chicken is grilled, cut up the chicken into chunk-sized pieces. Chicken add 3 tbs vinegar and soy sauce to chicken dress up the salad (and hence make it even more tasty) with this bottle dressing.
5. Put the chicken mixture into a broiler-safe dish and broil for 5 minutes. This will give crispiness to the chicken sisig and also reduce excess liquid. Continuously watch it because it can burn and you want them to get perfectly crispy.
6. When finished cooking, remove the broiler and add a sunny-side-up egg overtop and garnish with chopped green onion and red hot chili pepper. For some more spiciness add enough red chili. Serve the Chicken Sisig on a sizzling plate and good with some cold drinks!

Conclusion

To sum it up, Chicken Sisig with chicharron is tasty and very filling enough to satisfy the food cravings that remind you of the Philippines! This is simple to create and great for sharing with the whole family or at parties etc. It is a blend of sweetness with saltiness and a variety of textures are played up that make it appealing to the masses. Try this recipe, you will not regret it!

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