Sizzling Chicken Sisig is the chicken version of the classic Filipino dish sisig. The very word sisig means ‘sizzling’. Traditionally this recipe is prepared with pork meat parts. I was introduced to this recipe by a good friend
ENZ F on Foodies Plus Community .
I thought the recipe was a protein packed meal with delicious flavours but since we don’t eat pork in our religion, I decided to convert it to chicken.

This salty, spicy and sour recipe from ENZ F was our Sunday brunch. The moment I saw, his post, I knew I had to make that gorgeous dish and it was every bit as delicious as I had imagined it would be. I completely followed his recipe and instructions except that I substituted boneless chicken for red meat, and reduced the quantity of all ingredients to serve only two people. Next time I’ll make it in double the quantity.

As I understood from my friend’s recipe, preparing Sizzling chicken sisig, comes in three phases: boiling, grilling and finally chopped onions and chilli peppers are added and served on a sizzling plate. Variations of sisig may add any of the following: eggs, offal and even mayonnaise. A lamb, beef, seafood or even tofu version of the recipe can also be prepared using the same method.

In the original recipe onions, chillies and meat are added to a sizzling dish with butter. To reduce calories and save myself another pan to wash, I skipped butter, chopped the meat right on my griddle pan and added the onions and chillies straightaway to the grilled and chopped chicken on the griddle which was pretty sizzling too.


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 chillies, sliced
2 tablespoons sunflower oil
2 eggs
salt and pepper to taste

This Is What You Do :

In a deep pan add chicken breasts, liver, garlic, pineapple juice, bay leaf, 1/4 cup water, salt and pepper.

Let the chicken cook covered for 10 minutes in the broth or till almost all the liquids are evaporated. Traditionally the meat is scooped out if the broth when it’s cooked but as I was using chicken, it took very little time to get done and let it soak up all the broth to make it more flavourful because chicken is a bland meat compared to red meat.

Grill or fry the chicken and chicken liver till nicely charred on outdoor grill, a flat heavy pan or a grill skillet as I used.

Chop the meat into fine pieces.

Add soy sauce, vinegar, onion and chilies.

Crack the eggs on top of the sizzling sisig or fry the eggs separately and serve on top.

Season with red chilli pepper and a good squeeze of lemon juice.

Serves 2

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