CHICKEN SISIG (Rotisserie Chicken)
Tita Becky •
October 28, 2025
SISIG is a popular Filipino dish often sold in the streets. Typically made with chopped pork belly, ears, and jowl and liver, but did you know you can make it with chicken? It's a great alternative for those who don’t eat pork. It’s flavorful, tangy, savory, and delicious! To make my life easier, I used store-bought Rotisserie chicken. Removed the meat and skin from the bones, chopped them into small pieces, and sautéed them over high heat until slightly crispy. Seasoned with soy sauce or liquid seasoning, sugar, calamansi juice, mayonnaise, and black pepper. Sautéed until combined. Turned off the heat and added jalapenos, red onion and that’s it!
Ingredients (9)
Ingredients (9)
Instructions
Preheat your pan to high heat.
Add cooking oil (1 Tbsp). Add garlic (3 cloves) and saute until fragrant. Don't burn it.
Add chopped Rotisserie chicken (4–5 packed cups) and saute until heated all the way through and slightly toasted.
Turn off the heat.
Add mayonnaise (½ cup), soy sauce (2 Tbsp), sugar (1 tsp), calamansi juice (1 packet), red onion (½ small) and chilis (2–3). Stir until everything is combined.
Serve hot or warm over steamed white rice and enjoy!
Notes
Notes
INGREDIENTS and SUBSTITUTIONS
- ROTISSERIE CHICKEN– I like using Rotiesserie chicken because it’s convinient. t’s already pre-cooked, saving time and effort. It’s also seasoned and slow cooked that gives the dish more lfavor.
- MAYONNAISE – I like using mayo in replacement of chopped liver, which is traditionally used in Sisig. It adds a nice creamy element to the dish.
- CALAMANSI JUICE– It’s a key ingredient in sisig because it adds a brighty, tangy flavor that balances out the richeness of the dish. Wish I have access to fresh calamansi, but a frozen packet of calamansi was all I could find. You can also use juice of lime or lemon.
- SOY SAUCE– Enhances the umami flavor of the dish. It’s salty, slighty sweet flavor balances out the acidity from the calamansi. You can alo use “liquid seasoning”, which is a lot saltier so use a little at a time.
- JALAPENO– Adds a spicy kick and smokiness that compliments the bold flavor of the dish. You can also use Thai red chilis.
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