Rotisserie Chicken Sisig
We had the pleasure of creating this quick and easy sisig recipe as part of our class with Pinterest! They invited us to teach this during AAPI Month and we were more than happy to be part of such a special workshop. Here’s a quick and flavorful Filipino-inspired sizzling dish made with leftover rotisserie chicken. Crispy, creamy, tangy, spicy, and perfect served over hot rice.
Ingredients
Sisig
1 tbsp butter
1 rotisserie chicken, chopped into bite-sized pieces (vegetarian option, king oyster mushrooms, chopped)
1/2 red onion, diced (reserve a 2 tbsp for garnish)
2 cloves garlic, minced
1–2 Thai chilis (or chilis of choice), sliced
1–2 tbsp soy sauce
1 tsp sugar
Juice of 1–2 lemon, lime, or calamansi
1 tbsp vinegar
1 tbsp mayonnaise
Salt and pepper, to taste
Garnish
Fried garlic or crushed pork rinds
Green onions, sliced on a bias
1 egg
For Serving
Extra lemon/lime/calamansi wedges
Fresh steamed rice
Directions
Heat a cast iron pan or skillet over medium heat and melt the butter.
Add the garlic and red onion. Sauté for 1–2 minutes until fragrant and translucent.
Stir in the chilis and cook for another minute.
Add the chopped rotisserie chicken and sauté for 3–5 minutes, allowing the edges to crisp slightly.
Pour in the soy sauce, sugar, citrus juice, and vinegar. Mix well and let the sauce cook into the chicken for 1–2 minutes.
Stir in the mayonnaise until evenly combined. Season with salt and pepper to taste.
Lower the heat to medium-low. Create a small well in the center of the sisig and crack the egg directly into the middle of the pan.
Let the egg cook slowly for presentation, or cover with a lid to lightly steam the top of the egg until desired doneness.
Finish with fried garlic or crushed pork rinds for crunch and garnish with leftover red onions and sliced green onions.
Serve immediately with extra citrus wedges and a side of hot rice.
Best enjoyed sizzling hot with an ice-cold beer or your favorite beverage!