Chicken Sisig

DSCF7109 (640x480)This is my 50th blog. I never expected to hit fifty. It was a struggle to hit even three blogs when I started May of last year, but through the changes of the season and with the quick passing of the year, I managed to cup up this huge amount of dishes. To celebrate this monumental event, I have dedicated this 50th episode to my and to everybody’s all-time favourite lunch and late night snack: The SISIG.

This is my third Sisig dish, and it continues to mutate like a flu virus. My first ever attempt to make one was using marinated lean pork similar to most Pinoy BBQ dishes and grilling it thereafter. It was a healthy a sisig so to speak with less grease involved and more smoky to sweet aroma. The second one was made of Roasted Turkey Legs and bits and pieces of leftover lean pork and bacon slab. That turned out to be a spectacle as well. This one was a challenge. Houston was calling once more and had requested to recycle the Tinola. Sisig was on his third addendum; being the Fried Chicken and Chicken Curry the first two.

It was also about this time that I went to a Filipino restaurant in the suburbs and was dissatisfied with the Chicken Sisig they had served. It was handed cold and was too clean to be called a Sisig. Moreover, I didn’t smell anything pungent, garlicky or otherwise, that should have been emanating from the mixture of spices and sauces to be worthy to be called a Sisig extravaganza. That experience further led me to make this one. This Sisig is made from leftover Tinola drums.


  • Leftover Chicken Tinola Drumsticks
  • Leftover Finger Pepper Chili (I think)
  • Red Onion
  • Green Onion
  • Garlic, minced to a paste
  • Thai Chili
  • Knorr All-purpose seasoning
  • Patis
  • Light Soy Sauce
  • Lemon Juice
  • Brown Sugar
  • Sea Salt
  • Ground Black Pepper
  • Cornstarch & Flour, for dredging
  • Hot Sauce, Optional

Remove the meat from the bones of the drumsticks and coarsely chop. Dredge with cornstarch and flour and season with salt and pepper. Pan-fry until golden.

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Set them on one side of the wok and add the red and green onions. Saute until aromatic. Add the garlic paste and Thai chili and continue stirring. Drizzle with a generous amount of Knorr followed by a touch of light soy sauce and Patis. Add a pinch or two of brown sugar, and season with sea salt and ground black pepper. Squirt with lemon juice and hot sauce before serving.

This is freestyle Sisig. I worked with what I had in my fridge, and really didn’t follow any particular recipe. It was all according to taste.

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3 thoughts on “Chicken Sisig

  1. interesting sisig! would love that with loads of rice! 😀

    appreciate much your taking the time to share and link over at Food Friday, Chef
    congrats on reaching your 50th post!

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