Sizzling Chicken Sisig

Sizzling Chicken Sisig is the chicken version of the popular sisig dish. This recipe is quick and easy and can be low in fat depending on the type and amount of mayonnaise that will be used.

Sisig is known to be a fatty dish because it usually uses fatty parts of the pig such as the ears and face; the original recipe also uses the brain of the pig as a binder. Chicken sisig, on the other hand, can be considered as a healthier alternative because chicken meat has lesser fat. This recipe in particular makes uses of skinless chicken breast; it is low in fat and high in protein.

Chicken liver plays a big role in the success of this dish because it contributes a lot to the flavor of the entire dish. As I’ve mentioned in the video, it is not an issue if you do not want to add liver because the dish will still taste good — adding liver will make the taste better though.

Try this Sizzling Chicken Sisig Recipe. Let me know what you think.

Sizzling Chicken Sisig

Sizzling Chicken Sisig


  • 1 1/2 lbs. grilled chicken breast, finely chopped
  • 1/4 lb. chicken liver, chopped
  • 1 cup minced yellow onion
  • 1 teaspoon garlic powder
  • 2 pieces long green chili or serrano peppers, sliced diagonally
  • 2 tablespoons soy sauce
  • 1/4 cup butter
  • 4 to 5 tablespoons mayonnaise
  • 1 egg
  • salt and pepper to taste
  • 2 tablespoons cooking oil

Cooking Procedure

  1. Heat the cooking oil in a pan
  2. When the oil becomes hot, saute the onion until it becomes soft
  3. Add the chicken liver. Cook until the liver browns.
  4. Add-in the grilled chopped chicken breast. Stir and cook for 3 to 4 minutes.
  5. Put the garlic powder and soy sauce in. Stir.
  6. Sprinkle salt and pepper. Stir.
  7. Add the mayonnaise and then stir right away until all the ingredients are well incorporated.
  8. Heat the sizzling plate (cast iron pan).
  9. Once the pan is hot, put the butter in and let it melt.
  10. Tranfer the chicken sisig on the cast iron pan.
  11. Crack the egg and drop on top of the chicken.
  12. Arrange the green chili on top.
  13. Serve. Share and enjoy!

Number of servings (yield): 3


Watch the cooking video:


  1. mylene says:

    Hi! Do you have a recipe of the liver sauce Hi! Do you have a recipe of the liver sauce used by sisig hooray and other sisig food used by sisig hooray and other sisig food stalls nowadays? Thank you!

  2. Thank you for this recipe! Sisig is my favorite but Im also conscious of the calories. Will try it out tonight for my hubby. Godbless!

  3. Hi vanjo thank you for your wonderful website. I always refer to your website whenever I want to do baking or cooking such a big help..thanks uli.

  4. Thank you, Vanjo for your easy-to-follow recipes. You’re wonderful. Can small piece of fried chicken skin be added to the sizzling chicken sisig to have the crispy texture?

  5. hindi po ba aasim yung sisig pag may mayo?

    • Eric, I don’t think that mayo makes a dish sour,unless you are using sandwich spread. If you give this recipe a try, you’ll see that the mayo helps balance the taste of this sisig dish and gives it a nice texture.

  6. Is it supposed to be crispy? Mine was soft. Shall i cook it longer?

    • Sam, this is not supposed to be crispy. Cooking the chicken longer can make it tough instead, so I do not recommend you to do that. Skin and fat content have something to do to with the crispy texture of a dish; this can be applicable to pork, but not with chicken.

    • al ongsuco says:

      maybe you can add crushed chicharon if you want a crunchy bite, like the sisig of Sisig Hooray 😀

  7. juvelyn says:

    Hi tnx for sharing about this.i really love sisig. Are i can put knor or anything to make it more pampalasa.

  8. More power panlasang pinoy! Im looking forward for more healthy and easy to prepare recipes.God bless. I also tried embutido last christmas.So tasty, they all love it.

  9. I used the half pepoer roasted chicken i bought in groceries and cook it for sisig.

    • You sure know how to make things easier. That is a good thing because you saved time and a little effort. I hope that you enjoyed your meal.

  10. I always check your recipe, i like how you explain the procedures, very clear. I just cook chicken sisig for our lunch and they all love it, they thought i ordered it from a restaurant. Thanks for your wonderful recipes.

  11. Jessica says:

    Hi! Do you have a recipe of the liver sauce used by sisig hooray and other sisig food stalls nowadays? Thank you!

  12. I don’t have a grill. Can I broil the chicken instead? Can I use the thigh meat instead? What do you use for seasoning?

    • Hi Riza. Yes, you can broil the chicken. You can use any part of the chicken for this recipe… and I did not use any seasoning before I grilled the chicken needed.

  13. Hi Mr. Vanjo!! Do you recommend to marinate first the chicken with salt, pepper, & crushed garlic before grilling it??

  14. Kristina says:

    Hi. This chicken sisig looks good. Can you boil the chicken breasts instead of grill?

  15. Kabayan – improving ang pictures…looks appetizing. What body and glass did you use here?

    • Thanks Rodel. The photo was taken using a Nikon D90 with AF-S DX Micro-NIKKOR 40mm f/2.8G. I’m hoping to get hold of a AF-S VR Micro-Nikkor 105mm f/2.8G lens for a more detailed shot.

  16. Myles R. says:

    Can I make this using ground turkey? You said that the mayo is an alternative ingredient. Do you have a lower fat substitute to the alternative ingredient? Thanks in advance for your reply.

    • As much as possible, I will refrain from using ground meat in making Sisig. Grilled and chopped turkey breast will be better. Then again, it is your choice.

      You can try using regular (unflavored) yogurt as a substitute for mayonnaise. It will not taste as good, but it is tolerable and better for the health.

  17. Grace Alcantara says:

    Vanjo, thank you for sharing your talent. It was my first time to see your website and I was astounded on how comprehensive it is. You have a earned a new follower.

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