Chicken Sisig Recipe
Make use of your freshly cooked or left-over baked chicken and create a whole new recipe out of it. This sisig recipe is simple, quick and easy to make.
Prep Time: 8 minutes
Cook Time: 30 minutes
Total Time: 38 minutes
In this recipe, I used a left-over chicken breast that had been baked. The chicken had bones in it, so I had to debone the chicken before I started making my chicken sisig.
This recipe is very simple but delicious. It is a great viand that you may make sandwich with, or pair with a white rice.
Kitchen Utensils You Will Need
In making your own version of this recipe, you will need the following:
- Knife
- Pan
- Cutting board
- Plate
- Lemon Juice Extractor (to easily extract lemon juice)
Ingredients
- left-over chicken (about 3-4 cups of deboned chicken breast)
- 1 medium-sized onion
- 5 cloves of garlic
- 1 lemon juice extract
- 5 tablespoon of vinegar
- 5 Thai peppers or 3 Labuyo pepper (optional - use only if you like spicy food)
- 4 tablespoon of soy sauce
- 1/2 teaspoon black pepper
- 3 tablespoon of cooking oil
- 1/2 teaspoon salt
- 2 tablespoon of mayonnaise
- 2 eggs
Directions
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Heat oil in a pan. While waiting for the oil to be heated, prepare your ingredients. Chop your onion and garlic. If your chicken is not deboned, you can use this time to start deboning your freshly baked chicken or left-over chicken.
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Sauté onion and garlic.
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Once onion is translucent, add the deboned chicken.
Cook for 7-10 minutes, until the chicken starts to brown.
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In a separate bowl, combine the lemon, vinegar, spicy peppers, salt, pepper, and soy sauce.
Note: This recipe may be a bit salty for others but that's how I like my sisig since I'm pairing it with rice, but you can adjust salt accordingly.
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Add the vinegar mixture to the chicken in a pan. Cook for another 5 minutes.
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In a cup or separate bowl, mix the mayonnaise and 1 egg. Note: The other egg will be used for the final step before turning off the heat.
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Add the mayonnaise mixture to the pan and cook for another 3 minutes.
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Add the last egg and stir quickly. At this point, I already turned off my stove top since it will have enough heat to continue cooking the sisig.
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Serve while hot and enjoy!
