Chicken sisig in 15 minutes, and yes, I'm using rotisserie chicken. No marinating, no mayo, no chicken liver, no 45-minute prep. I pull the meat straight off a store-bought rotisserie chicken and let butter, garlic, and calamansi (or line) do the rest, and my boys swear it tastes like the real thing.
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I grew up on sisig in Manila before we moved to Vancouver when I was 11, so this dish is not a trend to me, it is home. The traditional pork version is the one I learned first and still make on slow weekends. But on a Tuesday, with two hungry boys at the table, this is the one I reach for every time. If chicken adobo is already on your weeknight rotation, this belongs right next to it.
The rotisserie move is not a shortcut you apologize for, it is the best hack ever. The chicken comes already seasoned and slow-cooked, so you are getting more flavor for none of the effort. I tested this against freshly grilled thighs more than once, and after the rotisserie crisps up in the butter, it wins on flavor every single time.
My boys love it most piled over garlic fried rice, but I usually go for a lighter spin and spoon mine into butter lettuce cups. Both ways taste like the restaurant version, without leaving home. Don't be surprised if you start coming back to this one every week.
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How to make (VIDEO)
Substitutions
- Calamansi → I didn't use calamansi here because I couldn't find it. Lime juice is the closest match, lemon in a pinch
- Maggi liquid seasoning → soy sauce, same amount, then adjust salt to taste
- Oyster sauce → I love using vegetarian oyster sauce. Use whatever you have on hand.
- Thai chili → jalapeno for milder heat, or leave it out and add hot sauce at the table
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The pan I make my sisig in. Screaming hot, holds the heat, nothing sticks. That's what gives you crisp edges on the chicken and a sizzling finish you can take straight to the table. This is the one I use and recommend.
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How to make (PICTURES)
- Step 1: Heat your pan and melt the butter.
- Step 2: Add the onion, garlic, and half the chilies. Cook 1 to 2 minutes until fragrant. Remove the seeds first if you want it milder.
- Step 3:Add about 2 cups of shredded rotisserie chicken. Spread it out and let it crisp at the edges before you toss.
- Step 4: Add all the seasonings and toss until the chicken is coated and sizzling.
- Step 5: Turn off the heat and crack the egg right on top. The pan does the cooking.
- Step 6: Pile on the onion, cilantro, more chilies, and the chicken chicharron. Serve over rice or in lettuce wraps.
Chicken Sisig in 15 Minutes using Rotisserie Chicken
Ingredients
Equipment
Method
- Air fry the rotisserie skin at 375°F for 5 minutes until golden and crisp. Set aside.Skin from the rotisserie chicken
- Heat a skillet over medium-high and melt the butter. Add half the onion, the garlic, and half the chili. Cook 1 to 2 minutes until fragrant.2 tablespoons unsalted butter, 1 small red onion, 5 garlic cloves, 1 red Thai chili
- Add the shredded chicken. Spread it out and let it crisp at the edges before you toss.2 cups shredded rotisserie chicken
- Add the calamansi, Maggi seasoning, oyster sauce, and black pepper.1 tablespoon calamansi juice, 2 teaspoons Maggi liquid seasoning, 2 teaspoons oyster sauce, Black pepper
- Toss until the chicken is coated and sizzling. Turn off the heat.
- Crack the egg directly on top and let the pan cook it.1 egg
- Garnish with the remaining onion, cilantro, extra chili, and the chicharron.2 tablespoons red onion, Fresh cilantro, Extra Thai chili
- In butter lettuce cups or over rice.Butter lettuce leaves
Notes
Video
Nutrition
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Frequently Asked Questions for Chicken Sisig
A sizzling Filipino dish from Pampanga, made with shredded chicken, butter, garlic, onion, chili, and calamansi. It's bold and savory with a salty umami depth and a bright sour kick. This version is a lighter, faster take on the classic pork sisig.
Yes. Any cooked shredded chicken works. Rotisserie is my favorite because it's already seasoned and pulls apart perfectly, but leftover adobo or grilled thighs are excellent here.
Lime juice is the closest match and what I use in Canada. Lemon works too, but lime is nearer to that bright calamansi tang.
You crack it on top off the heat and fold it through. The residual warmth cooks it just enough, and the yolk melts into a creamy sauce that coats the chicken. Leave the pan on the burner and you'll scramble it.
Lena says
I made my version for prep with skinless and no chicharron. Thanks Carmen!