Can I add chicken liver to this Chicken Sisig recipe?

Yes, chicken liver can be a great addition to Chicken Sisig, providing a depth of flavor and a creamy texture. If you wish to include it, lightly cook the liver separately, then finely chop and mix it into the sisig at the end of the cooking process. Be cautious with the cooking time, as liver can become tough if overcooked.

How can I adapt this chicken sisig for chicken breast, and what adjustments should I make?

You can certainly use chicken breast in place of chicken thighs for a leaner version of Chicken Sisig. Since chicken breast is less fatty, it's important not to overcook it to avoid dryness. Marinating it for an extended period (preferably overnight) will help infuse more flavors. Also, consider reducing the cooking time slightly compared to chicken thighs.

For the marinade in the sizzling sisig recipe, how much calamansi juice should I use if I want to substitute it for lime juice?

When substituting calamansi juice in the sizzling sisig recipe, use the same amount as you would lime juice. Typically, about 1-2 tablespoons should suffice, but you can adjust according to your taste preference. Calamansi juice will add a more authentic Filipino flavor to your sisig.

The Best Chicken Sisig Recipe with Chicharron

The Best Chicken Sisig with Chicharron

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5 from 1 review

This trendy dish will blow your mind! I love this Chicken Sisig because it is easy to make, and the flavors are tasty. Sprinkle some chicken skin chicharron for added texture and you’ve got yourself a winner. A must try!

Author: Carmen
Prep Time: 15 minutes
Marinating time: 30 minutes - 24 hours
Cook Time: 30 minutes
Total Time: 2 - 27 hours depending on marinating time
Yield: 4-6 1x
Category: mains
Cuisine: asian

Ingredients

Units Scale

8-10 pieces of boneless chicken thighs (with skin) * omit skin for a healthier alternative.
8-10 pieces of chicken skin to make chicharron
Marinade:
3 tbsp Annatto Oil (optional)
1 stalk lemongrass (white part only)
half of the red onion minced
2 smashed garlic cloves
1 tbsp sweetener (white sugar)
1/4 cup vinegar (Datu Puti brand)
1/4 cup soy sauce
2 tbsp fish sauce
1 tsp of salt
1 tsp of pepper
Vinegar Dressing:
3 tbsp vinegar (Datu Puti brand)
3 tbsp soy sauce
half red onion minced
pepper
Garnish:
1 egg
1 tbsp red onion minced
spring onion
birds eye chili
lime wedges

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Instructions

In a large bowl, add atsuete oil, lemongrass, half red onion, 2 smashed garlic cloves, vinegar, soy sauce, fish sauce, sugar, salt, and pepper.
Place the chicken in the marinade and cover with a lid.
Put in the refrigerator for 30 minutes to marinate or for best results overnight.
Heat a sizzling plate over medium heat.
Grill your marinated chicken thighs until it is cooked. About 10 minutes flipping a few times for good color.
Cool your chicken.
While the chicken is cooling time to make your Chicken Chicharron. Preheat the oven to 425 degrees and line a baking tray with parchment paper and a cookie cooling rack on top. Place the skin flat in a single layer and bake for 15-20 minutes until the skin is golden brown and super crispy.
While your chicharron is roasting, chop your chicken into small pieces.
In a bowl add the chopped chicken meat and add more (3 tbsp) vinegar and (3 tbsp) soy sauce for that extra sour and salty traditional flavor. This is called vinegar dressing.
Set your oven to broil.
Broil for 5 minutes or until it is CRISPY and some of the liquid has evaporated. You want a Crispy Sisig.
Garnish with an egg on top, remaining onion, green onions, and red chili peppers. Add as little or as much red chili to make spicy sisig.
Serve and enjoy with a cold beer.

Notes

** The heat from the cast iron and the meat will cook the raw egg and make a creamy sauce.

Find it online: https://www.eatwithcarmen.com/the-best-chicken-sisig-with-chicharron/