Ingredients
Equipment
Method
Make the chicharron, optional.
- Air fry the rotisserie skin at 375°F for 5 minutes until golden and crisp. Set aside.Skin from the rotisserie chicken
Make the Sisig.
- 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.
Top it.
- 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
Serve it.
- In butter lettuce cups or over rice.Butter lettuce leaves
Notes
Let the chicken crisp before you season it. Rush the sauce in while it's still steaming and you get soggy sisig. One quiet minute in the butter first.
Shred the chicken while it's still warm. It pulls apart cleaner and soaks up the butter better.
Turn the heat off before the egg goes on, then fold it through. The residual heat cooks it just enough and the yolk melts into a creamy sauce that coats every bite. Leave the burner on and you scramble it.
Turn the heat off before the egg goes on, then fold it through. The residual heat cooks it just enough and the yolk melts into a creamy sauce that coats every bite. Leave the burner on and you scramble it.