CHICKEN SISIG (Rotisserie Chicken)

12 ingredients•Prep: 15 mins•Cook: 10 mins

Tita Becky

•

October 28, 2025

SISIG is a beloved Filipino dish that's often found sizzling at street food stalls and local eateries. It's traditionally made with chopped pork belly, ears, jowl, and liver, but did you know you can make an equally delicious version with chicken?

This chicken sisig is perfect for busy moms who want to put a flavorful meal on the table without spending hours in the kitchen. By using a store-bought rotisserie chicken, you get all the deliciousness with a fraction of the prep time. It's a fantastic alternative for anyone who doesn't eat pork, and it's just as tangy, savory, creamy, and satisfying as the classic version.

Simply remove the meat and crispy skin from the bones, rough chop everything into small pieces, and sauté with garlic over high heat until lightly crisped. Turn off the heat and add red bell peppers, red onions, Thai red chili, and sisig sauce that's made with soy sauce (or liquid seasoning), a touch of sugar, fresh calamansi juice, mayonnaise, and black pepper, then toss everything until well combined.

In less time than it takes to order takeout, you'll have a plate of chicken sisig that's bursting with flavor. It's quick, budget-friendly, and guaranteed to become one of those go-to recipes you'll make again and again on busy weeknights.

INGREDIENTS and SUBSTITUTIONS

ROTISSERIE CHICKEN– I like using leftover rotisserie chicken because it’s convenient. It’s already pre-cooked, saving time and effort. It’s also seasoned and slow cooked that gives the dish more flavor.
MAYONNAISE – Chopped and mashed liver is traditionally used in Sisig, but you can use mayonnaise to mimic the element in the dish.
CALAMANSI JUICE– It’s a key ingredient in sisig because it adds a bright, tangy flavor that balances out the richness of the dish. Wish I had access to fresh calamansi, but a frozen packet of calamansi was all I could find. You can also use juice of a large lemon or lime.
SOY SAUCE– Enhances the umami flavor of the dish. Its salty, slightly sweet flavor balances out the acidity from the calamansi. You can also use “liquid seasoning”, which is a lot saltier so use a little at a time.
THAI RED CHILI- Adds a spicy kick. I only used one large piece but feel free to use more. You can also use jalapeno.

4 servings

Ingredients (12)

Rotisserie chicken(3–4 packed cups, chopped)
It's about 1/2 of a leftover rotisserie chicken. Add the skin too.
Garlic(3 cloves, minced)
Olive oil (1 Tbsp)
or any cooking oil you prefer
Red onion(½ small, chopped)
Red bell pepper(1 small, diced)
Thai red chili peppers(1 piece, minced )
or 1 small diced jalapeno
Scallions(2 stalks, chopped)
for garnish

SISIG SAUCE

Mayonnaise(½ cup)

Instructions

Preheat your pan to medium high heat.
Add cooking oil (1 Tbsp). Add garlic (3 cloves) and saute until fragrant.
Add chopped Rotisserie chicken (3–4 packed cups) and saute until heated all the way through. Spread it around the pan and let the bottom get slightly crispy for about 4- 5 minutes.
While waiting for the chicken to slightly crisp up, prepare the Sisig sauce. In a medium mixing bowl, combine mayonnaise (½ cup), soy sauce, black pepper,calamansi juice, and sugar. Mix until well combined and sugar dissolves.
Turn off the heat. Scrape the bottom of the pan with a wooden spatula to get all the crispy pieces off. Add red bell peppers (1 small), red onion (½ small), Thai red chili (1 piece), and Sisig sauce. Toss everything together until well combined. That's it!
You want to maintain the texture of the red bell peppers and red onions.
Serve on a platter, garnish with green onions and more Thai red chilis (optional) and serve with steamed white rice. Enjoy!