Filipino Style Recipe: chicken sisig is another variety of Filipino sisig that usually served as finger food (pulutan). Normally the chicken fillet and liver comes fried then chopped into small pieces. Stir fry soy sauce, oyster sauce, salt and pepper.
If you want to cut down on prep time, you can swap the chicken livers with liver spread and omit the mayonnaise. Use a wide thick-bottomed pan and do not overcrowd the pan so the chicken will brown and crisp nicely. Chicken sisig is delicious as an appetizer or a main dish with steamed rice. Serve on sizzling platters for an authentic feel.
This Filipino-style dish is perfect as an appetizer or main dish. Place sizzling metal plate in a 450 F oven for about 10 minutes to preheat. In a wide pan over medium-high heat, heat 1 tablespoon of the oil. Add garlic and cook until softened. Add chopped chicken and spread across the surface of the pan.
Add chopped chicken and spread across the surface of the pan. Cook, turning on sides as needed, for about 2 to 3 minutes or until lightly brown and begins to crisp. Add soy sauce and continue to cook, stirring as needed, for another 30 to 40 seconds or until sauce is mostly absorbed.