Sisig or Sour Pork Stir-Fry is one of the top popular sisig variants in the Filipino market, but not for religious dietary restrictions. Some health-conscious people prefer a lighter version of the Pork Stir-Fry but cannot commit to the vegetable or artificial protein counterpart. This article will gladly feature how to make its chicken counterpart, also known as Chicken Sisig or Sour Chicken Stir-Fry.
Consequently, many food chains have distinct versions of making this via and with or without a recipe. It is one of the ultimate sellers, whether for fast food or made to order restaurants. Hence, it is undeniable that this has made it to the list of Pinoy favorites!
Since we are advocates of home cooking, we made sure to give you only the most amazing recipes on making Sour Chicken Stir-Fry together with essential tips and recommendations that you can apply in your next meal prep!
What is Chicken Sisig Recipe
Chicken sisig has become one of Pinoys’ best party foods, aside from having cake, especially for adults. Aside from the fact that it is very affordable, it will also not consume a lot of your time and energy, so you can still enjoy the grand occasion. A simple recipe can help you cook this tasty viand. It is a guiltless combo with beer; hence you will not have to think twice about taking an extra plate of your favorite pulutan.
There are many great recipes out there that also show different variations on how to cook this viand. Some recipes are even handed down from a family’s generation to another generation. A family’s cuisine can have different variations of ingredients and methods of cooking it.
It is usually made with chopped freshly boiled lean breast flavored with spices, citrus, and, most of the time, dressed with Mayonnaise. Older people prefer the broiler counterpart more than the original meaty version. It is less greasy and can be prepared with fewer chilies to fight the umay (Filipino 101: fed-up from the oil feeling) factor.
However, you may have to think twice if you plan on making it and stocking up as a week-long viand as it might not last for days. It is enjoyed while hot and with merriment.
Ingredients the Recipe
Since you’re here, you will or might be planning to prepare this gastronomic chicken meal and search for great recipes online that could help you bring a tasty offering to the family dinner. We assume that you will cook it for many people, so we increased the target serving size. Without further ado, with the help of these recipes, here are the essential ingredients for your version of this delicacy!
- Our ultimate ingredient is a pound of Fowl Breast. You may utilize other fowl meat; however, the breast part is an excellent option if you want lean meat. If you are short on time, you may also utilize ground fowl meat, but only if you’ll have to prepare it for less than five minutes!
- You will need two pieces of large onions, and be sure to chop them in small amounts. It will give a strong flavor to the viand.
- Do not forget to have one thumb of ginger. We recommend you grating it instead of dicing so it will be more distributed. Ginger will provide extra aroma and refreshing touch to the chicken meat.
- It is best to squeeze a bunch of calamansi or kalamansi until you have about ¼ cup of its juice. If it is not available in your local market, utilizing lemon as an alternative will do. This citrus fruit will provide a tangy taste.
- Prepare two tablespoons of vinegar. Vinegar makes an excellent marinade base for the fowl as it contains acetic acid, helping the meat be more tender and more absorbable to flavors.
- For that spicy kick, cut two pieces of red chilies (siling labuyo) and three pieces of green chilies (siling haba) diagonally.
- For the dressing, prepare ¾ cup mayonnaise. Mayonnaise will give a creamy and lightly savory touch.
- You will be utilizing 1 ½ cup cooking oil for frying the meat.
- Season with salt and ground pepper to taste.
Variations of Chicken Sisig
We aim to provide you with as many options as possible for making your dream entrée. Hence, we have collated all the existing variants out there, and here’s the top 3 on our list: the recipes with tofu, recipes with Mayonnaise, and other recipes.
Sizzling Sisig With Chopped Tofu
This chicken sisig variant is popular for health-conscious food lovers but can’t give up their love for fowl meat. Hence, adding tofu is a perfect protein match to lighten up your version of this dish.
The preparation procedure is simple and as necessary as the usual preparation. The poultry and the meat alternative are fried simultaneously and seasoned with the same ingredients. However, if compared to the original version, you cannot expect the taste to be precisely the same as if nothing has changed. Tofu has less savory, bland, and “beany,” leaving a soya milk taste in your mouth.
This recipe variant emphasizes the dressing and seasoning that will be heavily utilized for the cuisine– Mayonnaise. Serving with Mayonnaise is the most traditional homemade recipe. There is a perfect blend of creamy touch, citrusy taste, and spicy kick in a serving.
The creamy take on this offering to the table is suitable for those who like the other version to be mild and less spicy. Kids will also prefer this version as compared with different varieties. You may also add some grated cheddar cheese while still hot.
Smelling the piping hot recipe served in your nearby place, even from afar, is already salivating! This variant is lovely to be done as pulutan, and this also takes part in the chiksilog portmanteau (sisig, sinangag (fried rice), itlog (egg). I bet this is one of the specials in the grilling place that you know. You will grill the fillet in this recipe, but if you prefer to fry it, it’s alright, but barbecuing the meat than frying will cook it with less fat or grease.
So what’s the thing with this variety? Sizzling stir-fry comprises two parts: the base mixture and the gravy (where would you think all those sizzles come from?).
Kitchen glitches are inevitable. To prevent you from being disappointed in preparing a tasty cuisine due to some kitchen mishaps, here’s some kitchen troubleshooting guide that you can follow while browsing over the recipes you are looking at.
Problem #1: What can you do when it becomes too salty?
- Squeeze some more kalamansi (or lemon extract if not available). The acid of the liquid will cover up the saltiness.
- You may sprinkle some sugar. Glucose will level the excess sodium content.
- Add a raw egg so you will have a different mixture that can utilize up the excess salt.
- Some people add soy sauce to the mixture, but a little bit of water or broth instead of soy sauce will do if it is too salty.
Problem #2: How can you prevent it from being too spicy?
- The heat from the chili comes from its active component Capsaicin.
- This compound is mostly found in the white center. So you better scrape that out before adding them.
- However, if you have high spicy tolerance, leave it as it is.
To push you more into cooking your version, let’s share some nutritional content from this Pinoy specialty’s primary ingredients!
- Breast: This lean cut is an excellent source of protein and low in calories, so it can help you attain better body composition. You can also get vitamin B, vitamin D, calcium, iron, and zinc.
- Kalamansi Drink – Also known as the Philippine lime, it is extremely rich in vitamin C and antioxidants. Hence, it can boost your immune system, lower cholesterol, and manage blood sugar levels. It can even contribute to a youthful glow as it promotes collagen production.
- Chili Peppers – Chilies can help improve digestive health, increase your metabolism, reduce your risk of cancer, relieves inflammation, and even improve your eyesight. What’s more, it can help you live a long life as it improves longevity.
- Mayonnaise: This wonder dressing is rich in vitamin E that it can prevent strokes. It is also rich in Omega 3, so it is good for the heart.
- Sour Stir-Fry – The local version has high vitamin A content that can protect you from infections and promote growth and development.
We will not leave you empty-handed with some tips. So here are some final pieces of advice that we would like to share with you.
- Since this cuisine is usually made with the breast part hence low in calories, most of its calorie content comes from the dressing. Therefore, if you are keen on maintaining your calorie deficit, you may want to lessen your mayo. You may also switch to using a low-fat version or mustard for a healthier option.
- You can make it as an after-party viand. You can transform your leftover Lechon (rotisserie), cordon bleu, and even fried meat. Just make sure to reheat it properly so it won’t spoil quickly.
- Utilize white Onion instead of the purple ones since it is much sweeter and less bitter (wow, they rhyme!).
Ideally Served With
- Bulalo – Prepared by prolonged boiling of beef bone marrow, beef shanks, corn, potatoes, and cabbages to create a heartwarming soup. Bulalo is a meat-based soup in the Philippines. It is paired as a viand with a bowl of hot steamed rice. What a great meal pairing for rainy days!
- Crispy Tawilis: It is made by coating tawilis (freshwater sardine) in a batter made of cornstarch and water, then deep-fried. The salty seafood taste and the hard crunch complements well with the savory and spicy meal. Both can be served either as a viand or as a pulutan (beer snack or appetizer)
- Rilyenong Bangus: This individual serving is made by deboning an entire milkfish and filling it again with its meat, diced carrots, potatoes, and seasonings with its skin still intact. It is deep-fried and cut like a meatloaf. It can be served especially during fiestas, where it has an automatic slot in the feast list.
- Pancit Guisado: Pancit guisado takes many forms depending on the noodle that you will utilize. You can utilize egg noodle, Miki, or bihon (rice flour noodle), then you saute it with garlic, Onion, carrots, Baguio beans, cabbage, meat, fishball and season with soy sauce. Its tandem will be excellent party food. At least you won’t have a hard time thinking about what to prepare for an adult birthday party (we assume you’re already done with spaghetti for party favorites).
- Lechon Kawali: Filipinos adore meat, and while Lechon might be familiar with you, Lechon kawali is just one of its variants. This is made by deep-frying pig belly until it is crunchy and golden brown. Order this with sisig when you are stuck with other options. Believe us, and you’ll get what we mean.
- Soft drinks: There’s no other beverage that can quench your thirst brought by the savory cuisine other than soft drinks! The carbonated bubbles and sweet taste will instantly refresh you after munching on the spicy and salty viand, which is not only a great drink while having cake at a party.
- Dynamite sticks: These rolls are made up of cheddar cheese-filled green chilies wrapped in lumpia wrapper (rice wrappers will also do) and then deep-fried. Dynamite sticks can be served as an appetizer as it will prepare your tastebuds with the spicy kick that you will experience more when you have sisig as your main course.
- Potato wedges – The crispy potato wedges together with the cuisine is an ideal pika-pika (cocktail snacks) when you catch up with your friends!
Chicken Sisig Sour Stir-Fry is a reliable all-around dish as you can serve it on special occasions, have it for packed meals, or only as a viand. It can either be dry or with the sauce too. Given the versatility of the ingredients that can be utilized, you can easily prepare one at home whenever you crave it. You better stock up on the essential components so you can have it right in your fridge anytime you feel like making some!
We hope that we have provided you with everything you need to create it. So get up now, head straight to your kitchen, and apply what you have learned to prepare your version!
For more delicious recipe, visit Eat Like Pinoy!
Superb Chicken Sisig Recipes
- 1 lb Chicken finely chopped
- 2 pcs Onion chopped
- 1 thumb Ginger diced
- 1/4 cup Calamansi extract
- 1/2 tsp Salt
- 1/2 tsp Ground black pepper
- 1 tsp Vinegar
- 2 pcs Red chilies
- 3 pcs Green chilies
- 1 1/2 cup Cooking oil
- 3/4 cup Mayonnaise
- Rub chicken with salt and calamansi extract. Set aside for 5 minutes.
- Heat oil in a cooking pan.
- Once the oil is hot enough, fry the chicken until brown. Then remove from the pan and wait until it cools down.
- Then chop the chicken meat into small cubes.
- Transfer the chopped meat into a bowl and combine with onion, ginger, green and red chilies.
- Season with salt, pepper, vinegar and calamansi extract. Stir well for 5 minutes.
- Pour-in mayonnaise and mix gently.
- Transfer into a serving plate. Share and enjoy!