Chicken Sisig

Serves 1
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Directions

  1. 1Spray a pan with cooking spray and set on medium heat.
  2. 2Spray a pan with cooking spray and set on medium heat.
  3. 3Spray a pan with cooking spray and set on medium heat.
  4. 4Add four boneless, skinless chicken thighs to the pan.
  5. 5Add four boneless, skinless chicken thighs to the pan.
  6. 6Add four boneless, skinless chicken thighs to the pan.
  7. 7Season the chicken with salt, pepper, onion powder, garlic powder, and MSG.
  8. 8Season the chicken with salt, pepper, onion powder, garlic powder, and MSG.
  9. 9Season the chicken with salt, pepper, onion powder, garlic powder, and MSG.
  10. 10Dice half a red onion.
  11. 11Dice half a red onion.
  12. 12Dice half a red onion.
  13. 13Chop one green onion.
  14. 14Chop one green onion.
  15. 15Chop one green onion.
  16. 16Cook chicken until it reaches 165°F.
  17. 17Cook chicken until it reaches 165°F.
  18. 18Cook chicken until it reaches 165°F.
  19. 19Mince the cooked chicken into bite-sized pieces.
  20. 20Mince the cooked chicken into bite-sized pieces.
  21. 21Mince the cooked chicken into bite-sized pieces.
  22. 22In the pan, add half of the diced red onion and 6 ounces of the minced chicken.
  23. 23In the pan, add half of the diced red onion and 6 ounces of the minced chicken.
  24. 24In the pan, add half of the diced red onion and 6 ounces of the minced chicken.
  25. 25Squeeze 3-4 calamansi over the chicken and onion mixture.
  26. 26Squeeze 3-4 calamansi over the chicken and onion mixture.
  27. 27Squeeze 3-4 calamansi over the chicken and onion mixture.
  28. 28Add 1 tablespoon of soy sauce.
  29. 29Add 1 tablespoon of soy sauce.
  30. 30Add 1 tablespoon of soy sauce.
  31. 31Add black pepper and green onion to taste.
  32. 32Add black pepper and green onion to taste.
  33. 33Add black pepper and green onion to taste.
  34. 34Serve the chicken sisig on a plate with rice.
  35. 35Serve the chicken sisig on a plate with rice.
  36. 36Serve the chicken sisig on a plate with rice.
  37. 37Top with more raw red onion, calamansi and pork rinds for crunch.
  38. 38Top with more raw red onion, calamansi and pork rinds for crunch.
  39. 39Top with more raw red onion, calamansi and pork rinds for crunch.

Ingredients

  • 4 boneless skinless chicken thighs
  • 4 boneless skinless chicken thighs
  • 4 boneless skinless chicken thighs
  • 1 pinch salt
  • 1 pinch salt
  • 1 pinch salt
  • 1 pinch black pepper
  • 1 pinch black pepper
  • 1 pinch black pepper
  • 0.5 tbsp onion powder
  • 0.5 tbsp onion powder
  • 0.5 tbsp onion powder
  • 1.5 tbsp garlic powder
  • 1.5 tbsp garlic powder
  • 1.5 tbsp garlic powder
  • 1 pinch MSG
  • 1 pinch MSG
  • 1 pinch MSG
  • 0.5 medium red onion
  • 0.5 medium red onion
  • 0.5 medium red onion
  • 1 whole green onion
  • 1 whole green onion
  • 1 whole green onion
  • 1 tablespoon soy sauce
  • 1 tablespoon soy sauce
  • 1 tablespoon soy sauce
  • 3 -4 calamansi
  • 3 -4 calamansi
  • 3 -4 calamansi
  • chili peppers
  • chili peppers
  • chili peppers
  • 0.5 serving pork rinds
  • 0.5 serving pork rinds
  • 0.5 serving pork rinds

Equipment

panknifecutting boardmeat thermometertongs

Tips

  • It's supposed to be on a hot plate, but if you don't have one, just use a regular pan.
  • Don't make them too small; don't wait too long or they'll get soggy.