The Best Chicken Sisig Recipe with Chicharron
This flavorful chicken sisig combines tender shredded chicken with crispy chicharron and a tangy, savory sauce that will delight your taste buds. Easy to prepare with step-by-step pressure cooker instructions, it9s a perfect dish for family meals or gatherings.
Ingredients
Ingredients
- 8-10 pieces Boneless chicken thighs with skin omit skin for a healthier alternative
- 8-10 pieces Chicken skin to fry into chicharron
- 3 tablespoons Annatto oil optional
- 1 stalk Lemongrass white part only
- 0.5 cup Red onion minced, plus extra for garnish
- 2 cloves Garlic smashed
- 1 tablespoon White sugar sweetener balance
- 0.25 cup Vinegar Datu Puti brand recommended
- 0.25 cup Soy sauce
- 2 tablespoons Fish sauce for umami kick
- 1 teaspoon Salt
- 1 teaspoon Pepper
- 3 tablespoons Vinegar for vinegar dressing
- 3 tablespoons Soy sauce for vinegar dressing
- 0.5 cup Red onion minced for vinegar dressing
- 1 Egg for garnish
- 1 tablespoon Red onion minced for garnish
- Spring onion for garnish
- Birds eye chili for garnish, add to taste
- Lime wedges for garnish
Instructions
Instructions
- Start by cleaning chicken thighs good, then drop em in your cooker with the white part of lemongrass stalk and some water. Cook at high pressure about 20 minutes. Check out other pressure cooker chicken recipes for more ideas.
- Once done, do a natural release so the float valve drops safely. You gotta be patient here, it9s worth it.
- Take out the chicken, shred it finely while it9s still warm. The tender pull makes shredding easy.
- Fry all that chicken skin in hot oil till crispy chicharron bits form. Drain on paper towels so they don9t get soggy.
- Heat your annatto oil in a pan. Toss in minced red onion and smashed garlic, saut e9 until they smell real fragrant and soft.
- Add shredded chicken, sugar, vinegar, soy sauce, and fish sauce. Stir it like you mean it till the liquid reduces and stuff9s all combined well.
- Mix in the crushed chicharron. Give it a taste and tweak salt and pepper to your liking.
- Serve it hot with a raw egg on top if you want that creamy touch, plus sprinkle minced spring onion, birds eye chili, and squeeze some lime wedges for zing.
Notes
Serve hot with a raw egg on top for a creamy sauce, plus garnish with minced spring onion, birds eye chili, and lime wedges. Store leftovers in an airtight container in the fridge up to 3-4 days or freeze for extended storage.