This Filipino classic gets a rich upgrade with a creamy mayo twist that elevates every bite. The dish transforms humble chicken into something extraordinary with its signature sizzling presentation.
I perfected this version by balancing the traditional tangy-savory flavors with the smoothness of mayonnaise, creating a texture that’s both crispy and velvety. The chicken is marinated, then seared to develop deep, caramelized edges.
The final touch comes from the sizzling plate, where the mayo melts into the hot chicken and vegetables, tying everything together. Each serving delivers layers of flavor with minimal effort.
Serve immediately on the hot plate for the full experience. This method ensures every element stays warm and the flavors meld perfectly.
Ingredients for Chicken Sisig with Mayo
This sizzling plate stars tender chicken, tangy marinade, and rich mayo for that signature creamy finish.
| Ingredient | Amount | Notes |
|---|---|---|
| Chicken Thighs 🍗 | 1 ½ lb | Boneless, skin-on, cut into small pieces |
| Mayonnaise 🥚 | ¾ cup | Full-fat for creaminess |
| Calamansi Juice 🍋 | 3 tbsp | Or substitute lime juice |
| Soy Sauce 🫙 | 3 tbsp | Low-sodium preferred |
| White Vinegar 💧 | 2 tbsp | For tangy balance |
| Garlic Cloves 🧄 | 6 cloves | Minced finely |
| White Onion 🧅 | 1 whole | Diced into small cubes |
| Jalapeño Pepper 🌶️ | 2 whole | Seeded and minced |
| Ground Black Pepper 🌶️ | 1 tsp | Freshly cracked preferred |
| Butter 🧈 | 3 tbsp | Unsalted for sizzling |
| Chicken Liver 🍖 | ¼ lb | Optional, finely chopped |
| Salt 🧂 | 1 tsp | Adjust to taste |
| Green Onions 🧅 | 4 whole | Thinly sliced for garnish |
| Fresh Cilantro 🌿 | ¼ cup | Chopped for garnish |
| Vegetable Oil 🫒 | 2 tbsp | For searing chicken |
For authentic flavor, Filipino markets carry calamansi juice and fresh chicken liver (the latter adds depth but can be omitted). Thighs with skin render fat that crisp up beautifully—avoid breast meat, which dries out. Look for Mayo brand mayonnaise or Hellmann’s for the creamiest texture. The vinegar should be plain white (not apple cider), and soy sauce should be the Filipino variety like Silver Swan if available.
No calamansi? Lime juice at a 1:1 ratio works perfectly. Swap chicken liver for extra thighs if preferred. For heat control, reduce or omit jalapeño seeds (keep some for a mild kick). Low-sodium soy sauce prevents over-salting, but adjust seasoning at the end. The mayo can be light, but full-fat provides the best velvety finish that defines this dish.
Marinate the chicken for at least 1 hour (overnight is ideal). Sear in batches to avoid crowding—this ensures crispy edges. Leftovers keep 3-4 days refrigerated, though the sizzling plate experience is best fresh. Reheat in a skillet with a splash of water to revive the texture.
Why You’ll Love This Recipe
- One Pan Wonder: I toss everything in a single skillet—chicken thighs, mayo, calamansi juice—minimal cleanup, maximum flavor.
- Crave-Worthy Tang: The soy-vinegar-mayo combo hits that perfect salty, creamy, zesty balance. Honestly, I could eat it straight from the pan.
- Weeknight Hero: Between us, this works for quick dinners, potlucks, or even a late-night snack with friends.
- Budget Keeper: Chicken thighs stretch far, and the mayo makes it rich without expensive extras. I’ll be real: it tastes like a restaurant dish for half the cost.
Step-by-Step Instructions for Chicken Sisig With Mayo
Master this technique to achieve the perfect balance of crispy edges and creamy richness in every bite.
Step 1: Sear Chicken Thighs and Liver
Heat 2 tbsp vegetable oil in a large skillet over medium-high heat until shimmering. Add the 1.5 lb chicken thighs in a single layer, skin-side down. Press lightly with a spatula to ensure even contact with the pan.
Cook undisturbed for 5-6 minutes until the skin is golden brown and crispy. Flip and cook for another 4-5 minutes. Add the 0.25 lb chicken liver to the pan and cook for 3-4 minutes, breaking it into small pieces as it browns. Transfer everything to a plate.
Step 2: Sauté Aromatics for Flavor Base
In the same skillet, melt 3 tbsp butter over medium heat. Add the 1 whole white onion, diced, and cook for 3-4 minutes until translucent and beginning to soften. Stir in the 6 cloves garlic cloves and 2 whole jalapeño pepper, minced.
Cook for 1-2 minutes until fragrant, taking care not to let the garlic burn. The mixture should sizzle gently but not smoke. This builds the aromatic foundation of your dish.
Step 3: Deglaze and Season the Mixture
Pour in the 3 tbsp calamansi juice, 3 tbsp soy sauce, and 2 tbsp white vinegar. Use a wooden spoon to scrape up all the browned bits from the bottom of the pan—these are packed with flavor.
Simmer for 2-3 minutes until the liquid reduces slightly. Return the cooked chicken and liver to the skillet. Season with 1 tsp salt and 1 tsp ground black pepper, stirring to combine evenly. Cook for another 2 minutes to meld the flavors.
Step 4: Incorporate Mayonnaise for Creamy Finish
Reduce heat to low and stir in the 0.75 cup mayonnaise. Mix thoroughly to coat every piece of chicken and liver in the creamy sauce. Cook for 1-2 minutes just until heated through—be careful not to let it boil, as this can cause the mayo to separate.
The sauce should look glossy and coat the back of a spoon. Taste and adjust seasoning if needed, though the soy sauce and calamansi typically provide enough salt and tang.
Step 5: Garnish and Serve Sizzling Hot
Transfer the sisig to a sizzling plate or serving dish. Top with the 4 whole green onions, thinly sliced, and 0.25 cup fresh cilantro, chopped. The residual heat will slightly wilt the herbs, releasing their aroma.
Serve immediately while hot, with extra calamansi on the side for those who want additional tang. The ideal serving temperature ensures the crispy edges remain intact and the creamy sauce flows beautifully with each bite.
Pro Tips For Making Chicken Sisig With Mayo
- Sear Chicken First: I learned this the hard way—cook the chicken thighs on high heat until deeply browned before chopping, or your sisig will taste steamed instead of smoky.
- Chill the Mayo: Sounds weird, but it works: mix cold mayonnaise with the calamansi juice and vinegar last so it doesn’t separate from the heat.
- Skip Over-Salting: Soy sauce is already salty, so go easy on the seasoning until the end—taste first, then adjust with a pinch more if needed.
- Use Thigh Skin: After burning three batches, I finally figured out that crisping the chicken skin separately and mixing it in at the end adds a crucial crunch without drying the meat.
Common Mistakes When Making Perfect Results
Overcrowding the Pan
One of the biggest mistakes is trying to cook all the 1.5 lb chicken thighs at once. Crowding the pan steams the meat instead of searing it, resulting in rubbery texture. I always cook in batches to ensure each piece gets that perfect golden-brown crispiness. 💡
Skipping the Marinade
Don’t rush the marination step. The calamansi juice and soy sauce need time to tenderize the chicken and infuse flavor. I marinate mine for at least 1 hour, but overnight in the fridge gives the best results.
Burning the Garlic
Garlic burns in seconds over high heat, turning bitter and ruining the dish. When sautéing the 6 cloves garlic, keep the heat at medium and stir constantly. If it starts browning too quickly, reduce the heat immediately.
Boiling the Mayo
Adding the 0.75 cup mayonnaise over high heat can cause it to separate or curdle. Always reduce to low heat and stir gently until just warmed through. Patience here ensures a smooth, velvety sauce.
Neglecting the Sizzle
Sisig is all about the sizzling presentation. If your serving plate isn’t hot enough, the mayo won’t melt properly into the chicken. I preheat my cast-iron plate in the oven at 400°F for 10 minutes before transferring the dish. 🔥
Over-Salting
The soy sauce and chicken liver already add saltiness, so go easy on additional salt. I taste after adding all the ingredients and adjust at the end if needed. It’s easier to add more than to fix an over-salted dish.
Nutrition Facts
Frequently Asked Questions
Can I use light mayo instead of full-fat?
Full-fat mayo creates the best creamy texture, but light mayo works in a pinch. The dish may be slightly less rich, but still flavorful. Avoid fat-free versions as they can make the sauce thin.
What if I don’t have a sizzling plate?
A cast-iron skillet preheated in the oven at 400°F for 10 minutes works perfectly. The key is serving it piping hot to maintain the sizzle effect at the table.
How can I make this dish less spicy?
Remove all jalapeño seeds and membranes before mincing. For zero heat, omit the peppers entirely. The calamansi and vinegar provide tang without spiciness.
Can I prepare this ahead of time?
Cook the chicken mixture completely, but add mayo only when reheating. Store components separately in the fridge for up to 3 days. Reheat gently to preserve texture.
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