{"id":26883,"date":"2018-12-01T12:46:33","date_gmt":"2018-12-01T20:46:33","guid":{"rendered":"https:\/\/www.kawalingpinoy.com\/?p=26883"},"modified":"2021-10-14T00:09:22","modified_gmt":"2021-10-14T07:09:22","slug":"chicken-sisig","status":"publish","type":"post","link":"https:\/\/www.kawalingpinoy.com\/chicken-sisig\/","title":{"rendered":"Chicken Sisig"},"content":{"rendered":"\n

Chicken Sisig with mayo, lime juice, and chili peppers is easy to make with leftover rotisserie. It's creamy, spicy, and delicious as an appetizer or main dish.<\/em><\/p>\n\n\n

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Chicken Sisig<\/figcaption><\/figure><\/div>\n\n\n\n\n

The biggest holidays of the year are upon us, and you know what that means. ALL. THE. PARTY. FOOD.<\/p>\n\n\n\n

To help you plan your Noche Buena and Media Noche menu, I am doing a Christmas countdown here on Kawaling Pinoy, and I hope you join me. Starting today, December 1st, through the 24th, I will be posting a holiday-themed dish every day, a combination of brand-new recipes and updates of all-time favorites already on the blog.<\/p>\n\n\n

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To officially kick off this 24 days to Christmas series is chicken sisig, a tasty and creamy appetizer with a delicious kick of heat that's sure to be a hit with the crowd. If you're looking for an easy dish with loads of flavor to bring to potlucks or serve for special gatherings, this sizzling platter is easy to make with leftover rotisserie and is ready in 30 minutes!<\/p>\n\n\n\n

And if you're looking for more sisig recipes, I have bangus<\/a>, squid<\/a>, crispy lechon<\/a>, plus the classic sisig<\/a> version you might want to try.<\/p>\n\n\n

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I first tried this sizzling sisig at Max's Restaurant during my recent trip to the Philippines, and I couldn't wait to give it my spin at home. I think the restaurant uses their famous chicken, which is genius because not only is the chicken delicious, but also turning it into sisig is a great way to use up any unsold pieces.<\/p>\n\n\n\n

I do have a recipe for Max's style fried chicken<\/a> if you'd like to make everything from scratch, but there's no need to go to all that trouble to pull this dish together. If you happen to pass by the restaurant and pick up an order, that would be great, but otherwise, any fried (scrape off the skin if it's heavily breaded), roasted, or grilled chicken will do.<\/p>\n\n\n

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