Sisig Chicken? Philippines Mayonnaise Chicken (菲律宾美乃滋鸡)



My neighbour gave us some capsicum and I am grumbling that I do not really know how to cook capsicum.. My wife immediately thought of this mayonnaise chicken that we have eaten in one of the Filipino restaurants in Singapore..


Well, I do not think the original recipe of this Filipino dish have capsicum but what we have tried did have these capsicums. The name of the dish is Sisig chicken but I do not called it as such as my recipe is not very authentic and I do not want to be bombarded by the Filipinos for providing wrong recipe of their well liked dish..Therefore, I have decided to call it mayonnaise chicken.


Both my wife and my kids all remembered this dish is because it is a sinful yet delicious dish… It is tasty and one looked at the ingredients will know that this dish will be delicious. It has mayonnaise and butter and eggs that smoothen the meat dish.. It is very addictive and once you start, it is hard for you to stop eating this dish and it goes well with hot steaming rice.


Traditional;y, Philippine’s Sisig dish is pork based. It was prepared using pig head meat, pig ear, pig liver and instead of mayonnaise, pig brain was used to smoothen the dish. Chicken sisig is a sub category and I was told that chicken liver is one of the most critical ingredients in the chicken version. However, due to current consumption style, all these exotic cuts were left out and what is used is just chicken meat and mayonnaise which is easier to be accepted by current foodies.


This dish was supposed to be served using a sizzling hot plate and as my home does not have one which I believed most family  does not have, I have use a pan for the picture taking. If you have one, this is one of the dish that you can use your sizzling hot plate.


As per Wikipedia:

“Sisig also refers to Sizzling sisig, a Filipino dish made from parts of pig’s head and liver, usually seasoned with calamansi and chili peppers. Lucia Cunanan of Angeles City has been credited with inventing sisig The Philippine Department of Tourism has acknowledged that her “Aling Lucing’s” restaurant had established Angeles City as the “Sisig Capital of the Philippines” in 1974. Cunanan’s trademark sisig was developed in mid-1974 when she served a concoction of boiled and chopped pig ears and cheeks seasoned with vinegar,calamansi juice, chopped onions and chicken liver and served in hot plates. Today, varieties include sisig ala pizzailo, pork combination, green mussels or tahong, mixed seafood, ostrich sisig, crocodile sisig(URBAN CAFE), spicy python, frog sisig and tokwa’t baboy, among others” (Source:


As mentioned above, this is not an authentic recipe but a recipe that is tailored to suit Singaporean and Malaysian taste buds. I have prepared twice, once is one week after my first try and the second time is for today’s dinner. The difference between the two is one I have cooked with raw meat using chicken cubes whereas for today, I have pre-cook the meat, use a blender to blend until fine before stir frying. Another difference is adding mayonnaise in the cooking whereas the first version is just served with mayonnaise.  Both version uses capsicum and in my humble opinion is delicious.



Servings: 3-4 adults


  • 2  chicken drumsticks or breast, deboned
  • 1 green capsicum, diced
  • 1 red capsicum, diced
  • 1 onion , diced
  • 2 tablespoons of mayonnaise
  • Pinches of salt
  • 1 tablespoon of dark soya sauce
  • Sugar to taste
  • 1/2 teaspoon of white or black pepper
  • Some butter for greasing hot plate
  • 2 eggs
  • 1 tablespoon of cooking oil



PicMonkey Collage1

  • In a pot, put the diced onions, sauté until fragrant. Add the dice chicken cubes, stir fry until the chicken exterior turn beige. add the diced capsicums. Stir fry for 1-2 minutes, add about 1/4 cup of water to the chicken and simmer until the chicken is soft.

PicMonkey Collage2

  • Add the seasons (black or white pepper, pinches of salt, sugar to taste, black soya sauce) and stir fry until well mixed. Push the chicken aside, crack the eggs and cook until the york is set. Transfer the dish to your serving plate and drizzle sparingly with mayonnaise. Best served hot with white rice and garnish with slice of calamansi plus green chilli .


PicMonkey Collage3

Method 2

  • Boil or pan fry the meat until cooked. Use a blender to blend until fine.

  • In a pot, sauté the onion with some cooking oil until fragrant. Add the capsicum and stir fry until the capsicum is soft. Add the minced meat followed by the seasonings (salt, black pepper, white sugar and black soya sauce).

  • Before off the heat, put two tablespoons of mayonnaise, Stir fry until well mix.

  • Heat up your hot seasoning plate, melt some butter and transfer to stir fry meat earlier to sizzling plate. Crack 2 eggs on top and let it simmer until the eggs are cooked to your desired consistency. Best served hot with white rice and garnish with slice of calamansi plus green chilli .



Whether this is Sisig chicken or not is not important. What I can tell readers is that this is a delicious dish that family members are looking forward. I hope my picture will be able to convince you that this is a yummy dish.


Hope you like the post today. Cheers and have a nice day.


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