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Squeeze the juice from the 5 calamansi through a fine-mesh sieve into a bowl to remove any seeds and pulp.

Add the 85 grams of liver spread, 3 tablespoons of liquid seasoning, 1 tablespoon of soy sauce, and 1 cup of mayonnaise to the bowl with the calamansi juice.

Whisk all the sauce ingredients together until the mixture is smooth and creamy. Pour the prepared Sisig Mayo Sauce into a squeeze bottle for easy drizzling and set aside.

Place the 250 grams of chicken thigh fillet in a bowl. Season the chicken generously with black pepper and add 1/2 teaspoon of paprika.

Add 1/4 cup of breading mix and 1/4 cup of water to the chicken. Mix thoroughly using gloved hands until all chicken pieces are well coated in the batter.

In a separate shallow bowl, place the 1/4 cup of flour for the final coating.

Take each chicken piece from the batter and coat it thoroughly with the flour, ensuring it is fully covered.

Heat cooking oil in a deep pan or pot for deep frying over medium-high heat.

Once the oil is hot (around 350°F or 175°C), carefully deep fry the coated chicken pieces for 8 minutes, or until they are golden brown and crispy. Fry in batches if necessary to avoid overcrowding the pan.

Remove the fried chicken pieces from the oil and place them on a wire rack lined with paper towels to drain excess oil.

To assemble, place a serving of cooked rice in each bowl. Garnish the rice with chopped green chilies, chopped red chilies, and chopped red onion, as desired.

Arrange the Crispy Chicken Pops on top of the rice and garnishes. Drizzle a generous amount of the prepared Sisig Mayo Sauce over the chicken pops and rice.

Serve immediately and enjoy your Chicken Pops with Sisig Mayo Sauce Rice Bowl.


Squeeze the juice from the 5 calamansi through a fine-mesh sieve into a bowl to remove any seeds and pulp.

Add the 85 grams of liver spread, 3 tablespoons of liquid seasoning, 1 tablespoon of soy sauce, and 1 cup of mayonnaise to the bowl with the calamansi juice.

Whisk all the sauce ingredients together until the mixture is smooth and creamy. Pour the prepared Sisig Mayo Sauce into a squeeze bottle for easy drizzling and set aside.

Place the 250 grams of chicken thigh fillet in a bowl. Season the chicken generously with black pepper and add 1/2 teaspoon of paprika.

Add 1/4 cup of breading mix and 1/4 cup of water to the chicken. Mix thoroughly using gloved hands until all chicken pieces are well coated in the batter.

In a separate shallow bowl, place the 1/4 cup of flour for the final coating.

Take each chicken piece from the batter and coat it thoroughly with the flour, ensuring it is fully covered.

Heat cooking oil in a deep pan or pot for deep frying over medium-high heat.

Once the oil is hot (around 350°F or 175°C), carefully deep fry the coated chicken pieces for 8 minutes, or until they are golden brown and crispy. Fry in batches if necessary to avoid overcrowding the pan.

Remove the fried chicken pieces from the oil and place them on a wire rack lined with paper towels to drain excess oil.

To assemble, place a serving of cooked rice in each bowl. Garnish the rice with chopped green chilies, chopped red chilies, and chopped red onion, as desired.

Arrange the Crispy Chicken Pops on top of the rice and garnishes. Drizzle a generous amount of the prepared Sisig Mayo Sauce over the chicken pops and rice.

Serve immediately and enjoy your Chicken Pops with Sisig Mayo Sauce Rice Bowl.
