Chicken Pops with Sisig Mayo Sauce
Chicken Pops with Sisig Mayo Sauce
Ingredients
For the Sisig Mayo Sauce
- 5 calamansi
- 85 g liver spread
- 3 tablespoons liquid seasoning
- 1 tablespoon soy sauce
- 1 cup mayonnaise
For the Crispy Chicken Pops
- 250 g chicken thigh fillet
- 1/2 teaspoon paprika
- as needed black pepper, to taste
- 1/4 cup breading mix, for batter
- 1/4 cup water
- 1/4 cup flour, for final coating
- as needed cooking oil, for deep frying
For Assembly
- 4 servings cooked rice
- as needed green chilies, chopped
- as needed red chilies, chopped
- as needed red onion, chopped
Instructions
- 1
Squeeze the juice from the 5 calamansi through a fine-mesh sieve into a bowl to remove any seeds and pulp.
⏱️ 2 min
- 2
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.
⏱️ 2 min
- 3
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.
⏱️ 3 min
- 4
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.
⏱️ 2 min
- 5
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.
⏱️ 3 min
- 6
In a separate shallow bowl, place the 1/4 cup of flour for the final coating.
⏱️ 1 min
- 7
Take each chicken piece from the batter and coat it thoroughly with the flour, ensuring it is fully covered.
⏱️ 3 min
- 8
Heat cooking oil in a deep pan or pot for deep frying over medium-high heat.
⏱️ 2 min
- 9
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.
⏱️ 8 min•🌡️ 175
- 10
Remove the fried chicken pieces from the oil and place them on a wire rack lined with paper towels to drain excess oil.
⏱️ 1 min
- 11
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.
⏱️ 2 min
- 12
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.
⏱️ 1 min
- 13
Serve immediately and enjoy your Chicken Pops with Sisig Mayo Sauce Rice Bowl.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Chicken Pops with Sisig Mayo Sauce
For the Sisig Mayo Sauce
- 5 calamansi
- 85 g liver spread
- 3 tablespoons liquid seasoning
- 1 tablespoon soy sauce
- 1 cup mayonnaise
For the Crispy Chicken Pops
- 250 g chicken thigh fillet
- 1/2 teaspoon paprika
- as needed black pepper, to taste
- 1/4 cup breading mix, for batter
- 1/4 cup water
- 1/4 cup flour, for final coating
- as needed cooking oil, for deep frying
For Assembly
- 4 servings cooked rice
- as needed green chilies, chopped
- as needed red chilies, chopped
- as needed red onion, chopped
Instructions
- 1
Squeeze the juice from the 5 calamansi through a fine-mesh sieve into a bowl to remove any seeds and pulp.
⏱️ 2 min - 2
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.
⏱️ 2 min - 3
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.
⏱️ 3 min - 4
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.
⏱️ 2 min - 5
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.
⏱️ 3 min - 6
In a separate shallow bowl, place the 1/4 cup of flour for the final coating.
⏱️ 1 min - 7
Take each chicken piece from the batter and coat it thoroughly with the flour, ensuring it is fully covered.
⏱️ 3 min - 8
Heat cooking oil in a deep pan or pot for deep frying over medium-high heat.
⏱️ 2 min - 9
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.
⏱️ 8 min•🌡️ 175 - 10
Remove the fried chicken pieces from the oil and place them on a wire rack lined with paper towels to drain excess oil.
⏱️ 1 min - 11
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.
⏱️ 2 min - 12
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.
⏱️ 1 min - 13
Serve immediately and enjoy your Chicken Pops with Sisig Mayo Sauce Rice Bowl.
⏱️ 1 min