Crispy Chicken Skin Sisig Recipe

In the previous post, we shared how to make Crispy Chicken Skin. Since there are some left-overs, medyo nakakasawa na din if you are going to serve it the same.

Here is another must-try recipe on chicken skin. Why not make it as sisig.

This is not only good for main dish but as an appetizer too.

Although a bit tedious like making the pork sisig, the finish product is definitely great.

After making the chicken skin crispy, it is then finely copped.

It is then sauteed together with lots of onions.

To make the dish quite healthier, finely chopped fried tokwa is added.

Serving this in a sizzling plate topped with egg will surely make your meal satisfying.

Here's the full recipe.

Crispy Chicken Skin Sisig Recipe

Ingredients:

1/2 kilo chicken skin, deep-fried and finely chopped

6 pcs tokwa, fried and cut into small cubes

1 medium sized onion, chopped

1 egg

1/4 cup calamansi juice

Oi, salt and pepper

Cooking Instruction:

1. Saute onion.

2. Add chopped crispy chicken skin and tokwa.

Continue cooking for about 5 minutes.

3. Add calamansi juice, salt and pepper.

4. Simmer for about 1 minute. Set aside.

5. In a sizzling plate, add little oil and butter. Add the cooked chicken skin and tokwa sisig.

6. Cook for a few minutes. Then topped with egg, mayonnaise and chili.

Serving size: 4-5