Chicken Sisig Soft Tacos

Celebrate the best of Filipino and Mexican cuisines in

this one-of-a-kind wrap.

Serves 6 to 8
Prep Time 15 minutes
Cooking Time 20 minutes
For the garlic sauce:
1/4 cup mayonnaise

Chicken Sisig Soft Tacos

3 cloves garlic, chopped
3 teaspoons liquid seasoning
250 grams chicken thigh fillets
250 grams chicken breast fillets
1 1/2 tablespoons cooking oil
1 red onion, chopped
1/2 white onion, chopped
4 cloves garlic, chopped
2 finger chilies, sliced diagonally

1 Make the garlic sauce: Combine 1/4 cup

mayonnaise, 3 cloves garlic (chopped), and 3 teaspoons
liquid seasoning in a bowl; set aside.
2 Boil 250 grams chicken thigh fillets and 250 grams
chicken breast fillets for 8 to 10 minutes or until meat is
half cooked; let cool.
3 Shred chicken breasts and chop chicken thighs into
cubes; combine in a bowl and set aside.
4 Heat 11/2 tablespoons oil in a pan over medium
heat.

Chicken Sisig Soft Tacos

5 Saut 1 red onion (chopped), 1/2 white onion
(chopped), and 4 cloves garlic (chopped) until fragrant.
6 Add 2 finger chilies (sliced diagonally) and cook for 1
minute.
7 Add chicken and saut until fully cooked.
8 Add 2 tablespoons soy sauce, 1 tablespoon vinegar,
juice from 2 pieces calamansi, and 2 tablespoons garlic
sauce.
9 Mix to combine, remove from heat, and transfer to a
bowl.
10 To serve, warm 6 to 8 tortilla wraps. Top with
shredded cabbage or lettuce, chicken sisig, garlic sauce,
crushed chicharon, and cilantro leaves; fold tortillas to
close. Serve with lime wedges on the side.