We’re Kinda Obsessed with KFC’s Sisig Bowl. Here’s Why

April 22, 2017

In a bid to keep the hungry public satisfied, fast food joints always come up with the wackiest ideas to stir up both controversy and appetites. People now roll things in flaming hot snacks, and even make black buns for burgers. KFC is probably the king of mad concepts, in the Philippines at least, with that Double Down Dog, and cult favorite Spicy Gangnam Chicken still etched into memory.

Their latest entity comes in a form that’s a little less wild, banking instead on nostalgia and familiarity to get crowds going. Sisig has been adopted many times over, but in essence it is all about alternating crunch and stickiness, and heat and sourness. Now, KFC has reimagined the Filipino favorite, keeping all the traditional elements contained into a single, supremely tasty, all-chicken sisig rice bowl.

So what makes this just as oddball-delicious as KFC’s previous specials? Here are the reasons why we were bowled over by the chain’s take on the pulutan classic.

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The rice

People might think sisig is best eaten alone, but sometimes, you need rice to soak up all that fatty goodness. KFC’s bowl leaves plain rice in the dust, and instead tosses sisig flavors into the grains. You get distinct calamansi, fat, and onions for some dangerous carbs that are too good to avoid a spoonful of.

The sisig sauce

Drizzled over some Hot Shots, this unctuously fatty sauce is so thick, and contains every bit of heat and sourness you’d expect from a decent plate of chopped up pig face. Can’t believe it’s all just chicken juice!

The chicken skin

What’s sisig without some crispy, crunchy bits? The outrageous bowl adds a generous load of chicken skin to add texture to each bite. Damn the calories, this addition is essential.

The sisig experience

We don’t know about you, but one of the best things about sisig is chopping everything up, smashing the egg into the meat to generate more sauce, and making a mess of the whole thing. You get to do just that with KFC’s version, egg and all, and recreate the quintessential sisig experience, this time with fried chicken.

Pamela Cortez Pamela Cortez

Pamela Cortez writes about food full-time, and has honed her craft while writing for publications such as Rogue, Town and Country, and The Philippine Star. She once rode on a mule for a mile just to eat mint tea and lamb in Morocco, and has eaten a block of Quickmelt in one sitting. Her attempt at food photography can be viewed online @meyarrr.

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