Tasty Sinigang Chicken Strips

Today, our spotlight is sinigang, a memorable dish known for its distinctly sour, acidic taste. While there are many variations of sinigang, we’ll be taking a look at one kind of sinigang that isn’t as common: Sinigang Chicken Strips.

Sinigang Chicken Fingers


½ kg chicken breast fillet, cut into strips

1 tbsp Maggi Magic Sarap

¼ tsp pepper

½ cup ice-cold water

1 pc egg

1 cup flour

1 tbsp garlic powder

1 tbsp onion powder

Frying oil

Citrus-Sinigang Glaze:

1/2 cup unsalted butter

2 tbsp cornstarch, dissolved in 1 cup chicken broth 

1 clove garlic, grated

3 tbsp Maggi Sinigang Mix

1 tbsp calamansi juice

1/2 tbsp soy sauce

Calamansi zest

1 tbsp sugar


Rub and marinate your chicken with magic sarap and pepper.

Combine flour, garlic powder, and onion powder. Coat each piece of chicken and press the flour mixture on while tapping excess flour off.


Fry for 2-3 minutes over medium heat. Set heat to high and fry each piece for an additional 2 minutes or until golden brown and crispy.


Make the glaze by melting butter in a pan. Add cornstarch and cook for 1 minute. Add garlic followed by sinigang mix, calamansi juice, soy sauce, zest, and sugar. 

Cook until thick and dip each piece of chicken in glaze before serving.


Makes four (4) servings

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