Sisig-stuffed chicken? Here's how to combine your 2 fave ulam into 1 tasty dish

Imagine your family's surprise when you slice into a crispy fried chicken to reveal a delicious second ulam inside.

Making a delicious sisig-stuffed chicken is easier than it looks, and Jefferson Rosete of food business U Got Hangry just shared an easy recipe on GMA's "Unang Hirit."

First, you'll need the following ingredients:

• Whole chicken
• Breading mix
• Chopped pork
• Eggs
• Onions
• Chili
• Garlic
• Mayonnaise
• Cooking oil

Start by cleaning the chicken. Dip it in egg, then coat it with a special friend chicken and breading mix. Let it deep-fry for an hour.

Next is the sisig. Chop up your onions and sauté them in a pan with chili. Add the pork. Season this with garlic and mayo, then add your sisig sauce and spices.

Finally, it's time to stuff your chicken. Hold it upright and carefully fill the hole with sisig.

According to Jefferson, making sisig-stuffed chicken in advance is no problem because it has a shelf life of up to 24 hours in room temperature, or up to a month if frozen.

U Got Hangry, located 41 Langka St., Malanday, Marikina City, also offers other tasty Pinoy dishes. For inquiries, contact 0917635403. —Margaret Claire Layug/MGP, GMA News