Chicken Sisig Soft Tacos

Make the garlic sauce: Combine 1/4 cup mayonnaise, 3 cloves garlic (chopped), and 3 teaspoons liquid seasoning in a bowl; set aside. 

 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. 

Shred chicken breasts and chop chicken thighs into cubes; combine in a bowl and set aside. 

Heat 11/2 tablespoons oil in a pan over medium heat. 

Sauté 1 red onion (chopped), 1/2 white onion (chopped), and 4 cloves garlic (chopped) until fragrant. 

Add 2 finger chilies (sliced diagonally) and cook for 1 minute. 

 Add chicken and sauté until fully cooked. 

Add 2 tablespoons soy sauce, 1 tablespoon vinegar, juice from 2 pieces calamansi, and 2 tablespoons garlic sauce. 

Mix to combine, remove from heat, and transfer to a bowl. 

 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.