Bagoong Fried Chicken
Bagoong is a salty pungent fermented shrimp popular in the Philippine cuisine used either as a side dish or a flavouring agent to different dishes but I guess this haven’t been used to flavour fried chicken as I haven’t heard of anything like it yet. Today that will change as I will be attempting to do it and see whether it will be a good idea.
Basically with this Bagoong Fried Chicken we will be using the already sautéed bagoong alongside other ingredients commonly used in the Philippines to marinate their chicken like calamansi/lemon, garlic and black pepper. It will be marinated overnight so the flavours of the bagoong will be properly infused in the chicken and give it a really good flavour. The result was great it’s like some sort of fried binagoongan, its salty but not overpowering with some hint of sweetness, it also smells great (well for the Filipinos only).
- 1 kg chicken legs
- ½ cup sautéed bagoong
- juice from 1 lemon
- freshly ground black pepper
- 6 cloves garlic, minced
- oil for pan frying
- In a bowl combine together sautéed bagoong, lemon juice, freshly ground black pepper and garlic then mix well to combine.
- Add chicken and coat it well, let it marinate overnight.
- Heat oil in a pan then once its hot pan fry chicken pieces for 5 minutes on each side or until cooked.