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.
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).
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.
Looks delicious! I bet if I cooked this in my apartment my neighbors on all 4 sides would just love me… LOL. Did you ever visit Peng Chau when you were living in HK and remember the big blue vats of shrimp paste lining the streets, now thats a fragrant place.
It is fun experimenting with new favors…this is very different.
This looks really good but I’m not sure if I will like the bagoong taste… wish I can try yours first!
I guess you will like it, it tastes like belachan
This looks amazing! I love any kind of fried chicken – especially drumsticks!
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I’ve never used bagoong for fried chicken but I’m sure it has a delicious flavor.
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Mmmm – love the sound of this Raymund will have to look for bagoong – I guess it is a bit like shrimp paste?
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Yup its nearly similar
I would ADORE the opportunity to suck the meat off those bones!
Dear Raymund,
I love this version of fried chicken too. The bagoong as great salt complexity to the taste.
★★★★★
Looks delicious! I bet if I cooked this in my apartment my neighbors on all 4 sides would just love me… LOL. Did you ever visit Peng Chau when you were living in HK and remember the big blue vats of shrimp paste lining the streets, now thats a fragrant place.
★★★★★
Oh, I think it would smell good to this American!
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If bagoong is like trassi, then I am quite certain that I would love this dish! Looks fantastic!
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