Bagoong Fried Chicken

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).

Bagoong Fried Chicken
Prep time
Cook time
Total time
Serves: 5-6
  • 1 kg chicken legs
  • ½ cup sautéed bagoong
  • juice from 1 lemon
  • freshly ground black pepper
  • 6 cloves garlic, minced
  • oil for pan frying
  1. In a bowl combine together sautéed bagoong, lemon juice, freshly ground black pepper and garlic then mix well to combine.
  2. Add chicken and coat it well, let it marinate overnight.
  3. Heat oil in a pan then once its hot pan fry chicken pieces for 5 minutes on each side or until cooked.


Bagoong Fried Chicken Wide


12 Responses

  1. Karen says:

    It is fun experimenting with new favors…this is very different.

  2. This looks really good but I’m not sure if I will like the bagoong taste… wish I can try yours first!

  3. Kristy says:

    This looks amazing! I love any kind of fried chicken – especially drumsticks!

  4. wok with ray says:

    I’ve never used bagoong for fried chicken but I’m sure it has a delicious flavor.

  5. Mmmm – love the sound of this Raymund will have to look for bagoong – I guess it is a bit like shrimp paste?

  6. I would ADORE the opportunity to suck the meat off those bones!

  7. Dear Raymund,

    I love this version of fried chicken too. The bagoong as great salt complexity to the taste.

  8. 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.

  9. Michelle says:

    Oh, I think it would smell good to this American!

  10. Tessa says:

    If bagoong is like trassi, then I am quite certain that I would love this dish! Looks fantastic!

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