This Chicken Binagoongan recipe brings bold Filipino flavors with shrimp paste, vinegar, and tender chicken. A savory-sweet classic made lighter.
My First Take on Chicken Binagoongan
Shrimp paste, or bagoong lamang, has always been a familiar flavor from my childhood. Growing up, we often bought it from the sari-sari store, small carinderias, or from maglalako, or street vendors who would walk around the neighborhood selling their goods. Sometimes, the shrimp paste even had bits of pork mixed in, adding an extra layer of richness that made it special. It’s a taste that reminds me of home and simpler times, and it’s something I’ve always enjoyed eating with plain rice.
This was my first time making Chicken Binagoongan. While pork is the version I’m most familiar with, I was curious how chicken would go with the flavor of shrimp paste. A generous neighbor recently gave me some shrimp paste, and since I had chicken on hand, I thought it was the perfect opportunity to try something a little different.
To my delight, using shrimp paste with chicken gave the dish a rich, savory depth without being too heavy. The combination of the salty bagoong and the tender, juicy chicken made for a hearty meal that felt both familiar and new. It’s the kind of dish I can see myself making again and again, especially when I want something satisfying but not complicated. Thankfully, shrimp paste is easy to find in most Filipino households, and you can usually get it from local markets or Asian grocery stores, so it’s a dish I can easily recreate whenever the craving hits.
What is Chicken Binagoongan?
Chicken Binagoongan is a Filipino dish where chicken is simmered in bagoong alamang (shrimp paste), vinegar, and a bit of sugar. This combination creates a rich sauce that balances salty, tangy, and sweet flavors. While pork is the traditional choice, chicken offers a lighter, equally tasty alternative. The shrimp paste adds a distinctive, savory depth, while the vinegar brings brightness and the sugar softens the flavors. Altogether, it’s a comforting dish that’s both bold and satisfying, perfect for anyone wanting to enjoy classic Filipino flavors with a twist.
What Makes Chicken Binagoongan a Must-Try Dish
- Leaner, Healthier Protein. Chicken offers a lighter, leaner alternative to the classic pork version. It’s lower in fat but still delivers that rich, savory flavor you expect from Binagoongan.
- Quick-to-Cook Comfort. Like pork, chicken cooks much faster, making this dish a great choice for busy weeknights. You still get big flavor, just in less time.
- Familiar but Refreshing. Chicken Binagoongan gives a new spin to a well-loved Filipino classic. It keeps all the comforting flavors while offering something a little different from the usual pork version.
- Versatile & Easy to Customize. This dish is flexible. You can add eggplant, tweak the sweetness, dial up the spice, or even try it with coconut milk for a creamier twist. It’s adaptable without losing its heart.
Ingredient Spotlight
Chicken
I used chicken wings for this recipe because they’re juicy, flavorful, and soak up the sauce beautifully. But you can also use thighs, drumsticks, or even chicken breast. Just remember to adjust the cooking time accordingly.
Bagoong Alamang (Shrimp Paste)
This is the star of the dish. It’s salty, bold, and full of that familiar Filipino flavor many of us grew up with. Although it might seem strong at first, it mellows out beautifully as it cooks and blends into the sauce.
Vinegar
Vinegar helps balance the flavors in the dish. It cuts through the saltiness of the shrimp paste and adds a subtle tang that keeps the flavor from feeling too heavy.
Brown Sugar
A little brown sugar makes a big difference because it softens the saltiness and vinegar while adding a subtle sweetness that rounds out the entire dish.
Tomatoes
Tomatoes help create a savory base with a touch of acidity. Additionally, they bring a bit of natural sweetness that complements the vinegar and shrimp paste.
Garlic & Onion
These two build depth and aroma right from the start. Once they hit the pan, you know something good is coming.
Siling Haba (Green Chilies)
These long green chilies add a gentle heat that warms up the dish without overpowering it. If you want more spice, simply slice them up or toss in an extra one.
Ready to cook? Here’s everything you’ll need and how to make it.
Chicken Binagoongan (Filipino Chicken in Shrimp Paste)
Equipment
- Large skillet or deep pan
- Knife & chopping board
- Spoon or spatula
Ingredients
- 500g chicken wings
- 1 medium onion chopped
- 4 cloves garlic minced
- 2 medium tomatoes chopped
- 1-2 tbsp shrimp paste (bagoong alamang)
- 1 tbsp brown sugar
- 2 long green Chilies (siling haba) sliced or whole
- ½ cup water
Instructions
- Sauté Aromatics: Heat 1 tbsp cooking oil over medium heat. Add 4 cloves of minced garlic and 1 medium chopped onion. Sauté until fragrant and soft.
- Cook Tomatoes: Stir in 2 chopped tomatoes. Cook for 3-5 minutes until they soften and release their juices.
- Brown the Chicken: Add 500g chicken wings and cook until browned on all sides for 5-7 minutes.
- Incorporate Shrimp Paste: Add 1-2 tbsp shrimp paste (bagoong alamang) and stir for 2-3 minutes, allowing the flavors to meld.
- Add Vinegar and Sugar: Pour in 2 tbsp vinegar (do not stir immediately). Let it boil for 1 minute to reduce acidity. Stir in 1 tbsp brown sugar.
- Simmer: Add ½ cup water. Stir and bring the mixture to a simmer. Cover and cook for 20-25 minutes until chicken is tender and cooked through.
- Add Chilies: Stir in 2 long green chilies (siling haba). Simmer for 2-3 more minutes for a mild heat.
- Serve: Enjoy your Chicken Binagoongan hot! Best served with steamed rice.
Notes & Tips
- Adjusting the Sweetness. The sugar helps balance the saltiness of the shrimp paste, so feel free to add more or less depending on your taste.
- Make Ahead Friendly. Chicken Binagoongan actually tastes even better the next day. The flavors settle in more as it rests, which makes it a good option to prep ahead.
- Spice Level. If you want more heat, slice the green chilies or add an extra one. If you’re not into spice, you can leave them whole for a milder kick.
- Add Eggplant. For a more traditional take, try adding eggplant. Slice it into rounds or strips and sauté it with the onions and garlic to add texture and a nice earthy flavor.
- Using Chicken Breast. You can use chicken breast instead of wings. Just keep in mind that it cooks faster, so you’ll want to shorten the cooking time a bit to keep it from drying out. Thighs and drumsticks also work well and add a bit more flavor.
Storage & Reheating
- Fridge: Store leftovers in an airtight container in the fridge for up to 3 days.
- Freezer: You can also freeze this dish. Just let it cool completely before transferring it to a sealed container. It should keep well for up to 1 month.
- Reheating: Warm it up on the stove over medium heat. If the sauce has thickened, add a splash of water to loosen it back up.
Rice Ready? Let’s Go.
Tried this recipe? Don’t leave me (and the shrimp paste) hanging! Drop a comment below and let me know how it turned out. I’d love to hear your thoughts.
Or better yet, snap a pic, post it on Instagram, and tag me @barelysalted so I can cheer you on from our kitchen 🙂
If you’re in the mood to try another Filipino dish, check out my Filipino Crispy Mushroom and Tofu Sisig. It’s plant-based, sizzling, and just as satisfying ❤️
Kitchen + Stereo
Had Kaakit-Akit by Over October playing while I stirred the bagoong like I was in a music video.
Love,
Jezelle
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