Chicken Binagoongan (Filipino Chicken in Shrimp Paste)

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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.

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.

Why You’ll Love This Recipe

• 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.
• 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.

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. It’s a comforting dish that’s both bold and satisfying, perfect for anyone wanting to enjoy classic Filipino flavors with a twist.

Key Ingredients for Chicken Binagoongan

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. 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.

Coconut sugar. A small amount goes a long way to balance out the salt and vinegar. I prefer it over regular refined sugar because it’s less processed and has deep, caramel-like notes that pair beautifully with the rich shrimp paste. That said, regular white or brown sugar will work completely fine!

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.

How to Make Chicken Binagoongan

Start by heating oil in a pan over medium heat to sauté minced garlic and onion until soft. Next, stir in chopped tomatoes, letting them cook until they soften and release their juices, which creates a rich, savory flavor base. Add the chicken wings, browning them on all sides to lock in the juices and get a nice texture on the skin.

Once browned, stir in the shrimp paste, giving it a couple of minutes to cook out the raw taste and meld with the meat. Pour in the vinegar and let it boil for a minute without stirring. This crucial step lets the harsh acid burn off, leaving a balanced tang. Then, stir in the coconut sugar to cut through the sharp saltiness of the paste.

Pour in the water, bring to a simmer, and cover the pan to cook until the chicken is tender and the sauce thickens up beautifully. Finally, stir in the long green chilies during the last few minutes to infuse a mild, aromatic heat without making the dish overly spicy. Serve hot alongside steamed rice.

You can find the full, printable recipe card right here to keep handy in the kitchen:

Additional Notes and Tips

1. 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.
2. 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.
3. 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.
4. 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 and Reheating

1. Fridge: Store leftovers in an airtight container for up to 3 days.
2. 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.
3. 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.

Let’s connect

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 🙂

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 ❤️

Warmly,
Jezelle