Chickens > Fried Chickens > Filipino

Bagoóng Monamon Fried Chicken Recipe

Ingredients with Measurements:
- 4 boneless chicken breasts
- 1 cup all-purpose flour
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
- 1/2 cup bagoóng monamon (fermented fish sauce)
- 2 eggs
- 1/4 cup milk
- Vegetable oil for frying

Special equipment needed:
- Large mixing bowl
- Whisk
- Deep fryer or large frying pan
- Tongs
- Paper towels

Step-by-step instructions:

1. In a large mixing bowl, combine flour, salt, black pepper, garlic powder, onion powder, and paprika. Mix well.

2. In a separate bowl, whisk together bagoóng monamon, eggs, and milk until well combined.

3. Cut chicken breasts into bite-sized pieces and add them to the bagoóng monamon mixture. Stir until chicken is well coated.

4. Heat vegetable oil in a deep fryer or large frying pan over medium-high heat.

5. Using tongs, remove chicken from the bagoóng monamon mixture, allowing any excess to drip off, and coat in the flour mixture.

6. Carefully place chicken in the hot oil and fry until golden brown and cooked through, about 5-7 minutes.

7. Remove chicken from the oil and place on a paper towel-lined plate to drain any excess oil.

8. Serve hot and enjoy!


Time:
Preparation time: 15 minutes
Cooking time: 10-15 minutes
Temperature:
Oil temperature: 350°F
Serving size:
4 servings

Nutritional information:
Calories per serving: 400
Fat: 20g
Carbohydrates: 25g
Protein: 30g

Substitutions for ingredients:
- Chicken breasts can be substituted with chicken thighs or wings.
- All-purpose flour can be substituted with cornstarch or rice flour.
- Bagoóng monamon can be substituted with regular fish sauce.

Variations:
- Add chopped green onions or cilantro to the bagoóng monamon mixture for added flavor.
- Serve with a side of steamed rice and vegetables for a complete meal.

Tips and tricks:
- Make sure the oil is hot enough before adding the chicken to ensure a crispy exterior.
- Use tongs to handle the chicken to avoid getting burned by the hot oil.
- For extra crispy chicken, double coat in the flour mixture before frying.

Storage instructions:
Leftover fried chicken can be stored in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
To reheat, preheat the oven to 350°F and place the chicken on a baking sheet. Bake for 10-15 minutes or until heated through.

Presentation ideas:
Serve the fried chicken on a platter with a side of steamed rice and vegetables. Garnish with chopped green onions or cilantro.

Garnishes:
Chopped green onions or cilantro

Pairings:
Steamed rice and vegetables

Suggested side dishes:
Steamed rice, stir-fried vegetables, or a side salad.

Troubleshooting advice:
- If the chicken is not crispy enough, increase the heat of the oil or fry for a longer period of time.
- If the chicken is overcooked, reduce the cooking time or lower the heat of the oil.

Food safety advice:
- Make sure the chicken is cooked through before serving.
- Use a meat thermometer to ensure the internal temperature of the chicken reaches 165°F.

Food history:
Bagoóng monamon is a popular condiment in Filipino cuisine, made by fermenting small fish with salt. It is commonly used to add flavor to dishes such as fried rice, vegetables, and meat.

Flavor profiles:
Salty, umami, savory

Serving suggestions:
Serve hot as a main dish or as an appetizer.

Related Categories

Cooking Method: N/A

Course Type: N/A

Dietary: N/A

Ingredient: N/A

Meal type: N/A

Occassion: N/A

Region: Philippine

Taste: Savory, Salty, Tangy, Spicy, Umami