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Crispy Chicken Binagoongan with Roasted Eggplant
Crispy Chicken Binagoongan with Roasted Eggplant: Chicken thighs in bite-size pieces, onion and garlic cloves cooked for crisp edges, a moist centre and balanced seasoning.
- Prep time
- 15 min
- Cook time
- 30–35 min
- Yield
- 4 servings
- Audio recipe
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Ingredients
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Method
- Toss eggplant with 1 tablespoon oil and roast at 220°C for 20 minutes.
- Coat chicken in cornflour and pepper.
- Shallow-fry in 3 tablespoons oil until crisp and cooked to 75°C for 30 seconds.
- In the remaining oil soften onion, garlic and tomatoes.
- Stir in bagoong, vinegar, sugar and water. Simmer 5 minutes.
- Reduce to a spoon-coating sauce, fold in eggplant.
- Add chicken just before serving so some crispness remains. Refrigerate perishable leftovers within 2 hours and reheat only the portion needed.