KULIT AYAM KRISPY kriuknya tahan lama, wajib coba!!
Resep
Extra Crispy Chicken Skin with Sambal Matah
Bahan
Bahan"nya :
Bumbu marinasi :
Bahan sambal matah :
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Potong-potong 300 gr kulit ayam sesuai selera.
- Masukkan ke mangkuk, tambahkan 1/4 sdt garam, 1/2 sdt kaldu ayam bubuk, dan 1/4 sdt merica bubuk, aduk hingga benar-benar tercampur rata.
- Diamkan kulit ayam yang sudah dibumbui selama kurang lebih 15 menit.
- Campurkan 250 gr tepung terigu, 2 sdm tepung maizena, 1 sdt garam, 1 sdt kaldu ayam bubuk, 1/2 sdt merica bubuk, dan 1 1/2 sdt baking powder, aduk rata untuk tepung kering.
- Ambil 2-3 sdm dari adonan tepung kering, tambahkan air secukupnya untuk membuat adonan basah yang agak encer.
- Baluri kulit ayam dengan tepung kering, celupkan ke adonan basah, lalu baluri lagi dengan tepung kering.
- Goreng kulit ayam dalam minyak panas dengan api sedang sampai kecoklatan, lalu angkat dan tiriskan.
- Untuk sambal matah, iris tipis 5 siung bawang merah, 12 cabe rawit merah, bagian putih sereh, dan 3 lembar daun jeruk.
- Campurkan semua irisan dengan 1/4 sdt garam, 1/4 sdt kaldu ayam bubuk, dan 1/2 sdt gula pasir, aduk rata.
- Siram dengan minyak panas, aduk rata, lalu beri perasan jeruk limau.
Ingredients
Marinade:
Sambal Matah Ingredients:
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Cut 300 g chicken skin into pieces as you like.
- Put it in a bowl, add 1/4 tsp salt, 1/2 tsp chicken bouillon powder, and 1/4 tsp ground pepper, and mix until fully combined.
- Let the seasoned chicken skin rest for about 15 minutes.
- Mix 250 g all-purpose flour, 2 tbsp cornstarch, 1 tsp salt, 1 tsp chicken bouillon powder, 1/2 tsp ground pepper, and 1 1/2 tsp baking powder to make the dry coating, and stir well.
- Take 2-3 tbsp of the dry mix and add water to make a slightly runny wet batter.
- Coat the chicken skin in the dry mix, dip it into the wet batter, then coat again in the dry mix.
- Deep-fry the chicken skin in hot oil over medium heat until golden brown, then remove and drain.
- For the sambal matah, thinly slice 5 shallots, 12 bird's-eye chilies, the white part of the lemongrass, and 3 kaffir lime leaves.
- Mix all the sliced ingredients with 1/4 tsp salt, 1/4 tsp chicken bouillon powder, and 1/2 tsp sugar, and stir well.
- Pour hot oil over it, stir well, then add a squeeze of lime.
Cook Mode
KULIT AYAM KRISPY kriuknya tahan lama, wajib coba!!
Extra Crispy Chicken Skin with Sambal Matah
KULIT AYAM KRISPY kriuknya tahan lama, wajib coba!!
KULIT AYAM KRISPY kriuknya tahan lama, wajib coba!!
Bahan
Bahan"nya :
Bumbu marinasi :
Bahan sambal matah :
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Potong-potong 300 gr kulit ayam sesuai selera.
- Masukkan ke mangkuk, tambahkan 1/4 sdt garam, 1/2 sdt kaldu ayam bubuk, dan 1/4 sdt merica bubuk, aduk hingga benar-benar tercampur rata.
- Diamkan kulit ayam yang sudah dibumbui selama kurang lebih 15 menit.
- Campurkan 250 gr tepung terigu, 2 sdm tepung maizena, 1 sdt garam, 1 sdt kaldu ayam bubuk, 1/2 sdt merica bubuk, dan 1 1/2 sdt baking powder, aduk rata untuk tepung kering.
- Ambil 2-3 sdm dari adonan tepung kering, tambahkan air secukupnya untuk membuat adonan basah yang agak encer.
- Baluri kulit ayam dengan tepung kering, celupkan ke adonan basah, lalu baluri lagi dengan tepung kering.
- Goreng kulit ayam dalam minyak panas dengan api sedang sampai kecoklatan, lalu angkat dan tiriskan.
- Untuk sambal matah, iris tipis 5 siung bawang merah, 12 cabe rawit merah, bagian putih sereh, dan 3 lembar daun jeruk.
- Campurkan semua irisan dengan 1/4 sdt garam, 1/4 sdt kaldu ayam bubuk, dan 1/2 sdt gula pasir, aduk rata.
- Siram dengan minyak panas, aduk rata, lalu beri perasan jeruk limau.
Ingredients
Marinade:
Sambal Matah Ingredients:
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Cut 300 g chicken skin into pieces as you like.
- Put it in a bowl, add 1/4 tsp salt, 1/2 tsp chicken bouillon powder, and 1/4 tsp ground pepper, and mix until fully combined.
- Let the seasoned chicken skin rest for about 15 minutes.
- Mix 250 g all-purpose flour, 2 tbsp cornstarch, 1 tsp salt, 1 tsp chicken bouillon powder, 1/2 tsp ground pepper, and 1 1/2 tsp baking powder to make the dry coating, and stir well.
- Take 2-3 tbsp of the dry mix and add water to make a slightly runny wet batter.
- Coat the chicken skin in the dry mix, dip it into the wet batter, then coat again in the dry mix.
- Deep-fry the chicken skin in hot oil over medium heat until golden brown, then remove and drain.
- For the sambal matah, thinly slice 5 shallots, 12 bird's-eye chilies, the white part of the lemongrass, and 3 kaffir lime leaves.
- Mix all the sliced ingredients with 1/4 tsp salt, 1/4 tsp chicken bouillon powder, and 1/2 tsp sugar, and stir well.
- Pour hot oil over it, stir well, then add a squeeze of lime.
Cook Notes
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