KULIT AYAM KRISPY kriuknya tahan lama, wajib coba!!
Kulit Ayam Goreng Sambal Matah
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!!
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.
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