BUKAN SALTED EGG ! Resep Buttermilk Chicken

Willgoz Kitchen September 18, 2024 Watch on YouTube ↗

Buttermilk Chicken (Not Salted Egg)

Bahan marinasi :

Adonan pelapis :

Saos :

Topping :

Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.

Potong paha ayam menjadi kotak-kotak kecil bite size, pastikan kering tanpa air.
Bumbui dengan kaldu ayam, garam, lada putih, chili powder, sedikit gula, perasan jeruk nipis, dan bawang putih cincang, aduk rata, marinasi selama 30 menit.
Goreng sebagian daun kari sebentar dalam minyak panas untuk garnish hingga crispy.
Campurkan tepung terigu, tepung beras, dan baking powder, tambahkan 1 butir telur, aduk rata.
Celupkan ayam yang sudah dimarinasi ke dalam adonan tepung, goreng hingga matang (goreng pertama), sisihkan.
Goreng kedua kalinya (double deep fry) hingga benar-benar golden dan crispy.
Panaskan sedikit minyak, masukkan butter, lalu bawang putih dan daun kari, tumis hingga wangi.
Masukkan susu evaporasi, tambahkan cabai rawit jika suka pedas.
Bumbui dengan kaldu ayam, garam, kaldu jamur, dan sedikit black pepper, masak hingga mengental.
Masukkan ayam goreng ke dalam saus, aduk sebentar, lalu matikan api dan sajikan dengan taburan daun kari goreng, daun bawang, dan cabai rawit iris.

Marinade ingredients:

Coating batter:

Sauce:

Topping:

Steps were generated from the video narration. Watch the video if unsure.

Cut the chicken thigh into small bite-size cubes, make sure they're dry with no water.
Season with chicken bouillon, salt, white pepper, chili powder, a little sugar, lime juice, and chopped garlic, mix well, marinate for 30 minutes.
Fry some curry leaves briefly in hot oil for garnish until crispy.
Mix flour, rice flour, and baking powder, add 1 egg, mix well.
Dip the marinated chicken into the batter, fry until cooked (first fry), set aside.
Fry a second time (double deep fry) until truly golden and crispy.
Heat a little oil, add butter, then garlic and curry leaves, saute until fragrant.
Add the evaporated milk, add bird's-eye chilies if you like it spicy.
Season with chicken bouillon, salt, mushroom bouillon, and a little black pepper, cook until thickened.
Add the fried chicken into the sauce, stir briefly, then turn off the heat and serve topped with fried curry leaves, scallion, and sliced bird's-eye chilies.