ASAM MANIS ! RESEP TANGSUYUK PAKE AYAM
Resep
Tangsuyuk Pake Ayam (Sweet & Sour Chicken, Vietnamese-Sauce Version)
Bahan
Sauce :
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Campurkan tepung kentang dengan banyak air dan sedikit baking soda, aduk asal rata (tidak perlu terlalu diaduk).
- Diamkan sekitar setengah jam sampai mengendap, lalu buang air di atasnya (endapannya yang akan dipakai untuk coating).
- Potong ayam paha boneless sesuai ukuran, buang tulang muda jika ada.
- Bumbui ayam dengan bawang putih parut, lada, dan garam.
- Untuk saus, campurkan air, fish sauce, madu, garam, gula, bawang putih, dan cabai.
- Tambahkan parutan kulit jeruk nipis (lime zest) untuk aroma segar.
- Haluskan daun ketumbar.
- Tambahkan air perasan jeruk nipis dan larutan sagu ke campuran saus.
- Celupkan ayam ke endapan tepung kentang, lalu goreng pertama kali sekitar 5 menit.
- Goreng untuk kedua kalinya agar lebih crispy, sekitar 2-3 menit.
- Masak saus (tuang campuran jus yang sudah dibuat) sampai mendidih dan mengental.
- Masukkan semua ayam goreng ke dalam saus, masak sampai lengket dan mengental merata, lalu sajikan.
Ingredients
Sauce:
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Mix potato starch with plenty of water and a little baking soda, stirring just until roughly combined (no need to stir too much).
- Let it settle for about half an hour, then discard the water on top (the sediment underneath is what you'll use for coating).
- Cut the boneless chicken thigh to size, removing any soft cartilage/young bones if present.
- Season the chicken with grated garlic, pepper, and salt.
- For the sauce, combine water, fish sauce, honey, salt, sugar, garlic, and chilies.
- Add grated lime zest for a fresh aroma.
- Chop the coriander leaves.
- Add lime juice and a tapioca starch slurry to the sauce mixture.
- Dip the chicken into the potato starch sediment, then fry it the first time for about 5 minutes.
- Fry a second time for extra crispiness, about 2-3 minutes.
- Cook the sauce (pouring in the prepared juice mixture) until it boils and thickens.
- Add all the fried chicken into the sauce, cook until sticky and evenly coated, then serve.
Cook Mode
ASAM MANIS ! RESEP TANGSUYUK PAKE AYAM
Tangsuyuk Pake Ayam (Sweet & Sour Chicken, Vietnamese-Sauce Version)
ASAM MANIS ! RESEP TANGSUYUK PAKE AYAM
ASAM MANIS ! RESEP TANGSUYUK PAKE AYAM
Bahan
Sauce :
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Campurkan tepung kentang dengan banyak air dan sedikit baking soda, aduk asal rata (tidak perlu terlalu diaduk).
- Diamkan sekitar setengah jam sampai mengendap, lalu buang air di atasnya (endapannya yang akan dipakai untuk coating).
- Potong ayam paha boneless sesuai ukuran, buang tulang muda jika ada.
- Bumbui ayam dengan bawang putih parut, lada, dan garam.
- Untuk saus, campurkan air, fish sauce, madu, garam, gula, bawang putih, dan cabai.
- Tambahkan parutan kulit jeruk nipis (lime zest) untuk aroma segar.
- Haluskan daun ketumbar.
- Tambahkan air perasan jeruk nipis dan larutan sagu ke campuran saus.
- Celupkan ayam ke endapan tepung kentang, lalu goreng pertama kali sekitar 5 menit.
- Goreng untuk kedua kalinya agar lebih crispy, sekitar 2-3 menit.
- Masak saus (tuang campuran jus yang sudah dibuat) sampai mendidih dan mengental.
- Masukkan semua ayam goreng ke dalam saus, masak sampai lengket dan mengental merata, lalu sajikan.
Ingredients
Sauce:
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Mix potato starch with plenty of water and a little baking soda, stirring just until roughly combined (no need to stir too much).
- Let it settle for about half an hour, then discard the water on top (the sediment underneath is what you'll use for coating).
- Cut the boneless chicken thigh to size, removing any soft cartilage/young bones if present.
- Season the chicken with grated garlic, pepper, and salt.
- For the sauce, combine water, fish sauce, honey, salt, sugar, garlic, and chilies.
- Add grated lime zest for a fresh aroma.
- Chop the coriander leaves.
- Add lime juice and a tapioca starch slurry to the sauce mixture.
- Dip the chicken into the potato starch sediment, then fry it the first time for about 5 minutes.
- Fry a second time for extra crispiness, about 2-3 minutes.
- Cook the sauce (pouring in the prepared juice mixture) until it boils and thickens.
- Add all the fried chicken into the sauce, cook until sticky and evenly coated, then serve.
Cook Notes
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