RESEP KULIT GORENG KRISPI SAMPE LEBARAN TAHUN DEPAN
Resep Kulit ayam sambal bawang
Crispy Fried Chicken Skin to Last Until Next Year's Eid
Bahan
Sambal :
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Pisahkan bagian lemak yang terlalu tebal dari kulit ayam, sisihkan agar hasil gorengan lebih krispi.
- Cuci kulit ayam hingga bersih.
- Bumbui kulit ayam dengan micin, garam, dan lada, aduk rata, lalu tambahkan bawang putih parut untuk memberi aroma.
- Simpan kulit yang sudah dibumbui di kulkas sambil menyiapkan sambal.
- Campurkan tepung terigu protein rendah dan tepung maizena, bumbui dengan kaldu ayam bubuk dan sedikit garam, aduk rata.
- Panaskan minyak cukup banyak, goreng cabai rawit merah, cabai rawit hijau, bawang merah, bawang putih, dan terasi hingga matang sesuai selera.
- Haluskan bahan sambal yang sudah digoreng menggunakan blender bersama gula, kaldu ayam bubuk, dan garam hingga bertekstur agak kasar.
- Panaskan minyak untuk menggoreng kulit.
- Balurkan kulit ayam ke dalam campuran tepung sambil diremas-remas agar teksturnya sedikit keriting dan tepung menempel merata ke seluruh permukaan.
- Goreng kulit ayam hingga matang dan krispi sesuai tingkat kematangan yang diinginkan.
- Sajikan kulit ayam goreng krispi dengan sambal bawang dan nasi.
Ingredients
Sambal:
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Trim off any excessively thick fat from the chicken skin and set it aside so the fried result turns out crispier.
- Wash the chicken skin thoroughly.
- Season the chicken skin with MSG, salt, and pepper, mix well, then add grated garlic for aroma.
- Store the seasoned skin in the fridge while you prepare the sambal.
- Combine low-protein wheat flour and cornstarch, season with chicken bouillon powder and a little salt, stir well.
- Heat a good amount of oil, fry the red bird's-eye chilies, green bird's-eye chilies, shallots, garlic, and shrimp paste until cooked to your liking.
- Blend the fried sambal ingredients together with sugar, chicken bouillon powder, and salt until slightly chunky.
- Heat oil for frying the skin.
- Coat the chicken skin in the flour mixture while squeezing and massaging it so the texture curls up slightly and the flour sticks evenly all over.
- Fry the chicken skin until cooked and crispy to your desired doneness.
- Serve the crispy fried chicken skin with the shallot sambal and rice.
Cook Mode
Resep Kulit ayam sambal bawang
Crispy Fried Chicken Skin to Last Until Next Year's Eid
RESEP KULIT GORENG KRISPI SAMPE LEBARAN TAHUN DEPAN
RESEP KULIT GORENG KRISPI SAMPE LEBARAN TAHUN DEPAN
Bahan
Sambal :
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Pisahkan bagian lemak yang terlalu tebal dari kulit ayam, sisihkan agar hasil gorengan lebih krispi.
- Cuci kulit ayam hingga bersih.
- Bumbui kulit ayam dengan micin, garam, dan lada, aduk rata, lalu tambahkan bawang putih parut untuk memberi aroma.
- Simpan kulit yang sudah dibumbui di kulkas sambil menyiapkan sambal.
- Campurkan tepung terigu protein rendah dan tepung maizena, bumbui dengan kaldu ayam bubuk dan sedikit garam, aduk rata.
- Panaskan minyak cukup banyak, goreng cabai rawit merah, cabai rawit hijau, bawang merah, bawang putih, dan terasi hingga matang sesuai selera.
- Haluskan bahan sambal yang sudah digoreng menggunakan blender bersama gula, kaldu ayam bubuk, dan garam hingga bertekstur agak kasar.
- Panaskan minyak untuk menggoreng kulit.
- Balurkan kulit ayam ke dalam campuran tepung sambil diremas-remas agar teksturnya sedikit keriting dan tepung menempel merata ke seluruh permukaan.
- Goreng kulit ayam hingga matang dan krispi sesuai tingkat kematangan yang diinginkan.
- Sajikan kulit ayam goreng krispi dengan sambal bawang dan nasi.
Ingredients
Sambal:
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Trim off any excessively thick fat from the chicken skin and set it aside so the fried result turns out crispier.
- Wash the chicken skin thoroughly.
- Season the chicken skin with MSG, salt, and pepper, mix well, then add grated garlic for aroma.
- Store the seasoned skin in the fridge while you prepare the sambal.
- Combine low-protein wheat flour and cornstarch, season with chicken bouillon powder and a little salt, stir well.
- Heat a good amount of oil, fry the red bird's-eye chilies, green bird's-eye chilies, shallots, garlic, and shrimp paste until cooked to your liking.
- Blend the fried sambal ingredients together with sugar, chicken bouillon powder, and salt until slightly chunky.
- Heat oil for frying the skin.
- Coat the chicken skin in the flour mixture while squeezing and massaging it so the texture curls up slightly and the flour sticks evenly all over.
- Fry the chicken skin until cooked and crispy to your desired doneness.
- Serve the crispy fried chicken skin with the shallot sambal and rice.
Cook Notes
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