JANJI GARING! - RESEP CRISPY CHICKEN KUNGPAO - RICE BOWL SERIES
Resep
Crispy Kungpao Chicken Rice Bowl
Bahan
Marinasi Ayam :
Tepung :
Sauce :
Topping :
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Buang tulang muda dari paha ayam boneless, lalu potong ayam berukuran sedang (jangan terlalu besar/kecil).
- Campurkan ayam dengan bumbu marinasi (kecap asin, lada putih, bawang putih halus, jahe, gula, garam); aduk rata, lalu simpan di kulkas semalaman (bisa dibagi per 500 gram dan dibekukan bila untuk stok).
- Untuk tepung pelapis kering, campurkan tepung tapioka, sedikit tepung terigu, garam, dan baking powder; aduk rata.
- Tambahkan air ke sebagian campuran tepung sedikit-sedikit sambil diaduk hingga membentuk tekstur bergumpal kecil-kecil (crumbly) — jangan sampai terlalu basah atau lembab.
- Untuk saus: sangrai cabe merah kering sebentar dengan api sedang hingga wangi dan sedikit berasap (jangan sampai gosong).
- Tuang sedikit minyak, masukkan jahe iris, daun bawang, dan bawang putih keprek; tumis hingga harum dan bumbu-bumbunya menyatu dengan cabe kering.
- Masukkan kecap asin, dark soy sauce, air, lada putih, cuka putih, dan gula pasir; aduk rata.
- Masak saus dengan api kecil-sedang selama kurang lebih 30 menit hingga meresap, lalu koreksi rasa.
- Kentalkan saus dengan larutan tapioka (2 sdt tapioka + 2 sdm air) sambil diaduk hingga kekentalan sesuai selera.
- Buat adonan basah dari air dan tepung tapioka; celupkan ayam yang sudah dimarinasi ke adonan basah lalu ke tepung kering, aduk/kocok dalam wadah tertutup hingga terbalut rata dan bertekstur kremes.
- Goreng ayam dua kali (double fry): goreng pertama dengan minyak panas hingga setengah matang (masih pucat, belum krispi), lalu goreng kedua hingga lebih gelap dan krispi maksimal.
- Selagi masih panas, tuang saus kental ke atas ayam goreng, aduk sebentar agar merata dan tetap panas.
- Sajikan di atas nasi dengan topping telur mata sapi (sunny side up) dan kacang mede.
Ingredients
Chicken marinade:
Flour coating:
Sauce:
Topping:
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Trim the cartilage from the boneless chicken thighs, then cut into medium pieces (not too big, not too small).
- Mix the chicken with the marinade (salty soy sauce, white pepper, minced garlic, ginger, sugar, salt); stir well and refrigerate overnight (portion into 500 g packs and freeze if prepping in bulk).
- For the dry coating, combine the tapioca starch, a little all-purpose flour, salt, and baking powder; mix well.
- Add water to part of the flour mix gradually, stirring, until it forms small crumbly clumps — not too wet or damp.
- For the sauce, toast the dried red chilies briefly over medium heat until fragrant and lightly smoking (don't let them burn).
- Add a little oil, then add the sliced ginger, scallion, and smashed garlic; sauté until fragrant and infused with the toasted chilies.
- Add the salty soy sauce, dark soy sauce, water, white pepper, white vinegar, and sugar; stir to combine.
- Simmer the sauce over low-medium heat for about 30 minutes until well infused, then adjust the seasoning to taste.
- Thicken the sauce with the tapioca slurry (2 tsp tapioca starch + 2 tbsp water), stirring to the consistency you like.
- Make a wet batter from water and tapioca starch; dip the marinated chicken into the wet batter, then toss it in the dry flour mix in a covered container until evenly coated and crumbly.
- Deep-fry the chicken twice: first in hot oil until half-cooked (still pale, not yet crispy), then fry a second time until darker and maximally crispy.
- While still hot, pour the thickened sauce over the fried chicken and toss briefly to coat evenly while it's still hot.
- Serve over rice topped with a sunny-side-up egg and cashew nuts.
Cook Mode
JANJI GARING! - RESEP CRISPY CHICKEN KUNGPAO - RICE BOWL SERIES
Crispy Kungpao Chicken Rice Bowl
JANJI GARING! - RESEP CRISPY CHICKEN KUNGPAO - RICE BOWL SERIES
JANJI GARING! - RESEP CRISPY CHICKEN KUNGPAO - RICE BOWL SERIES
Bahan
Marinasi Ayam :
Tepung :
Sauce :
Topping :
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Buang tulang muda dari paha ayam boneless, lalu potong ayam berukuran sedang (jangan terlalu besar/kecil).
- Campurkan ayam dengan bumbu marinasi (kecap asin, lada putih, bawang putih halus, jahe, gula, garam); aduk rata, lalu simpan di kulkas semalaman (bisa dibagi per 500 gram dan dibekukan bila untuk stok).
- Untuk tepung pelapis kering, campurkan tepung tapioka, sedikit tepung terigu, garam, dan baking powder; aduk rata.
- Tambahkan air ke sebagian campuran tepung sedikit-sedikit sambil diaduk hingga membentuk tekstur bergumpal kecil-kecil (crumbly) — jangan sampai terlalu basah atau lembab.
- Untuk saus: sangrai cabe merah kering sebentar dengan api sedang hingga wangi dan sedikit berasap (jangan sampai gosong).
- Tuang sedikit minyak, masukkan jahe iris, daun bawang, dan bawang putih keprek; tumis hingga harum dan bumbu-bumbunya menyatu dengan cabe kering.
- Masukkan kecap asin, dark soy sauce, air, lada putih, cuka putih, dan gula pasir; aduk rata.
- Masak saus dengan api kecil-sedang selama kurang lebih 30 menit hingga meresap, lalu koreksi rasa.
- Kentalkan saus dengan larutan tapioka (2 sdt tapioka + 2 sdm air) sambil diaduk hingga kekentalan sesuai selera.
- Buat adonan basah dari air dan tepung tapioka; celupkan ayam yang sudah dimarinasi ke adonan basah lalu ke tepung kering, aduk/kocok dalam wadah tertutup hingga terbalut rata dan bertekstur kremes.
- Goreng ayam dua kali (double fry): goreng pertama dengan minyak panas hingga setengah matang (masih pucat, belum krispi), lalu goreng kedua hingga lebih gelap dan krispi maksimal.
- Selagi masih panas, tuang saus kental ke atas ayam goreng, aduk sebentar agar merata dan tetap panas.
- Sajikan di atas nasi dengan topping telur mata sapi (sunny side up) dan kacang mede.
Ingredients
Chicken marinade:
Flour coating:
Sauce:
Topping:
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Trim the cartilage from the boneless chicken thighs, then cut into medium pieces (not too big, not too small).
- Mix the chicken with the marinade (salty soy sauce, white pepper, minced garlic, ginger, sugar, salt); stir well and refrigerate overnight (portion into 500 g packs and freeze if prepping in bulk).
- For the dry coating, combine the tapioca starch, a little all-purpose flour, salt, and baking powder; mix well.
- Add water to part of the flour mix gradually, stirring, until it forms small crumbly clumps — not too wet or damp.
- For the sauce, toast the dried red chilies briefly over medium heat until fragrant and lightly smoking (don't let them burn).
- Add a little oil, then add the sliced ginger, scallion, and smashed garlic; sauté until fragrant and infused with the toasted chilies.
- Add the salty soy sauce, dark soy sauce, water, white pepper, white vinegar, and sugar; stir to combine.
- Simmer the sauce over low-medium heat for about 30 minutes until well infused, then adjust the seasoning to taste.
- Thicken the sauce with the tapioca slurry (2 tsp tapioca starch + 2 tbsp water), stirring to the consistency you like.
- Make a wet batter from water and tapioca starch; dip the marinated chicken into the wet batter, then toss it in the dry flour mix in a covered container until evenly coated and crumbly.
- Deep-fry the chicken twice: first in hot oil until half-cooked (still pale, not yet crispy), then fry a second time until darker and maximally crispy.
- While still hot, pour the thickened sauce over the fried chicken and toss briefly to coat evenly while it's still hot.
- Serve over rice topped with a sunny-side-up egg and cashew nuts.
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