RESEP TERBAIK DI YOUTUBE BIKIN SHIHLIN - RESEP SHIHLIN MUDAH COCOK DIPERJUAL BELIKAN..
Basic seasoning ayam
Best Shihlin Chicken Recipe on YouTube - Easy and Great for Selling
Bahan
Tepung :
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Belah dada ayam menjadi dua (butterfly), lalu pipihkan dengan alat pemukul daging hingga ketebalan sekitar 0,5-0,7cm (jangan terlalu tipis).
- Bumbui ayam dengan mirin, sake, kecap asin Jepang, gula, garam, bawang putih cincang, jahe cincang, dan telur, aduk rata.
- Tambahkan sedikit tepung terigu ke dalam bumbu ayam sebagai perekat, aduk rata.
- Simpan ayam yang sudah dibumbui dalam kulkas minimal 30 menit-1 jam (idealnya semalaman).
- Buat tepung kering: campurkan tepung beras dengan garam dalam food processor, tuang air sedikit demi sedikit, giling hingga tercampur rata dan berbutir kasar.
- Diamkan campuran tepung semalaman (atau jemur di suhu ruang selama 1 hari) hingga kering menjadi butiran seperti kerikil kecil.
- Balurkan ayam yang sudah dimarinasi ke dalam tepung kering (butiran), tekan-tekan hingga menempel rata.
- Goreng ayam dalam minyak panas sambil dibolak-balik hingga matang dan berwarna keemasan.
- Angkat dan tiriskan, lalu taburi dengan bumbu tabur sesuai selera menggunakan saringan agar merata.
- Sajikan Shihlin chicken selagi hangat dan renyah.
Ingredients
Flour Coating:
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Butterfly the chicken breast, then flatten it with a meat mallet to about 0.5-0.7 cm thick (not too thin).
- Season the chicken with mirin, sake, Japanese soy sauce, sugar, salt, minced garlic, minced ginger, and egg, stir well.
- Add a little wheat flour into the chicken marinade as a binder, stir well.
- Refrigerate the seasoned chicken for at least 30 minutes to 1 hour (ideally overnight).
- Make the dry flour coating: combine rice flour with salt in a food processor, pour in water a little at a time, grind until evenly mixed with a coarse, grainy texture.
- Let the flour mixture sit overnight (or air-dry at room temperature for a full day) until it dries into small pebble-like granules.
- Coat the marinated chicken in the dry granulated flour, pressing so it sticks evenly.
- Fry the chicken in hot oil, flipping occasionally, until cooked and golden brown.
- Remove and drain, then sprinkle with seasoning powder to taste using a sieve for even coverage.
- Serve the Shihlin chicken while warm and crispy.
Cook Mode
Basic seasoning ayam
Best Shihlin Chicken Recipe on YouTube - Easy and Great for Selling
RESEP TERBAIK DI YOUTUBE BIKIN SHIHLIN - RESEP SHIHLIN MUDAH COCOK DIPERJUAL BELIKAN..
RESEP TERBAIK DI YOUTUBE BIKIN SHIHLIN - RESEP SHIHLIN MUDAH COCOK DIPERJUAL BELIKAN..
Bahan
Tepung :
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Belah dada ayam menjadi dua (butterfly), lalu pipihkan dengan alat pemukul daging hingga ketebalan sekitar 0,5-0,7cm (jangan terlalu tipis).
- Bumbui ayam dengan mirin, sake, kecap asin Jepang, gula, garam, bawang putih cincang, jahe cincang, dan telur, aduk rata.
- Tambahkan sedikit tepung terigu ke dalam bumbu ayam sebagai perekat, aduk rata.
- Simpan ayam yang sudah dibumbui dalam kulkas minimal 30 menit-1 jam (idealnya semalaman).
- Buat tepung kering: campurkan tepung beras dengan garam dalam food processor, tuang air sedikit demi sedikit, giling hingga tercampur rata dan berbutir kasar.
- Diamkan campuran tepung semalaman (atau jemur di suhu ruang selama 1 hari) hingga kering menjadi butiran seperti kerikil kecil.
- Balurkan ayam yang sudah dimarinasi ke dalam tepung kering (butiran), tekan-tekan hingga menempel rata.
- Goreng ayam dalam minyak panas sambil dibolak-balik hingga matang dan berwarna keemasan.
- Angkat dan tiriskan, lalu taburi dengan bumbu tabur sesuai selera menggunakan saringan agar merata.
- Sajikan Shihlin chicken selagi hangat dan renyah.
Ingredients
Flour Coating:
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Butterfly the chicken breast, then flatten it with a meat mallet to about 0.5-0.7 cm thick (not too thin).
- Season the chicken with mirin, sake, Japanese soy sauce, sugar, salt, minced garlic, minced ginger, and egg, stir well.
- Add a little wheat flour into the chicken marinade as a binder, stir well.
- Refrigerate the seasoned chicken for at least 30 minutes to 1 hour (ideally overnight).
- Make the dry flour coating: combine rice flour with salt in a food processor, pour in water a little at a time, grind until evenly mixed with a coarse, grainy texture.
- Let the flour mixture sit overnight (or air-dry at room temperature for a full day) until it dries into small pebble-like granules.
- Coat the marinated chicken in the dry granulated flour, pressing so it sticks evenly.
- Fry the chicken in hot oil, flipping occasionally, until cooked and golden brown.
- Remove and drain, then sprinkle with seasoning powder to taste using a sieve for even coverage.
- Serve the Shihlin chicken while warm and crispy.
Cook Notes
Nobody has written this one up. Cooked it? Say how it went.
Cook something like it
The closest dishes to this one in the whole archive.
