AYAM GEPREK EKONOMIS
Ayam Geprek
Budget Ayam Geprek (Smashed Fried Chicken)
Bahan
bahan marinasi ayam:
bahan basah:
bahan kering:
Cara Membuat
- Haluskan 5 siung bawang putih dan 1 sendok teh garam dengan ulekan atau blender.
- Campur 500 gram potongan ayam dengan bumbu halus, seperempat sendok teh lada bubuk, dan 50 ml air putih, lalu aduk sambil ditekan-tekan agar bumbunya meresap.
- Diamkan ayam sekitar 30 menit di dalam wadah tertutup di kulkas.
- Campur 75 gram tepung terigu, 20 gram tepung tapioka, dan 150 ml air putih untuk bahan basah, lalu aduk hingga tidak ada tepung yang bergerindil.
- Tambahkan seperempat sendok teh lada bubuk, setengah sendok teh garam, dan seperempat sendok teh kaldu bubuk ke bahan basah, lalu aduk rata.
- Campur 200 gram tepung terigu dan 50 gram tepung tapioka untuk bahan kering, lalu aduk rata.
- Celupkan potongan ayam ke bahan basah sambil ditekan-tekan, lalu tiriskan sedikit.
- Gulingkan ayam di bahan kering sambil dicubit-cubit agar tepungnya menempel dan keriting.
- Goreng ayam dalam minyak panas yang cukup banyak dengan api sedang cenderung kecil hingga kuning kecoklatan dan matang merata.
- Angkat ayam dan tiriskan di atas tatakan berlubang agar minyaknya turun dan ayamnya tetap renyah.
- Geprek ayam dengan ulekan selagi masih hangat, lalu sajikan dengan sambal bawang cabe rawit.
Ingredients
Chicken marinade:
Wet batter:
Dry coating:
Steps
- Grind 5 cloves of garlic with 1 teaspoon of salt using a mortar or a blender.
- Mix 500 g of cut chicken with the spice paste, a quarter teaspoon of ground pepper, and 50 ml of water, pressing as you stir so the seasoning soaks in.
- Rest the chicken for about 30 minutes in a sealed container in the fridge.
- Mix 75 g wheat flour, 20 g tapioca starch, and 150 ml water for the wet batter, stirring until no lumps remain.
- Add a quarter teaspoon ground pepper, half a teaspoon salt, and a quarter teaspoon powdered stock to the wet batter, then stir well.
- Mix 200 g wheat flour and 50 g tapioca starch for the dry coating, then stir well.
- Dip each piece of chicken in the wet batter while pressing it in, then let the excess drip off.
- Roll the chicken in the dry coating, pinching it repeatedly so the flour clings and forms crispy flakes.
- Fry the chicken in plenty of hot oil over medium-low heat until golden brown and cooked through.
- Lift the chicken out and drain it on a perforated rack so the oil runs off and it stays crisp.
- Smash the chicken with a pestle while still warm, then serve with bird's eye chilli and garlic sambal.
Cook Mode
AYAM GEPREK EKONOMIS
AYAM GEPREK EKONOMIS
Bahan
bahan marinasi ayam:
bahan basah:
bahan kering:
Cara Membuat
- Haluskan 5 siung bawang putih dan 1 sendok teh garam dengan ulekan atau blender.
- Campur 500 gram potongan ayam dengan bumbu halus, seperempat sendok teh lada bubuk, dan 50 ml air putih, lalu aduk sambil ditekan-tekan agar bumbunya meresap.
- Diamkan ayam sekitar 30 menit di dalam wadah tertutup di kulkas.
- Campur 75 gram tepung terigu, 20 gram tepung tapioka, dan 150 ml air putih untuk bahan basah, lalu aduk hingga tidak ada tepung yang bergerindil.
- Tambahkan seperempat sendok teh lada bubuk, setengah sendok teh garam, dan seperempat sendok teh kaldu bubuk ke bahan basah, lalu aduk rata.
- Campur 200 gram tepung terigu dan 50 gram tepung tapioka untuk bahan kering, lalu aduk rata.
- Celupkan potongan ayam ke bahan basah sambil ditekan-tekan, lalu tiriskan sedikit.
- Gulingkan ayam di bahan kering sambil dicubit-cubit agar tepungnya menempel dan keriting.
- Goreng ayam dalam minyak panas yang cukup banyak dengan api sedang cenderung kecil hingga kuning kecoklatan dan matang merata.
- Angkat ayam dan tiriskan di atas tatakan berlubang agar minyaknya turun dan ayamnya tetap renyah.
- Geprek ayam dengan ulekan selagi masih hangat, lalu sajikan dengan sambal bawang cabe rawit.
Ingredients
Chicken marinade:
Wet batter:
Dry coating:
Steps
- Grind 5 cloves of garlic with 1 teaspoon of salt using a mortar or a blender.
- Mix 500 g of cut chicken with the spice paste, a quarter teaspoon of ground pepper, and 50 ml of water, pressing as you stir so the seasoning soaks in.
- Rest the chicken for about 30 minutes in a sealed container in the fridge.
- Mix 75 g wheat flour, 20 g tapioca starch, and 150 ml water for the wet batter, stirring until no lumps remain.
- Add a quarter teaspoon ground pepper, half a teaspoon salt, and a quarter teaspoon powdered stock to the wet batter, then stir well.
- Mix 200 g wheat flour and 50 g tapioca starch for the dry coating, then stir well.
- Dip each piece of chicken in the wet batter while pressing it in, then let the excess drip off.
- Roll the chicken in the dry coating, pinching it repeatedly so the flour clings and forms crispy flakes.
- Fry the chicken in plenty of hot oil over medium-low heat until golden brown and cooked through.
- Lift the chicken out and drain it on a perforated rack so the oil runs off and it stays crisp.
- Smash the chicken with a pestle while still warm, then serve with bird's eye chilli and garlic sambal.
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