RESEP AYAM GORENG SAOS KECAP MENTEGA ! RESTO BANGET !
AYAM GORENG MENTEGA
Restaurant-Style Fried Chicken in Butter Soy Sauce
Bahan
SAUS MENTEGA :
Cara Membuat
Langkah disusun otomatis dari narasi video — tonton videonya kalau ragu.
- Siapkan ayam potong menjadi 20 bagian.
- Marinasi ayam dengan bawang putih halus, jahe parut, merica, garam, dan sedikit minyak wijen, remas-remas agar meresap.
- Masukkan ayam ke kulkas selama 30 menit hingga 1 jam agar bumbu meresap.
- Sebelum digoreng, baluri ayam dengan sedikit tepung maizena agar bumbu terkunci dan hasil gorengan lebih garing.
- Goreng ayam hingga matang, lalu tiriskan.
- Campurkan kecap inggris, saus tiram, kecap manis, dan air untuk saus.
- Potong bawang bombay memanjang.
- Panaskan sedikit minyak bekas goreng ayam, masukkan mentega, lalu tumis bawang putih cincang hingga kuning keemasan.
- Tuang campuran saus, bumbui dengan gula pasir, kaldu jamur, dan merica, masak hingga mendidih.
- Masukkan ayam goreng, masak hingga bumbu meresap, lalu masukkan bawang bombay terakhir agar tetap crunchy sebelum diangkat.
Ingredients
Butter sauce:
Steps
Steps were generated from the video narration — watch the video if unsure.
- Prepare the chicken cut into 20 pieces.
- Marinate the chicken with ground garlic, grated ginger, pepper, salt, and a little sesame oil, massaging it in.
- Chill the chicken for 30 minutes to 1 hour so the seasoning soaks in.
- Before frying, coat the chicken with a little cornstarch so the seasoning locks in and the fried result is crispier.
- Deep-fry the chicken until cooked, then drain.
- Mix together the Worcestershire sauce, oyster sauce, sweet soy sauce, and water for the sauce.
- Slice the onion lengthwise.
- Heat a little of the leftover frying oil, add the butter, then sauté the minced garlic until golden yellow.
- Pour in the sauce mixture, season with sugar, mushroom bouillon powder, and pepper, and cook until it boils.
- Add the fried chicken, cook until the sauce is absorbed, then add the onion last so it stays crunchy before removing from heat.
Mode Masak
AYAM GORENG MENTEGA
Restaurant-Style Fried Chicken in Butter Soy Sauce
RESEP AYAM GORENG SAOS KECAP MENTEGA ! RESTO BANGET !
RESEP AYAM GORENG SAOS KECAP MENTEGA ! RESTO BANGET !
Bahan
SAUS MENTEGA :
Cara Membuat
Langkah disusun otomatis dari narasi video — tonton videonya kalau ragu.
- Siapkan ayam potong menjadi 20 bagian.
- Marinasi ayam dengan bawang putih halus, jahe parut, merica, garam, dan sedikit minyak wijen, remas-remas agar meresap.
- Masukkan ayam ke kulkas selama 30 menit hingga 1 jam agar bumbu meresap.
- Sebelum digoreng, baluri ayam dengan sedikit tepung maizena agar bumbu terkunci dan hasil gorengan lebih garing.
- Goreng ayam hingga matang, lalu tiriskan.
- Campurkan kecap inggris, saus tiram, kecap manis, dan air untuk saus.
- Potong bawang bombay memanjang.
- Panaskan sedikit minyak bekas goreng ayam, masukkan mentega, lalu tumis bawang putih cincang hingga kuning keemasan.
- Tuang campuran saus, bumbui dengan gula pasir, kaldu jamur, dan merica, masak hingga mendidih.
- Masukkan ayam goreng, masak hingga bumbu meresap, lalu masukkan bawang bombay terakhir agar tetap crunchy sebelum diangkat.
Ingredients
Butter sauce:
Steps
Steps were generated from the video narration — watch the video if unsure.
- Prepare the chicken cut into 20 pieces.
- Marinate the chicken with ground garlic, grated ginger, pepper, salt, and a little sesame oil, massaging it in.
- Chill the chicken for 30 minutes to 1 hour so the seasoning soaks in.
- Before frying, coat the chicken with a little cornstarch so the seasoning locks in and the fried result is crispier.
- Deep-fry the chicken until cooked, then drain.
- Mix together the Worcestershire sauce, oyster sauce, sweet soy sauce, and water for the sauce.
- Slice the onion lengthwise.
- Heat a little of the leftover frying oil, add the butter, then sauté the minced garlic until golden yellow.
- Pour in the sauce mixture, season with sugar, mushroom bouillon powder, and pepper, and cook until it boils.
- Add the fried chicken, cook until the sauce is absorbed, then add the onion last so it stays crunchy before removing from heat.
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