DUPLIKASI Jolibee Fried Chicken pake tepung Gluten free eh KRISPI BANGET!
Ayam Goreng ala Jollibee
Jollibee-Style Fried Chicken Duplication (Gluten-Free Crispy Fried Chicken with Gravy)
Bahan
Marinasi ayam:
Tepung kering :
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Campurkan bumbu marinasi: garlic powder, onion powder, sedikit five spice, paprika powder, lada putih, garam, dan gula.
- Potong ayam negeri (900 gr - 1 kg) menjadi 8 bagian.
- Masukkan ayam ke dalam bumbu marinasi, aduk rata.
- Diamkan di kulkas semalaman (minimal 3-6 jam jika terburu-buru).
- Siapkan bahan saus gravy: demi glace, mentega, bawang merah dan bawang putih cincang kasar, black pepper, dan air.
- Lelehkan mentega, lalu masukkan bawang merah dan bawang putih cincang kasar.
- Masukkan black pepper, tumis sebentar sampai wangi.
- Masukkan demi glace, lalu masukkan air.
- Tambahkan sedikit cream agar warna sausnya lebih mendekati warna khas Jollibee.
- Matikan api, lalu saring sausnya.
- Siapkan tepung kering Ladang Lima Gluten Free di wadah besar.
- Buat adonan tepung basah dengan mencampurkan sebagian tepung kering dengan air sampai konsistensinya mirip saus tadi (tidak terlalu cair, tidak terlalu kental).
- Panaskan minyak goreng yang banyak dan bersih, lalu lapisi ayam dengan tepung kering tipis, celup ke tepung basah, lapisi tepung kering lagi, dan goreng sampai berwarna golden dan permukaannya retak-retak.
Ingredients
Chicken marinade:
Dry coating flour:
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Combine the marinade seasoning: garlic powder, onion powder, a little five-spice powder, paprika powder, white pepper, salt, and sugar.
- Cut the chicken (900 g - 1 kg) into 8 pieces.
- Add the chicken to the marinade seasoning, and mix well.
- Let it marinate in the fridge overnight (at least 3-6 hours if short on time).
- Prepare the gravy sauce ingredients: demi-glace, butter, coarsely chopped shallots and garlic, black pepper, and water.
- Melt the butter, then add the coarsely chopped shallots and garlic.
- Add black pepper, and saute briefly until fragrant.
- Add the demi-glace, then add the water.
- Add a little cream so the sauce color is closer to Jollibee's.
- Turn off the heat, then strain the sauce.
- Prepare the Ladang Lima Gluten Free coating flour in a large bowl.
- Make a wet batter by mixing some of the dry flour with water until it has a consistency similar to the sauce (not too runny, not too thick).
- Heat plenty of clean, fresh oil, then coat the chicken in dry flour, dip into the wet batter, coat in dry flour again, and fry until golden with a cracked, craggy surface.
Mode Masak
DUPLIKASI Jolibee Fried Chicken pake tepung Gluten free eh KRISPI BANGET!
DUPLIKASI Jolibee Fried Chicken pake tepung Gluten free eh KRISPI BANGET!
Bahan
Marinasi ayam:
Tepung kering :
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Campurkan bumbu marinasi: garlic powder, onion powder, sedikit five spice, paprika powder, lada putih, garam, dan gula.
- Potong ayam negeri (900 gr - 1 kg) menjadi 8 bagian.
- Masukkan ayam ke dalam bumbu marinasi, aduk rata.
- Diamkan di kulkas semalaman (minimal 3-6 jam jika terburu-buru).
- Siapkan bahan saus gravy: demi glace, mentega, bawang merah dan bawang putih cincang kasar, black pepper, dan air.
- Lelehkan mentega, lalu masukkan bawang merah dan bawang putih cincang kasar.
- Masukkan black pepper, tumis sebentar sampai wangi.
- Masukkan demi glace, lalu masukkan air.
- Tambahkan sedikit cream agar warna sausnya lebih mendekati warna khas Jollibee.
- Matikan api, lalu saring sausnya.
- Siapkan tepung kering Ladang Lima Gluten Free di wadah besar.
- Buat adonan tepung basah dengan mencampurkan sebagian tepung kering dengan air sampai konsistensinya mirip saus tadi (tidak terlalu cair, tidak terlalu kental).
- Panaskan minyak goreng yang banyak dan bersih, lalu lapisi ayam dengan tepung kering tipis, celup ke tepung basah, lapisi tepung kering lagi, dan goreng sampai berwarna golden dan permukaannya retak-retak.
Ingredients
Chicken marinade:
Dry coating flour:
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Combine the marinade seasoning: garlic powder, onion powder, a little five-spice powder, paprika powder, white pepper, salt, and sugar.
- Cut the chicken (900 g - 1 kg) into 8 pieces.
- Add the chicken to the marinade seasoning, and mix well.
- Let it marinate in the fridge overnight (at least 3-6 hours if short on time).
- Prepare the gravy sauce ingredients: demi-glace, butter, coarsely chopped shallots and garlic, black pepper, and water.
- Melt the butter, then add the coarsely chopped shallots and garlic.
- Add black pepper, and saute briefly until fragrant.
- Add the demi-glace, then add the water.
- Add a little cream so the sauce color is closer to Jollibee's.
- Turn off the heat, then strain the sauce.
- Prepare the Ladang Lima Gluten Free coating flour in a large bowl.
- Make a wet batter by mixing some of the dry flour with water until it has a consistency similar to the sauce (not too runny, not too thick).
- Heat plenty of clean, fresh oil, then coat the chicken in dry flour, dip into the wet batter, coat in dry flour again, and fry until golden with a cracked, craggy surface.
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