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.
Mode Masak
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.
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