Ayam Goreng Kipas with Sambal Bawang by @chefamirgani

3h40

7 servings

🧄

27 g + 4 cloves

Garlic

🧅

300 g + 8 cloves

Shallots

🌶️

240 ml

Bird's eye chili

🧂

12 g + 1 tsp

Salt

🍬

4 g

Brown sugar

🍲

9 g

Chicken stock powder

🫚

1 cm

Ginger

🌶️

5 g

Chili powder

🫙

2 g

Coriander powder

⚫

2 g

White pepper

🥚

50 g

Egg

🍗

1.4 kg

Chicken thigh

🌽

3 tbsp

Cornflour

🌾

3 tbsp

Tapioca flour

🌾

8 g

Wheat flour

💧

180 ml

Water

🫗

950 ml

Cooking oil

  1. Butterfly
    • chicken thighs

    Butterfly each chicken thigh by cutting through the thick underside without separating it completely; open it flat into a fan shape.

  2. Blend
    • shallots
    • garlic
    • ginger

    Roughly blend 8 shallots, 4 garlic cloves, ginger, chili powder, ground coriander, white pepper, 1 teaspoon salt, and 60 ml water; transfer the paste to a mixing bowl.

  3. Refrigerate
    • chicken thighs

    Coat the chicken thighs evenly with the spice paste; refrigerate for 180 min.

  4. Blend
    • shallots
    • garlic
    • bird's eye chilies

    Roughly blend the remaining shallots, remaining garlic, and bird's eye chilies; set the sambal mixture aside.

  5. Heat
    • neutral cooking oil
    • shallots
    • garlic

    Heat 2 tablespoons neutral cooking oil in a pan; sauté the sambal mixture until fragrant and lightly softened.

  6. Add
    • water
    • chicken stock powder
    • salt

    Add the remaining 120 ml water, chicken stock powder, remaining salt, and brown sugar; stir until the sambal is evenly combined.

  7. Add
    • chicken thighs
    • cornflour
    • Egg

    Add cornflour, tapioca starch, wheat flour, and egg to the marinated chicken; toss until every piece is coated.

  8. Heat
    • chicken thighs
    • neutral cooking oil

    Heat the remaining neutral cooking oil until very hot; fry the coated chicken in batches until deeply golden and crisp.

  9. Drain
    • chicken thighs
    • shallots
    • garlic

    Drain the fried chicken briefly; spoon hot onion sambal over it before serving.

  10. Add
    • Egg
    • Chicken thigh
    • Tapioca flour

    Add one egg to the chicken and flour mixture.

  11. Mix
    • Garlic
    • Shallots
    • Bird's eye chili

    Mix everything together thoroughly until well coated.

  12. Heat
    • Cooking oil

    Heat the oil until really hot.

  13. Fry
    • Chicken thigh

    Fry the chicken until golden and crispy.

  14. Serve
    • Chicken thigh

    Serve the fried chicken with the sambal bawang.

Ayam Goreng Kipas with Sambal Bawang by @chefamirgani

3h40

7 servings

🧄

27 g + 4 cloves

Garlic

🧅

300 g + 8 cloves

Shallots

🌶️

240 ml

Bird's eye chili

🧂

12 g + 1 tsp

Salt

🍬

4 g

Brown sugar

🍲

9 g

Chicken stock powder

🫚

1 cm

Ginger

🌶️

5 g

Chili powder

🫙

2 g

Coriander powder

⚫

2 g

White pepper

🥚

50 g

Egg

🍗

1.4 kg

Chicken thigh

🌽

3 tbsp

Cornflour

🌾

3 tbsp

Tapioca flour

🌾

8 g

Wheat flour

💧

180 ml

Water

🫗

950 ml

Cooking oil

Preparation Steps

  1. Step 1/14

    Butterfly each chicken thigh by cutting through the thick underside without separating it completely; open it flat into a fan shape.

    🍗chicken thighs
    🔪chef's knife
    🪵cutting board

  2. Step 2/14

    Roughly blend 8 shallots, 4 garlic cloves, ginger, chili powder, ground coriander, white pepper, 1 teaspoon salt, and 60 ml water; transfer the paste to a mixing bowl.

    🧅shallots
    🧄garlic
    🫚ginger
    🌶️chili powder
    🫙ground coriander
    ⚫white pepper
    🧂salt
    💧water
    🔪chef's knife
    🪵cutting board
    🥣mixing bowl

  3. Step 3/14

    Coat the chicken thighs evenly with the spice paste; refrigerate for 180 min.

    🍗chicken thighs
    🥣mixing bowl

  4. Step 4/14

    Roughly blend the remaining shallots, remaining garlic, and bird's eye chilies; set the sambal mixture aside.

    🧅shallots
    🧄garlic
    🌶️bird's eye chilies
    🔪chef's knife
    🪵cutting board
    🥣mixing bowl

  5. Step 5/14

    Heat 2 tablespoons neutral cooking oil in a pan; sauté the sambal mixture until fragrant and lightly softened.

    🫗neutral cooking oil
    🧅shallots
    🧄garlic
    🌶️bird's eye chilies
    🥄spatula

  6. Step 6/14

    Add the remaining 120 ml water, chicken stock powder, remaining salt, and brown sugar; stir until the sambal is evenly combined.

    💧water
    🍲chicken stock powder
    🧂salt
    🍬brown sugar
    🥄spatula

  7. Step 7/14

    Add cornflour, tapioca starch, wheat flour, and egg to the marinated chicken; toss until every piece is coated.

    🍗chicken thighs
    🌽cornflour
    🧁tapioca starch
    🌾wheat flour
    🥚egg
    🥣mixing bowl

  8. Step 8/14

    Heat the remaining neutral cooking oil until very hot; fry the coated chicken in batches until deeply golden and crisp.

    🍗chicken thighs
    🫗neutral cooking oil
    🥄slotted spoon

  9. Step 9/14

    Drain the fried chicken briefly; spoon hot onion sambal over it before serving.

    🍗chicken thighs
    🧅shallots
    🧄garlic
    🌶️bird's eye chilies
    🥄slotted spoon
    🥄spatula

  10. Step 10/14

    Add one egg to the chicken and flour mixture.

  11. Step 11/14

    Mix everything together thoroughly until well coated.

  12. Step 12/14

    Heat the oil until really hot.

  13. Step 13/14

    Fry the chicken until golden and crispy.

  14. Step 14/14

    Serve the fried chicken with the sambal bawang.

Composition

Ingredients

Types

Vegetables, Seasonings, Sweeteners, Spices, Eggs, Flours, Liquids

Ingredients

Garlic, Shallots, Bird's eye chili, Salt, Brown sugar, Chicken stock powder, Ginger, Chili powder, Coriander powder, White pepper, Egg, Chicken thigh, Cornflour, Tapioca flour, Wheat flour, Water, Cooking oil

Notes

Garlic (for the sambal bawang, for the chicken marinade), Shallots (for the sambal bawang, small shallots, for the chicken marinade), Bird's eye chili (cili padi, one bowl, for the sambal bawang), Salt (to taste, for the sambal bawang, for the chicken marinade), Brown sugar (for the sambal bawang), Chicken stock powder (for the sambal bawang), Ginger (for the chicken marinade), Chili powder (for the chicken marinade), Coriander powder (for the chicken marinade), White pepper (lada sulah, for the chicken marinade), Egg (for the chicken coating), Chicken thigh (fan-cut, peha ayam), Cornflour (tepung jagung, for the crust), Tapioca flour (tepung ubi kayu, for the crust), Wheat flour (tepung gandum, for the crust), Water (a little, blended with the marinade aromatics), Cooking oil (for deep-frying the chicken and sauteing the sambal)

Allergens

egg, gluten, wheat

Dietetics

Dietary regimen

High protein, Dairy-free

Calories

480 kcal

Macro nutrients

Protein: 35g, Carbohydrates: 18g, Fat: 29g, Fiber: 2g

Nutritional Information

Minerals

Sodium: 900mg, Potassium: 430mg, Iron: 2.3mg

Vitamins

Vitamin B6: 0.5mg, Vitamin B12: 0.4mcg, Vitamin C: 20mg

Preparation

Time Information

Preparation

3 hours 15 minutes

Cooking

25 minutes

Overall

3 hours 40 minutes

Difficulty

Level

Medium (2/4)

Steps

14 steps

Equipments

Utensils

chef's knife, cutting board, mixing bowl, spatula, slotted spoon

Appliances

Blender, Stove

Type

Type

Type Of Dish

Main Course

Occasions

Lunch, Dinner, Casual meal

Origin

Source

Platform

instagram

Original Creator

@chefamirgani

Origin

Cuisine

Indonesian, Malaysian, Southeast Asian

Geographic

Malaysia, Southeast Asia

Various

Aspect

Texture

Crispy, Juicy, Crunchy, Light crust

Flavors

Spicy, Savory, Garlicky, Sweet, Salty

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Keep covered,Do not leave longer than 2 hours), fridge : 3 days (Store chicken and sambal separately in airtight containers,Cool before refrigerating), freezer : 2 months (Freeze cooked chicken in an airtight container,Freeze sambal separately)