Learn from us: Recipes

Crispy Chicken Ingredients

Chicken Marinade

• 1 kg Broiler Chicken
• 25 gr Garlic (mashed)
• 20 gr Chicken Broth Powder
• 10 gr Salt
• 5 gr Coriander Ground/Powder
• 5 gr Ginger Ground/Powder
• 10 gr Chicken Broth
• 3 gr White Pepper
• 8 gr Paprika Powder
• 50 gr Egg

Combine all ingredients in a container, store in the fridge overnight.

Chicken Coating Flour

• 500 gr Instant Seasoned Flour
• 500 gr High Protein Flour/Bread Flour

Combine in a closed container and shake until evenly mixed.

Additional

• 1 kg Palmvita Deep Frying Fat
• 1 ltr Iced Water

Garlic Chili Sauce (Sambal Bawang) – For 1 pc of Chicken

• 1/2 Clove Garlic
• 1 Pcs Red Chili
• To taste Cayenne Pepper
• To taste Salt
• To taste Seasoning

Directions:

1. Prepare the chicken that has been marinated, then coat thoroughly with the previously mixed chicken coating flour.
2. Dip the chicken into iced water, then coat with the flour mix (repeat this process 2 to 3 times for maximum result).
3. Then, fry with Palmvita Deep Frying Fat at 165°C until golden brown/the internal temperature reaches 80°C.
4. Prepare mortar and pestle (for pounding the chili and seasonings), then add garlic, red chili, cayenne pepper, salt, and seasoning.
5. Pound until mashed and soft, then place the fried chicken. Pound gently until all sides are flatten.
6. Serve with warm rice and other additionals.