Crispy Chicken Fu Yung Hai with Tangy Tomato Sauce

Fu Yung Hai Ayam: A Delectable Indonesian Chicken Fuyonghai Recipe

Ingredients:

For the Fu Yung Hai:

• 1 kg chicken fillet (preferably 3 chicken breasts)
• 5 large eggs
• 5 tablespoons tapioca flour (also known as cassava flour)
• 3 carrots
• 3 stalks green onions (scallions)
• 3/4 teaspoon salt
• 1/2 teaspoon flavor enhancer (optional)
• 3/4 teaspoon ground pepper

For the Sauce:

• 1 tablespoon margarine (for sautéing, in addition to cooking oil)
• 3 cups water
• 6 tablespoons tomato sauce (ketchup)
• 2 tablespoons sweet chili sauce
• 1 tablespoon oyster sauce
• 2 large onions
• 3 cloves garlic
• 2 medium tomatoes (optional; if not using tomatoes, the sauce will still be delicious)
• 4 tablespoons granulated sugar
• 3/4 teaspoon salt
• 1/4 teaspoon flavor enhancer (optional)
• 1/4 teaspoon ground pepper
• 1 teaspoon vinegar
• 1 tablespoon tapioca flour (dissolved in a little water)

Instructions:

1. Prepare the Chicken:

   • Cut the chicken fillet into small, bite-sized pieces.
   • Heat a small amount of cooking oil in a pan and briefly fry the chicken pieces until they are half-cooked. Transfer the partially cooked chicken into a large bowl.

2. Mix the Fu Yung Hai Batter:

   • In the bowl with the chicken, add the eggs.
   • Grate the carrots and slice the green onions, then add them to the bowl.
   • Sprinkle in the tapioca flour, salt, flavor enhancer (if using), and ground pepper. Mix all the ingredients thoroughly until well combined.

3. Cook the Fu Yung Hai:

   • Heat oil in a frying pan over medium heat.
   • Spoon portions of the batter into the pan, shaping them into small rounds or your desired shape. Fry until they are golden brown and crispy on the outside. Once cooked, remove them from the pan and set aside.

4. Prepare the Sauce:

   • In a separate pan, heat margarine and a little cooking oil over medium heat.
   • Add the finely chopped onions and garlic, sautéing until fragrant.
   • Pour in the water and bring it to a boil.
   • Chop the tomatoes (if using) and add them to the pan. Cook until the tomatoes start to break down.
   • Stir in the tomato sauce, sweet chili sauce, and oyster sauce. Mix well.
   • Add the granulated sugar, salt, flavor enhancer (if using), and ground pepper. Stir until the sugar is dissolved and the mixture is well combined.
   • Add the vinegar, then gradually stir in the dissolved tapioca flour. Cook until the sauce thickens and reaches your desired consistency. Adjust the seasoning to taste.

5. Serve:

   • Arrange the crispy Fu Yung Hai on a serving platter.
   • Pour the prepared sauce over the top or serve it on the side for dipping.

Enjoy the savory, crispy delight of Fu Yung Hai Ayam with its rich, tangy sauce! This dish is perfect for a family meal or as an impressive appetizer for your next gathering. 🌟