Crispy Chicken Steak with Savory Sauce
Ingredients:
For the Chicken Marinade:
- 2 boneless chicken breasts (freeze to make thin slicing easier)
- 2 tablespoons oyster sauce
- 2 tablespoons water
- ¼ teaspoon ground black pepper
For the Dry Flour Coating:
- 200 grams all-purpose flour
- 50 grams cornstarch
- ½ teaspoon chicken bouillon powder
- ¼ teaspoon ground black pepper
- A pinch of salt
For the Wet Batter:
- 125 ml ice water
- ½ teaspoon baking soda
- 2 tablespoons flour (taken from the dry flour coating)
For the Sauce:
- 50 grams palm sugar
- 25 grams tamarind paste
- ½ to 1 teaspoon salt
- 1 clove garlic, finely chopped
- ½ onion, finely chopped
- 450 ml water
- 3 tablespoons ketchup
- A pinch of nutmeg
- 3 cloves
- ½ teaspoon black pepper
- 2 teaspoons granulated sugar
- 1 tablespoon margarine for sautéing
To Serve:
- French fries
- Steamed green beans
- Steamed carrots
Instructions:
-
Marinate the Chicken:
- Place the chicken breasts in a plastic bag and gently pound them to an even thickness. For best results, freeze the breasts slightly to make slicing easier.
- Combine the oyster sauce, water, and ground black pepper in a bowl. Coat the chicken breasts with this mixture and refrigerate for at least 30 minutes.
-
Prepare the Coatings:
- In a shallow dish, mix the all-purpose flour, cornstarch, chicken bouillon powder, ground black pepper, and a pinch of salt.
- In another bowl, combine the ice water, baking soda, and 2 tablespoons of the prepared dry flour mixture to make the wet batter.
-
Bread and Fry the Chicken:
- Dip the marinated chicken breasts in the beaten egg, then coat them thoroughly with the dry flour mixture.
- Next, dip the chicken into the wet batter, allowing excess batter to drip off, then coat it again with the dry flour mixture. Gently press the flour into the chicken to ensure an even coating.
- Heat a generous amount of oil in a frying pan over low heat. Fry the coated chicken breasts until they are golden brown and crispy, about 6-8 minutes per side. Remove the chicken and drain on paper towels.
-
Make the Sauce:
- In a saucepan, melt the margarine over medium heat. Add the chopped garlic and onion, and sauté until softened.
- Add the palm sugar, tamarind paste, salt, and the remaining ingredients. Stir well and cook until the sauce thickens and bubbles. Adjust the seasoning to taste.
- Strain the sauce through a sieve to remove any solids for a smooth finish.
-
Serve:
- Arrange the crispy chicken on serving plates. Drizzle the savory sauce over the chicken.
- Serve alongside French fries, steamed green beans, and steamed carrots for a complete meal.
Enjoy the delightful crunch and rich flavors of this crispy chicken steak with a tangy, savory sauce!
