Crispy Chicken Steak with Mushroom Sauce
Ingredients:
- 300 grams chicken breast fillet
- 1 tablespoon lime juice
- Salt, to taste
Batter:
- 50 grams all-purpose flour
- 10 grams cornstarch
- 1/4 teaspoon ground pepper
- Salt, to taste
- Water, as needed
Coating Mixture:
- 150 grams all-purpose flour
- 30 grams cornstarch
- 1/2 teaspoon ground pepper
- 1/4 teaspoon mushroom bouillon powder
- Salt, to taste
- Cooking oil, for frying
Mushroom Sauce:
- 50 grams oyster mushrooms, blended
- 3 cloves garlic, finely chopped
- 20 grams grated cheese
- 1 tablespoon cornstarch, dissolved in water
- 2 tablespoons oyster sauce
- 1 tablespoon sweet soy sauce (kecap manis)
- 1/2 teaspoon ground pepper
- Salt and mushroom bouillon powder, to taste
- Water, as needed
Side Vegetables:
- Steamed green beans and carrots
Instructions:
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Prepare the Chicken: Rinse the chicken breast and thinly slice horizontally. Marinate with salt and lime juice for 10 minutes. Rinse thoroughly after marinating.
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Prepare the Batter: In a bowl, mix together 50 grams of all-purpose flour, 10 grams of cornstarch, 1/4 teaspoon of ground pepper, and salt. Gradually add water until you get a smooth batter consistency. Set aside.
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Prepare the Coating Mixture: In another bowl, combine 150 grams of all-purpose flour, 30 grams of cornstarch, 1/2 teaspoon of ground pepper, 1/4 teaspoon of mushroom bouillon powder, and salt. Mix well and set aside.
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Coat and Fry the Chicken: Heat cooking oil in a frying pan over medium heat. Coat each piece of chicken first in the dry coating mixture, then dip into the batter, and finally coat again in the dry mixture. Gently shake off excess coating. Fry the chicken in hot oil until crispy and golden brown. Avoid turning too often; let one side cook until crispy before flipping. Once cooked through and crispy, remove from oil and drain on paper towels.
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Prepare the Mushroom Sauce: In a saucepan, heat a little oil over medium heat. Sauté finely chopped garlic until fragrant. Add blended oyster mushrooms and stir fry until softened. Add oyster sauce, sweet soy sauce, ground pepper, salt, and mushroom bouillon powder to taste. Stir well to combine. Pour in the cornstarch mixture (cornstarch dissolved in water) to thicken the sauce. Add grated cheese and stir until melted and incorporated. Adjust seasoning if needed. Remove from heat.
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Serve: Arrange the crispy chicken steaks on serving plates with steamed green beans and carrots. Drizzle generously with the mushroom sauce. Garnish with chopped green onions or parsley if desired.
Enjoy this crispy chicken steak with mushroom sauce, a delightful combination of crunchy texture and savory flavors!
