Crispy Chicken with Dabu-Dabu Sambal
Ingredients
For the Crispy Chicken:
- 4 chicken pieces (legs or thighs)
- 2 cloves garlic, minced
- Salt to taste
- Instant flour seasoning mix
- Ground black pepper
For the Soup:
- 3 cloves garlic, crushed
- 1 bunch scallions, finely chopped
- 1/2 teaspoon ground black pepper
- Chicken stock
- Salt to taste
- Soy sauce
- Sugar
- Optional: seasoning powder
For the Dabu-Dabu Sambal:
- 6 red shallots
- 8 red bird’s eye chilies
- 1 red tomato
- Lime juice, to taste
- Salt to taste
- Optional: seasoning powder
- Cooking oil
Instructions
1. Prepare the Soup:
Start by making the soup. Crush the garlic cloves and add them to the chicken stock. Season with ground black pepper, soy sauce, salt, optional seasoning powder, and sugar. Allow the mixture to simmer until it comes to a boil, then taste and adjust the seasoning as needed. Once the flavors are well-balanced, remove from heat and garnish with finely chopped scallions.
2. Prepare the Crispy Chicken:
For the crispy chicken, first, boil the chicken pieces with minced garlic and salt until cooked through. Meanwhile, prepare a batter by mixing instant flour seasoning with ground black pepper. Coat each chicken piece in the batter, then roll in dry flour (repeat this process twice for extra crispiness). Heat oil in a deep pan and fry the coated chicken pieces until golden brown and crispy. Remove from oil and set aside to drain excess oil.
3. Prepare the Dabu-Dabu Sambal:
To make the sambal, coarsely chop the red shallots, bird’s eye chilies, and red tomato. Squeeze fresh lime juice over the chopped ingredients, and season with salt and optional seasoning powder to taste. Heat cooking oil until hot, then pour over the sambal mixture, stirring to combine and release the flavors.
4. Serve:
Serve the crispy chicken hot, alongside the flavorful soup and dabu-dabu sambal. Enjoy this delightful combination of crispy, spicy, and tangy flavors!
Happy cooking! 😉
