Keto Ayam Goreng Ngo Hiong
Ingredients:
- 500 grams chicken pieces
- 2 tablespoons soy sauce
- 1 teaspoon Himalayan salt
- 2-3 teaspoons Ngo Hiong seasoning (adjust to taste)
- Barco oil (or any suitable oil for frying)
Instructions:
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Marinate the Chicken: Begin by seasoning the chicken pieces with soy sauce, Himalayan salt, and Ngo Hiong seasoning. Gently massage the seasonings into the chicken to ensure an even distribution. Once coated, place the chicken in the refrigerator and let it marinate for 5-6 hours. For best results, marinate the chicken in the morning and fry it just before lunch.
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Prepare for Frying: Heat Barco oil in a frying pan or wok until it is sufficiently hot and capable of covering at least half of the chicken pieces. The amount of oil used should be enough to submerge the chicken pieces halfway to ensure even cooking.
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Fry the Chicken: Once the oil is hot, carefully place the marinated chicken pieces into the pan. Fry the chicken over low heat, covering the pan with a lid. This helps retain moisture and ensures that the chicken cooks thoroughly. Occasionally check and flip the chicken to achieve an even, golden-brown crispiness. Continue frying until the chicken is fully cooked and reaches an internal temperature of 165°F (74°C).
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Serve and Enjoy: Once cooked, remove the chicken from the oil and drain on paper towels. Serve hot and enjoy your crispy, flavorful Keto Ayam Goreng Ngo Hiong!
This recipe offers a delicious, low-carb alternative to traditional fried chicken, perfect for those following a keto diet. The Ngo Hiong seasoning adds a unique and savory flavor profile, making this dish a delightful addition to your keto meal repertoire.
