Salted Egg Chicken (Ayam Goreng Telur Asin)
Ingredients:
- 500 grams chicken fillets
- 1 cup all-purpose flour (for coating)
- 2 salted eggs
- 2 tablespoons butter
- 1/2 teaspoon chicken bouillon powder
- 1 teaspoon granulated sugar
- Curry leaves or kaffir lime leaves (optional)
- 2 cloves garlic, minced
- 2 tablespoons milk (optional)
- Cooking oil (for frying)
Instructions:
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Prepare the Chicken:
- Begin by preparing two separate bowls: one for wet batter and one for the dry flour coating. Dredge the chicken fillets in the wet batter, then coat thoroughly with the dry flour mixture. Heat oil in a frying pan over medium heat. Fry the chicken until golden brown and cooked through. Once done, remove the chicken and drain on paper towels.
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Prepare the Salted Egg Mixture:
- Carefully crack open the salted eggs and scoop out the yolks. Place the yolks in a mixing bowl. Mash the yolks with a fork until smooth. Combine the mashed salted egg yolks with the minced garlic. If you prefer a creamier texture, you can add the milk to the mixture, but this step is optional.
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Cook the Salted Egg Sauce:
- Heat a pan over medium heat and add butter. Once the butter is melted and bubbling, add the salted egg mixture. Cook, stirring constantly, until the mixture starts to bubble. Season with chicken bouillon powder and granulated sugar. If you like a bit of heat, you can add white pepper powder or sliced chili peppers to taste.
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Combine and Serve:
- If using, add curry leaves or kaffir lime leaves to the pan just before removing it from heat for added fragrance. You can mix the salted egg sauce directly with the fried chicken, or serve it as a separate sauce for drizzling over the chicken. Garnish with additional herbs or a sprinkle of oregano if desired.
Enjoy your delectable Salted Egg Chicken, a perfect blend of savory flavors and crispy texture that is sure to delight!
