Ayam Cabe Garam: A Crispy and Spicy Indonesian Delight
Ingredients:
- 1 chicken breast, cut into bite-sized pieces
- 3 tablespoons all-purpose flour
- 2 tablespoons cornstarch
- 2 egg whites
- 5 cloves garlic, finely chopped
- Red chilies, to taste
- Bird’s eye chilies, to taste
- Salt, to taste
- Black pepper, to taste
- Cooking oil, for frying
Instructions:
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Prepare the Chicken: Start by cutting the chicken breast into pieces of your desired size. Season the chicken pieces with salt and black pepper, ensuring they are evenly coated.
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Prepare the Coating: In a bowl, mix the all-purpose flour, cornstarch, and a pinch of salt. This will be your dry coating mix.
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Coat the Chicken: Dip each chicken piece into the dry coating mix, making sure they are fully covered. Then, dip the coated chicken into the egg whites. After this, return the chicken pieces to the dry coating mix, pressing lightly to ensure they are well-coated.
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Fry the Chicken: Heat oil in a frying pan over medium heat. Fry the chicken pieces in batches until they are golden brown and crispy. Remove from the pan and drain on paper towels.
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Prepare the Chili Garlic Sauce: In a separate pan, heat a small amount of oil over medium heat. Add the finely chopped garlic and both red and bird’s eye chilies. Sauté until the garlic becomes fragrant and golden brown.
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Combine and Serve: Add the fried chicken pieces to the pan with the garlic and chilies. Stir well to coat the chicken evenly with the spicy garlic mixture. Cook for a few more minutes to allow the flavors to meld together.
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Serve: Transfer the chicken to a serving dish. Enjoy your Ayam Cabe Garam hot, either as a main dish or a flavorful appetizer.
This Ayam Cabe Garam is perfect for those who love a crispy texture combined with a spicy kick, showcasing a delicious balance of flavors that is quintessentially Indonesian. Enjoy!
