Crispy Buttered Chicken with Bird’s Eye Chili
Ingredients:
- 1 kg chicken (chicken breast preferred)
- Crispy flour (like Kobe brand)
- 3 shallots
- 4 cloves garlic
- 1 onion
- 1 tbsp sweet soy sauce (kecap saori)
- Sweet soy sauce (as needed)
- Sugar, salt (to taste)
- Chicken seasoning powder (to taste)
- Bird’s eye chilies (to taste)
- Black pepper (to taste)
Instructions:
-
Prepare the Chicken:
Clean and pat dry the chicken breasts. Cut into desired sizes if necessary. -
Prepare the Coating:
- In a bowl, prepare two separate stations for coating the chicken: one with wet batter and another with dry crispy flour.
- Dip each piece of chicken into the wet batter first, then coat evenly with the dry crispy flour mixture. Press gently to ensure the coating adheres well.
-
-
Frying the Chicken:
- Heat cooking oil in a deep frying pan over medium-high heat. Fry the coated chicken until golden brown and crispy. Remove and drain excess oil on paper towels.
-
Prepare the Butter Sauce:
- In a separate pan, heat butter over medium heat. Add chopped garlic, shallots, and onion. Sauté until fragrant.
-
Seasoning:
- Add a splash of water to the sautéed mixture, followed by sweet soy sauce, sugar, salt, chicken seasoning powder, bird’s eye chilies, and black pepper. Adjust the seasoning according to your taste preference.
-
Combine and Serve:
- Add the fried chicken into the pan with the butter sauce mixture. Toss gently until the chicken is evenly coated with the sauce and heated through.
- Garnish with additional bird’s eye chilies for extra heat if desired.
-
Serve Hot:
- Transfer to a serving dish and serve immediately while hot. Enjoy your crispy buttered chicken with a spicy kick!
This recipe for Crispy Buttered Chicken with Bird’s Eye Chili combines crunchy fried chicken with a savory buttery sauce infused with the bold flavors of garlic, shallots, and spicy bird’s eye chilies, creating a delightful dish perfect for any occasion.
