Ingredients
- 200 grams chicken fillet, diced
- 150 grams cornstarch
- 50 grams all-purpose flour
- 2 eggs, beaten
- 3 cloves garlic, minced
- 1 onion, thinly sliced
- 10 bird’s eye chilies and red chilies, thinly sliced
- 1 tomato, diced
- 2 stalks spring onions, chopped
- 6 tablespoons chili sauce
- 2 tablespoons tomato sauce
- 1 tablespoon oyster sauce
- 1 tablespoon sesame oil
- 150 ml water
- Lime juice for marinating chicken
- Salt, sugar, and pepper to taste
Instructions
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Rinse the chicken fillet thoroughly. Marinate with lime juice, salt, and pepper. Let it sit for 15 minutes.
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Beat the eggs in a bowl. In a separate bowl, mix the cornstarch and all-purpose flour.
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Coat the chicken pieces in the following order: egg wash, flour mixture, egg wash again, and flour mixture again. Press gently to ensure the coating sticks. Deep fry until golden brown and crispy. Set aside.
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In a pan, sauté garlic and onion until fragrant. Add the sliced chilies and tomato. Stir in chili sauce, tomato sauce, oyster sauce, sesame oil, salt, pepper, and sugar. Pour in water and mix well. Bring to a boil.
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Add the fried chicken and spring onions to the sauce. Stir until everything is well coated and heated through.
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Serve the Crispy Ayam Rica hot, garnished with additional spring onions if desired.
Enjoy this delightful Indonesian-inspired dish that combines crispy chicken with a spicy, flavorful sauce. Perfect for adding a touch of international flair to your meal repertoire!