Spicy Salted Egg Chicken (Ayam Telur Asin Pedas)
Ingredients:
- 3 boneless chicken breasts, sliced
- 2 salted eggs
- 1/2 onion, finely chopped
- 1 stalk green onion, chopped
- 3 cloves garlic, minced
- 1 packet seasoned flour mix
- Margarine
- Water
- Bon Cabe (spicy seasoning powder)
- Liquid milk
- Kaffir lime leaves
- Large red chili, thinly sliced
Instructions:
-
Prepare the Breading Mixture:
Begin by setting up your breading station with both wet and dry mixtures. To create the dry mixture, use a seasoned flour packet. For the wet mixture, you can simply use water mixed with a bit of flour if needed. -
Bread the Chicken:
Dip each slice of chicken breast into the dry flour mixture, then into the wet mixture, and back into the dry flour mixture. Ensure that each piece is evenly coated. -
Fry the Chicken:
Heat margarine in a frying pan over medium heat. Fry the coated chicken slices until they turn golden brown. Once cooked, remove the chicken from the pan and drain on paper towels to remove excess oil. -
Prepare the Salted Egg Sauce:
Crush the salted eggs and mix them with a splash of liquid milk. Stir until well combined. -
Cook the Sauce:
In a separate pan, heat a generous amount of margarine over medium heat. Add minced garlic, chopped kaffir lime leaves, and finely chopped onion. Sauté until fragrant. -
Combine Ingredients:
Add the crushed salted egg mixture to the pan with the garlic and onion. Stir continuously until the sauce thickens. -
Season the Sauce:
Season the sauce with sugar and salt to taste, stirring well to ensure the flavors meld together. -
Finish the Dish:
Add chopped green onions, the fried chicken pieces, and thinly sliced red chilies to the sauce. Toss everything together until the chicken is evenly coated with the salted egg sauce. -
Serve:
Transfer the spicy salted egg chicken to a serving plate. Sprinkle with Bon Cabe for an extra kick of spice. Serve hot and enjoy!
This vibrant and flavorful dish combines the richness of salted eggs with a spicy kick, making it a delightful treat for any occasion.
