Ayam Geprek Sambal Korek
Equipment
Ingredients
Marinade
chicken thigh fillet (raw)
600 g
lime juice
1 tbsp
sugar
2 tbsp
salt
1 tbsp
black pepper
1 tsp
chicken powder
1 tbsp
garlic (minced)
5 clove
onion (chopped)
0.33 piece
water
400 ml
egg
1 piece
all-purpose flour
80 g
Dry Coat
all-purpose flour
450 g
tapioca flour
100 g
rice flour
50 g
baking powder
4 tsp
turmeric powder
2 tsp
paprika powder
2 tsp
Sambal
red Thai chili
100 g
garlic (minced)
6 clove
shrimp paste (toasted)
1 sachet
salt
0.5 tsp
chicken powder
0.5 tsp
MSG
0.5 tsp
kaffir lime
1 piece
cooking oil (hot)
2 tbsp
Instructions
Prepare spice paste
Blend garlic, onion, and a little water until smooth.
Marinate the chicken
Marinate the chicken with salt, chicken powder, pepper, sugar, lime juice, egg, blended spices, all-purpose flour, and water. Mix well. Let sit for at least 2 hours at room temperature.
Prepare dry coating
In a bowl, mix all-purpose flour, tapioca flour, rice flour, turmeric powder, gochugaru, and baking powder. Mix well.
Coat the chicken
Drain the chicken, then coat with the dry mixture. Dip into the batter and coat again with the dry mixture. Repeat once more if a thicker texture is desired.
Fry the chicken
Heat oil. Fry the chicken over high heat until a crispy outer structure forms, then reduce the heat and fry until golden brown. Drain.
Prepare sambal base
Mash garlic, salt, chicken powder, MSG, and toasted shrimp paste until smooth.
Process chili
Blend the red Thai chili in a food processor, then mix with the ground ingredients.
Finish sambal
Pour hot oil over the Sambal and mix well. Transfer to a bowl and add lime juice. Mix well.
Serve
Ayam Geprek is ready to serve with rice and cucumber.
Original recipe
Storage
Store sambal separately. Reheat chicken in oven at 180°C for 8-10 minutes to restore crispiness
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