Ingredients with Measurements:
- 4 boneless, skinless chicken breasts
- 1 cup all-purpose flour
- 1 tsp salt
- 1 tsp black pepper
- 2 eggs, beaten
- 2 cups panko breadcrumbs
- 1 cup vegetable oil
- 5 red chili peppers, chopped
- 3 cloves garlic, minced
- 2 tbsp lime juice
- Salt and pepper to taste
Special equipment needed:
- Meat mallet
- Deep-fry thermometer
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. Place the chicken breasts between two pieces of plastic wrap and pound them with a meat mallet until they are an even thickness.
3. In a shallow dish, mix together the flour, salt, and black pepper.
4. In another shallow dish, beat the eggs.
5. In a third shallow dish, place the panko breadcrumbs.
6. Dredge each chicken breast in the flour mixture, then dip it in the beaten eggs, and finally coat it in the panko breadcrumbs.
7. Heat the vegetable oil in a large skillet over medium-high heat until it reaches 350°F on a deep-fry thermometer.
8. Fry the chicken breasts in the hot oil until they are golden brown and cooked through, about 5-6 minutes per side.
9. Remove the chicken breasts from the skillet and place them on a baking sheet.
10. Bake the chicken breasts in the preheated oven for 10-15 minutes, or until they are fully cooked.
11. While the chicken is baking, make the chili-lime sauce. In a small saucepan, sauté the chopped chili peppers and minced garlic until fragrant.
12. Add the lime juice and season with salt and pepper to taste.
13. Remove the chicken from the oven and use a meat mallet to pound it until it is slightly flattened.
14. Place the chicken on a serving plate and spoon the chili-lime sauce over it.
- Time:
Preparation time: 20 minutes
- Cooking time: 20 minutes
Temperature:
- Fry the chicken at 350°F
- Bake the chicken at 350°F
Serving size:
- 4 servings
Nutritional information:
- Calories: 550
- Fat: 25g
- Carbohydrates: 45g
- Protein: 35g
Substitutions for ingredients:
- Chicken breasts can be substituted with chicken thighs or wings.
- Panko breadcrumbs can be substituted with regular breadcrumbs or cornmeal.
- Vegetable oil can be substituted with canola oil or peanut oil.
- Red chili peppers can be substituted with jalapeño peppers or serrano peppers.
Variations:
- Add a tablespoon of honey to the chili-lime sauce for a sweet and spicy flavor.
- Top the chicken with chopped cilantro or scallions for added freshness.
- Serve the chicken with steamed rice or noodles for a complete meal.
Tips and tricks:
- Make sure the oil is hot enough before frying the chicken to ensure a crispy crust.
- Use a meat mallet to pound the chicken to an even thickness for even cooking.
- Let the chicken rest for a few minutes before slicing to allow the juices to redistribute.
Storage instructions:
- Store leftover chicken in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the chicken in the oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
- Serve the chicken on a bed of lettuce or with a side of steamed vegetables for added color and nutrition.
- Garnish the chicken with lime wedges or sliced chili peppers for added visual appeal.
Pairings:
- Serve the chicken with a cold beer or a glass of iced tea for a refreshing beverage.
Suggested side dishes:
- Steamed rice
- Stir-fried vegetables
- Noodles
Troubleshooting advice:
- If the chicken is not crispy enough, try frying it for a few more minutes or increasing the temperature of the oil.
- If the chicken is overcooked, reduce the baking time or pound it to a thinner thickness.
Food safety advice:
- Use a deep-fry thermometer to ensure the oil is hot enough to cook the chicken safely.
- Always wash your hands and utensils thoroughly before and after handling raw chicken.
Food history:
- Ayam Geprek is a popular Indonesian dish that originated in the city of Yogyakarta.
Flavor profiles:
- Spicy, tangy, and savory.
Serving suggestions:
- Serve the chicken hot and fresh for the best flavor and texture.
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Region: Indonesian