Ingredients with Measurements:
- 4 boneless chicken breasts
- 1 cup all-purpose flour
- 1 tsp salt
- 1 tsp black pepper
- 2 eggs, beaten
- 1 cup breadcrumbs
- 1 cup coconut milk
- 2 tbsp vegetable oil
- 4 cloves garlic, minced
- 4 red chilies, sliced
- 1 tbsp soy sauce
- 1 tbsp lime juice
- Salt and pepper to taste
Special equipment needed:
- Deep fryer or large pot
- Food processor or blender
Step-by-step instructions:
1. Preheat the deep fryer or pot with vegetable oil to 375°F.
2. Cut the chicken breasts into thin fillets.
3. In a bowl, mix the flour, salt, and black pepper.
4. Dip each chicken fillet into the flour mixture, then into the beaten eggs, and finally into the breadcrumbs. Make sure to coat the chicken evenly.
5. Fry the chicken fillets in the preheated oil until golden brown and crispy. Drain on a paper towel-lined plate.
6. In a food processor or blender, blend the garlic, red chilies, soy sauce, lime juice, salt, and pepper until smooth.
7. In a pan, heat the coconut milk over medium heat. Add the blended mixture and stir until well combined.
8. Add the fried chicken fillets into the pan and coat them with the coconut milk mixture.
9. Serve hot with rice.
- Time:
Preparation time: 20 minutes
- Cooking time: 20 minutes
Temperature:
- Fryer or pot: 375°F
- Coconut milk mixture: medium heat
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 520
- Fat: 26g
- Carbohydrates: 42g
- Protein: 28g
Substitutions for ingredients:
- Chicken breasts can be substituted with chicken thighs or wings.
- Red chilies can be substituted with green chilies or jalapeños.
- Soy sauce can be substituted with fish sauce or oyster sauce.
Variations:
- Add chopped scallions or cilantro to the coconut milk mixture for added flavor.
- Use panko breadcrumbs instead of regular breadcrumbs for a crunchier texture.
- Add a tablespoon of honey to the coconut milk mixture for a sweeter taste.
Tips and tricks:
- Make sure to coat the chicken fillets evenly with the flour, egg, and breadcrumb mixture to ensure a crispy texture.
- Use a meat thermometer to check if the chicken is cooked through. The internal temperature should reach 165°F.
- For a spicier dish, add more red chilies to the coconut milk mixture.
Storage instructions:
- Store leftover Ayam Geprek with Coconut Milk in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the dish in a pan over low heat until heated through.
Presentation ideas:
- Serve the dish in a bowl with a side of rice and garnish with sliced red chilies and cilantro.
Garnishes:
- Sliced red chilies
- Chopped cilantro
Pairings:
- Jasmine rice
- Steamed vegetables
Suggested side dishes:
- Stir-fried bok choy
- Grilled corn on the cob
Troubleshooting advice:
- If the chicken fillets are not crispy, increase the temperature of the oil or fry them for a longer time.
- If the coconut milk mixture is too thick, add a splash of water to thin it out.
Food safety advice:
- Make sure to cook the chicken fillets to an internal temperature of 165°F to ensure they are safe to eat.
- Store leftover Ayam Geprek with Coconut Milk in the refrigerator and consume within 3 days.
Food history:
- Ayam Geprek is a popular Indonesian dish that originated in Central Java. It is made by pounding fried chicken fillets with a mortar and pestle and then mixing them with a spicy sauce.
Flavor profiles:
- Spicy, savory, and creamy
Serving suggestions:
- Serve hot with rice and a side of vegetables.
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Region: Indonesian