Ingredients with Measurements:
- 4 boneless chicken breasts
- 1 cup all-purpose flour
- 1 tsp salt
- 1 tsp black pepper
- 2 eggs, beaten
- 2 cups panko breadcrumbs
- 1/2 cup vegetable oil
- 4 cloves garlic, minced
- 1 onion, sliced
- 2 tbsp soy sauce
- 2 tbsp sweet soy sauce
- 2 tbsp tomato ketchup
- 1 tbsp lime juice
- 1 tsp sugar
- 1 tsp chili flakes
- Salt and pepper to taste
Special equipment needed:
- Meat mallet
- Deep frying pan
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. Place the chicken breasts between two sheets of plastic wrap and pound them with a meat mallet until they are about 1/2 inch thick.
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. Dip each chicken breast into the flour mixture, then the egg mixture, and finally the panko breadcrumbs, pressing the breadcrumbs onto the chicken to make sure they stick.
7. Heat the vegetable oil in a deep frying pan over medium-high heat.
8. Fry the chicken breasts for 3-4 minutes on each side, until golden brown and cooked through.
9. Remove the chicken from the pan and place it on a baking sheet.
10. Bake the chicken in the preheated oven for 10-15 minutes, until crispy and cooked through.
11. In a separate pan, sauté the garlic and onion until fragrant.
12. Add the soy sauce, sweet soy sauce, tomato ketchup, lime juice, sugar, chili flakes, salt, and pepper to the pan and stir to combine.
13. Place the cooked chicken breasts in the pan with the sauce and use a meat mallet to gently pound the chicken until it is slightly flattened and the sauce is evenly distributed.
14. Serve the Ayam Geprek with Garlic and Onion hot, garnished with sliced scallions and lime wedges.
Time:
Preparation time: 20 minutes
Cooking time: 20 minutes
Temperature:
Frying temperature: 350°F
Baking temperature: 350°F
Serving size:
4 servings
Nutritional information:
Calories per serving: 480
Fat: 20g
Carbohydrates: 40g
Protein: 35g
Substitutions for ingredients:
- Chicken breasts can be substituted with chicken thighs or wings.
- Panko breadcrumbs can be substituted with regular breadcrumbs.
- Sweet soy sauce can be substituted with honey or brown sugar.
Variations:
- Add chopped fresh herbs, such as parsley or cilantro, to the sauce for extra flavor.
- Use different spices in the flour mixture, such as paprika or cumin, for a different flavor profile.
- Add chopped vegetables, such as bell peppers or carrots, to the sauce for extra nutrition.
Tips and tricks:
- Make sure to pound the chicken breasts evenly so that they cook evenly.
- Use a meat thermometer to ensure that the chicken is cooked through.
- If the chicken is browning too quickly in the frying pan, reduce the heat slightly.
- Use a splatter screen to prevent oil from splashing out of the frying pan.
Storage instructions:
Leftover Ayam Geprek with Garlic and Onion can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the Ayam Geprek with Garlic and Onion, place it in a preheated oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the Ayam Geprek with Garlic and Onion on a bed of rice or noodles, garnished with sliced scallions and lime wedges.
Garnishes:
Sliced scallions and lime wedges
Pairings:
Serve the Ayam Geprek with Garlic and Onion with a side of steamed vegetables or a fresh salad.
Suggested side dishes:
Steamed vegetables or a fresh salad
Troubleshooting advice:
- If the chicken is not crispy enough, increase the baking time in the oven.
- If the sauce is too thick, add a splash of water or chicken broth to thin it out.
- If the sauce is too thin, simmer it over low heat until it thickens.
Food safety advice:
- Make sure to cook the chicken to an internal temperature of 165°F to ensure that it is safe to eat.
- Use a separate cutting board and utensils for raw chicken to prevent cross-contamination.
- Wash your hands and surfaces thoroughly after handling raw chicken.
Food history:
Ayam Geprek is a popular Indonesian dish that originated in the city of Yogyakarta. It is made by pounding fried chicken until it is slightly flattened and then smothering it in a spicy sauce.
Flavor profiles:
Savory, crispy, spicy, tangy
Serving suggestions:
Serve the Ayam Geprek with Garlic and Onion hot, garnished with sliced scallions and lime wedges.
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Region: Indonesian