Ingredients with Measurements:
- 1 whole chicken, cut into pieces
- 1 cup of all-purpose flour
- 1 teaspoon of salt
- 1 teaspoon of black pepper
- 1 teaspoon of garlic powder
- 1 teaspoon of onion powder
- 1 teaspoon of paprika
- 1/2 teaspoon of cayenne pepper
- 2 eggs, beaten
- 1/4 cup of water
- 2 cups of shallots, thinly sliced
- 1/4 cup of vegetable oil
Special equipment needed:
- Large mixing bowl
- Large skillet or wok
- Tongs
- Paper towels
Step-by-step instructions:
1. In a large mixing bowl, combine the flour, salt, black pepper, garlic powder, onion powder, paprika, and cayenne pepper.
2. In another bowl, beat the eggs and water together.
3. Dip each chicken piece into the egg mixture, then coat it in the flour mixture.
4. Heat the vegetable oil in a large skillet or wok over medium-high heat.
5. Add the chicken pieces to the skillet and cook for 5-7 minutes on each side, or until golden brown and crispy.
6. Remove the chicken from the skillet and place it on a paper towel-lined plate to drain excess oil.
7. In the same skillet, add the sliced shallots and cook for 2-3 minutes, or until they are soft and fragrant.
8. Serve the chicken with the cooked shallots on top.
Time:
Preparation time: 15 minutes
Cooking time: 20 minutes
Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 450
Fat per serving: 20g
Carbohydrates per serving: 35g
Protein per serving: 30g
Substitutions for ingredients:
- Chicken can be substituted with boneless chicken thighs or wings.
- Shallots can be substituted with onions or scallions.
Variations:
- Add chopped herbs like parsley or cilantro to the flour mixture for added flavor.
- Add a teaspoon of curry powder to the flour mixture for a spicier version.
- Serve with a side of steamed rice or vegetables.
Tips and tricks:
- Make sure the oil is hot enough before adding the chicken to the skillet to ensure a crispy crust.
- Do not overcrowd the skillet when cooking the chicken to ensure even cooking.
- Use tongs to flip the chicken pieces to avoid breaking the crust.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the oven at 350°F for 10-15 minutes or until heated through.
Presentation ideas:
Serve on a platter with the cooked shallots on top and garnish with chopped herbs.
Garnishes:
Chopped herbs like parsley or cilantro.
Pairings:
Serve with a side of steamed rice or vegetables.
Suggested side dishes:
Steamed rice, stir-fried vegetables, or a side salad.
Troubleshooting advice:
If the chicken is not crispy, increase the heat and cook for an additional 1-2 minutes on each side.
Food safety advice:
Make sure the chicken is cooked to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
Ayam Tangkap is a traditional Indonesian dish that originated from the city of Padang in West Sumatra. It is typically made with chicken that is coated in a flour mixture and deep-fried until crispy.
Flavor profiles:
Savory, crispy, and slightly spicy.
Serving suggestions:
Serve hot as a main dish for lunch or dinner.
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Region: Indonesian