Ingredients with Measurements:
- 1 lb boneless chicken thighs, cut into bite-sized pieces
- 1/2 cup cornstarch
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1/4 tsp paprika
- 1/4 cup vegetable oil
- 1/4 cup kecap manis (Indonesian sweet soy sauce)
- 1/4 cup water
- 2 cloves garlic, minced
- 1/2 inch ginger, peeled and minced
- 1 red chili, sliced
- 1 green onion, sliced
Special equipment needed:
- Wok or large frying pan
- Slotted spoon
- Paper towels
Step-by-step instructions:
1. In a bowl, mix together cornstarch, salt, black pepper, garlic powder, onion powder, and paprika.
2. Dredge chicken pieces in the cornstarch mixture, shaking off any excess.
3. Heat vegetable oil in a wok or large frying pan over medium-high heat.
4. Fry chicken pieces in batches until golden brown and crispy, about 5-7 minutes. Use a slotted spoon to transfer the chicken to a plate lined with paper towels to drain excess oil.
5. In a small bowl, mix together kecap manis, water, minced garlic, minced ginger, and sliced chili.
6. In the same wok or frying pan, add the kecap manis mixture and bring to a simmer over medium heat.
7. Add the fried chicken pieces to the kecap manis mixture and toss to coat.
8. Cook for an additional 2-3 minutes until the sauce thickens and the chicken is fully coated.
9. Garnish with sliced green onions and serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 20 minutes
Temperature:
Medium-high heat for frying chicken
Medium heat for simmering sauce
Serving size:
4 servings
Nutritional information:
Calories: 360
Fat: 17g
Carbohydrates: 25g
Protein: 27g
Sodium: 710mg
Sugar: 9g
Substitutions for ingredients:
- Chicken thighs can be substituted with chicken breasts or wings.
- Cornstarch can be substituted with all-purpose flour or potato starch.
- Kecap manis can be substituted with regular soy sauce and brown sugar.
Variations:
- Add vegetables such as bell peppers, onions, and carrots to the dish.
- Use shrimp or tofu instead of chicken.
- Add a tablespoon of oyster sauce for extra umami flavor.
Tips and tricks:
- Make sure the oil is hot enough before frying the chicken to ensure a crispy exterior.
- Use a slotted spoon to transfer the chicken to a plate lined with paper towels to drain excess oil.
- Double fry the chicken for extra crispiness.
- Adjust the amount of chili according to your spice preference.
Storage instructions:
Store leftover Babi Kecap Fried 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 in the microwave for 1-2 minutes.
Presentation ideas:
Serve the Babi Kecap Fried Chicken in a bowl or on a plate with steamed rice and vegetables.
Garnishes:
Garnish with sliced green onions.
Pairings:
Pair with steamed rice and stir-fried vegetables.
Suggested side dishes:
- Stir-fried vegetables
- Steamed rice
- Indonesian-style fried rice (nasi goreng)
Troubleshooting advice:
- If the chicken is not crispy enough, double fry it or increase the heat of the oil.
- If the sauce is too thick, add more water to thin it out.
Food safety advice:
- Make sure the chicken is fully cooked before serving.
- Use a meat thermometer to ensure the internal temperature of the chicken reaches 165°F.
Food history:
Babi Kecap is a popular Indonesian dish that originated from the Chinese influence in Indonesian cuisine. It is typically made with pork, but this recipe uses chicken instead.
Flavor profiles:
Salty, sweet, savory, and slightly spicy.
Serving suggestions:
Serve hot with steamed rice and vegetables.
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Region: Indonesian