Ingredients with Measurements:
- 1 whole chicken, cut into 8 pieces
- 2 tbsp Betutu spice mix
- 1 tsp salt
- 1 tsp sugar
- 1 tsp tamarind paste
- 1 tbsp vegetable oil
- 1 cup all-purpose flour
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 cup water
- 1/2 cup vegetable oil, for frying
- 2 red chilies, sliced
Special equipment needed:
- Large mixing bowl
- Deep frying pan
- Tongs
Step-by-step instructions:
1. In a large mixing bowl, combine the Betutu spice mix, salt, sugar, tamarind paste, and 1 tbsp of vegetable oil. Mix well.
2. Add the chicken pieces to the bowl and coat them evenly with the spice mixture. Cover the bowl with plastic wrap and let it marinate in the fridge for at least 2 hours.
3. In a separate mixing bowl, combine the flour, paprika, garlic powder, onion powder, salt, and black pepper. Mix well.
4. Gradually add the water to the flour mixture and whisk until it forms a smooth batter.
5. Heat the vegetable oil in a deep frying pan over medium-high heat.
6. Dip each chicken piece in the batter, making sure it is coated evenly.
7. Carefully place the chicken in the hot oil and fry for 8-10 minutes or until golden brown and crispy.
8. Use tongs to remove the chicken from the pan and place it on a paper towel-lined plate to drain excess oil.
9. In a separate pan, sauté the sliced red chilies in a little bit of vegetable oil until they are slightly charred.
10. Serve the crispy fried Ayam Betutu with the sautéed chili on top.
Time:
Preparation time: 15 minutes
Marinating time: 2 hours
Cooking time: 10 minutes per batch
Temperature:
Medium-high heat for frying
Serving size:
4 servings
Nutritional information:
Calories per serving: 450
Fat: 24g
Carbohydrates: 31g
Protein: 28g
Substitutions for ingredients:
- Betutu spice mix can be substituted with any other Indonesian spice mix.
- Tamarind paste can be substituted with lime juice or vinegar.
- Red chilies can be substituted with any other type of chili.
Variations:
- Instead of frying the chicken, it can be grilled or baked.
- The chili can be substituted with other toppings such as fried shallots or chopped scallions.
Tips and tricks:
- Make sure the oil is hot enough before frying the chicken to ensure a crispy texture.
- Use tongs to handle the chicken to avoid burning yourself.
- For extra crispy chicken, double coat the chicken in the batter before frying.
Storage instructions:
Leftovers can be stored in an airtight container in the fridge 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 platter with the sautéed chili on top and garnish with fresh herbs.
Garnishes:
Fresh herbs such as cilantro or parsley.
Pairings:
- Steamed rice
- Indonesian-style vegetable stir-fry
- Pickled vegetables
Suggested side dishes:
- Indonesian-style fried rice
- Grilled vegetables
- Fresh salad
Troubleshooting advice:
- If the chicken is not crispy enough, make sure the oil is hot enough before frying.
- If the batter is too thick, add a little bit more water to thin it out.
Food safety advice:
- Make sure the chicken is cooked through before serving.
- Use a meat thermometer to ensure the internal temperature of the chicken reaches 165°F.
Food history:
Ayam Betutu is a traditional Balinese dish that is typically made by steaming or grilling a whole chicken that has been stuffed with a spice paste made from turmeric, ginger, garlic, and other spices.
Flavor profiles:
The crispy fried Ayam Betutu has a spicy and savory flavor with a crispy texture on the outside and tender meat on the inside.
Serving suggestions:
Serve the crispy fried Ayam Betutu with steamed rice and Indonesian-style vegetable stir-fry for a complete meal.
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Region: Indonesian