Ingredients with Measurements:
- 500g chicken breast, sliced into bite-sized pieces
- 1 cup bean sprouts (tauge), washed and drained
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 red chili peppers, sliced
- 1 tsp turmeric powder
- 1 tsp salt
- 1 tsp sugar
- 1 tbsp cornstarch
- 1 egg, beaten
- Oil for frying
Special equipment needed:
- Wok or deep frying pan
Step-by-step instructions:
1. In a bowl, mix together the chicken, turmeric powder, salt, sugar, and cornstarch until the chicken is coated evenly. Let it marinate for 30 minutes.
2. Heat oil in a wok or deep frying pan over medium-high heat.
3. Dip the chicken pieces into the beaten egg and fry until golden brown and crispy. Remove from the oil and set aside.
4. In the same wok or pan, sauté the onion, garlic, and chili peppers until fragrant.
5. Add the bean sprouts and stir-fry for 1-2 minutes.
6. Add the fried chicken to the wok and stir-fry for another minute.
7. Serve hot with steamed rice.
Time:
Preparation time: 40 minutes
Cooking time: 20 minutes
Temperature:
Medium-high heat for frying
Serving size:
4 servings
Nutritional information:
Calories per serving: 300
Fat: 12g
Carbohydrates: 10g
Protein: 35g
Substitutions for ingredients:
- Chicken breast can be substituted with chicken thighs or tofu for a vegetarian option.
- Red chili peppers can be substituted with green chili peppers or dried chili flakes.
Variations:
- Add sliced carrots, bell peppers, or green beans for added vegetables.
- Use different spices such as cumin or coriander for a different flavor profile.
Tips and tricks:
- Make sure the chicken is coated evenly with the marinade to ensure maximum flavor.
- Use a slotted spoon to remove the fried chicken from the oil to prevent excess oil from sticking to the chicken.
- Add a splash of lime juice for a tangy flavor.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve on a platter with steamed rice and garnish with sliced chili peppers and fresh cilantro.
Garnishes:
Sliced chili peppers and fresh cilantro
Pairings:
Steamed rice and a side of stir-fried vegetables
Suggested side dishes:
Stir-fried vegetables or a side salad
Troubleshooting advice:
- If the chicken is not crispy, make sure the oil is hot enough before frying.
- If the chicken is overcooked, reduce the cooking time or lower the heat.
Food safety advice:
- Make sure the chicken is cooked to an internal temperature of 165°F to ensure it is safe to eat.
- Use separate cutting boards and utensils for raw chicken and vegetables to prevent cross-contamination.
Food history:
Tauge Ayam Goreng Berlada is a popular dish in Malaysia and Indonesia. It is a flavorful and spicy dish that is often served with steamed rice.
Flavor profiles:
Spicy, savory, and slightly sweet
Serving suggestions:
Serve hot with steamed rice and a side of stir-fried vegetables.
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Region: Indonesian