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In Indonesian & English (the English version is below the recipe written in Indonesian)
Bahan
600 gr Fillet dada ayam, 2 Telur-kocok lepas, Minyak goreng
Saus:
3 sm Kecap inggris, 2 st Saus mustar pedas, ½ st Pala bubuk
½ st Bumbu ngohiong, 7 st Gula, 3 sm Saus soya, 7 sm Air
3 Bawang merah-iris, 1 Bawang putih-haluskan, ½ st Garam
½ st Lada bubuk, 1 st Saus tomat, 2 sm Minyak
Pelapis: campur semua
60 gr Terigu, ½ st Bumbu ngohiong, 90 gr Maizena, ½ st Gula
1 st Lada bubuk, ½ st Bawang putih bubuk, ½ st Garam
Bahan perendam: campur semua
2 sm Angciu/Dry sherry*, 1 st Bumbu ngohiong, 1 st Gula
50 ml Saus soya, 1 sm Bawang putih cincang, 1 st Garam
½ st Lada hitam bubuk, 2 st Minyak wijen
Cara membuat
Iris2 dada ayam menjadi potongan lebar dng pisau panjang, setebal ± 1½ cm, sisihkan.
Hangatkan bahan perendam sampai gula larut. Dinginkan, rendam ayam di dalamnya. Tutup & simpan di kulkas selama min. 1 jam-semalaman.
Saus: Siapkan saus dari 1 jam sebelum memasak ayam. Tumis bawang merah & putih hingga layu. Masukkan bahan saus lainnya, didihkan sambil diaduk terus. Dinginkan lalu simpan di kulkas sampai rasanya menyatu.
Celup ayam dlm telur lalu gulingkan di campuran tepung hingga tersaput seluruhnya. Diamkan selama 2 menit. Goreng di minyak panas yang banyak hingga ayam terendam. Tiriskan lalu potong2. Tuangkan saus di atasnya sesaat sebelum dihidangkan.
* Versi non alkohol: juice anggur putih yg dicampur dng cuka beras, atau gunakan mirin non-alkohol Blue Dragon. Tak digunakan bila tidak memungkinkan juga tak apa2.
Ingredients
600 gr Chicken breast fillet, 2 Eggs-lightly beaten, frying Oil
Sauce:
2 tsp spicy Mustard, ½ tsp ground Nutmeg, 3 tbsp Soy sauce
1 tsp Tomato paste, 7 tbsp Water, ½ tsp Salt, 7 tsp Sugar
1 Garlic clove-grind, 3 Shallots-sliced, ½ tsp ground Pepper
3 tbsp Worcestershire sauce, ½ tsp 5-spice powder
2 tbsp frying Oil
Coating: mix all
1 tsp ground Pepper, ½ tsp Garlic powder, 90 gr Corn starch
60 gr Flour, ½ tsp 5-spice powder, ½ tsp Sugar, ½ tsp Salt
Marinade: mix all
50 ml light Soy sauce, 1 tbsp minced Garlic, 2 tsp Sesame oil
2 tbsp Rice wine/Dry sherry*, ½ tsp ground Black pepper
1 tsp Sugar, 1 tsp 5-spice powder, 1 tsp Salt
Directions
Using a long knife, slice chicken breast into wide cutlets, ~ 1½ cm thick; set it aside.
Warm the marinade sauce just until the sugar melted; let it cool down. Soak chicken in the marinade sauce; cover & refrigerate it for minimum 1 hour up to overnight.
Sauce: Prepare the sauce 1 hour before cooking the chicken. Sauté shallots & garlic until wilted. Pour in other sauce ingredients. Bring the mixture to a boil over medium heat; stir continuously. Let it cool down & then place it in the fridge to allow the flavors to blend.
Dip chicken in beaten egg & then roll in starch mixture to coat completely; set it aside for 2 minutes. Deep fried in hot oil until golden brown. Drain & then slice the chicken. Pour some sauce on top just before serving.
* Non alcohol version: white grape juice mixed with rice vinegar (plain white vinegar) or use Blue Dragon non-alcoholic mirin. You can also just omit it if it’s too difficult to find the substitute.
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