Just Use 5 Ingredients, Here’s a Simple Fried Chicken Recipe for Breaking the Fast and Suhoor by Chef Devina

Kapanlagi.com - As the holy month of Ramadan approaches, the demand for practical, delicious, and nutritious sahur and breaking the fast menus increases. One dish that always takes the spotlight on the dining table is fried chicken. However, many believe that making crispy and savory fried chicken requires many ingredients and a considerable amount of time.

But don’t worry! Chef Devina Hermawan comes with a mouth-watering solution. She shares a fried chicken recipe that only requires five main ingredients, yet still delivers rich flavor and crispy texture. This recipe is perfect for those who want to cook with minimal ingredients while still desiring extraordinary taste.

With simple techniques and easily found ingredients, this fried chicken can be the right choice for sahur or breaking the fast without sacrificing the pleasure of flavor. Let’s check out the steps summarized from the YouTube channel @devinahermawan!

1. Preparation of Ingredients: Only 5 Main Components

To make this fried chicken, you only need five main ingredients that are easy to find in the kitchen.

• 1 whole free-range chicken
• 2 tbsp rice vinegar / 1 tbsp table vinegar
• 8 cloves of finely minced garlic
• 9 ½ tbsp tapioca flour
• 1-2 tbsp chicken stock powder

Before cooking, make sure all the ingredients are available and fresh for optimal results.

2. Tomato Sambal to Enhance Flavor

To make it more delicious, this fried chicken can be served with a special tomato sambal that is easy to make. Here are the ingredients you need to prepare to make the tomato sambal:

• 12 shallots, halved
• 2-3 tomatoes, chopped
• 20 red bird's eye chilies, halved
• 1 tbsp sugar
• ¾ tsp salt
• ½ tsp seasoning
• Oil for sautéing
• Oil for frying

3. Process of Making Fried Chicken and Tomato Chili Sauce

1. Cut the chicken into 14 pieces, then marinate the chicken with minced garlic, chicken broth, vinegar, and tapioca flour, mix, cover with plastic wrap, and let it sit for at least 30 minutes
2. Heat the oil, fry the chicken on high heat first, then on medium-low heat until golden brown, drain
3. For the chili sauce, heat the oil, sauté shallots and bird's eye chilies, cook until fragrant and soft, transfer to a mortar, add salt, sugar, and seasoning, and grind
4. In the same pan, fry the tomatoes until soft, then grind again with shallots and bird's eye chilies, cook again until the oil comes out
5. Fried chicken is ready to be served

4. Serving and Tips for Storing Fried Chicken

Once the fried chicken and chili sauce are ready, it’s time to serve this dish in the best way.

• Serve the fried chicken while warm to maintain its crispy texture.
• Pair it with warm rice and fresh vegetables like cucumber, basil leaves, or cabbage for added freshness.
• If you want to store the chicken for sahur, keep it in an airtight container and reheat it in the oven or air fryer to keep it crispy.

By following these steps, you can enjoy delicious fried chicken with a faster and more practical process.

5. FAQ

1. Can I use other types of chicken besides local chicken?

Yes, you can use free-range chicken, but the cooking time needs to be adjusted because the meat texture is tougher compared to local chicken.

2. Can tapioca flour be replaced with another type of flour?

Tapioca flour can be replaced with cornstarch if you want a lighter result, but it is not recommended to use wheat flour as it will make the layer thicker.

3. How can I keep the chicken crispy even after it has cooled down?

To maintain crispiness, avoid storing the chicken in a closed container while it is still hot. When you want to serve it again, reheat the chicken in the oven or air fryer for a few minutes.

(kpl/rmt)