The tender Unkep Fried Chicken recipe is a way of processing fried chicken that involves first putting it into various herbs and spices. In this recipe, we use coconut water as an ingredient for the Unkep Fried Chicken.
This produces a fried chicken dish with a strong aroma, savory flavor, and soft texture. Suitable as a stock of ready-to-fry side dishes at home or as a simple and profitable idea for selling frozen food. Just look at the sweet and delightful Unkep Fried Chicken recipe below!
Tips for Making Unkep Fried Chicken That Isn’t Hard-textured
When practicing the Unkep Fried Chicken recipe, keep the following tips in mind to avoid producing a hard-textured fried chicken dish:
- Use the Correct Kind of Chicken
We recommend using country chicken if you want a tender fried chicken dish that will last a long time. Because the texture of the meat is thicker, it will remain moist and tender when reprocessed.
In fact, you can use free-range chicken as well. The texture of free-range chicken, on the other hand, is tougher and tougher than that of domestic chicken. As a result, when the dish cools, the meat loses its tenderness.
- Cook the Chicken Properly
The purpose of the chicken unfolding process is to soften the texture, speed up the cooking time, and allow the seasoning to penetrate the bone. When you uncover the chicken, use medium heat to ensure that the meat is tender and the seasoning is completely absorbed. For about 1 hour, cover the chicken.
- Deep-fry in hot oil
When making the tender Unkep Fried Chicken, preheat the cooking oil over medium heat so it doesn’t smoke. Because the ideal heat can close the pores of the chicken skin. As a result, the chicken meat will not absorb too much oil.
Reduce the heat of the compo if the chicken appears dry, so that the texture of the chicken remains soft and moist. Use a sufficient amount of cooking oil so that all parts of the chicken are submerged in the oil. So that all of the meat is evenly cooked and tender.
- Don’t overcook the chicken.
There’s no need to fry the ungkep chicken for an extended period of time. Because it can make the meat’s texture tough and tough. Simply cook the chicken until golden brown. Remove and drain immediately so that the chicken does not absorb too much oil when you cook it again. Using a slicer, slice the fried chicken and place it in a bowl lined with kitchen paper.
Coconut Water’s Effectiveness on Chicken Stew
Instead of plain water, we use coconut water as an ingredient in this recipe for tender Unkep Fried Chicken. Here are some of the advantages of using coconut water in chicken stew:
- Cook the chicken until it is tender.
Coconut water has been found to be effective in tenderizing chicken meat. As a result, coconut water is commonly used in fried chicken recipes. Excellent for converting ungkep chicken to grilled chicken. When you eat chicken meat, it will feel softer and will not drag.
To cover the chicken, replace the regular water with coconut water. You also don’t have to be concerned about the aroma, as it will be covered by the aroma of the herbs and spices you use.
- imparts a savory flavor
If you use coconut water as an ingredient to wrap chicken, it has a savory and sweet flavor. As a result, you can cut back on the amount of salt and sugar you use during the cooking process.
How to Properly Wash Chicken
So that the nutritional value of the chicken is not depleted when it is washed. When making the tender Unkep Fried Chicken, follow these steps:
- Soak the chicken for about 10-15 minutes in warm water, then rinse under clean running water.
- Alternatively, to reduce bacteria, wipe the surface of the chicken with lemon juice or vinegar. Allow to stand for 5-10 minutes before rinsing under running water.
- If you don’t want to cook the chicken right away, store it in a clean, airtight container.
- The chicken will be good for about 2-3 days if you put it in the freezer.
Delicious Unkep Fried Chicken Recipe with Coconut Water
Ingredients
The main ingredient
- 1 kg chicken
- 1/2 lime fruit
- 500 ml coconut water
- 2 tbsp tamarind water
- 30 g brown sugar
- 1 tsp salt
- 1/2 tsp mushroom stock
- 3 bay leaves
- 1 lemongrass is bruised
Puffed Seasoning Ingredients
- 4 cloves garlic
- 5 shallots
- 3 candlenuts
- 1 tsp coriander powder
- 1 cm ginger
- 1 cm turmeric
Instructions
- Marinate the chicken with lime juice, let stand for 3 minutes.
- Blend all the ingredients for the spices using a blender.
- Add tamarind and salt to the chicken, coat until smooth.
- Heat the oil in a pan, add the ground spices, lemongrass and bay leaves. Sauté until fragrant.
- Pour coconut water, stir until evenly distributed.
- Add brown sugar, cook until boiling.
- Add the chicken, stir until the chicken is well blended and submerged in the spices. Let stand until the chicken is tender and the water is reduced.
- Correct the taste, add salt and brown sugar if it feels less sweet and savory.
- Remove and drain, then store in the freezer or fry the chicken until golden brown.
