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Who doesn’t like processed food from chicken like this one? Yes, fried chicken is a home-cooked favorite that almost all families love. Fried chicken recipes are diverse and can be adjusted to individual tastes.
In this recipe, we’ll be making Fried Chicken with only 5 ingredients without braising. It’s practical and special as this is the recipe that my Mom often makes. It’s so nostalgic so today, I’m sharing it with you.
Fried Chicken Recipe Ingredients
The ingredients are chicken, a lot of garlic, tapioca flour, vinegar, and chicken powder. I’m using a broiler chicken. You can also use young roosters or free-range chicken as they’ll be tender without braising. As we’ll marinate it with vinegar and tapioca flour, both of them will also be tender when fried. You have to use enough garlic as it has to be intense Also, the chicken powder I use is already salty and savory. If yours is a bit plain, add salt and flavor enhancer, to taste.
As we making Tomato Sambal. We need tomatoes, shallots, bird’s eye chili, oil for frying, and seasonings. If you like shrimp paste, you can add 1 – 2 sachets in.
First, I’ll prepare the chicken. Make sure it’s rinsed clean. I’ll chop it into 14 even pcs so they finish cooking together. The larger the pieces, the longer they’ll take to cook. But once they’re properly cooked, they’ll be juicier. Also, if the pieces are smaller, they’ll cook quickly. But if they’re too small, the result tends to be dry. You can also use chicken fillets for this recipe.
Transfer the chicken to a large bowl to marinate. Mince the garlic with a garlic press, by blending/mashing. But we need the particles to be quite fine so the flavor can be absorbed well. Then, add chicken powder, vinegar, and tapioca flour. Mix it and make sure all the marinade coats the chicken well so it can be absorbed. We use tapioca flour in the marinade to make the meat tender and the skin crunchy. This won’t be a KFC-type Fried Chicken.
Here, we’ll use wet batter, but it’ll be crunchy. Vinegar also plays a key role. It reduces the chicken’s odor and helps the aroma from the garlic and chicken powder to penetrate the meat. Also, it’ll make the chicken develop better color and crunch when fried. Don’t worry. It won’t make the chicken taste sour as it’ll evaporate when fried.
Then, cover the bowl with plastic wrap. Marinate for at least 30 minutes as they’re quite large. If you have time, marinate for 1 – 2 hours at room temp or marinate it longer in the fridge to prevent contamination. But, about 30 minutes to 1 hour prior to frying, get the chicken out to bring it down to room temp. It’s so the chicken is cooked all the way to the center. If the center is too cold, it’d be hard to fry and cook.
Other than the Tomato Sambal, any Sambal goes well with this Fried Chicken as it’s quite a simple dish. The taste is quite neutral to be paired with any Sambal, like Shrimp Paste Sambal, Sambal Matah, or Sambal Bawang.
For the Sambal, halve the shallots so it cooks quickly. Halve the bird’s eye chili, too, so they don’t burst. Slice the tomatoes, too. I use 3 pcs of medium-sized ones. If yours are large, use just 2 pcs.
Add enough oil to the pan and stir-fry the shallots shortly. Add the bird’s eye chili and stir-fry until fragrant and soft. If you want to use shrimp paste, add it in now. We’ll cook and mash it all together. Once they’re soft, transfer them to the stone bowl. You can also use a food processor for a large batch.
In the same pan, stir-fry the tomatoes. I prefer to place the lid on it as it’ll be messy due to the high water content.
Back to the bird’s eye chili and shallots. Season with salt and sugar. I’m adding quite a lot of sugar so it’s a bit sweet. Add some flavor enhancers, too. Mash it to the desired consistency, whether it’s smooth or chunky.
Once the tomatoes on half processed, mash them with the chili, etc. Now, it’s ready to serve. If you use a food processor, blend it until you get the consistency you want. If you want the Sambal to last longer, sauté it in the pan after mashing. It lowers the water content and sterilizes the Sambal as we don’t know how clean the food processor or stone bowl is. Cook it for a moment until it becomes oily. Then, set it aside. I’ll serve today’s dish in a dishes keeper set that’ll maintain your food’s hygiene when stored.
When the Sambal is done and the chicken has been marinated for over 1 hour so everything should be absorbed well. Let’s fry the chicken. Heat the oil and fry it on high heat. The chicken should be at room temp. If it’s still cold, it’ll be hard to cook.
Once the chicken has firmed up, we can lower the heat to medium-low. The chicken is tender, juicy, and flavorful even though we didn’t marinate it for long. Interestingly, the skin isn’t crunchy like batter-fried chicken. It’s light and crisp. It has a garlic aroma that’s not bitter.
Also, look at the beautiful ruddy color. That’s why we added vinegar, to make the chicken extra crunchy and light. Chicken breasts are usually dry, but this is flavorful and tender. If you often cook Chinese food, you’ll know that tapioca flour makes even chicken breast become tender.
The Sambal is light and not too spicy. It’s fresh due to the tomatoes and kaffir lime. It’s also sweet, so you can just enjoy it with rice. Make sure you use the correct measurements. Use enough chicken powder, or it’ll be plain. You also have to use tapioca flour and vinegar.