Chicken Kaarage
No | Bahan | Unit (g) | Unit (%) |
|---|---|---|---|
| Coating Flour | |||
1 | Medium Protein Flour | 140 | 39,4 |
2 | Sajiku® Tepung Bumbu Serbaguna | 210 | 59,2 |
3 | Baking Powder | 5 | 1,4 |
| Chicken Kaarage | |||
1 | Chicken thigh Fillet | 500 | 29,6% |
2 | Oil | 500 | 29,6% |
| Marinated | |||
1 | Water | 500 | 29,6 |
2 | White Pepper | 1,5 | 0,1 |
3 | Garlic (Grated) | 12,5 | 0,7 |
4 | Ginger (Grated) | 13 | 0,8 |
5 | AJINOMOTO® CHICKEN EXTRACT POWDER SEASONING | 22 | 1,3 |
6 | Sugar | 15 | 0,9 |
| Flour | |||
1 | Coating Flour | 125 | 7,4 |
- Clean the chicken thigh fillet and dry it
- Marinated the chicken with AJINOMOTO® CHICKEN EXTRACT POWDER SEASONING within 30 minutes.
- Prepare Coating Flour : Sajiku® Tepung Bumbu Serbaguna, Medium Protein flour and baking powder. Mix well.
- Coat chicken that already marinated with Coating Flour
- Fry the chicken with deep fried technique at 170⁰C within 4 minutes.
- Remove the chicken and drain it.