Spicy Chicken Strips
No | Bahan | Unit (g) | Unit (%) |
|---|---|---|---|
| Crispy flour | |||
1 | Sajiku® Tepung bumbu | 420 | 56.33% |
2 | Medium protein wheat flour | 280 | 37.55% |
3 | Sodium tripolyphosphate | 1.5 | 0.20% |
4 | Baking powder | 10 | 1.34% |
5 | Capsicum oleoresin | 6 | 0.80% |
6 | Paprika powder | 28 | 3.76% |
7 | Red food colouring | 0.08 | 0.01% |
| Chicken Strips | |||
1 | Chicken breast | 200 | 21.4% |
2 | Ajinomoto® Chicken Extract Powder Seasoning | 3 | 0.3% |
3 | Crispy flour | 10 | 1.1% |
| Wet flour | |||
4 | Crispy flour | 100 | 10.7% |
5 | Ice water | 120 | 12.9% |
| Additional ingredients | |||
6 | Oil | 500 | 53.6% |
Cooking methode
Crispy flour
1. Mix dry ingredients and stir well
2. Take some dry ingredients and mix with capsicum oleoresin ( to make the mixing process easier)
3. Mix back into the dry ingredients and stir until evenly mixed
Wet Flour
Mix crispy flour with ice wate and stir until thickened and set aside
Spicy chicken strips
1. Marinated chicken with Ajinomoto® Chicken Extract Powder Seasoning for 30 minutes
2. Heat the oil until it reaches a temperature of 160⁰C
3. Coat the marinated chicken in the dry flour, then in the wet flour.
4. Place the chicken in the hot oil and fry for 4-5 minutes and drain