Ayam Suwir Crispy: Crispy Fried Shredded Chicken

Method5 steps · about 55 min

1. 1

   Step 1: Bring the litre of water (1 litre) to a boil with ginger (2 inches), salt and white pepper. Add the chicken breast (200 g), reduce to a simmer and cook slowly for about thirty minutes until cooked through; check 74°C (165°F) in the thickest part. Turn off the heat and remove the cooked breast from the broth.

   Simmer chicken · 30 minUses 1 litre water · 2 inches ginger, peeled and sliced · ¼ tsp Himalayan pink salt · Dash of white pepper · 200 g chicken breast

2. 2

   Step 2: Shred the chicken.

   Uses Removed cooked chicken breast

3. 3

   Step 3: Mix the shredded chicken with coriander powder (½ tsp), chilli powder (¼ tsp), turmeric powder (¼ tsp) and corn flour (3 tablespoons).

   Uses Shredded cooked chicken · ½ tsp coriander powder · ¼ tsp chilli powder · ¼ tsp turmeric powder · 3 tablespoons corn flour

4. 4

   Step 4: Heat the frying oil in a pan or wok until hot. Fry the coated cooked chicken briefly, about one to two minutes, until crisp; avoid overcooking and drying it out.

   Fry shredded chicken · 2 minUses Oil as needed for deep frying · Spice-and-corn-flour coated shredded chicken

5. 5

   Step 5: Serve with chilli sauce or sambal dabu dabu.

   Uses Crisp fried shredded chicken