Dada Ayam Crispy Bumbu Ngohiong (5-Spice Crispy Chicken Breast)

In Indonesian & English (the English version is below the recipe written in Indonesian)

Bahan

• 600 gr Fillet dada ayam, 2 Telur-kocok lepas, Minyak goreng

Saus:                                                                      

• 3 sm Kecap inggris, 2 st Saus mustar pedas, ½ st Pala bubuk
• ½ st Bumbu ngohiong, 7 st Gula, 3 sm Saus soya, 7 sm Air
• 3 Bawang merah-iris, 1 Bawang putih-haluskan, ½ st Garam
• ½ st Lada bubuk, 1 st Saus tomat, 2 sm Minyak

Pelapis: campur semua

• 60 gr Terigu, ½ st Bumbu ngohiong, 90 gr Maizena, ½ st Gula
• 1 st Lada bubuk, ½ st Bawang putih bubuk, ½ st Garam

Bahan perendam: campur semua

• 2 sm Angciu/Dry sherry*, 1 st Bumbu ngohiong, 1 st Gula
• 50 ml Saus soya, 1 sm Bawang putih cincang, 1 st Garam
• ½ st Lada hitam bubuk, 2 st Minyak wijen

Cara membuat

• Iris2 dada ayam menjadi potongan lebar dng pisau panjang, setebal ± 1½ cm, sisihkan.
• Hangatkan bahan perendam sampai gula larut. Dinginkan, rendam ayam di dalamnya. Tutup & simpan di kulkas selama min. 1 jam-semalaman.
• Saus: Siapkan saus dari 1 jam sebelum memasak ayam. Tumis bawang merah & putih hingga layu. Masukkan bahan saus lainnya, didihkan sambil diaduk terus. Dinginkan lalu simpan di kulkas sampai rasanya menyatu.
• Celup ayam dlm telur lalu gulingkan di campuran tepung hingga tersaput seluruhnya. Diamkan selama 2 menit. Goreng di minyak panas yang banyak hingga ayam terendam. Tiriskan lalu potong2. Tuangkan saus di atasnya sesaat sebelum dihidangkan.
• * Versi non alkohol: juice anggur putih yg dicampur dng cuka beras, atau gunakan mirin non-alkohol Blue Dragon. Tak digunakan bila tidak memungkinkan juga tak apa2.

Ingredients

• 600 gr Chicken breast fillet, 2 Eggs-lightly beaten, frying Oil

Sauce:                                     

• 2 tsp spicy Mustard, ½ tsp ground Nutmeg, 3 tbsp Soy sauce
• 1 tsp Tomato paste, 7 tbsp Water, ½ tsp Salt, 7 tsp Sugar
• 1 Garlic clove-grind, 3 Shallots-sliced, ½ tsp ground Pepper
• 3 tbsp Worcestershire sauce, ½ tsp 5-spice powder
• 2 tbsp frying Oil

Coating: mix all

• 1 tsp ground Pepper, ½ tsp Garlic powder, 90 gr Corn starch
• 60 gr Flour, ½ tsp 5-spice powder, ½ tsp Sugar, ½ tsp Salt

Marinade: mix all

• 50 ml light Soy sauce, 1 tbsp minced Garlic, 2 tsp Sesame oil
• 2 tbsp Rice wine/Dry sherry*, ½ tsp ground Black pepper
• 1 tsp Sugar, 1 tsp 5-spice powder, 1 tsp Salt

Directions

• Using a long knife, slice chicken breast into wide cutlets, ~ 1½ cm thick; set it aside. 
• Warm the marinade sauce just until the sugar melted; let it cool down. Soak chicken in the marinade sauce; cover & refrigerate it for minimum 1 hour up to overnight.
• Sauce: Prepare the sauce 1 hour before cooking the chicken. Sauté shallots & garlic until wilted. Pour in other sauce ingredients. Bring the mixture to a boil over medium heat; stir continuously. Let it cool down & then place it in the fridge to allow the flavors to blend.
• Dip chicken in beaten egg & then roll in starch mixture to coat completely; set it aside for 2 minutes. Deep fried in hot oil until golden brown. Drain & then slice the chicken. Pour some sauce on top just before serving.
• * Non alcohol version: white grape juice mixed with rice vinegar (plain white vinegar) or use Blue Dragon non-alcoholic mirin. You can also just omit it if it’s too difficult to find the substitute.