Ingredients

  • Serves 2-4
  • 40g Tapioca Flour

  • 10g Garlic, grounded

  • 3g Salt

  • 2g Chicken Powder

  • 1 Leek

  • 200 ml Water

  • 200g Tapioca Flour

  • Filling Ingredients:

  • 300g Chicken Breast

  • 30g Garlic

  • 18g Curly Red Chilies

  • 51g Big Red Chilies

  • 40g Red Cayenne Pepper

  • 3g Salt

  • 5g Chicken Powder

  • 18g Sugar

  • 500ml Oil

Cireng Isi Ayam Pedas (Indonesia Spicy Chicken Snack)
Recipe Courtesy of
Asian Food Network

Cireng Isi Ayam Pedas (Indonesia Spicy Chicken Snack)

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Cireng is an Indonesian snack which originated from Sunda in the West Java region. Crunchy and chewy at the same time, it is made by frying a dough mixture made from starch or tapioca flour. This bite-sized treat is very popular and comes in different fillings or flavors. In this recipe, the Cireng is stuffed with ayam pedas (spicy chicken) to create an addictively savory snack for afternoon tea.
  • Easy
  • 60 min
  • 30 min
  • 8 min
  • 14 steps
  • 16 Ingredients
  • Easy
  • 14 steps
  • 16 Ingredients
  • 60 min
  • 30 min
  • 8 min

Directions

  1. Making Cireng Filling

    • Pan fry the chicken until cooked or golden brown.

    • Shred the chicken and set aside.

    • In a blender, add garlic, curly red chilies, big red chilies and red cayenne pepper. Blend well.

    • Sauté the spices in some oil over medium heat until fragrant and cooked with oils released.

    • Once cooked, add in the shredded chicken and combine well with the chilies.

    • Let it cook for another 15 minutes and set aside to cool to room temperature.

    Making Cireng Filling


  2. Making Cireng

    • In a saucepan, add tapioca flour, grounded garlic, salt, chicken powder, leek and water. Combine well.

    • Turn on the fire, over medium heat, cook the ingredients until reduced and thickened.

    • Once it thickens, add into a separate bowl of dry tapioca flour and stir immediately until evenly distributed.

    • Take about 50g of batter and flatten it to create the cireng skin.

    • Add in about 20 – 30 g of chicken filling and seal it up. Repeat for all.

    • With preheated hot oil, fry the cireng over medium heat for about 7 minutes until fluffy and golden brown.

    • Remove and set aside.



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    Ingredients
    • Serves 2-4
    • 40g Tapioca Flour

    • 10g Garlic, grounded

    • 3g Salt

    • 2g Chicken Powder

    • 1 Leek

    • 200 ml Water

    • 200g Tapioca Flour

    • Filling Ingredients:

    • 300g Chicken Breast

    • 30g Garlic

    • 18g Curly Red Chilies

    • 51g Big Red Chilies

    • 40g Red Cayenne Pepper

    • 3g Salt

    • 5g Chicken Powder

    • 18g Sugar

    • 500ml Oil

    Nutrition
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