Ingredients

  • Serves 2-4 people
  • For the rice:

    350 g Steamed White Rice

    6 Lime Leaves

    15 g Garlic, Chopped

    5 g Chicken Powder

    15 g Butter

     

    For the chicken skin:

    500 g Chicken Skin

    25 g Garlic, Minced

    3 g Salt

    6 g Chili Powder

    5 g Chicken Powder

    100 g Tapioca Flour

     

    For the sauce:

    40 g Red Cayenne Pepper

    30 g Curly Red Chili

    25 g Garlic

    3 g Salt

    5 g Chicken Powder

    4 g Sugar

     

    600 ml Cooking Oil

    1 Chicken Egg, Fried Sunny Side Up

Nasi Kulit Ayam (Fried Chicken Skin with Rice)
Recipe Courtesy of
Asian Food Network

Nasi Kulit Ayam (Fried Chicken Skin with Rice)

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If you’re the type of person to save crispy fried chicken skin for last, you’ll definitely be into Nasi Kulit Ayam, a rice bowl which consists of crispy, deep fried chicken skin coated with flavorful batter. Topped off with a fried egg, it’s no wonder that this dish is on the rise in Indonesian cafes and restaurants. Save yourself some money and prepare this easy meal yourself with this simple recipe. You wouldn’t want to delay your break time with this meal for lunch.
  • Medium
  • 60 min
  • 40 min
  • 15 min
  • 3 steps
  • 14 Ingredients
  • Medium
  • 3 steps
  • 14 Ingredients
  • 60 min
  • 40 min
  • 15 min

Instructions

  1. Prepare the crispy chicken skin

    • Wash the chicken skin and cut it into strips about 10cm by 2cm.

    • Place the chicken skin strips in a mixing bowl. Add minced garlic, salt, chili powder, and chicken powder and mix well to ensure the chicken skin is evenly coated. 

    • Place the bowl of chicken skin in the refrigerator for 15 mins.

    • Preheat a pan on medium heat. 

    • Fry the chicken skin on medium heat for about 10 mins until golden brown, stirring constantly. 

    • You do not need oil for frying as the chicken skin will fry in its own fat. Frying the chicken skin in this way reduces the fat content.

    • After the chicken skin is cooked, drain it on a paper towel to remove excess oil. Set aside to cool at room temperature.

    • In a bowl, pour the tapioca flour.

    • In a pan, heat the cooking oil on medium heat.

    • After the chicken skin has cooled, dip each piece in the tapioca flour until it is evenly coated, then fry the chicken skin until golden brown and crispy. 

    • Remove and set aside on a paper towel to remove excess oil.

    • Save some of the oil for making the garlic chili sauce.

    Prepare the crispy chicken skin


  2. Make the garlic chilli sauce

    • Chop or coarsely grind the red cayenne peppers, curly red chili and garlic.

    • In a pan, sauté the chopped ingredients with 30 ml of the oil used to fry the chicken skin. 

    • Cook the chopped ingredients on medium heat until fragrant, or until you see oil is released.

    • To the pan, add salt, chicken powder and sugar. Stir well to combine, then remove and set aside to cool.

    Make the garlic chilli sauce


  3. Prepare the rice

    • Saute the chopped garlic over medium heat using butter until it is golden brown.

    • Add the steamed rice, chicken powder and lime leaves, stir until well combined.

    • Scoop the rice into your serving bowl and top with the fried egg.

     Prepare the rice


Plate and Serve!

  • Place the pieces of crispy chicken skin next to the fried egg, and pour the garlic chili sauce over it.

  • It is now ready to serve!

Plate and Serve!
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    Ingredients
    • Serves 2-4 people
    • For the rice:

      350 g Steamed White Rice

      6 Lime Leaves

      15 g Garlic, Chopped

      5 g Chicken Powder

      15 g Butter

       

      For the chicken skin:

      500 g Chicken Skin

      25 g Garlic, Minced

      3 g Salt

      6 g Chili Powder

      5 g Chicken Powder

      100 g Tapioca Flour

       

      For the sauce:

      40 g Red Cayenne Pepper

      30 g Curly Red Chili

      25 g Garlic

      3 g Salt

      5 g Chicken Powder

      4 g Sugar

       

      600 ml Cooking Oil

      1 Chicken Egg, Fried Sunny Side Up

    Nutrition
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