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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
Nasi Kulit Ayam (Fried Chicken Skin with Rice)
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
-
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.
-
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.
-
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.
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!
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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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