Kaki Naga Ayam Super Juicy

Name: Kaki Naga Ayam Super Juicy
Yield: 55-60 pcs
Cuisine: British
Ingredients: 2 tsp Salt; as needed Ice cream sticks or bamboo skewers; as needed breadcrumbs; 2 Eggs, beaten; as needed All-purpose flour; 1.5 tsp White pepper; 1.5 tsp Sugar; 2 tsp Chicken stock powder; 1 kg Chicken thigh fillet; 2.5 tsp Garlic powder; 2.5 tbsp Oyster sauce; 2 tbsp Cooking oil; 50–70ml Ice water; 60 g Panko breadcrumbs; 2 Eggs; 100 g Tapioca flour; 200 g Carrot, finely grated

Sinta Sofiana Putri @sinsof_recipe

Recommendation for homemade frozen food.

Sinta Sofiana Putri @sinsof_recipe

Recommendation for homemade frozen food.

Saved

Ingredients

55-60 pcs

2 tspSalt
as neededIce cream sticks or bamboo skewers
as neededbreadcrumbs
2Eggs, beaten
as neededAll-purpose flour
1.5 tspWhite pepper
1.5 tspSugar
2 tspChicken stock powder
1 kgChicken thigh fillet
2.5 tspGarlic powder
2.5 tbspOyster sauce
2 tbspCooking oil
50–70mlIce water
60 gPanko breadcrumbs
2Eggs
100 gTapioca flour
200 gCarrot, finely grated

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Steps

1

Grind chicken thigh fillet until smooth and soft.
2

Add eggs, oyster sauce, garlic powder, salt, chicken stock powder, sugar, white pepper, black pepper, oil, and 50ml ice water. Mix until well combined.
3

Add tapioca flour and panko breadcrumbs. Mix briefly until just combined.
4

Add grated carrot and mix evenly.
5

If the mixture feels too dense, add more ice water little by little until the texture is soft, moist, and easy to shape.
6

Taste-test by steaming a small amount of the mixture.
7

Oil your hands and shape the mixture onto sticks into oval shapes.
8

Steam in a preheated steamer for 18–20 minutes.
9

Let cool until completely warm or cold.
10

Coat in order: flour → beaten egg → panko breadcrumbs.
11

Fry over medium heat until golden brown.

Tips

The key to juicy results: Don’t use too much flour and don’t over-steam. The combination of chicken thigh, carrot, tapioca, and ice water keeps the inside soft and juicy, while tapioca and panko help the mixture hold together.