Pairs well with No-Fry Ayam Geprek
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No-Fry Ayam Geprek
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A savory, spicy, and refreshingly flavorful Indonesian chicken dish made without deep frying. The chicken is marinated, pan-seared with minimal oil, and served with a spicy sambal and fresh lettuce, ideal for a low-oil and lower-calorie meal.
00:20:00 total
Serves 5
medium
Main Various
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Ingredients
- skinless chicken thigh fillet - 500 g (500 grams)
- garlic - 5 cloves total (3 cloves, grated or mashed for marinade; 2 cloves for sambal)
- lime juice - from 2 slices (from 2 slices of lime for marinade; additional kaffir lime juice for serving)
- tapioca flour - 4 tbsp (4 tablespoons for marinade)
- turmeric powder - 1 tsp (1 teaspoon, optional, for marinade)
- egg white - 1 (1 egg white for marinade)
- salt - 1.5 tsp total (1 teaspoon for marinade; 0.5 teaspoon for sambal)
- chicken stock powder - 1 tsp (1 teaspoon for marinade)
- granulated sugar - 1 tsp (1 teaspoon for marinade)
- black pepper - 0.5 tsp (0.5 teaspoon for marinade)
- red Thai chili (cabe rawit merah) - 35 g (35 grams for sambal)
- MSG - 0.25 tsp (0.25 teaspoon optional for sambal)
- vegetable oil - watch the video to see (minimal amount for pan-searing, optional)
- white rice or Shirataki rice - watch the video to see (for serving)
- head lettuce (iceberg lettuce) - watch the video to see (for serving)
- kaffir lime - watch the video to see (juice for finishing and freshness)
Instructions
- Marinate the chicken: Combine chicken thigh fillets with lime juice, grated or mashed garlic, salt, chicken stock powder, sugar, black pepper, turmeric powder, tapioca flour, and egg white. Mix well to coat the chicken evenly. Marinate for at least 1 hour at room temperature or longer in the fridge for more flavor and juiciness.
- Pan-sear the chicken: Heat a minimal amount of oil in a pan over medium heat. Cook the chicken on one side without flipping to form a crust, then flip and cook the other side until browned and cooked through. If the chicken browns too fast but is not cooked inside, add a little water and cover the pan to finish cooking.
- Prepare the sambal: In the same pan, briefly sauté garlic and red Thai chili over medium heat just until fragrant but not fully cooked to keep texture. Transfer to a mortar and pestle, add salt and optional MSG, and roughly mash the chili while making the garlic smooth.
- Combine and smash: Add the cooked chicken to the sambal mixture and smash together gently to coat the chicken with the sambal.
- Serve: Serve the ayam geprek with white rice or Shirataki rice, fresh iceberg lettuce, and a squeeze of kaffir lime juice for added freshness.
