Crispy Chicken Sempol Skewers
Ingredients
- 250g chicken breast fillet
- 100g tapioca flour
- 1 egg
- 1 small carrot
- 2 stalks green onions
Ground spices
- 5 cloves garlic
- 3 tbsp fried shallots
- 1 tsp salt
- 1/2 tsp ground pepper
Coating
- 1 egg
- 1/2 tsp salt
- 250g bread crumbs
- Satay skewers
Preparation
Grind the chicken fillet, then mix with all the ingredients.
Add the ground spices, salt, and pepper. Stir until everything is well combined and can be shaped.
Oil your hands with a little cooking oil to prevent sticking when shaping the sempol.
Attach the mixture to the end of satay skewers (about 20 grams each), shape and press until it adheres perfectly.
Boil water, then boil the chicken sempol for 15-20 minutes. After that, cool it down.
Dip the chicken sempol in the egg wash (beaten egg with salt), then coat with bread crumbs. Store in the refrigerator for 15-30 minutes to prevent the breading from falling off during frying.
Fry in hot oil over medium heat until the chicken sempol is cooked.
Serve the chicken sempol with chili sauce.
Notes
This recipe yields 15 skewers.
