10 Simple Chicken Recipes for Every Day

Chicken dishes never get boring. However, if you want to process chicken, sometimes you are confused about what to make of it? Read this article to the bottom for inspiration on chicken preparations ranging from fried, soup, grilled and steamed. Complete with various delicious Indonesian spices. Guaranteed to be special and not boring.

1. Spicy Soy Sauce Chicken

Ingredients:

Chicken, cut into pieces – 1 head

Shallot – 5 pieces

Garlic – 3 cloves

Ginger – 2 knuckles

Large red chilies – 3 pieces

Cayenne pepper – 5 pieces

Sweet soy sauce – 6 tbsp

Chili sauce – 3 tbsp

Orange leaves – 2 pieces

Onions, cut lengthwise – 3 stalks

Salt to taste

Sugar – to taste

Water – 200 ml

How to make :

1. Wash the chicken clean, then fry the chicken until cooked but not dry, set aside.
2. Slice the shallots, garlic, red chilies, cayenne pepper, crush the ginger, then saute the sliced ​​spices in enough oil. Add lime leaves. Saute until fragrant.
3. Add the fried chicken, add water, sweet soy sauce and chili sauce. Add sugar and salt until it tastes right.
4. Cook until the water is reduced and the spices are absorbed, just before removing, add the sliced ​​spring onions. Cook briefly until the leeks are slightly wilted.
5. Lift and serve.

2. Sasando Fried Chicken

Ingredients:

Chicken, cut to taste – 800 grams

Garlic – 5 cloves

Ginger – 1 knuckle

Turmeric – 1 knuckle

Ground pepper – 1/4 tsp

Salt – 1 tbsp

Water – 800 ml

Sauce:

Shallots – 6 pieces

Garlic – 4 cloves

Large red chilies – 5 pieces

Tomato – 1 piece

Turmeric – 1 knuckle

Galangal – 1 cm

Brown sugar – 1 tbsp

Salt – 1 tsp

Thick coconut milk – 100 ml

How to make :

1. Wash the chicken that has been cut into pieces, set aside.
2. Puree the garlic, ginger, turmeric, pepper, salt.
3. Boil 800 ml water, add chicken and spices. Boil until the chicken is tender and the water has reduced to a small amount.
4. Fry the chicken until browned, remove and set aside. Fry it just until brown, it doesn’t need to be too long so the chicken remains tender.
5. Sauce: Blend all the sauce ingredients except coconut milk, then stir-fry until fragrant. Add coconut milk, cook, stirring occasionally, until the sauce is cooked and thickens.
6. Serve the fried chicken with the sauce.

3. Cheese Fried Chicken

Ingredients:

Chicken breast – 500 grams

Eggs, beaten – 1 egg

Water – 200 ml

Garlic – 2 cloves

Salt – 1/2 tbsp

Ground pepper – 1/4 tsp

Frying oil – enough

Coating Flour:

All-purpose flour – 300 grams

Garlic powder – 1 tsp

Salt – 1/2 tsp

Ground pepper – 1/2 tsp

Topping :

Grated mozzarella cheese – 100 grams

Dried parsley (optional) – to taste

Onion Sambal:

Cayenne pepper – 30 pieces

Large red chilies – 2 pieces

Garlic – 2 cloves

Salt – 1/4 tsp

How to make :

1. Wash the chicken breast until clean, cut into 4 parts. Rub the chicken with 1/2 tablespoon salt, pepper and garlic powder. Marinate for 15 minutes until the spices are absorbed.
2. Mix eggs and water in a bowl, stir well. Dip the marinated chicken into the egg and water mixture. After that, immediately roll the chicken into the coating material.
3. Stir the chicken and flour while pressing gently so that the flour sticks, do this until all the chicken is coated with the coating material.
4. Fry the chicken in hot deep frying oil until cooked and browned, remove and set aside.
5. Prepare a mortar, roughly chop the onion chili sauce (except the oil), don’t let it become soft. Pour a little of the hot oil used to fry the chicken on the onion chili sauce, stir well.
6. Pound the chicken on a mortar and stir with the chili sauce until evenly distributed.
7. Transfer the chicken to a baking dish, sprinkle with mozzarella cheese and some dried parsley.
8. Bake at 200°C for 5 minutes or until the cheese melts. Remove and ready to serve.

4. Shrimp Fried Chicken

Ingredients:

Chicken, cut according to taste – 500 grams

Lime juice – 1 tbsp

Sesame oil – 1 tbsp

Oyster sauce – 1 tbsp

Fish sauce – 1 tbsp

Salt – 1/2 tsp

Sugar – 1 tbsp

Wheat flour – 3 tbsp

Ground spices :

Shrimp paste – 12 grams

Garlic – 3 cloves

Shallots – 2 cloves

How to make :

1. In a bowl, add the chicken, lime juice and ground spices. Add sesame oil, oyster sauce, fish sauce, sugar and salt. Correct the taste.
2. Marinate the seasoned chicken for 30 minutes.
3. Before frying, sprinkle flour on the chicken then mix well.
4. Heat the oil and fry the chicken until brown.
5. Once cooked and browned, remove from heat and set aside. Ready to be served.

5. Rojak Chicken Without Coconut Milk

Ingredients:

Chicken – 800 grams

Lime, squeeze the juice – 1 fruit

Bay leaves – 3 pieces

Orange leaves – 2 pieces

Lemongrass – 2 stalks

Galangal, crushed – 2 cm

Salt – 1 tsp

Brown sugar, comb – 2 tbsp

Broth powder – 1/2 tsp

Tamarind, dissolve in a little water – 1 tsp

Water – 800 ml

Cooking oil – 3 tbsp

Ground spices :

Shallots – 7 pieces

Garlic – 3 cloves

Curly red chilies – 10 pieces

Red bird’s eye chilies – 5 pieces

Pepper – 1/4 tsp

Coriander – 1 tsp

Turmeric – 2 cm

Jahe – 2 cm

Candlenuts – 5 pieces

How to make :

1. Coat the chicken with lime, leave for 10-15 minutes, then wash and rinse until clean, drain.
2. Heat oil, saute ground spices, salam, lemongrass and galangal until fragrant, add chicken, stir until it changes color.
3. Add water, season with salt, brown sugar, stock powder and tamarind juice, stir well.
4. Reduce the heat, cook, stirring occasionally, until the spices are absorbed and the water is gone.
5. Lift and serve.

6. Black Pepper Grilled Chicken

Ingredients:

Chicken, cut into pieces – 500 grams

Lime, take the juice – 1 piece

Onions, sliced ​​lengthwise – 1/2 grain

Bay leaves – 2 pieces

Broth powder – 1 tbsp

Sweet soy sauce – 5 tbsp

Oyster sauce – 3 tbsp

Tomato sauce – 2 tbsp

Water – 150 ml

Oil, for frying – to taste

Spice :

Garlic, crushed – 2 cloves

Onion, diced – 1 item

Ground black pepper – 1 tbsp

How to make :

1. Heat some oil. Saute the spices and bay leaves until fragrant.
2. Pour in soy sauce, oyster sauce and tomato sauce. Stir well.
3. Add chicken and pour water. Stir well.
4. Add stock powder and sliced ​​onions. Stir well then cook until the spices are absorbed and the sauce thickens. Turn off the heat. Separate the chicken with the thick sauce.
5. Prepare the grill/grill. Grill the chicken while smearing it with the remaining thick sauce. Repeat rubbing the spices/thick sauce several times on both sides of the chicken until it turns brown. Lift.
6. Ready to be served.

Tips

When covering the chicken, if the water has reduced and the chicken is not yet cooked and tender, add more water at a rate of 50 ml.

7. Kampung Chicken Soup

Ingredients:

Village chicken – 1 head

Garlic, crushed – 7 cloves

Ginger, bruised – 2 cm

Ebi – 1/2 sdm

Celery, bunch – 2 stalks

Bay leaves – 3 pieces

Lime leaves, remove the leaf bones – 2 pieces

Ground nutmeg – 1/8 tsp

Cloves – 4 grains

Pepper – 1/4 tsp

Salt – 1 tbsp

Sugar – 1 tsp

Broth powder – 1/4 tsp

Water for boiling – 2 liters

Oil for frying – 1 tbsp

Complementary Materials:

Lime – to taste

Sliced ​​celery leaves – to taste

Fried onions – enough

Cayenne pepper – to taste

How to make :

1. Cut the free-range chicken into 16 pieces. Wash clean, set aside.
2. Heat oil, saute garlic and ginger until fragrant. Lift. Grind the stir fry until smooth. Set aside.
3. Prepare water. Add the chicken, stir-fry ground spices, and all the other ingredients. Boil until the chicken is cooked and tender. Correct the taste.
4. Ready to be served with complementary ingredients.

Tips

1. Chili sauce can be made from red chilies and garlic which are boiled first. Then puree it with a few tablespoons of boiled water and salt.
2. During the process of boiling chicken, don’t forget to always remove any fat or dirt that rises to the surface of the water (floats), so that the resulting broth is clear.

8. Chicken Katsu

Ingredients:

Chicken breast, thinly sliced ​​into 2 pieces – 350 grams

Ground pepper – 1/4 tsp

Salt – 1/2 tsp

Dye Materials:

Chicken egg – 1 item

White plain milk – 2 tbsp

Coating Materials:

Wheat flour – 45 grams

Chicken stock powder – 1/8 tsp

Ground pepper – 1/8 tsp

Coarse bread flour (bread crumbs) – 50 grams

Oil for frying – as needed

Teriyaki Sauce Ingredients:

Teriyaki sauce – 3 tbsp

Oyster sauce – 1 tbsp

Onion, finely chopped – 1 tbsp

Finely chopped garlic – 1 clove

Water – 75 ml

Margarine for frying – 1 tbsp

How to Make Sauce:

1. Heat margarine. Saute the onion and garlic until fragrant and slightly browned.
2. Add oyster sauce and teriyaki sauce, stir well.
3. Pour water and cook until it boils and thickens. Pick up.

How to Make Katsu:

1. Beat the chicken meat with a meat mallet so that it is soft and flat.
2. Add pepper, salt and lime juice to each side. Let stand for about 30 minutes for the flavors to infuse.
3. Beat eggs, salt and milk well. Set aside.
4. Mix well the flour, ground pepper and chicken stock powder. Set aside.
5. Take a piece of chicken breast, dip it in the beaten egg. Lift.
6. Dip the chicken into the flour mixture. Dip again in beaten egg.
7. Roll the chicken in the coarse breadcrumb mixture, pressing so that it sticks together.
8. Heat a lot of oil. Fry the chicken until golden brown on medium heat.
9. Lift and drain. Cut the chicken according to taste.
10. Serve with teriyaki sauce.

9. Chicken curry

Ingredients:

Chicken fillet, cut into large cubes – 300 grams

Frying oil – enough

Marinade:

Liquid milk – 60 ml

Garlic, crushed – 2 cloves

Ginger, ground – 1 cm

Soy sauce – 1/2 tsp

Salt – 1/4 tsp

Pepper – 1/4 tsp

Broth powder – 1/4 tsp

Coating Material:

Wheat flour – 100 grams

Cornstarch – 50 grams

Salt – 1/4 tsp

Pepper – 1/4 tsp

How to make :

1. In a container, mix and stir well all the soaking ingredients.
2. Coat the chicken fillet with the marinade until evenly coated. Let stand and store in the refrigerator for at least 1 hour so that the flavors absorb.
3. In a container, mix and stir all the ingredients for the mixture.
4. Heat a lot of oil.
5. Take the chicken and roll it in the dressing, pressing until it sticks. Fry in hot oil over medium heat until cooked and brown. Lift and drain.
6. Ready to be served.

10. Chicken Coop

Ingredients:

Free-range chicken – 900 grams

Lime, take the juice – 1 point

Salt – 1/2 tsp

Coconut water – 1 liter

Ground spices :

Shallots – 12 pieces

Garlic – 5 cloves

Curly red chilies – 5 pieces

Red bird’s eye chilies – 5 pieces

Ginger – 2 slices

Laos – 2 irises

Salt – 3/4 tbsp

Sugar – 1/2 tsp

Andaliman – 2 tbsp

Whole round pepper – 1/2 tsp

Other :

Bay leaves – 2 pieces

Orange leaves – 2 pieces

Lemongrass, take the white part crushed – 2 stalks

Ambu-ambu (roasted coconut & coriander) – 2 tbsp

Frying oil, for frying – enough

Lime – to taste

How to make :

1. Marinate the chicken with salt and lime juice, leave for 1 hour.
2. Saute ground spices together with lemongrass, lime leaves and bay leaves. Cook until the spices are cooked and fragrant.
3. Add the chicken, stir until the spices are even. Then add coconut water, sugar and salt. Cook until the sauce reduces.
4. After the sauce has reduced, add the ambu-ambu.
5. Then cook, turning occasionally, until the spices are evenly distributed and the sauce is more spicy. Correct the taste.
6. I steal the lime and stir again just before turning off the stove. Ready to be served warm.

Atsarina Luthfiyyah (Senior Editor)

Has educational experience in the fields of Culinary and Journalism. His hobbies are writing, traveling and cooking. Masters in Communication Sciences at Gadjah Mada University
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