Ayam Popcorn Cabe Garam (Salted Chili Popcorn Chicken) is a popular Chinese-Indonesian fusion dish that went viral due to its simplicity and intense, satisfying umami flavor. The dish features small pieces of chicken (popcorn size) deep-fried until super crispy, then quickly tossed with a simple seasoning mix: fried garlic, chili, and salt.

This dish became a sensation because it offers a quick-to-prepare meal solution with a five-star restaurant taste.

The Appeal of Salted Chili Popcorn Chicken

1. Extra Crispy Texture: Because the chicken is cut into small pieces, the coating fries to a perfectly crisp texture, far more reliably than when frying larger cuts of chicken.
2. Simple Key Seasoning: The main savory flavor comes from deep-fried minced garlic and a little salt. This proves that minimal seasoning can yield maximum flavor impact.
3. Multifunctional Dish: It’s great served directly as a snack (appetizer) or as a main dish with warm rice

Recipe: Practical Ayam Popcorn Cabe Garam

Here is the recipe for making crispy Popcorn Chicken and the aromatic Salted Chili seasoning.

A. Popcorn Chicken Ingredients:

• 300 gr boneless chicken fillet (breast or thigh), cut into small cubes
• 1 egg (beaten)
• Dry Batter Mix: 150 gr all-purpose flour, 50 gr cornstarch, 1 tsp chicken stock powder, 1/2 tsp pepper.

B. Salted Chili Seasoning Ingredients:

• 4 cloves garlic, finely minced
• 5 red bird’s eye chilies, thinly sliced (adjust for heat)
• 1 stalk scallion, thinly sliced
• 1 tbsp margarine or oil
• Salt, sugar, and chicken stock powder to taste
• Optional: Sliced curry leaves (for aroma)

Instructions:

1. Marinate the Chicken:
   • Season the chicken pieces with a pinch of salt and pepper. Let it sit for 10 minutes.
2. Fry the Crispy Chicken:
   • Combine all the ingredients for the Dry Batter Mix.
   • Dip the chicken pieces into the beaten egg, then coat them thoroughly with the Dry Batter Mix, pinching the chicken lightly to create craggy, crispy texture.
   • Deep-fry the chicken in hot oil until golden brown and perfectly cooked. Lift and drain well.
3. Sauté the Salted Chili Seasoning:
   • Melt the margarine or heat a little oil in a separate pan.
   • Add the minced garlic and sliced bird’s eye chilies. Sauté quickly until the garlic is fragrant and turns golden. Be careful not to burn it!
   • Add the sliced scallions (and curry leaves, if using). Sauté briefly.
4. Combine:
   • Turn the heat down low. Add the fried crispy popcorn chicken into the seasoning pan.
   • Sprinkle in salt, a little sugar, and chicken stock powder to taste.
   • Toss quickly to ensure the seasoning sticks evenly to the chicken, but do not cook for too long, so the chicken remains crispy.
5. Serving:
   • Serve the Ayam Popcorn Cabe Garam immediately while warm, garnished with extra crispy fried garlic.

This dish guarantees crunchiness on the outside and juiciness on the inside, with an addictive salty and spicy kick!

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