Chicken crispy
Mix wheat flour, sajiku, kanji and baking soda aduk2 until well blended (set aside)
Then take 4 tablespoons flour mixture, go to chicken + egg and a little water ice aduk2 until flattened (viscosity see poto ya bun) then enter the refrigerator +/- 1 hour ... after that enter the dried ketepung while in cubit2 and fry until yellow / cooked .
Material :
500 gr chicken meat
2 cups of wheat flour
1 cup of my spice flour
1 tablespoon kanji starch
1 egg
1/4 teaspoon baking soda
1/2 teaspoon salt
A little ice water