Low Sodium Ayam Geprek
Discover a healthier twist on a beloved Indonesian classic with this Low Sodium Ayam Geprek recipe! Perfectly marinated chicken breasts are coated in a light, crispy blend of cornstarch and rice flour, then fried to golden perfection. The real star is the fiery yet flavorful sambal, made with fresh red bird’s eye chilies, tomatoes, and a hint of palm sugar, all balanced with low sodium chicken broth for a guilt-free kick. Smashed to tender perfection and topped with fragrant basil leaves, this dish is bursting with bold flavors while keeping sodium in check. Pair it with steamed rice or your favorite veggies for a satisfying, wholesome meal that doesn't compromise on taste or health.
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Ingredients
- 4 pieces chicken breast fillets
- 2 tablespoons low sodium soy sauce
- 2 tablespoons lime juice
- 4 pieces garlic cloves, minced
- 1 tablespoon ginger, grated
- 0.5 cup cornstarch
- 0.5 cup rice flour
- 1 teaspoon ground black pepper
- 2 cups canola oil
- 10 pieces red bird's eye chilies
- 2 small tomatoes, chopped
- 2 pieces shallots, sliced
- 1 teaspoon palm sugar
- 2 tablespoons low sodium chicken broth
- 0.25 cup basil leaves
Directions
Step 1
In a bowl, mix the low sodium soy sauce, lime juice, 2 minced garlic cloves, and grated ginger. Add the chicken breast fillets and marinate for at least 15 minutes.
Step 2
In a shallow dish, combine the cornstarch, rice flour, and ground black pepper.
Step 3
Coat each chicken fillet in the flour mixture, ensuring an even coating.
Step 4
Heat the canola oil in a frying pan over medium heat. Once hot, fry the coated chicken fillets for approximately 6-8 minutes on each side until golden brown and cooked through. Remove and drain on paper towels.
Step 5
For the sambal, blend or grind the remaining garlic, red bird's eye chilies, tomatoes, and shallots until a rough paste forms.
Step 6
In a small pan, sauté the sambal paste over low heat for 5 minutes, stirring occasionally. Add the palm sugar and low sodium chicken broth and cook for another 3 minutes.
Step 7
Once the sambal is ready, place the fried chicken on a cutting board and gently press it with the back of a knife or a mallet to create a ‘geprek’ (smashed) texture.
Step 8
Pour the sambal over the smashed chicken and garnish with fresh basil leaves.
Step 9
Serve hot with steamed rice or vegetables of your choice.
Nutrition Facts
| Serving size | (1627.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 5760.4 |
| Total Fat 477.8g | 0% |
| Saturated Fat 37.5g | 0% |
| Polyunsaturated Fat 113.4g | |
| Cholesterol 556.8mg | 0% |
| Sodium 1663.5mg | 0% |
| Total Carbohydrate 129.8g | 0% |
| Dietary Fiber 9.7g | 0% |
| Total Sugars 17.3g | |
| Protein 229.7g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 173.8mg | 0% |
| Iron 8.9mg | 0% |
| Potassium 3105.8mg | 0% |
Source of Calories