Fried Chicken with Rice German Style (Gebackenes Hähnchen)
⏳ Time
20 minutes + 15 minutes
🥕 Ingredients
17
🍽️ Servings
3
Description
For the best flavor, everything should be cooked simultaneously, so it is necessary to do everything in parallel. Start with the rice, then move on to the chicken, and finally use the vegetables.
Ingredients
- Skin-On Chicken Breasts - 14.1 oz
- Salt - to taste
- Ground Black Pepper - to taste
- Safflower Oil - 8 fl oz
- Wheat Flour - 4.4 oz
- Corn Starch - 1 tablespoon
- Baking Powder - 2 teaspoons
- Water - 39 fl oz
- Sugar - 3.5 oz
- Malt Vinegar - 4 fl oz
- Garlic - 2 cloves
- Passata Tomato Sauce - 3 tablespoons
- Canned Pineapple Chunks - 3.5 oz
- Paprika - 7.1 oz
- Carrot - 3.5 oz
- Leek - 1.8 oz
- Rice - 8.8 oz
Step by Step guide
Step 1
Start with the peppers and leeks. Rinse these ingredients, then cut them into small chunks. You can use canned pineapple chunks directly. Do not pour out the pineapple juice; save it in a separate container. Next, take the carrot and garlic cloves, peel them, cut the carrot into thin short strips, and finely chop the garlic.
Step 2
Then prepare the batter for the chicken. Mix the flour (125 g), cornstarch (1 tablespoon), baking powder (1 teaspoon), oil (1 tablespoon), and water (150 ml) into a smooth batter.
Step 3
Take the chicken breast. Rinse it under water and remove any membranes. Season both sides with salt and pepper. Set aside.
Step 4
Prepare the sauce. Pour a little oil into a deep frying pan. When it is sufficiently heated, add the pieces of pepper, garlic cubes, leeks, carrot strips, and pineapple chunks, and sauté for 1.5–2 minutes. Then add 100 grams of sugar, 1 tablespoon of cornstarch, 125 ml of wine vinegar, 2 cloves of garlic, 3 tablespoons of tomato paste, and 60 ml of pineapple juice. Mix everything well, cover with a lid, and let it simmer for another 2 minutes.
Step 5
Pour 200 ml of oil into a deep frying pan and wait for it to heat up. While the oil is heating, you can dip the chicken into the batter. Once the oil is hot, lower the chicken into the oil. If the chicken is fully submerged in the oil, fry for 8 minutes until golden brown. If the chicken is not fully submerged, fry on both sides for 4 minutes each until golden brown. Remove and place on paper towels to drain excess fat.
Step 6
In a pot, bring 1 liter of water to a boil. Add salt so that the water is slightly salty. When the water boils, add the rice (250 g) and cook on low heat for 10–12 minutes without a lid.
Step 7
Serve the rice on a plate, place the chicken breast on top, and slice it crosswise. Drizzle with sauce.
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