Yellow fried chicken (ungkep)
The most common protein side — braise first, flash-fry so it stays juicy and safe.
Method
- Braise chicken pieces with grated turmeric, garlic, coriander, salt — low heat 20–25 min until absorbed.
- Fry at 165–170 °C until golden — core ≥74 °C.
- Drain on racks, do not stack — the crust steams itself soft.
Quality & safety
Core ≥74 °C is mandatory (pink bones/juices = unsafe). Ungkep can be prepped H-1, stored ≤4 °C — fry on the day to keep texture.
Production scaling
Chicken linear ×N; braise spices f=0.9; frying oil f=0.85 plus top-up — chicken absorbs ~6–8% of fry weight. Fry in basket batches — never let oil drop below 160 °C.