Low Sodium Ayam Geprek
Discover the bold flavors of Indonesia with this healthier take on Ayam Geprek—Low Sodium Ayam Geprek. Perfectly marinated chicken breast fillets are coated in a crispy, golden rice flour and cornstarch crust, then smashed to perfection for that signature "geprek" texture. This version keeps sodium in check by using low sodium soy sauce and broth while delivering spicy aromatics through its vibrant sambal made with fresh bird's eye chilies, tomatoes, and shallots. A touch of palm sugar balances the heat, while basil lends an herby finish. Ready in under an hour, this vibrant dish pairs beautifully with steamed rice or fresh vegetables, making it an irresistible choice for any meal.
Smart Nutrition Tracking with SnapCalorie
Recipe Information
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
Instructions
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.
In a shallow dish, combine the cornstarch, rice flour, and ground black pepper.
Coat each chicken fillet in the flour mixture, ensuring an even coating.
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.
For the sambal, blend or grind the remaining garlic, red bird's eye chilies, tomatoes, and shallots until a rough paste forms.
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.
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.
Pour the sambal over the smashed chicken and garnish with fresh basil leaves.
Serve hot with steamed rice or vegetables of your choice.
Nutrition Facts
Calories |
1381 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 116.0 g | 149% | |
| Saturated Fat | 8.6 g | 43% | |
| Polyunsaturated Fat | 28.3 g | ||
| Cholesterol | 85 mg | 28% | |
| Sodium | 394 mg | 17% | |
| Total Carbohydrate | 45.7 g | 17% | |
| Dietary Fiber | 4.5 g | 16% | |
| Total Sugars | 6.3 g | ||
| Protein | 36.1 g | 72% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 78 mg | 6% | |
| Iron | 3.0 mg | 17% | |
| Potassium | 926 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
