Cireng Bandung Filled with Shredded Chicken, Crispy and Crunchy — A Great Snack Business Idea

Name: Cireng Bandung Filled with Shredded Chicken, Crispy and Crunchy — A Great Snack Business Idea
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 6 servings
Ingredients: tapioca flour; all-purpose flour; scallions, thinly sliced; garlic, finely minced then briefly sautéed; chicken bouillon powder; salt; ground black pepper; boiling hot water; boneless chicken breast, boiled and finely shredded; shallots, finely minced; garlic, finely minced; curly red chilies, sliced; oyster sauce; sweet soy sauce (kecap manis); oil for sautéing and frying; bird's eye chilies for the dipping sambal (optional); sweet soy sauce (kecap manis) for dipping

by Admin • 22 hours ago

Prep

30 min

Cook

25 min

Servings

Level

Medium

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Cireng, short for "aci digoreng" (fried tapioca cakes), is a legendary Bandung street snack that always sells fast whether it's set up in front of a house or near a school. The texture is crispy on the outside, soft and chewy on the inside, and it's even better with a savory, spicy shredded chicken filling. Small capital, decent profit — perfect for beginners who want to start a homemade snack business.

🧂 Ingredients

🍽️ Servings: 6

Adjust the servings and the ingredient amounts & nutrition below update automatically.

300 grams tapioca flour
50 grams all-purpose flour
3 stalks scallions, thinly sliced
4 cloves garlic, finely minced then briefly sautéed
1 tsp chicken bouillon powder
1 tsp salt
1/2 tsp ground black pepper
250 ml boiling hot water
150 grams boneless chicken breast, boiled and finely shredded
5 cloves shallots, finely minced
3 cloves garlic, finely minced
5 pieces curly red chilies, sliced
1 tbsp oyster sauce
1 tbsp sweet soy sauce (kecap manis)
500 ml oil for sautéing and frying
10 pieces bird's eye chilies for the dipping sambal (optional)
3 tbsp sweet soy sauce (kecap manis) for dipping

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👩‍🍳 Instructions

1 Make the filling first: sauté the minced shallots and garlic until fragrant, then add the sliced chilies and stir briefly.
2 Add the shredded chicken, then stir in the oyster sauce, sweet soy sauce, salt, and a little water. Cook until the seasoning is absorbed and the mixture is slightly dry. Remove from heat, set aside, and let it cool.
3 For the cireng dough, combine the tapioca flour, all-purpose flour, scallions, sautéed garlic, bouillon powder, salt, and pepper in one bowl, and mix well.
4 Pour in the boiling hot water little by little while stirring quickly with a wooden spoon until the dough clumps together and can be shaped. Set aside a little dry tapioca flour for dusting your hands.
5 Once the dough is slightly warm, take about 1 tbsp of dough and flatten it in the palm of your hand, which has been dusted with dry tapioca flour.
6 Fill with 1 tsp of shredded chicken, fold and seal the dough neatly to cover the filling completely, then shape into a flat oval. Repeat until all the dough is used up.
7 Heat a generous amount of oil over medium heat. Fry the cireng, flipping occasionally, until they float and the outside starts to firm up — don't flip too often so they don't break apart.
8 Turn up the heat slightly at the end of frying so the cireng turn perfectly crispy and golden brown. Remove and drain.
9 Serve the cireng warm with a bird's eye chili and sweet soy sauce dip or bottled chili sauce on the side for dipping.

💡 Tips

• The water must be at a full rolling boil so the tapioca dough partially cooks and is easy to shape without being overly sticky.

• If you plan to sell the next day, store the uncooked cireng (not yet fried) in the fridge and fry them right before selling so they stay fresh and crispy.

• Don't fry over high heat from the start, since the inside may not cook through even though the outside looks browned; use medium heat first, then increase it toward the end.

• For more variety to sell, make several different fillings at once, such as cheese, sausage, or oncom, so buyers have plenty of options to choose from.