School Lunchbox
Cireng Isi Ayam Suwir Kuah Kental (Chewy Tapioca Fritters with Shredded Chicken Filling), Chewy & Savory School Lunchbox Snack
Prep
30 min
Cook
20 min
Servings
4
Level
Medium
This chicken-filled cireng brings that signature chewy sensation of the classic Bandung street snack, packed with a savory filling that kids can't get enough of. It's perfect for school lunchboxes since it still tastes great even after it's cooled down, especially when dipped in peanut sauce or sweet soy sambal packed separately. The chewy exterior and savory interior make it a favorite across ages, from elementary school kids to their parents.
🧂 Ingredients
🍽️ Servings: 4
Adjust the servings and the ingredient amounts & nutrition below update automatically.
- 250 grams tapioca/aci flour
- 30 grams all-purpose flour
- 200 ml boiling hot water
- 2 stalks scallions, thinly sliced
- 1 tsp garlic powder
- 1 tsp chicken bouillon powder
- 1/2 tsp salt
- 150 grams chicken breast, boiled and finely shredded
- 3 cloves garlic, finely minced
- 3 shallots, finely minced
- 1 tbsp sweet soy sauce (kecap manis)
- 1 tbsp halal oyster sauce
- 1/4 tsp ground pepper
- 500 ml cooking oil for sautéing and frying
- to taste salt for the filling
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👩🍳 Instructions
- 1 Make the filling first: heat a little oil, then sauté the minced garlic and shallots until fragrant and softened.
- 2 Add the shredded chicken and stir well. Add the sweet soy sauce, oyster sauce, ground pepper, and salt to taste. Cook until the seasoning is absorbed and the mixture is slightly dry, then remove from heat and set aside to cool.
- 3 For the cireng dough, mix the tapioca flour, all-purpose flour, garlic powder, chicken bouillon powder, salt, and scallions in a large bowl, and stir until well combined.
- 4 Pour in the boiling hot water little by little while stirring with a wooden spoon until the dough is partially smooth and can be shaped into balls (you don't need to use all the water if the dough is already right).
- 5 Wait until the dough is lukewarm, then knead briefly by hand until smooth and moldable.
- 6 Take a handful of dough (about 25 grams), flatten it in your palm, add 1 tsp of the shredded chicken filling in the center, then round it up and flatten again to form an oval or flat round shape. Make sure the filling is fully sealed so it doesn't leak while frying.
- 7 Repeat until the dough and filling are used up, and set the pieces aside on a plate lightly dusted with tapioca flour so they don't stick.
- 8 Heat the oil over medium heat, fry the cireng, flipping occasionally, until puffed up and golden yellow, about 5-7 minutes.
- 9 Remove and drain on paper towels to reduce excess oil. Let cool slightly before packing into the lunchbox so it doesn't get steamy/soggy.
💡 Tips
• Use truly boiling water when mixing the dough so the tapioca partially cooks, giving the cireng a chewier texture instead of a tough one.
• Don't overfill with shredded chicken so the cireng can be sealed tightly and won't burst open while frying.
• Fry over medium to low heat so the cireng cooks evenly all the way through without burning on the outside.
• For lunchboxes, wrap the cireng in wax paper or line the bottom of the lunchbox with a paper towel to prevent moisture buildup, and include the peanut sauce or sweet soy sambal in a small separate container.
📊 Nutrition Facts / serving
210 kkal
Calories (kcal)
8 gg
Protein
10 gg
Fat
22 gg
Carbs
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