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Chicken Gohyong Recipe

Gohyong is a deep-fried rolled snack with a paper-thin crispy wrapper and a dense, well-seasoned meat filling inside. It traces back to Chinese-Betawi culinary tradition in Indonesia and goes by different names depending on where you are: ngo hiong, ngohiong, or simply the rolled fry. After years of being a neighborhood staple, it's had a serious comeback as a viral street food.
What sets this version apart from the ones sold at roadside stalls: no fillers, no unnecessary starch padding. Just 950 grams of fresh chicken breast, carrot, and the right seasoning, including five-spice powder, which is what gives gohyong its unmistakable aroma. The filling stays juicy and compact, not spongy.
Accelist Pangan Nusantara powers this recipe through their Mix Egg Powder, which replaces fresh eggs in both the wrapper batter and the filling. The measurement is precise and repeatable, so the results don't vary the way they can with fresh eggs of different sizes or freshness.
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Cook Time 1 hour 20 minutes
Servings: 8 people
Course: Appetizer, Side Dish, Snack
Cuisine: Chinese-Indonesian
Calories: 330
Ingredients Method

Ingredients
  

Ingredients
  • 160 grams all-purpose flour
  • 3 tbsp tapioca starch
  • ¾ tsp salt
  • 17 grams Egg Mix Powder from Accelist Pangan Nusantara (as an egg substitute)
  • 52 ml water (to dissolve the Egg Mix Powder)
  • 3 tbsp margarine
  • 330 ml water
Filling
  • 950 grams boneless, skinless chicken breast
  • 17 grams Egg Mix Powder from Accelist Pangan Nusantara (as an egg substitute)
  • 52 ml water (to dissolve the Egg Mix Powder)
  • 130 grams carrot, finely minced
  • 3 tbsp ried shallots
  • 4 cloves garlic
  • 1½ tsp five-spice powder
  • 7 tbsp tapioca starch
  • 1½ tbsp sesame oil
  • 3 tbsp oyster sauce
  • ¾ tbsp chicken bouillon powder
  • ¾ tsp white pepper
Sealing Paste
  • 4 tbsp all-purpose flour
  • 8 tbsp water
Sauce & Condiments (Sweet Tamarind Dipping Sauce)
  • 270 ml water
  • 5 tbsp palm sugar, thinly shaved (or substitute with brown sugar)
  • 1½ tbsp tamarind paste, dissolved in 3 tbsp water
  • 3 cloves garlic, minced
  • 1½ tsp salt
  • 13 green bird's chilies, thinly sliced (adjust to taste)

Method
 

  1. Make the Wrapper Batter: Dissolve 17 g of Mix Egg Powder from Accelist Pangan Nusantara in 52 ml of water and stir until fully combined with no lumps. In a large bowl, mix together 160 g all-purpose flour, 3 tbsp tapioca starch, and ¾ tsp salt. Pour in the dissolved Egg Mix Powder, 3 tbsp margarine, and 330 ml water. Stir until the batter is smooth and uniform.
    Heat a flat non-stick pan over low heat. Pour in one ladle of batter and quickly spread it in a circular motion across the surface. Cook until the edges dry out and the wrapper lifts easily. Remove and set flat on a plate. Repeat until all the batter is used.
  2. Make the Sweet Tamarind Sauce: Combine 270 ml water and 5 tbsp shaved palm sugar in a small saucepan over low heat, stirring until the sugar dissolves completely. Remove from heat and let it cool down to warm. Stir in 3 cloves minced garlic, the dissolved tamarind (1½ tbsp tamarind paste in 3 tbsp water), and 1½ tsp salt until combined. Add 13 sliced bird's eye chilies and stir once more.
  3. Make the Filling: Dissolve 17 g of Egg Mix Powder from Accelist Pangan Nusantara in 52 ml water until it resembles lightly beaten eggs. Set aside.
    Put 950 g chicken breast, 130 g minced carrot, and 4 cloves garlic into a food processor or chopper. Pulse until finely chopped and combined, don't overprocess into a paste. Transfer to a large bowl, then add the dissolved Egg Mix Powder, 3 tbsp fried shallots, 1½ tsp five-spice powder, 7 tbsp tapioca starch, 1½ tbsp sesame oil, 3 tbsp oyster sauce, ¾ tbsp chicken bouillon powder, and ¾ tsp white pepper. Mix until everything comes together and the filling feels compact.
  4. Roll the Gohyong: Mix 4 tbsp all-purpose flour with 8 tbsp water to make the sealing paste.
    Lay a wrapper flat on a clean surface. Spoon 2–3 tablespoons of filling onto the lower-center section. Roll upward from the bottom while pressing the filling in firmly so no air pockets form inside. Near the end of the roll, brush the sealing paste along the edges and sides, then press to seal. Make sure all sides are closed tightly so the rolls don't open during frying. Set on a cutting board with space between each roll, and repeat until all the filling and wrappers are used.
  5. Cut and Fry: Cut each roll into pieces about 3–4 cm thick using a sharp knife. A dull blade will tear the wrapper.
    Heat a generous amount of oil in a wok or deep pan over medium heat. Fry the gohyong pieces until the skin turns golden brown and sounds crisp when tapped. Only flip once a side is fully cooked. Drain on a wire rack or paper towel.
  6. Serve: Arrange the gohyong on a serving plate and put the sweet tamarind sauce in a small bowl on the side for dipping. Best eaten right away while the skin's still crispy.
    7. Storage tip: Unfried rolls keep well in an airtight container in the refrigerator for up to 2 days. Fry straight from cold — no need to bring them to room temperature first.