Indonesian Spiced Fried Chicken with Coconut Serundeng
Ingredients:
- 2 chicken thighs
- 4 chicken wings
- 1/2 coconut, grated
- Galangal, to taste
- Ginger, to taste
- 3 candlenuts
- 3 stalks lemongrass
- Turmeric, to taste
- Sugar, to taste
- 4 bay leaves
- 2 kaffir lime leaves
- 2 cloves garlic
- 2 shallots
- Coconut oil, for frying
- Salt, to taste
- Water, as needed
- Seasoning (Masako), to taste
Instructions:
-
Prepare the Chicken:
Begin by washing the chicken pieces thoroughly. Place them in a pot with enough water to cover the chicken and bring to a boil. Simmer until the chicken is half-cooked. Drain the chicken and discard the cooking water. -
Make the Spice Paste:
In a blender or food processor, combine the turmeric, candlenuts, ginger, lemongrass, galangal, garlic, and shallots. Blend until you achieve a smooth paste. Add the kaffir lime leaves and blend briefly to incorporate. -
Cook the Chicken:
Transfer the spice paste to the pot where you initially cooked the chicken. Add salt, seasoning (Masako), and enough water to cover the chicken. Let the chicken simmer for 10 minutes, allowing the flavors to meld and the spices to infuse the chicken. -
Add Coconut and Bay Leaves:
Stir in the grated coconut and bay leaves. Continue to cook until the chicken is fully cooked and the spices are well absorbed. Ensure the liquid reduces and the chicken is well coated with the spiced coconut mixture. -
Fry the Chicken:
Once the chicken is cooked and the spices are absorbed, remove the chicken from the pot, separating it from the remaining liquid. Heat coconut oil in a frying pan over medium heat. Fry the chicken pieces along with the grated coconut and spices until they are golden brown and crispy. -
Serve:
Remove the fried chicken from the pan and drain on paper towels. Serve the spiced fried chicken with rice and sambal for a delicious and authentic Indonesian meal.
Enjoy your flavorful Ayam Goreng Bumbu Ungkep with a crunchy coconut serundeng that perfectly complements the tender chicken!
