Indonesian Ayam Pop: Crispy Coconut-Fried Chicken

Ayam Pop Recipe

Ingredients:

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• 1 whole chicken, cleaned and skin removed
• For the Spice Paste:
  • 8 shallots
  • 5 garlic cloves
  • 3 roasted candlenuts
  • 5 kaffir lime leaves
  • 3 bay leaves
  • 1 piece of galangal, crushed
  • 1 piece of ginger, crushed
  • 2 stalks of lemongrass, smashed
• Salt, to taste
• 1 coconut’s worth of coconut water (or use Hydro Coco)
• Cooking oil, for sautéing
• Kara coconut milk, for coating the chicken

Instructions:

1. Prepare the Chicken: Rub the chicken with salt and lime juice, let it sit for a few moments, then rinse it thoroughly.

2. Prepare the Spice Paste: Blend the shallots, garlic, and roasted candlenuts until smooth. Set aside.

3. Cook the Spice Paste: Heat some cooking oil in a pan over medium heat. Sauté the spice paste until fragrant.

4. Cook the Chicken: Add the cleaned chicken to the pan with the sautéed spice paste. Toss in the kaffir lime leaves, bay leaves, galangal, ginger, and lemongrass. Pour in the coconut water. Cook until the chicken is tender and the coconut water has completely reduced. Taste and adjust seasoning if necessary. Turn off the heat.

5. Fry the Chicken: Heat oil in a separate pan. Brush the chicken with Kara coconut milk. Fry the chicken for about 20 seconds until lightly crisped. Remove and drain.

6. Serve: Serve the chicken with your favorite side dishes.

Tip: For a flavorful side, boil cassava leaves with the remaining spice paste for a delicious and savory accompaniment.

Enjoy your Ayam Pop!