Crispy Rendang Fried Chicken

Ingredients

• 240 ml coconut milk (divided; used for marinade and sauce)
• 10 g kosher salt
• 6 g ground cumin
• 20 g tamarind paste
• 4 boneless chicken thighs
• 180 g all-purpose flour
• 5 shallots (peeled)
• 5 garlic cloves (peeled)
• 1 inch ginger (peeled)
• 1 inch galangal (peeled)
• 1 stalk lemongrass
• 2 fresh Thai red chillies
• 5 dried Thai red chillies
• 30 ml neutral oil (for frying the aromatics, plus more for deep frying)
• 20 g dark brown sugar
• 1 cinnamon stick
• 2 star anise
• 2 cardamom pods
• 2.5 makrut lime leaves (2-3 leaves)

Steps

1. 1

   In a large bowl, combine the coconut milk, water (as needed to thin), salt, ground cumin, and tamarind paste to create a buttermilk-inspired marinade.

2. 2

   Add the boneless chicken thighs to the marinade, ensuring they are fully submerged. Cover and refrigerate overnight (or for at least 4 hours).

3. 3

   To prepare the rendang spice paste (rempah), place the shallots, garlic, ginger, galangal, lemongrass, fresh Thai red chillies, and dried Thai red chillies into a blender. Process until a smooth paste forms.

4. 4

   Heat 2 tablespoons of neutral oil in a pan over medium heat. Add the blended spice paste and fry, stirring frequently, until the moisture has evaporated and the paste is dry and fragrant.

5. 5

   Pour the remaining coconut milk marinade into the pan with the fried spice paste.

6. 6

   Add the dark brown sugar, cinnamon stick, star anise, cardamom pods, and makrut lime leaves to the pan.

7. 7

   Reduce the heat to low and simmer, stirring occasionally, until the sauce reduces into a thick, dark, caramelized paste. Set aside.

8. 8

   Remove the chicken from the refrigerator. Dredge each piece of marinated chicken in the all-purpose flour, pressing firmly to ensure an even coating.

9. 9

   Heat a generous amount of neutral oil in a deep skillet or pot to 350°F (175°C).

10. 10

    Fry the chicken thighs until they are golden brown and super crispy, about 6-8 minutes per side depending on thickness. Ensure the internal temperature reaches 165°F (74°C).

11. 11

    Drain the fried chicken on a wire rack or paper towels.

12. 12

    To serve, place a piece of fried chicken on a plate and top it with a generous dollop of the concentrated rendang sauce.

Notes

The total time includes an overnight marination period. For the best results, do not skip the overnight soak as the tamarind and coconut milk help tenderize the chicken. If the rendang paste becomes too dry while reducing, add a splash of water or more coconut milk.

Nutrition per serving

• main
• fried chicken
• rendang
• fusion
• spicy
• dinner
• malaysian
• indonesian