Ayam Berantakan

Chicken is deep-fried in hot coconut oil for a short time, allowing the chicken to remain juicy and the skin to develop a satisfying crunch. This is a departure from more traditional fried chicken that must be tried.

Recipe by Antoine Audran, executive chef at Kaum at Potato Head.

*Featured in Crave’s Issue 86, August 2017

1 hour ; 3 hours

(Serves 4)

1.6kg free-range chicken, cut into 8 pieces
10g corn oil
10g coconut oil
70g shallots, finely sliced
50g garlic, finely sliced
40g large red chilli, de-seeded, cut fine
20g ginger, finely sliced
5g turmeric powder
10g coriander seeds, toasted and crushed
10g fine sea salt (to taste)
2g black pepper
2 bay leaves
2 lemongrass stalks
10g palm sugar, finely chopped

300g fresh grated coconut
20g ginger, finely grated
20g galangal, finely grated
5g coriander seeds, toasted and ground
3g cumin seeds, toasted and ground
1 lemongrass stalk
3g sea salt (to taste)
10g palm sugar, finely sliced
8 kaffir lime leaves, shredded
5g terasi, crushed
10g small red chilli, finely sliced

70g oyster mushrooms, finely sliced
50g large red chillies, de-seeded, cut in 1/2cm strips
10g fresh curry leaves
15g lemon basil leaves
60g shallots, finely sliced
50g garlic, finely sliced
1L corn oil
Fine sea salt, to taste

2L corn oil or canola oil, for deep-frying


1. Prepare the chicken

  • Refrigerate the chicken in the brine for two hours. Rinse well. Season the chicken with salt and black pepper and set aside. In a heavy-bottomed braising pot, heat the corn oil and coconut oil. Gently sauté the sliced shallots, garlic and ginger, until slightly caramelised. Add the turmeric powder, red chilli and palm sugar and stir well. Combine the seasoned chicken, lemongrass and bay leaves until the meat is coated.
Read:  Wok-Fried Rice Rolls with Green Beans and Chinese Basil Paste – Cravemag Hong Kong & Macau

2. Make the serundeng

  • Combine all the serundeng ingredients in a large bowl and bake in a pre-heated oven at 120ÆC for one to two hours, stirring occasionally. Discard the lemongrass and kaffir lime leaves. Set aside to cool.

3. Garnish

  • Fry the mushrooms in corn oil until crispy, then drain and season with salt. Repeat the process for the sliced shallots, garlic, lemon basil leaves, curry leaves and red chilli strips.

 4. Fry and Finish

  • In a large bowl, combine the serundeng with crispy garnish. Set aside. Delicately remove the cooked pieces of chicken, and pat dry. Heat corn oil in a deep-fat fryer to 160ÆC. Deep-fry the chicken until crispy and golden. Drain, plate and sprinkle generously with the serundeng and garnish mix. Serve with white rice.

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