Ayam goreng serundeng (fried chicken with toasted spiced coconut) is one of the signature dishes at many Sundanese restaurants in Bandung. Its main appeal lies in the savory, crunchy, aromatic shredded fried coconut that coats the tender fried chicken. A common problem when making this dish at home is that the serundeng (spiced coconut) burns too quickly, or the chicken doesn't get seasoned all the way to the bone. Here's a complete guide to making premium-quality ayam goreng serundeng that will have anyone hooked.
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\r\nThe process starts with choosing the chicken. Use a rooster (ayam pejantan) or free-range chicken (ayam kampung) for a richer flavor and better meat texture. However, broiler chicken can also be used as long as the simmering (ungkep) technique is done correctly. Cut the chicken into 8 pieces so the seasoning soaks in evenly. For the ungkep seasoning, use ground garlic, shallots, turmeric, ginger, coriander, and candlenuts. Don't forget to add plenty of grated galangal, lemongrass, bay leaves, and lime leaves. Galangal is a key ingredient, along with coconut, that adds a "fibrous" texture to the serundeng later on.\r\n\r\nThe main key to serundeng is the grated coconut.
Use a semi-mature coconut so the oil content is just right and the texture isn't too tough. Grate the coconut into long shreds to get a nice, crispy serundeng shape. Mix the grated coconut directly into the ungkep seasoning along with the chicken. Add a little water and cook over low heat (slow cooking technique) until the water reduces and the seasoning is fully absorbed into the chicken and the coconut. This long simmering process ensures the seasoning penetrates all the way to the bone and the coconut soaks up all the essence of the spices. Make sure the pot is tightly covered during the ungkep process so the trapped steam cooks the meat all the way through.\r\n\r\nOnce the ungkep process is done, drain the chicken and coconut.
If you're a beginner, separate the chicken from the coconut seasoning so it's easier to control the doneness level while frying. Heat a generous amount of oil (deep frying) in a fairly large pan. Fry the chicken first until golden brown, then remove it. Next, fry the coconut seasoning (serundeng). This is the most crucial step and requires extra patience.\r\n\r\nWhen frying the serundeng, you must keep stirring it so no part clumps up or cooks unevenly. Watch the color change closely. As soon as the serundeng turns light golden, immediately remove it and drain using a fine wire mesh strainer. Don't wait until it turns dark brown in the pan, because the residual heat from the oil trapped between the coconut fibers will keep cooking the serundeng even after it's been taken off the heat. If you remove it too late, the serundeng will taste bitter and turn an unappealing black color.\r\n\r\nDrain the serundeng using a fine wire mesh strainer and gently press it to squeeze out as much oil as possible. Place it on paper towels to absorb the oil.
Once completely cool, the serundeng will become very crunchy and crispy. Sprinkle a generous amount of serundeng over the fried chicken. Serve with warm nasi timbel (banana-leaf-wrapped rice), sambal terasi (shrimp paste chili sauce), and fresh raw vegetables (lalapan). With this technique, your homemade ayam goreng serundeng will have the perfect texture: juicy chicken on the inside and crispy serundeng on the outside.\r\n\r\nFor a flavor variation, you can add a little palm sugar during the ungkep process to get the sweet-savory taste typical of eastern West Java cuisine. Ayam serundeng also keeps very well when stored in an airtight container, making it great to have on hand as a stock of side dishes at home.
For KulinerBDG readers, these tips are very useful for improving your everyday cooking skills. Successful serundeng is marked by coconut shreds that are separate from one another, not oily, and have a strong, fragrant aroma of spices. Don't forget to always use fresh cooking oil so your serundeng has a clean, attractive color. Happy cooking, and enjoy this delicious dish with your loved ones!\r\n\r\nTo keep the serundeng crispy for a long time, make sure to store it in a jar or airtight container as soon as it's completely cooled to room temperature. Don't put warm serundeng into the container, because trapped moisture will make it go soft and turn rancid quickly. In Bandung, some legendary restaurants also often add extra fried shallot slices into the serundeng mixture to add another dimension of flavor. Also, if you like a sharper aroma, adding sliced lime leaves fried crisp together with the serundeng will give it an amazing touch of freshness. This ayam serundeng is very practical to keep as meal stock for students or busy workers, since it can be quickly reheated in the microwave or fried briefly.
By mastering the right frying technique, you no longer need to worry about your cooking turning out badly. Also make sure the oil you use is always good quality to avoid an itchy feeling in your throat. This article was written specifically to help you achieve five-star-restaurant-quality results in your own home. Happy cooking, and keep exploring the rich flavors of Indonesian cuisine with KulinerBDG.
