Chicken & Meat
Ayam Goreng Serundeng Gurih Rempah (Savory Spiced Fried Chicken with Toasted Coconut)
Prep
20 min
Cook
60 min
Servings
5
Level
Medium
Ayam goreng serundeng (fried chicken with toasted spiced coconut) is the perfect combination of savory yellow-spiced fried chicken topped with fragrant, crispy toasted coconut. The spiced, sautéed grated coconut coats the chicken so every bite is rich in flavor—sweet and savory with just a touch of spice. It's a great special weekend dish that will have the whole family going back for seconds of rice.
🧂 Ingredients
🍽️ Servings: 5
Adjust the servings and the ingredient amounts & nutrition below update automatically.
- 1 whole (cut into 8-10 pieces) Chicken
- 300 grams Coarsely grated coconut (slightly young)
- 500 ml Water for boiling the chicken
- 4 leaves Kaffir lime leaves
- 2 leaves Bay leaves
- 2 stalks (bruised) Lemongrass
- 3 inch piece (bruised) Galangal
- 2 tbsp Palm sugar, finely shaved
- 1 tsp Tamarind pulp
- 1.5 tsp Salt
- 500 ml Oil for frying the chicken
- 8 Shallots
- 5 cloves Garlic
- 4 Candlenuts, toasted
- 3 inch piece Turmeric
- 1 tsp Coriander seeds
- 3 pieces Curly red chilies (optional, to taste)
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👩🍳 Instructions
- 1 Blend the shallots, garlic, candlenuts, turmeric, coriander seeds, and red chilies (if using) into a very smooth paste using a blender or mortar and pestle.
- 2 Add half of the ground spice paste, kaffir lime leaves, bay leaves, lemongrass, and galangal into a pot with the chicken and water. Boil the chicken with these seasonings and salt until the chicken is tender and the water has reduced, about 25-30 minutes. Remove the chicken, drain, and set the seasoned broth aside.
- 3 Toast the grated coconut in a dry skillet (no oil) over low heat. Add the remaining spice paste, palm sugar, tamarind, and a pinch of salt. Keep stirring until the coconut turns golden brown, dry, and fragrant (this is the serundeng). This process takes patience, about 20-25 minutes—keep stirring so it doesn't burn.
- 4 Once the serundeng is cooked and crispy, remove from the heat and set aside in a separate bowl.
- 5 Heat plenty of oil for deep-frying in a skillet. Fry the boiled chicken until golden yellow and slightly crisp on the outside, about 8-10 minutes per side. Remove and drain.
- 6 Arrange the fried chicken on a serving plate and sprinkle evenly with the toasted coconut serundeng. Serve warm with steamed white rice and sambal.
💡 Tips
• Use grated coconut that isn't too young or too old so the serundeng turns out perfectly crispy and not soggy.
• Boil the chicken with the seasoning first so the flavors soak in before frying, resulting in more savory chicken.
• Toast the serundeng over low heat, stirring constantly, so the coconut cooks evenly without burning in spots.
• You can make a larger batch of serundeng and store it in an airtight jar—it keeps for up to 1 week and can be used as a topping for other dishes.
📊 Nutrition Facts / serving
410 kkal
Calories (kcal)
28 gg
Protein
27 gg
Fat
12 gg
Carbs
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