Ayam Serundeng

Directions

  1. 1Marinate the chicken with salt, pepper and milk, then store in the refrigerator for a minimum of 2 hours, or overnight.
  2. 2Slice the young galangal into thin matchsticks.
  3. 3Thinly slice the garlic and shallots.
  4. 4Remove the seeds from the red chili and cut it into matchsticks.
  5. 5Fry the shallots and garlic until golden brown.
  6. 6Fry the galangal until dark brown, using low heat.
  7. 7Prepare the chicken coating by mixing flour, cornstarch, salt, and baking powder.
  8. 8Coat the marinated chicken with the flour mixture.
  9. 9Fry the chicken in hot oil until light brown, then remove from heat and let it rest for a few moments.
  10. 10Fry the chicken again until golden brown.
  11. 11Prepare the sauce by mixing soy sauce, tamarind paste, and water.
  12. 12In a clean pan, add sugar, the sauce mixture, and sliced chilies.
  13. 13Cook over low heat until the sauce thickens.
  14. 14Add the fried chicken, shallots, garlic and fried galangal.
  15. 15Stir gently until everything is evenly coated.

Ingredients

  • 600 gr Ayam
  • 1 sdt Garam
  • 0.5 sdt Merica
  • 150 ml Susu UHT
  • 100 gr Lengkuas muda
  • 8 siung Bawang putih
  • 10 butir Bawang merah
  • 1 bh Cabe merah besar
  • 9 sdm Terigu
  • 3 sdm Maizena
  • 1 sdt Garam
  • 1 sdt Baking powder
  • 1.5 sdm Kecap asin
  • 0.75 sdm Pasta asam jawa
  • 100 ml Air
  • 150 gr Gula pasir

Tips

  • Marinate the chicken for a minimum of 2 hours, or overnight for better flavor infusion.
  • Use young galangal with a pink color and fine fibers for slicing.
  • Cut the galangal into thin matchsticks instead of grating for better texture after frying.
  • Fry the ingredients over low heat to prevent burning.
  • Double frying the chicken will make it more crispy.