Collection: Korean Style Crispy Rendang Chicken 😋

Ingredients & Directions

Ingredients for Brine:

1. 250-300ml whole milk
2. 1 garlic clove
3. 1 inch peeled ginger
4. 1 whole lime or 1/2 lemon
5. 1/4 tsp salt
6. 1/4 tsp white pepper
7. 1/2 tsp garlic powder
8. 1/2 tsp galangal powder (optional)
9. 1/2 kg chicken (wings, thigh, drumstick, breast, whatever you want)
10. 1 cup corn-starch (use more if needed)
11. cooking oil (palm / sunflower / canola)
12. 150-200ml coconut milk
13. 1/2 tbsp butter / margarine
14. 1-2 tbsp instant rendang paste
15. 1-2 tsp sugar

Directions:

1. Grate the ginger and garlic. Mix all the brine ingredients.
2. Pour over the chicken and make sure all the pieces are submerged in the brine.
3. Put it in the fridge overnight.
4. Take out the chicken about 1 hour prior to cooking so it can reach room temperature and then drain it.
5. Mix the corn-starch with a little bit of salt and pepper.
6. Coat the chicken with the corn-starch mixture evenly.
7. Set aside for a while to let the coating settle. About 3-5 minutes is enough.
8. Fry the chicken, preferably the pieces with bone first, for about 12-13 minutes in medium low heat. For the boneless chicken 8-10 minutes should do it. Flip the chicken occasionally so it cooks evenly. 8. Don't overcrowd the chicken so they don't stick together.
9. Take the chicken out. Turn off the heat and let the chicken sit for a few minutes.
10. Reheat the oil over medium high heat. Fry the chicken for the second time for about 10 minutes or until golden brown.
11. On another pan, melt the butter on low heat. Put in the rendang instant paste and cook it for about a minute.
12. Put in coconut milk a bit by bit. Stir it from time to time so the coconut milk doesn't split and put it sugar.
13. Cook the sauce for about 5 minutes. Adjust the taste.
14. Mix in the chicken until the sauce coat the pieces evenly. Serve it while it's still warm, and you're done!