Chicken Rendang Wings

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INGREDIENTS

Wings :

  • 5 chicken wings
  • 1 tbsp garlic powder
  • Salt
  • Pepper

Wet Batter :

  • 100 gr all purpose flour
  • 150 gr water
  • Salt & pepper
  • 1,5 tsp garlic powder

Dry batter :

  • 120 gr all purpose flour
  • Salt & pepper
  • 2 tsp garlic powder

;

Rendang paste :

  • 5 cloves garlic, peeled
  • 8 cloves shallots, peeled
  • 1,5 cm tumeric, peeled
  • 2,5 large chilli, sedeed
  • 5 chilli padi
  • 1/3 lemongrass, chopped
  • Salt & pepper
  • 1 tsp granulated sugar
  • 150 ml coconut cream ( I used Kara)
  • 100 ml cream
  • 1 tbsp paprika powder
  • Oil for sauteeing and a little bit for mix in food processor
  • 3 orange leafs
  • Oil for deep frying

INSTRUCTIONS

Chicken wings :

  • Mix all the wet batter and dry batter in separate bowl
  • Marinate the wings with garlic powder, salt, pepper
  • Dip the  wings into dry batter-wet batter-dry batter again
  • Fry until golden brown. Set aside

Rendang :

  • Blend garlic, shallot, tumerric, chilli padi, large chilli, and lemongrass with a little bit of oil.
  • Fry the spices with a little bit of oil then cook until colour becomes darker
  • Add coconut cream, cream, orange leafs, salt, pepper, paprika powder, and sugar. Stir until combine and become reducted until thick.
  • Coat all the cooked wings into the rendang sauce, served, and enjoy!