
Chicken Rendang Wings
Chicken Rendang Wings
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!