Crispy Skin Rendang Chicken Recipe 脆皮仁当鸡秘方

Crispy Skin Rendang Chicken Recipe Inspired by MasterChef UK Competition

Malaysian Contestant, Zaleha presented a Rendang Chicken during her cooking competition at the Masterchef UK. The Masterchef UK’s judges, Gregg Wallace and John Torode dismissed Zaleha by commenting her chicken are not crispy and not cooked.

The verb of “rendang” – “merendang” simply means stew. Rendang usually takes hours to cook until all the meat is fully cooked. There is two types of rendang – dried rendang and wet rendang. Both are cooked with same core ingredients, the dried rendang will have all the coconut milk evaporated and sort of finish with a frying. Where the wet rendang also known as Kalio is cooked for a shorter period of time and the coconut milk has not fully evaporated. Perhaps the judges in a hastily fashion spit out the wrong comment and sparked a social media storm with netizens raging over them.

Nevertheless, I have never cooked Rendang before, but this time to join the ongoing trend, here I present my version of crispy skin chicken rendang recipe!

Lead Time : 90 minutes

Serve 3

Ingredients – Main

  • 2 Chicken Whole Leg
  • 10 pcs of Kaffir Lime Leaves
  • 2 pcs of Turmeric Leaves
  • 2 & 1/2 tbsp of Salt
  • 1/2 tbsp of Sugar
  • 1/2 cup of Cooking Oil
  • 300g of Coconut Milk
  • 150g of Desiccated Coconut
  • 1000ml of Water

Ingredients – Spice Paste

  • 100g of Shallot
  • 100g of Garlic
  • 50g of Ginger
  • 50g of Turmeric
  • 60g of Galangal
  • 40g of Candlenut
  • 5 stalk of Lemongrass
  • Water as necessary

Ingredients – Chili Paste

  • 200g of Red Chili (according to personal preferences)
  • 50g of Dried Chili (according to personal preferences)
  • Water as necessary

Preparation – Main

  1. Clean chicken and set aside.
  2. Pluck kaffir lime leaves off its petiole, gently fold it and thinly slices them. Set aside.
  3. Fold turmeric leaves and roughly slice it.
  4. Prepare the other ingredient.

Preparation – Spice Paste

  1. Clean and peel shallot, garlic, ginger, turmeric and galangal. Cut them into smaller pieces.
  2. Cut only the white part of the lemongrass.
  3. Put all ingredients into a blender and add water as necessary to blend. Blend finely.

Preparation – Chili Paste

  1. Remove seed of red chili.
  2. With a strainer, shake off dust from dried chili.
  3. Put all ingredients into a blender and add water as necessary to blend. Blend finely.


  1. With a dry pan/wok, over low heat, toast desiccated coconut until they turn golden. Set aside.
  2. Preheat a clean pan/wok with cooking oil.
  3. Add spice paste and fry over medium heat for about 10 minutes or until the oil begin to separate from the paste.
  4. Add water and thoroughly mix in.
  5. Add chicken whole leg, chili paste, sliced kaffir lime leaves and sliced turmeric leaves.
  6. Bring to a boil and then reduce to a simmer.
  7. Keep covered and simmer for 30 minutes and check frequently to prevent the bottom from burning.
  8. Add coconut milk and toasted desiccated coconut.
  9. Further reduce for another 10 minutes.
  10. Season with salt and sugar.
  11. Remove chicken whole leg from gravy and scrap off excessive gravy from the skin.
  12. Transfer chicken whole leg to a baking tray.
  13. Transfer rendang gravy to another container.


  1. Preheat oven to 230 degree Celsius.
  2. Bake chicken whole leg for 20 – 3o minutes or until the skin turn crispy.
  3. Remove chicken whole leg from oven and serve.

Serving suggestion

  • Goes well with coconut rice, fried anchovies, hard boiled eggs, roasted peanut and sambal.

Cooking tips

  1. The amount of chili vary depending on your tolerance towards spicy.
  2. The temperature of the oven could vary depending on your type of oven and size of oven.

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