Nasi Lemak with Crispy Ayam Rendang
Moist, flavourful and deliciously crispy! Thanks to MasterChef UK judges, we have a new version of our beloved Asian cuisine Rendang! Our home cook Wyatt Tan was inspired and has successfully created his own recipe for Crispy Chicken Rendang! This Nasi Lemak with Crispy Ayam Rendang dish is absolutely delicious!
Servings Prep Time
2 to 3pax 20minutes
Cook Time
1hour 30 minutes
Servings Prep Time
2 to 3pax 20minutes
Cook Time
1hour 30 minutes
  • 3pcs chicken thigh
  • 1 cinnamon stick
  • 3 cloves
  • 2 star anise
  • 3 cardamom pods
  • 1 lemongrasswhite part only, pounded
  • 1cup trim coconut milk
  • 1cup water
  • 5 kaffir lime leaves
  • 5tbsp toasted grated coconutbake the coconut in oven at 200 degrees or toast in pan until brown
  • 2tbsp sugaras desired
  • 1tbsp saltas desired
  • 6 shallots
  • 1-inch galangalcut into small pieces
  • 3stalks lemongrasswhite part only, cut into small pieces
  • 4cloves garlic
  • 1 inchpiece gingerpeeled
  • 3tbsp red chilli powder
  • ​1⁄3cup oil
Crispy Batter
  • 1cup buttermilk99% fat-free
  • 2cups white all-purpose flour
  • 1tbsp coarse black pepper
  • 1tbsp salt
  • 1tbsp garlic powder
  • 1tbsp paprika powder
  • 1tsp cajun seasoning
  • 1tsp onion powder
  • 1tsp cumin powder
Step 1: Prepare the spice paste
  1. Add all the ingredients for the spice paste into the food processor and blend until smooth.
Step 2: Cook the chicken rendang
  1. Heat the pan and add the spice paste, cinnamon, cloves, star anise and cardamom pods. Stir-fry till aromatic. Next add the coconut milk, water and lemongrass and mix well.
  2. Add Kaffir lime leaves and toasted coconut. Mix well and let it simmer for 1 minute.
  3. Add the chicken thigh. Submerge the meat in the rendang gravy. Let it simmer for 1 hour till the chicken is tender. Add water from time to time to prevent the gravy from drying up.
  4. Add sugar and salt, adjust to taste.
  5. Separate the chicken from the gravy and set the chicken aside to cool.
Step 3: Prepare the chicken to air fry and serve immediately
  1. Combine the flour and all the seasonings together.
  2. First, dip the rendang chicken into the buttermilk and then into the flour mixture. Coat it evenly.
  3. Place the chicken in the fry basket of the air fryer.
  4. Thinly coat the chicken with coconut oil.
  5. Air fry at 180 degrees for 10 mins and flip the chicken.
  6. Repeat until the chicken is golden brown. Serve with Nasi Lemak!