Rendang Chicken Recipe – Masterchef Crispy Skin Rendang

作者 | 最后更新 Feb 7, 2021 | 鸡肉, 马来西亚食谱, 食谱

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This Chicken Rendang recipe is a traditional Malaysian recipe, with all the steps curated based on the traditional method. Even desiccated coconut are stir-fried from fresh desiccated coconut instead of using a pre-stir-fried desiccated coconut. Since Chicken Rendang grabbed international attention from the Masterchef UK show, I’ve infused the idea from there and making the chicken crispy.

P/S : If you prefer the traditional version, not the crispy skin version, simply skip the baking steps.

rendang chicken recipe

How Traditional Chicken Rendang looks like

chicken rendang
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 is not crispy and not cooked.
Watch the video below to know what I have to say about the Masterchef incident.

Type of Chicken Rendang

The verb of “rendang” – “merendang” simply means stew. Rendang usually takes hours to cook until all the meat is fully cooked. There are two types of rendang – dried rendang and wet rendang. Both are cooked with the same core ingredients, the dried rendang will have all the coconut milk evaporated and sort of finish with 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 hasty 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!

资源 :  维基百科

Chicken Rendang Recipe with Crispy Skin, inspired from Masterchef

rendang chicken recipe
伊森 黄
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5 from 2 votes

I bet everyone from Malaysia knows about this incident very well, the crispy skin Chicken Rendang inspired by the Masterchef UK show. Though many went to criticize that incident, this gives me room to reinvent a traditional dish. If you still prefer the traditional rendang, this recipe works the same, you just needed to remove the baking step, and you get the same traditional rendang.
准备时间 30 分钟
烹饪时间 1 小时 30 分钟
总时间 2 小时
餐点 主菜
菜系 Asian, Malay
难度 Tough
饮食类型 Halal
份量 3


  • Oven


Main Ingredients

  • 2 Whole Chicken Leg
  • 10 Kaffir Lime Leaves
  • 2 Turmeric Leaves
  • 2 & 1/2 汤匙
  • 1/2 汤匙
  • 1/2 食用油
  • 300 Coconut Milk
  • 150 Desiccated Coconut
  • 1 liter

Spice Paste

  • 100 葱头
  • 100 大蒜 (5)
  • 50
  • 50 Turmeric
  • 60 Galangal
  • 40 Candlenut
  • 5 stalk Lemongrass
  • (as needed)

Chili Paste

  • 200 Red Chili (adjust to personal preferences)
  • 50 Dried Chili (adjust to personal preferences)
  • (as needed)


Preparation – Main

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

Preparation – Spice Paste

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

Preparation – Chili Paste

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


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


  • Preheat oven to 230 degrees Celsius.
  • Bake chicken whole leg for about 30 minutes or until the skin turns crispy.
  • 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 varies depending on your tolerance towards spicy.
  2. The temperature of the oven could vary depending on your type of oven and size of the oven.


卡路里 : 1205大卡碳水化合物 : 76蛋白 : 15脂肪 : 101饱和脂肪 : 51胆固醇 : 1毫克钠 : 5905毫克钾盐 : 2050毫克纤维 : 20糖 : 20维生素A : 5049IU维生素C : 122毫克钙 : 200毫克铁 : 17毫克
过敏 :
关键词 Chicken rendang recipe, Crispy Skin Rendang, Rendang recipe

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3 评论

  1. Hannah Flack

    I don’t usually post on recipe blogs, but I just had to say how delicious this was. I made it exactly as the recipe states, and it was just absolutely divine. Making it again this weekend for a friend who doesn’t eat dairy. Thanks so much!

  2. Harold Burton

    5 stars
    I tasked the hubby with throwing this in the crockpot the other day for dinner. It turned out so good! I wouldn’t change a thing. I also shared it on my blog today — linking back to you of course 🙂 Thanks for sharing!!





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伊森 黄

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