📝 About This Recipe
Ayam Pop is a unique culinary jewel from the Minangkabau highlands of West Sumatra, celebrated for its distinctively pale appearance and incredibly tender texture. Unlike typical fried chicken, this poultry is simmered in coconut water and aromatics before receiving a lightning-fast flash-fry that creates a silky, melt-in-your-mouth experience. Served with a signature spicy-sweet tomato sambal, it offers a sophisticated balance of savory richness and delicate sweetness.
🥗 Ingredients
Main Poultry
- 1 kg Whole Chicken (cut into 4 or 8 pieces, skin removed)
- 700 ml Coconut Water (fresh is best for natural sweetness)
- 1 tablespoon Lime Juice (to clean the chicken)
Aromatics for Simmering
- 6 cloves Garlic (finely minced)
- 3 cm Ginger (bruised)
- 4 cm Galangal (bruised)
- 2 stalks Lemongrass (white part only, bruised)
- 3 pieces Salam Leaves (Indonesian Bay Leaves)
- 2 teaspoons Salt (adjust to taste)
- 1/2 teaspoon Sugar
Sambal Sauce
- 10 pieces Red Curly Chilies
- 3-5 pieces Bird's Eye Chilies (optional for extra heat)
- 6 pieces Shallots
- 1 large Tomato (chopped)
- 1/2 teaspoon Petis (Shrimp Paste) (toasted)
Frying & Finishing
- 500 ml Vegetable Oil (for flash frying)
- 1 tablespoon Butter or Margarine (added to oil for extra flavor)
👨🍳 Instructions
-
1
Thoroughly clean the chicken pieces, remove the skin completely, and rub with lime juice and a pinch of salt. Let it sit for 10 minutes, then rinse and pat dry.
-
2
In a large heavy-bottomed pot or wok, combine the chicken pieces with minced garlic, bruised ginger, galangal, lemongrass, and salam leaves.
-
3
Pour in the coconut water until the chicken is mostly submerged. Add salt and sugar.
-
4
Bring to a boil over medium heat, then reduce to a simmer. Cover the pot and cook for about 30-40 minutes or until the liquid has reduced significantly and the chicken is tender.
-
5
While the chicken simmers, prepare the sambal: boil the chilies, shallots, and tomato in a little water until softened (about 5-7 minutes).
-
6
Drain the boiled sambal ingredients and grind them into a smooth paste using a mortar and pestle or blender, adding the toasted shrimp paste, salt, and a pinch of sugar.
-
7
Sauté the sambal paste in 2 tablespoons of oil over medium-low heat until fragrant and the oil starts to separate. Set aside.
-
8
Once the chicken is tender, remove it from the simmering liquid and drain well. The chicken should look pale and white.
-
9
Heat the vegetable oil and 1 tablespoon of butter in a wok over medium-high heat until very hot.
-
10
Perform the 'Flash Fry': Submerge the chicken pieces in the hot oil for only 10-20 seconds. Do not let them brown; the goal is to give them a glossy, slightly firm exterior while keeping them pale.
-
11
Remove the chicken immediately and drain on paper towels.
-
12
Arrange the Ayam Pop on a serving platter and serve immediately with the warm sambal on the side.
💡 Chef's Tips
Removing the skin is essential for the authentic pale look and texture of Ayam Pop. Always use coconut water rather than plain water to infuse the meat with a subtle, natural sweetness. The 'flash fry' should be extremely brief; if the chicken turns brown, you have lost the signature 'Pop' style. If you can't find Salam leaves, you can substitute with curry leaves or skip them, though the aroma will differ slightly. Ensure the chicken is well-drained before frying to prevent the oil from splattering excessively.
🍽️ Serving Suggestions
Serve with hot steamed jasmine rice or 'Nasi Sek'. Accompany with 'Daun Singkong Rebus' (boiled cassava leaves) for a classic Padang experience. Pair with a cold glass of 'Es Teh Manis' (Indonesian sweet iced tea) to balance the spice. Add a side of crunchy 'Kerupuk Udang' (shrimp crackers) for texture contrast. Include a side of 'Gulai Nangka' (young jackfruit curry) for a full Minang feast.