Gepuk Chicken
Indulge in the mouthwatering flavors of Gepuk Chicken, a delightful dish that rivals your favorite takeout! This tender chicken is marinated in a savory blend of coconut milk and aromatic spices, then slow-cooked to perfection for an irresistible taste. Perfect for a cozy dinner or impressing guests, this recipe brings a burst of exotic flavor right to your kitchen!
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
📝 Ingredients
Serves 4🥬Fresh Produce(5)
- cabbage
- cucumber
- 5 cloves garlic
- ginger the size of a thumb
- water
🥩Meat & Seafood(3)
- chicken
- tempeh
- fried tofu
🫙Pantry Staples(1)
- hot oil
🧂Spices & Seasonings(4)
- 2 bay leaves
- 1 tablespoon coriander seeds (15 ml)
- 1.5 teaspoons salt (7.5 ml)
- 1 tablespoon turmeric powder (15 ml)
🍯Sauces & Condiments(1)
- sweet soy sauce
📦Other(3)
- cashews
- red bird's eye chili
- galangal the size of a thumb
👨🍳 Instructions
- 1
Blend ginger, galangal, coriander seeds, turmeric powder, and salt with a little water.
- 2
Mix the blended ingredients with chicken and marinate for half an hour.
- 3
Put all ingredients in a pot and add water until submerged.
- 4
Add bay leaves and boil.
- 5
Once cooked, remove the chicken.
- 6
Fry the chicken until crispy.
- 7
For the sambal, pound cashews and add hot oil.
- 8
For the chili paste, pound red bird's eye chili and garlic, then add hot oil and salt.
- 9
Fry cabbage until crispy.
- 10
Fry tempeh and tofu until cooked.
- 11
Serve with white rice, fried chicken, fried cabbage, tempeh, tofu, cucumber, and sambal on top.
💡 Pro Tips
- ✓Marinate the chicken for exactly 30 minutes as specified - longer marination with turmeric can break down proteins excessively, making the meat mushy when fried.timing30 minutes
- ✓Boil the chicken at a gentle simmer (185-190°F) rather than a rolling boil to prevent the meat from becoming stringy and tough before frying.technique185-190°F
- ✓Pat the boiled chicken completely dry before frying because surface moisture creates steam that prevents the Maillard reaction needed for proper gepuk crispiness.technique
- ✓Heat oil to 350°F for frying the chicken - this temperature creates immediate crust formation while allowing the pre-cooked interior to heat through without overcooking.equipment350°F
- ✓Add hot oil (around 200°F) to the pounded cashews and chilies because this temperature extracts maximum flavor compounds without burning the aromatics.technique200°F
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
Share this recipe
Gepuk Chicken
Indulge in the mouthwatering flavors of Gepuk Chicken, a delightful dish that rivals your favorite takeout! This tender chicken is marinated in a savory blend of coconut milk and aromatic spices, then slow-cooked to perfection for an irresistible taste. Perfect for a cozy dinner or impressing guests, this recipe brings a burst of exotic flavor right to your kitchen!
📝 Ingredients
Serves 4🥬Fresh Produce(5)
- cabbage
- cucumber
- 5 cloves garlic
- ginger the size of a thumb
- water
🥩Meat & Seafood(3)
- chicken
- tempeh
- fried tofu
🫙Pantry Staples(1)
- hot oil
🧂Spices & Seasonings(4)
- 2 bay leaves
- 1 tablespoon coriander seeds (15 ml)
- 1.5 teaspoons salt (7.5 ml)
- 1 tablespoon turmeric powder (15 ml)
🍯Sauces & Condiments(1)
- sweet soy sauce
📦Other(3)
- cashews
- red bird's eye chili
- galangal the size of a thumb
👨🍳 Instructions
- 1
Blend ginger, galangal, coriander seeds, turmeric powder, and salt with a little water.
- 2
Mix the blended ingredients with chicken and marinate for half an hour.
- 3
Put all ingredients in a pot and add water until submerged.
- 4
Add bay leaves and boil.
- 5
Once cooked, remove the chicken.
- 6
Fry the chicken until crispy.
- 7
For the sambal, pound cashews and add hot oil.
- 8
For the chili paste, pound red bird's eye chili and garlic, then add hot oil and salt.
- 9
Fry cabbage until crispy.
- 10
Fry tempeh and tofu until cooked.
- 11
Serve with white rice, fried chicken, fried cabbage, tempeh, tofu, cucumber, and sambal on top.
💡 Pro Tips
- ✓Marinate the chicken for exactly 30 minutes as specified - longer marination with turmeric can break down proteins excessively, making the meat mushy when fried.timing30 minutes
- ✓Boil the chicken at a gentle simmer (185-190°F) rather than a rolling boil to prevent the meat from becoming stringy and tough before frying.technique185-190°F
- ✓Pat the boiled chicken completely dry before frying because surface moisture creates steam that prevents the Maillard reaction needed for proper gepuk crispiness.technique
- ✓Heat oil to 350°F for frying the chicken - this temperature creates immediate crust formation while allowing the pre-cooked interior to heat through without overcooking.equipment350°F
- ✓Add hot oil (around 200°F) to the pounded cashews and chilies because this temperature extracts maximum flavor compounds without burning the aromatics.technique200°F