My Pizza Fritta: The Chicken Rendang

As far as I can remember, I had post this recipe before, but on a different pizza style. You can check out the previous post here. I was again, battled by a dilemma between my skepticism and positivity. I wasn't sure how the toppings will play out on a fried pizza. I was glad that I gave this idea a try and it turned out great.

The tricky part is to cook every ingredients 1st before placing onto the pizza. This is, in fact, a fried pizza. I also know for a fact that the chicken would not adhere to the pizza probably as there is hardly any cheese toppings; I decided to shred the chicken instead of dicing them. It indeed worked like a charm.

The rendang cheese sauce is fairly spicy, saucy, cheesy and rich which compliment the fried pizza dough very well. I think that the pizza dough really plays a very important role. I mean, you can go all heavy and fancy on the toppings, but if the dough is bad, everything is bad. I can say that the dough is 95% of the pizza and we gotta find that 5% which will compliment the dough. That's the difference between a great and a mediocre pizza, I guess. Anyway, I hope you will give this recipe a try.


(Make three 8 inch pizza)

  • Chicken Rendang:

  • Chicken Breast Skinless Boneless, 250g

  • Sea Salt, Pinch

  • White Pepper, Pinch

  • Turmeric Powder, 1 TSP

  • Canola / Peanut / Vegetable Oil, A Drizzle

  • Chicken Stock, 1/4 Cup

  • Rendang Spice Mix:

  • Dried Chilies, 5

  • Candlenut / Macadamia Nuts, 1

  • Shallots Coarsely Chopped, 3

  • Galangal (Blue Ginger) Sliced, 1/2 Inch

  • Lemongrass (White Part Only) Finely Sliced, 2 Stalks

  • Garlic Crushed, 2 Cloves

  • Ginger Coarsely Sliced, 1/2 Inch

  • Fresh Red Chili Sliced Deseeded, 1

  • Tamarind Juice, 3 TBSP

  • Canola / Peanut / Vegetable Oil, A Drizzle

  • Rendang Cheese Sauce:

  • Desiccated Coconut, 2 1/2 TBSP

  • Kaffir Lime Leaves, 3 Leaves

  • Bleached All Purpose Flour, 1 TBSP

  • Unsalted Butter, 1 TBSP

  • Coconut Milk,1 Cup

  • Chicken Stock, 1/2 Cup

  • Gruyere Freshly Shredded, 1/2 Cup

  • Low Moisture Mozzarella Freshly Shredded, 1/8 Cup

  • Gouda Freshly Grated, 1 TBSP

  • Garam Masala, 1/2 TSP

  • Palm Sugar, 1 TBSP

  • Pizza:

  • Pizza Fritta Dough, 3 Dough Balls

  • Extra Virgin Olive Oil, For Frying

  • Canola / Peanut / Vegetable Oil, For Frying

  • Clotted Coconut Cream, A Few TBSP

  • Kaffir Lime Leaves, 3 Leaves

  • Fresh Lime Juice, 1

  • Fresh Lime Zest, 1

  • Pure Palm Sugar Syrup, For Drizzling


  • Dutch Oven / Deep Fryer

  • Cast Iron Skillet / Pan

  • Blender / Food Processor

  • Sauce Pot

  • Wire Cooling Rack / Plate Lined with Kitchen Paper


  1. Please visit my “making pizza at home" page for shaping the pizza dough.

  2. Please visit my “Pizza Fritta Dough” page for the dough recipe.

  3. *For best pizza fritta result, ferment the dough in the fridge for 24 hours and 24 more hours at room temperature before shaping and frying.*

  4. Prepare the rendang chicken.

  5. Using a meat mallet to tenderize the chicken breast until almost same thickness throughout.

  6. Rub the chicken with salt, pepper and turmeric powder well.

  7. Transfer to a plate, cover with cling film and let marinate in fridge at least 4 hours to overnight.

  8. After the chicken has marinated, heat a skillet over medium heat.

  9. Add in a drizzle of vegetable oil.

  10. Once the oil is heated up, add in the marinated chicken.

  11. Cook the chicken for about 3 mins per side.

  12. Remove from heat, shred the chicken into fine pieces with 2 forks and set aside.

  13. Prepare the rendang spice mix.

  14. Soaked dried chilies in a bowl of warm water for at least 30 mins or until the chilies are soft.

  15. Slice, discard the seeds and add into the food processor or blender.

  16. *If possible, wear a pair of gloves when deseeding as some dried chilies are really spicy.*

  17. In the blender, add candlenut, shallot, galangal, lemongrass, garlic, ginger, fresh chili, tamarind juice and just enuff water for blitzing.

  18. Blitz it up until fine paste.

  19. *Do not wash the blender, add chicken stock into the blender and blitz up with all the remaining nooks and crannies.*

  20. In the same skillet over medium heat, deglaze with the spice mix.

  21. Saute to combine well.

  22. Cook until the color has darken and most of the liquid has evaporated.

  23. Stir occasionally to prevent burning.

  24. Remove from heat and set aside.

  25. Leave about 1/8 cup of the spice mix in the skillet.

  26. Add in the shredded chicken and saute to combine well.

  27. Add in chicken stock and deglaze the skillet.

  28. Continue cooking until most of the liquid has evaporated.

  29. Remove from heat and set aside.

  30. Prepare rendang cheese sauce.

  31. In the same skillet over medium heat, add in the desiccated coconut.

  32. Toast until golden brown.

  33. Keep stirring to prevent burning. Set aside.

  34. *This toasted coconut is call "kerisik" in Malay language.*

  35. Stack and roll the kaffir lime leaves into a cigar shape.

  36. Finely slice the leaves and set aside.

  37. In a sauce pot over medium-low heat, add in butter.

  38. Once the butter start to melt, add in flour.

  39. Whisk to combine well.

  40. Once the color turns pale yellowish, gradually, add in coconut milk and chicken stock from the blender while still whisking at the same time.

  41. *Make sure no lumps.*

  42. Gradually, add in the spice mix while still whisking at the same time.

  43. Once the spice mix is fully incorporated, gradually add in the cheeses.

  44. Whisk to combine well and all the cheeses have melted.

  45. Add in the toasted coconut, garam masala and palm sugar.

  46. Whisk until the sugar has dissolved.

  47. Add in the chiffonade kaffir lime leaves.

  48. Whisk to combine well.

  49. Taste and adjust seasoning with salt and pepper or more palm sugar.

  50. Deep fry and assemble the pizza.

  51. Making clotted coconut cream.

  52. Place canned organic coconut milk in the fridge overnight.

  53. The next day, when you open the can, you will see the coconut cream has separated from the whey.

  54. The coconut cream is actually called clotted coconut cream.

  55. Discard the whey.

  56. Prepare a dutch oven or a deep fryer with at least 3 inches of oil.

  57. *The ratio of canola oil to olive oil is 4:1.*

  58. *If you use 1 cup of canola oil, your olive oil should be 1/4 cup.*

  59. *Olive oil is bad for deep frying as it has low smoking point. It is used, in this recipe however, for flavoring.*

  60. *Drop a small pinch of dough into the oil. If it starts to sizzle, the temperature of the oil is ready.*

  61. After shaping the pizza dough, gently and carefully, drop the pizza dough into the oil away from you.

  62. Deep fry until bottom is golden brown.

  63. Using tongs to carefully flip the pizza dough.

  64. Deep fry until golden brown on the other side as well.

  65. Using tongs to carefully transfer the pizza dough onto a wire cooling rack or a plate lined with kitchen paper to drain off excess oil.

  66. Immediately, spoon and spread the rendang cheese sauce evenly onto the pizza.

  67. Distribute the shredded chicken over the sauce.

  68. Dollop clotted coconut cream over the top.

  69. Stack and roll the kaffir lime leaves into a cigar shape.

  70. Finely slice the leaves and scatter the kaffir lime leaves evenly across the pizza

  71. Drizzle the lime juice and sprinkle the lime zest over the top.

  72. Finally, drizzle palm sugar syrup over the pizza in a spiral motion.

  73. Repeat the steps for the remaining pizzas.

  74. Slice and serve immediately.

#pizza #rendang #chicken #poultry #pizzafritta

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