Ayam Pop (Boiled Chicken with Coconut Sauce)

Try the Ayam Pop recipe! This Indonesian chicken recipe features succulent chicken boiled in coconut water, served with rich coconut gravy and homemade sambal chili sauce. A must-have dish in a Padang restaurant! Unique, looks pale and innocently white, but it is ultimately cooked, mild, light in color, yet flavorful! Let’s get cooking!

Ayam Pop is a beloved dish from West Sumatra that offers a milder, more delicate alternative to the bold and spicy flavors commonly found in Minang cuisine, such as rendang and gulai. While it may appear simple at first glance, Ayam Pop delivers layers of flavor from aromatic herbs. The result is juicy, flavorful chicken with a naturally sweet undertone from the coconut water. Served with sambal and warm rice, Ayam Pop makes for a heartwarming dish—perfect for everyday family meals or as part of a festive spread.

At first, seeing this ayam pop, I always wonder if it’s cooked because it looks so pale and undercooked, later then I know, wow, this is mindblowing! Here’s why

Why Ayam Pop Looks Pale:

1. No Turmeric or Soy Sauce
   – Most Indonesian fried chicken recipes use turmeric, kecap manis (sweet soy sauce), or other browning agents. Ayam Pop doesn’t use any of these, so the skin stays light.
2. Coconut Water Boil
   – The chicken is simmered in coconut water, which infuses it with subtle sweetness and a pale finish, instead of darkening it like spice pastes or caramelization would.
3. Minangkabau Aesthetic
   – The pale look is intentional in Minang cuisine, to contrast it with the bold, spicy sambal lado served on the side.

Is it fully cooked? Yes, absolutely. The chicken is boiled thoroughly before frying, so it’s fully cooked and safe to eat. The pale color is just a visual quirk, not a sign of undercooking.

Interesting fact about Ayam Pop

By the way, Ayam Pop actually has twins with Philippines food, namely, Great comparison! While both Ayam Pop (Indonesia) and Ginataang Manok (Philippines) involve chicken and coconut, they are very different in ingredients, preparation, and flavor profile.

Although Ayam Pop from Indonesia and Ginataang Manok from the Philippines both feature chicken and coconut elements, they are quite different in preparation and flavor. Ayam Pop uses coconut water as its main liquid, resulting in a light, aromatic dish. It is typically served dry with sambal on the side. In contrast, Ginataang Manok is stewed entirely in rich coconut milk or cream, creating a saucy, stew-like texture. Visually, Ayam Pop appears pale and lightly oiled, whereas Ginataang Manok is creamy white or yellow due to the coconut sauce.

The name Ayam Pop actually comes from Padang, West Sumatra, and has a fun origin—it’s said to be inspired by the “pop…pop…pop” sound the chicken makes when it hits the hot oil after being boiled. That sizzle happens when leftover moisture meets the oil, creating that signature popping noise. And yes, that’s how this iconic dish got its catchy name! P.S. I don’t know if it’s valid or not, just for fun!

One of the reasons why Ayam pop is so popular and loved here because it is also kid-friendly! Kids love it because it’s not too spicy, and even those who prefer bold flavors can enjoy it with a spoonful of spicy sambal lado merah a.k.a sambal on the side. The combo of that tender chicken with the tangy sambal? Totally addictive. I have made three complete recipes: ayam pop, sambal, and the coconut sauce. So, are you in?

Ingredients of Ayam Pop

Boiled Chicken

• Chicken; cut chicken into 6-8 pieces, you can use broiler chicken, however, in Indonesia itis common to use ayam pejantan (Rooster chicken) with a little longer cooking time than broiler chicken
• Coconut Water: Acts as the main poaching liquid. It imparts natural sweetness and a light tropical aroma to the chicken, which is key to Ayam Pop’s unique character. Don’t substitute this part with mineral water
• Coconut Cream, making the chicken slightly more fragrant and tender.
• Garlic smashed; Infuses the chicken with savory depth
• Lemongrass; Bruised and added to the boiling liquid for their citrusy freshness
• Ginger Adds a warm, spicy base note that balances the coconut’s sweetness, also helping to lose the fishy aroma
• Salt, to season

Sambal

• Red Curly Chillies: Provide the heat and vibrant red color — this type of chili is commonly used in Indonesian sambal. If you want a spicier taste, you can use Thai bird chilli
• Shallot and Garlic create a flavorful aroma
• Tomato adds acidity, helps balance spicy and sweet flavors
• Cooking Oil; For cooking sambal
• Coconut Cream; it gives sambal a creamy texture
• Shrimp Paste: Provides umami and traditional depth of flavor
• Keffir Lime Leaves: Add citrusy fragrance and complexity to the sambal.
• Seasoning uses Salt, Chicken Stock Powder, Sugar, and Ketchup; I use ketchup to create a smoother consistency and a slight tang flavor, and a brighter color for sambal.

Coconut Sauce

• Coconut Cream: The rich base of the sauce. It is smooth, slightly sweet, and aromatic, complementing the subtly seasoned chicken.
• Flour/Cornstarch: Used to thicken the coconut sauce into a pourable gravy. It clings nicely to the chicken when served.

How to Make Ayam Pop (Boiled Chicken with Coconut Sauce)

Boiled Chicken

First things first, place all the ingredients in a fry pan: chicken pieces, coconut water, coconut cream, smashed garlic, lemongrass, ginger, and salt. Stir until just combined, then cover with a lid.

Then, cook over medium heat for an hour. allowing the chicken to absorb the aromatic flavors and become tender. While the chicken is cooking, move on to the sambal.

Sambal

Place red curly chilli, shallots, garlic, tomato, and cooking oil into a measuring glass, then crush it with a hand blender until smooth.

Next, pour it into a pan, then add lime leaves and shrimp paste, and cook over medium heat until the oil is separated from the spice mixture, which means the spice mixture is cooked.

Then, add coconut cream, salt, chicken stock powder, sugar, ketchup, and water, stir until well combined, then turn off the heat. and set the sambal aside.

Coconut Sauce

In a small bowl, mix the coconut cream and flour, and stir until no lumps.

After an hour, remove the chicken from the pan. To make the sauce, pour the coconut cream mixture into the leftover poaching liquid in the same pan. Stir continuously over medium heat until the sauce thickens into a silky gravy.

Finally, your Ayam pop is done! Serve the tender Ayam Pop with a generous spoonful of the coconut sauce and your homemade sambal on the side. Don’t forget a warm plate of steamed rice to complete the meal.

Enjoy this comforting and flavorful dish straight from the heart of West Sumatra!

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