They cook it so long the coconut milk separates and it basically fries itself, which is mad.
Fun fact: Dry rendang can last weeks at room temperature — the coconut oil and spices act as preservatives.
Apparently there are air-fried and oven-baked versions now, but let's not pretend those are the same thing.
Fun fact: Scottish immigrants brought the tradition of frying chicken in fat to the American South.