Ayam Goreng Kremes - Fried Chicken with Crispy Spiced Flakes

Method7 steps · about 1 hr 30 min

1. 1

   Step 1: Grind the shallots, garlic (8 cloves) and candlenuts (5) into a smooth paste. Heat a little oil in a wok over medium heat and sauté the paste with the Indonesian bay leaves (10) and coriander until fragrant, about 5 minutes.

   Fry kremes spice paste · 5 minUses 100 gram (3.5 oz) shallots (Indonesian: bawang merah) · 8 cloves garlic (Indonesian: bawang putih) · 5 candlenuts (Indonesian: kemiri) · A little oil for frying spice paste (quantity unspecified) · 10 Indonesian bay leaves (Indonesian: daun salam) · 2 tablespoon coriander powder (Indonesian: bubuk ketumbar)

2. 2

   Step 2: Add the chicken (1), salt (1 teaspoon), sugar (1 teaspoon) and water (300 ml). Stir and bring to a boil, then reduce to a simmer until the chicken is cooked through and reaches 74°C/165°F away from bone, about 30 minutes.

   Simmer chicken · 30 minUses fried kremes spice paste and aromatics · 1 chicken, cut into 8–12 pieces (or use 4–5 leg quarters separated into thighs and drumsticks) · 1 teaspoon salt · 1 teaspoon sugar · 300 ml water

3. 3

   Step 3: Remove the cooked chicken and drain in a strainer. Reserve the cooking liquid in the wok for the kremes batter.

   Uses cooked spiced chicken and cooking liquid

4. 4

   Step 4: Kremes batter: Strain the cooking liquid, then mix it with all-purpose flour (2 tablespoon), rice flour (2 tablespoon), and baking powder (1/2 teaspoon) to create the kremes (spicy flakes) batter.

   Uses reserved spiced chicken cooking liquid · 2 tablespoon all-purpose flour (Indonesian: tepung terigu) · 2 tablespoon rice flour (Indonesian: tepung beras) · 1/2 teaspoon baking powder

5. 5

   Step 5: Fry chicken: Heat a pot of oil for deep frying. Once the oil is hot, fry the chicken until golden brown. It should only take about 2 minutes per batch. Drain the chicken on a wire rack to remove excess oil.

   Finish-fry kremes chicken: each batch · 2 minUses cooked drained spiced chicken · oil for deep frying

6. 6

   Step 6: Make crispy flakes: Pour the thin batter in thin streams into the hot oil. Once the batter is crispy and golden brown, scoop it up with a fine-mesh strainer and drain on a wire rack or parchment paper. TIPS: The hot oil will bubble quite vigorously when you pour the thin batter, but it should die down in about 10 seconds.

   Uses prepared thin kremes batter · hot deep-frying oil after chicken batches

7. 7

   Step 7: Serve: Serve the fried chicken immediately with the crispy fried flakes (kremes) and steamed white rice. I usually serve this with a side of sambal terasi.

   Uses fried spiced chicken · drained crispy kremes flakes · steamed white rice · sambal terasi (or chili sauce of your choice)