Ayam Goreng Kremes - Fried Chicken with Crispy Spiced Flakes
Meet your new favorite fried chicken! They are super delicious and come with kremes, crispy and crunchy flakes that are super savory and bursting in flavors.
- Prep time
- 30 min
- Cook time
- 1 hr
- Yield
- 8 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 chicken cut into 8-12 pieces, or 4-5 chicken leg quarters separated into thighs and drumsticks
- 10 Indonesian bay leaves (Indonesian: daun salam)
- 2 tablespoon coriander powder (Indonesian: bubuk ketumbar)
- 1 teaspoon salt
- 1 teaspoon sugar
- 300 ml water
- 2 tablespoon all-purpose flour (Indonesian: tepung terigu)
- 2 tablespoon rice flour (Indonesian: tepung beras)
- 1/2 teaspoon baking powder
- oil for deep frying
- 100 gram (3.5 oz) shallots (Indonesian: bawang merah)
- 8 cloves garlic (Indonesian: bawang putih)
- 5 candlenuts (Indonesian: kemiri)
- steamed white rice
- sambal terasi (or chili sauce of your choice)
Instructions
- 1
Heat a little oil in a wok over medium heat, and sauté spice paste, Indonesian bay leaves, and coriander until fragrant, about 5 minutes.
- 2
Add chicken, salt, sugar, and water into the wok, then stir and bring to a boil. Reduce the heat and simmer until the chicken is cook, about 30 minutes.
- 3
Remove the chicken and drain over a strainer.
- 4
Kremes batter: Strain the cooking liquid, then mix it with all-purpose flour, rice flour, and baking powder to create the kremes (spicy flakes) batter.
- 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.
- 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.
- 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.