Crispy Indonesian Ayam Kremes: Flavorful Fried Chicken with Savory Coating

Ayam Kremes: Indonesian Crispy Chicken Recipe

Indulge in the delightful crunch of Ayam Kremes, a beloved Indonesian dish featuring tender chicken enveloped in a savory, crispy coating. This recipe combines the aromatic flavors of traditional Indonesian spices with a crispy finish, making it an irresistible choice for any meal.

Ingredients

For the Chicken:

• 1 whole chicken, cut into pieces
• 2 bay leaves
• 1 stalk lemongrass, bruised
• Water as needed (reserve 250 ml of the cooking liquid for the crispy coating)
• Season with:
  • Salt to taste
  • Sugar to taste
  • Bouillon powder to taste

For the Spice Paste:

• 8 shallots
• 5 garlic cloves
• 2 cm turmeric root (preferably deep yellow)
• 1 cm galangal
• 1 cm ginger, peeled
• 1/2 teaspoon ground coriander
• 1/4 teaspoon ground black pepper
• 2 candlenuts

For the Crispy Coating:

• 125 grams tapioca flour
• 1 egg
• 250 ml of the chicken cooking liquid

Instructions

1. Prepare the Chicken:

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   • Rinse the chicken pieces thoroughly. Rub them with salt and lime juice, then rinse again. Pat dry with paper towels.

2. Make the Spice Paste:

   • Blend or grind the shallots, garlic, turmeric, galangal, ginger, ground coriander, black pepper, and candlenuts until smooth.

3. Cook the Chicken:

   • Heat a bit of oil in a pan over medium heat. Sauté the spice paste until fragrant. Add the bay leaves and lemongrass, and continue to sauté for a few more minutes.
   • Add the chicken pieces to the pan and pour in enough water to cover the chicken. Stir to combine. Bring to a boil, then reduce the heat to low. Add sugar, salt, and bouillon powder to taste. Adjust the seasoning as needed.
   • Simmer the chicken until tender and the liquid has reduced significantly. Once the chicken is cooked through and the sauce has thickened, remove about 250 ml of the cooking liquid. Set it aside to use for the crispy coating.

4. Prepare the Crispy Coating:

   • In a bowl, mix the reserved cooking liquid with the egg and tapioca flour. Stir until smooth and well combined.

5. Fry the Chicken:

   • Heat a generous amount of oil in a frying pan over medium heat.
   • Dip each piece of chicken into the crispy coating mixture, allowing excess to drip off.
   • Fry the chicken in batches, adding more of the coating mixture around the chicken in the pan as it cooks. This will create a crispy, golden crust.
   • Cook until the chicken is golden brown and crispy on all sides. Flip occasionally to ensure even cooking.

6. Drain and Serve:

   • Remove the chicken from the oil and drain on paper towels to remove excess oil.
   • Serve the Ayam Kremes hot, garnished with additional crispy coating if desired.

Enjoy the crispiness of the Ayam Kremes alongside your favorite rice or as a delicious standalone treat. This dish is sure to impress with its flavorful, crispy texture and tender chicken.