Crispy Indonesian Ayam Kremes with Savory Chicken

Ayam Kremes (Crispy Indonesian Fried Chicken)

Ingredients:

• 1 whole chicken, cut into small pieces
• 8 shallots
• 9 garlic cloves
• 1 tablespoon coriander seeds
• 1 teaspoon black pepper
• 2 candlenuts
• Turmeric (to taste)
• 1 thumb-sized piece of ginger, smashed
• 1 thumb-sized piece of galangal, smashed
• 1 stalk lemongrass, smashed
• 2 kaffir lime leaves
• 2 bay leaves
• Seasoning powder (such as Royco Chicken)
• Salt and sugar, to taste

For the Kremes (Crispy Topping):

• 500 ml of chicken broth (leftover from boiling the chicken)
• 250 grams tapioca flour
• 1 egg

Instructions:

1. Prepare the Chicken: Start by washing the chicken pieces thoroughly.

2. Make the Spice Paste: Blend shallots, garlic, coriander seeds, black pepper, and candlenuts until smooth. Adjust the consistency with a little water if needed.

3. Cook the Chicken:

   • Place the chicken pieces into a pressure cooker.
   • Add the spice paste, ginger, galangal, lemongrass, kaffir lime leaves, bay leaves, seasoning powder, salt, and sugar.
   • Cook the chicken under pressure for about 45 minutes. Note: Adjust the cooking time if your chicken pieces are larger or if you are using a standard pot; you may need to cook a bit longer. If using a regular pot, be sure to sauté the spice paste before adding the chicken.

4. Release the Pressure: After 45 minutes, turn off the heat and let the pressure cooker cool down naturally. Open the pressure cooker once the steam has fully escaped.

5. Prepare the Kremes:

   • In a mixing bowl, combine the chicken broth, tapioca flour, and egg. Mix well to create a batter.

6. Fry the Chicken:

   • Heat oil in a deep pan or fryer over medium-high heat.
   • For the kremes, take a portion of the batter and drop it into the hot oil, splashing it with your hand to create crispy bits. Fry until golden and crispy. Keep the kremes crispy by not overcrowding the pan and allowing space between each piece.

7. Fry the Chicken Pieces:

   • Once the oil is hot, carefully add the chicken pieces and fry until they turn golden brown and crispy.

8. Storage and Serving:

   • If not consuming all the chicken at once, store the remaining pieces in the refrigerator and fry them again when needed.
   • Serve the crispy fried chicken with warm rice, sambal, and fresh vegetables or salad.

Tips:

• For extra flavor, you can marinate the chicken in a mixture of the spice paste and some salt for a few hours before cooking.
• Ensure the oil is hot enough before frying to achieve a crispy texture. Test by dropping a small amount of batter into the oil; it should sizzle immediately.
• Kremes can be made in advance and stored in an airtight container to maintain their crispiness.

Enjoy your delicious Ayam Kremes with its irresistible crunchy coating and flavorful chicken!