Ayam Keremes ala AKK: A Delightful Crispy Indonesian Chicken Recipe
Prepare to be enchanted by the flavors of Ayam Keremes, a delectable Indonesian dish that blends succulent chicken with a crispy, savory coating. This recipe, inspired by the beloved #KisahKasihCookpad series, offers a delightful culinary experience, perfect for special occasions or a hearty family meal.
Ingredients:
For the Chicken:
- 1 whole kampung chicken (cut into 4 pieces) – I used a whole chicken
- 2 tablespoons lime juice
- 2 bay leaves
- 2 teaspoons finely minced garlic (I used garlic powder)
- 500 ml coconut water
- 30 grams palm sugar, sliced
- 1 tablespoon sweet soy sauce
- Salt, to taste
- Oil, for frying
For the Spice Blend:
- 6 shallots
- 4 cloves garlic
- 1/2 teaspoon whole black peppercorns
- 1 cm young galangal
For the Crispy Coating (Keremesan):
- 100 grams tapioca flour
- 1/2 tablespoon rice flour
- 300 ml water
- 2 cloves garlic, finely ground (I used garlic powder)
- 1 egg yolk
- 1 teaspoon salt
- 1/2 teaspoon bouillon powder
- 1/2 teaspoon baking powder
- Oil, for frying
Instructions:
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Prepare the Chicken:
- Clean the chicken thoroughly, then rub with lime juice and minced garlic. Let it marinate for 30 minutes to infuse the flavors.
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Cook the Chicken:
- In a pot, bring the coconut water to a boil. Add the ground spice blend, salt, bay leaves, sweet soy sauce, and palm sugar. Stir well to combine.
- Add the marinated chicken pieces to the pot. Cook until the chicken is tender and the liquid has reduced, about 20 minutes using a pressure cooker or until fully cooked if using a regular pot. Remove the chicken from the pot and allow it to cool completely.
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Fry the Chicken:
- Heat oil in a pan over medium heat. Fry the chicken pieces until they are golden brown and crispy. Remove and drain on paper towels.
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Prepare the Crispy Coating (Keremesan):
- In a bowl, combine tapioca flour, rice flour, water, ground garlic, egg yolk, salt, bouillon powder, and baking powder. Mix well to form a smooth batter.
- Pour the batter into a small plastic bottle. Seal the bottle and create 5-8 small holes in the lid.
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Fry the Keremesan:
- Heat oil in a pan. Hold the bottle above the hot oil, about 15-20 cm (6-8 inches) from the surface. Squeeze the batter out of the bottle in a swirling motion to create crispy bits.
- Once the batter starts to firm up, fold the crispy bits to form golden, crunchy pieces. Fry until they are golden brown and crisp, then remove and drain on paper towels.
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Serve:
- Serve the crispy fried chicken alongside the crispy keremesan. Accompany with sambal (spicy chili sauce) and fresh vegetables or lalapan for a complete and satisfying meal. Enjoy the rich flavors and delightful crunch of this Indonesian favorite!
This Ayam Keremes recipe is a true celebration of texture and taste, combining tender chicken with a crispy, flavorful coating that is sure to delight your taste buds. Serve it at your next gathering or family dinner, and watch it become an instant favorite.
