Ayam Kremes (Suharti Style) Crispy Chicken Recipe

Introduction

Ayam Kremes is a beloved traditional Indonesian dish celebrated for its crispy, flavorful exterior and tender, juicy chicken inside. Originating from the culinary roots of Yogyakarta and popularized by legendary restaurants like Suharti, this dish epitomizes the rich, textured flavors of Indonesian cuisine. The name “Kremes” refers to the crunchy, crackly coating that envelops the chicken, achieved through a unique batter and frying technique. This recipe, inspired by Suharti’s legendary style, offers a comprehensive guide to creating this iconic dish at home, allowing you to savor authentic Indonesian flavors with every bite. Whether for a festive gathering or a family dinner, Ayam Kremes is sure to impress with its crispy texture and savory taste.

Time

Preparation Time: approximately 1 hour 30 minutes

Cooking Time: approximately 45 minutes

Total Time: approximately 2 hours 15 minutes

Needed Equipment

• Large heavy-bottomed pot or wok for simmering and frying
• Mortar and pestle or blender for spice grinding
• Mixing bowls of various sizes
• Ladle and slotted spoon for handling hot oil
• Deep-frying thermometer (optional but recommended)
• Cutting board and sharp knife
• Measuring spoons and cups
• Paper towels for draining
• Kitchen strainer or colander
• Whisk or fork for mixing batter
• Heat-resistant spatula or tongs

Tags

Indonesian Cuisine, Traditional, Crispy Chicken, Street Food, Sukhotari Style, Family Dinner, Festive Dish, Fried Chicken, Comfort Food

Serving Size

Serves 4-6 people per batch

Difficulty Level

Intermediate — requires attention to frying technique and preparation steps but manageable with patience and care.

Allergen Information

• Contains eggs and gluten (tapioca flour)
• May contain traces of soy (from seasoning)

Dietary Preference

Not suitable for vegetarian or vegan diets. Can be adapted for gluten-free diets by using gluten-free flour alternatives.

Course

Main course

Cuisine

Indonesian

Ingredients

Instructions

Preparing Ingredients

Begin by assembling all necessary ingredients and equipment, ensuring everything is ready before starting. Clear a workspace and organize your utensils for efficiency. Wash the chicken pieces thoroughly under cold running water, then pat dry with paper towels. Prepare your spice mixture by peeling the garlic, slicing the galangal, and grating or chopping the turmeric. This initial preparation stage sets the foundation for a smooth cooking process.

Making the Spice Paste

In a mortar and pestle or blender, combine the galangal, turmeric, and garlic. Grind or blend until you obtain a smooth, fragrant paste. The freshness of these spices greatly influences the depth of flavor, so take your time to achieve a uniform consistency. If using a blender, add a small amount of water to facilitate blending. This spice paste will form the aromatic base for the simmering broth that tenderizes the chicken and imparts authentic flavor.

Simmering the Chicken

Pour 800 ml of water into a large pot or wok. Add the prepared spice paste to the water, stirring well to combine. Incorporate the Royco chicken seasoning and salt, stirring until dissolved. Bring the mixture to a vigorous boil over medium-high heat. Once boiling, carefully add the chicken pieces, ensuring they are submerged. Reduce heat to maintain a gentle simmer, covering the pot partially to prevent splattering. Cook for approximately 30-40 minutes, or until the chicken is tender and fully cooked. During this process, the chicken absorbs the aromatic broth, resulting in tender meat infused with traditional Indonesian flavors.

Draining and Resting the Chicken

Once cooked, carefully remove the chicken pieces from the broth using a slotted spoon or tongs. Place them on a wire rack or plate lined with paper towels to drain excess liquid. Reserve about 500 ml of the broth for the kremes batter, letting it cool slightly until warm. This broth contains concentrated flavors and gelatin, which are essential for creating the crispy kremes coating.

Preparing the Kremes Batter

In a large mixing bowl, combine the warm broth with tapioca flour and the egg. Whisk vigorously until the mixture is smooth, free of lumps, and slightly frothy. The batter should have a thin, pourable consistency similar to pancake batter. Adjust the amount of broth or tapioca flour if necessary, aiming for a fluid but cohesive mixture. The batter’s thinness is key to forming the characteristic crispy kremes when fried.

Frying the Kremes

Heat the cooking oil in a wok or deep pan over medium-high heat. To test if the oil is hot enough, drop a small amount of batter into the oil—if it sizzles and rises to the surface immediately, the oil is ready. Using a ladle or small cup, pour the batter into the hot oil in a circular motion, starting from the center and moving outward. This technique creates a thin, lacy, crispy layer along the edges of the batter. Continue pouring until a thin layer of kremes forms, watching carefully for it to turn a light golden brown. This process might need a few tries to perfect the technique.

Frying the Chicken

Once the kremes has started to turn golden, gently add the drained chicken pieces into the hot oil at the center of the kremes. The chicken will cause the kremes to crackle and puff up slightly. Fry until the kremes begins to turn yellow and becomes crispy, flipping the chicken as needed to ensure even coating and browning. Be cautious during this step, as hot oil can splatter, and the process requires attentive handling. The goal is to coat the chicken with the crispy kremes, creating a delicious contrast between the crunchy exterior and tender meat.

Draining and Serving

When the chicken is evenly golden and crispy, carefully remove it from the oil with a slotted spoon or tongs. Place the fried chicken on paper towels to absorb excess oil. Serve hot, ideally with steamed rice, sambal, and traditional Indonesian side dishes such as fried tempeh, fresh vegetables, or sambal matah. The crispy, flavorful ayam kremes is best enjoyed immediately to preserve its crunchiness.

Preparation Tips

• Oil Temperature: Ensuring the oil is at the correct temperature (around 170-180°C or 340-355°F) is crucial for crispy kremes. Too hot, and it burns quickly; too cold, and it absorbs excess oil.
• Consistency of Batter: Keep the batter thin but cohesive. If too thick, it won’t produce the desired crispy kremes. Adjust with more broth or tapioca flour as needed.
• Frying Technique: Pour the batter slowly in a circular motion to create delicate lacy edges. Practice makes perfect here.
• Resting the Chicken: Let the drained chicken rest for 5-10 minutes before frying to allow excess moisture to evaporate, which helps achieve better crispiness.
• Serving Immediately: Serve the ayam kremes right after frying for optimal crunch and flavor.

Nutritional Information

Tips and Tricks

• Marinate the Chicken: For extra flavor, marinate the chicken with a mixture of garlic, salt, and turmeric for at least 30 minutes before simmering.
• Use Fresh Spices: Fresh galangal and turmeric provide more vibrant flavors compared to dried powders.
• Control Oil Temperature: Use a thermometer or test with a small batter portion to maintain consistent frying conditions.
• Batch Frying: Fry in small batches to prevent temperature drops, ensuring crispy kremes and evenly cooked chicken.
• Storage of Leftovers: Reheat fried chicken in a hot oven (not microwave) to restore crispiness.

Add-ons

• Fried shallots for garnishing
• Fresh chopped cilantro or scallions
• Sambal or chili sauce for extra heat
• Pickled vegetables for contrast

Side Dishes

• Steamed jasmine rice or pandan rice
• Fried tempeh or tahu goreng (fried tofu)
• Indonesian-style vegetable stir-fry
• Fresh cucumber slices or salad
• Spicy sambal matah or sambal bajak

Improvements

• To add a hint of sweetness, include a teaspoon of palm sugar in the simmering broth.
• For a richer flavor, add a splash of coconut milk to the broth during simmering.
• Experiment with different spices such as lemongrass or kaffir lime leaves for variations.
• Use a double fry technique to enhance crunchiness—fry the kremes once, then fry briefly again before serving.

Save and Store

Leftover ayam kremes can be stored in an airtight container in the refrigerator for up to 2 days. Reheat in a preheated oven at 180°C (350°F) for about 10 minutes to restore crispiness. For longer storage, freeze cooked chicken separately and reheat directly from frozen; however, the texture may slightly decrease.

FAQ

Can I use chicken breasts for this recipe?

While traditionally made with chicken thighs or drumsticks for juiciness, chicken breasts can be used. Be cautious not to overcook to prevent drying out.

Is there a vegetarian alternative?

To mimic ayam kremes without chicken, use firm tofu or tempeh slices, and season them similarly. The crispy kremes batter can be adapted for vegetables or plant-based proteins.

How do I ensure the kremes stays crispy longer?

Serve immediately after frying. Keep fried chicken warm in an oven on low heat if needed. Avoid covering as moisture makes it soggy quickly.

Can I prepare the broth in advance?

Yes, the broth can be made ahead and stored in the refrigerator for up to 2 days. Reheat gently before using for the batter.

Conclusion

Creating authentic Ayam Kremes in your own kitchen allows you to enjoy a piece of Indonesian culinary tradition with rich, crispy textures and aromatic flavors. This Suharti-style recipe combines tender simmered chicken with a crunchy kremes coating made from a delicate batter infused with traditional spices, resulting in a dish that is both comforting and celebratory. Perfect for special occasions or everyday indulgence, Ayam Kremes is sure to become a family favorite. Remember to follow the tips for frying and preparation to achieve the best crispy results, and don’t hesitate to customize seasonings to suit your taste preferences. For complete culinary satisfaction, serve alongside classic Indonesian sides and enjoy the vibrant flavors of this iconic dish. Love With Recipes is thrilled to bring you this detailed guide—happy cooking!

References

• Indonesian Food & Cooking by Sri Owen
• Suharti Restaurant Official Website (suharti.com)