Ayam Goreng Kremes - Fried Chicken with Crispy Spiced Flakes
- 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
- Grind the following into spice paste
- 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)
- Heat a little oil in a wok over medium heat, and sauté spice paste, Indonesian bay leaves, and coriander until fragrant, about 5 minutes.
- 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.
- Remove the chicken and drain over a strainer.
- 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.
- 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.
- 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.
- 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.
Another great recipe by https://dailycookingquest.com.