Ayam Goreng Kremes (Indonesian Fried Chicken with Crunchy Bits)

Ayam Goreng Kremes (Indonesian Fried Chicken with Crunchy Bits)

Servings: 4 servings
Author: Marvellina
Pieces of chicken is marinated in spices and then boiled or pressure cooked and then quickly fried and served with crunchy bits (kremes) made separately. Recipe for Instant Pot included.
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Ingredients

  • 3 lbs chicken drumsticks, thighs, or wings skin on, bone-in
  • 1/2 tsp salt
  • water depending on which method you use, see instruction below
  • 1/2 tsp turmeric powder
  • 6 bay leaves
  • Oil for deep frying

Spices to grind into paste:

  • 10 cloves garlic peeled
  • 1- inch knob of galangal
  • 8 shallots peeled
  • 7 candlenuts or substitute with macademia nuts if you must
  • 1 Tbsp coriander seeds

Spiced crunch:

Corn starch solution:

Instructions

  • Pat the chicken dry with an absorbent paper towel. Rub the ground spices, salt, and turmeric into the chicken pieces and let them marinade for about 30 minutes

Preparing corn starch solution:

  • Put all the ingredients for corn starch solution and stir to mix. Set aside. Just remember to stir it again when ready to use. They tend to settle at the bottom

Traditional method on stove-top:

  • Transfer them to a large pot and pour in about 1 1/2 cups of water (this won't cover the chicken, it's okay). Add bay leaves. Bring to a boil and then lower the heat and cover the pot to let it gently simmer for about 20 minutes. Remove the chicken from the pot into a platter. Keep the chicken stock. Lightly pat the chicken dry with absorbent paper towel and rub the corn starch solution all over the chicken pieces and let them air dry for about 10 minutes before frying

Using Instant Pot or pressure cooker:

  • Pour 2 cups of water into the inner pot. Place the trivet and arrange the chicken pieces and bay leaves in a heat-proof container and place this on top of the trivet. Close the lid and seal the steam release handle. Press pressure cooker, high pressure and set the timer to 25 minutes for drumsticks, 15 minutes for chicken thighs
  • When the timer is up, wait 5 minutes and then release pressure and open the lid once the pressure valve has collapsed. Carefully remove the chicken from the liquid and save the liquid. Lightly pat the chicken dry with absorbent paper towel and rub the corn starch solution all over the chicken pieces and let them air dry for about 10 minutes before frying

Frying the chicken (stove top):

  • Preheat oil enough to deep fry the chicken. Deep fry until they are golden brown. Remove into an absorbent paper towel and transfer to serving platter. Repeat until you are done with the chicken. Remove the small bits in the oil and reheat the oil back up

Frying using air-fryer:

  • Brush a bit of oil on the skin and all over the chicken pieces and set the temperature at 400 F and air fried for about 5 minutes or until golden brown

Making the Kremes (Crunchy bits):

  • Preheat about 1-inch of oil in a pot. Mix rice flour, baking powder, salt and chicken stock Stir to mix. Add this mixture a bit by bit (about 1-2 Tbsp at a time) into the hot oil by circling around with a spoon instead of pouring all at one spot. Let it fry until golden brown and crunchy. Remember to stir the mixture each time before you add them to the hot oil. Sprinkle this spiced crunch on the chicken and serve immediately.