Ayam Goreng Ungkep Kremes
Servings: 6 servings
The flavor-packed chicken paired with those addictive, crispy kremes bits makes it impossible to resist. It’s the kind of dish that brings people together—whether it’s a regular family meal or something special for guests. Once you try it, you’ll understand why it’s always a hit in our home.
Print Recipe
Equipment
Ingredients
For the chicken:
- 1 kg chicken drumsticks skin on, bone-in
- 2 Tbsp Oil for deep frying
- 2 stalks lemongrass Bruise with heavy object to release flavor
- 2 tsp coriander powder
- 1 tsp ground fennel seeds
- 3 bay leaves use 6 if dried bay leaves
- 1 tsp turmeric powder
- 1 tsp salt or more to taste
- 1 tsp ground white pepper
- 2 tsp chicken powder such as bouillon cube or powder
- water depending on which method you use, see instruction below
Ingredients to grind into paste:
- 1 large red onion peeled
- 1 bulb garlic peeled
- 5 candlenuts or substitute with macademia nuts if you must
Spiced crunch:
- 4 Tbsp rice flour
- 1 tsp baking powder
- ½ tsp salt
- 5 Tbsp chicken stock from cooking the chicken
Instructions
Cooking the chicken on the stove:
- Preheat a heavy-bottom pot with 2 Tbsp of oil. Add the ground onion garlic, and candlenuts and stir fry for about 3 minutes until fragrant. Add the lemongrass stalks. Add the chicken pieces followed by the bay leaves, coriander powder, ground fennel seeds, salt, chicken powder, ground white pepper, and turmeric powder, and 4 cups or water
- Bring it to a boil and then lower the heat to simmer and close the lid to let the chicken cook for about 20 minutes or until cooked through. Proceed to the "remove the chicken from the pot" step below
Cooking the chicken with Instant pot pressure cooker:
- Press saute on the Instant Pot. When it's hot, add 2 Tbsp of oil. Add the ground onion garlic, and candlenuts and stir fry for about 3 minutes until fragrant. Add the lemongrass stalks.
- Add the chicken pieces followed by the coriander powder, ground fennel seeds, salt, chicken powder, ground white pepper, and turmeric powder, and 3 cups or water
- Press "pressure cooker" and make sure it's on high pressure. The steam release valve to "sealing" and set the timer to 10 minutes.
- When the timer is up, carefully release the pressure and open the lid once the pressure valve has collapsed. Proceed to the "remove the chicken from the pot" step below
Remove the chicken from the pot:
- Carefully remove the chicken from pot. Save the cooking liquid. Lightly pat the chicken dry with absorbent paper towel let them cool down for about 30 minutes before frying
- You can even prepare ahead up to this point. Once the chicken has cooled down, you can cover and keep them in the fridge and fry in the next day or two
Frying the chicken (stove top):
- Preheat oil enough to deep fry the chicken. Deep fry until they are deep golden brown. Flip them over to the other side to fry. 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 to fry the crunchy bits
Frying using air-fryer:
- Brush oil all over the chicken pieces and set the temperature at 400 F and air fried for about 5 minutes or until deep golden brown
Making the Kremes (Crunchy bits):
- Mix rice flour, baking powder, salt and chicken stock Stir to mix. The mixture is kinda watery mixture. 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.
- Place on absorbent paper towel to soak up excess oil
To serve:
- Serve the ayam goreng along with the kremes mixture with some rice and sambal. See my post for what to serve ayam goreng kremes with
