Recette de cuisineHomemade recipes · Hainaut
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Creamy chicken, fried chicken, and its crispy crumbs

Ayam kremes, fried chicken with crispy crumbs

Main dishes

Indonesian fried chicken: first marinated in a spice paste, then deep-fried, and finally coated in “kremes,” a crispy topping made with its own broth.

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Recipe from Veracious, adapted by Recette de cuisine · · updated on

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This crispy chicken is perfect for family gatherings. Its golden, crispy skin will contrast beautifully with the tender, juicy meat.

Ingredients and directions

  • Prep time25 min
  • Cook time50 min
  • Total1 hr 15 min
  • DifficultyMedium
  • Cooking methodfrying
  • Gluten-free

Ingredients

4 people

Spice paste

  • $0.82
  • $0.36
  • $0.35
  • $0.04

Kremes

  • $1.15
  • $0.55
  • $0.02
  • $0.28

Directions

  1. Combine the shallots, garlic, turmeric, ginger, cilantro, and salt in a fine paste. ≈ 4 min
  2. Cook the chicken in 300 ml of water with this spice paste, until it is tender and the liquid has almost evaporated. Remove the pieces and set aside the remaining spices and juices at the bottom of the pan.
  3. Fry the chicken in a large amount of oil over medium heat until it is golden brown and cooked through. Drain.
  4. Mix the remaining spices and juice with the cornstarch, rice flour, salt, and 250 ml of water: the batter should be very liquid. ≈ 4 min
  5. Pour each spoonful, add it to the hot oil, held vertically, to create a crispy, lace-like texture. Fry until it is dry and golden brown, then drain.
  6. Sprinkle these cream sauces over the chicken and serve immediately. ≈ 2 min

Equipment

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Before you start

Ingredients

  • 1 chicken, approximately 1.1 kg in weight, cut into 8 to 10 pieces
  • 300 ml of water
  • 5 shallots
  • 4 cloves of garlic
  • 2 cm of fresh turmeric (or 1 teaspoon of ground turmeric)
  • 2 cm of galangal
  • 1 teaspoon of cilantro seeds
  • 1 teaspoon of salt
  • 3 tablespoons of tapioca starch
  • 75 g of rice flour
  • 1/2 teaspoon of salt
  • 250 ml of water
  • frying oil

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