Ayam Goreng Kremes (Indonesian Crispy Fried Chicken)

About This Recipe

Ayam goreng kremes takes a two-step approach to fried chicken, first simmering the pieces in a fragrant spice-infused liquid to season them fully through the meat, then frying to develop the crisp exterior everyone loves. The distinguishing feature is the kremes, crispy little bits of fried batter made from the leftover simmering liquid mixed with rice flour, scattered generously over the finished chicken for extra crunch and flavor. Served with sambal and steamed rice, this dish delivers a chicken that's tender and well-seasoned throughout, not just on the surface, thanks to the initial simmering step most fried chicken recipes skip entirely.

Ingredients

Serves 4

• 8chicken pieces(bone-in)
• 4shallots(for spice paste)
• 4 clovesgarlic(for spice paste)
• 1 tbspfresh turmeric or 1.5 tsp ground turmeric(for spice paste)
• 1 tbspfresh ginger(for spice paste)
• 2 stalkslemongrass(bruised)
• 2bay leaves
• 2 cupswater
• 1.5 tspsalt
• 1/2 cuprice flour(for kremes)
• 4 cupsvegetable oil(for frying)

Instructions

1. 1

   Make the spice paste

   Blend shallots, garlic, turmeric and ginger into a smooth paste.

2. 2

   Simmer the chicken

   Combine the chicken with the spice paste, lemongrass, bay leaves, water and salt in a pot; simmer 20-25 minutes until the chicken is cooked through.

3. 3

   Reserve the liquid

   Remove the chicken and let drain, reserving 1 cup of the flavorful simmering liquid.

4. 4

   Make the kremes batter

   Whisk the reserved liquid with rice flour into a thin batter.

   Let the chicken drain and dry slightly before frying — excess surface moisture causes dangerous oil splatter and prevents proper crisping.

5. 5

   Fry the chicken

   Heat oil to 350F/175C and fry the chicken pieces until deeply golden and crisp, about 8-10 minutes, then drain.

6. 6

   Fry the kremes

   Drizzle the thin batter into the same hot oil in a scattered pattern, frying until crisp golden bits form; drain.

7. 7

   Serve

   Serve the fried chicken topped generously with the crispy kremes bits, alongside rice and sambal.

Variations

• •

  A version without the kremes topping is simpler and still delicious, if you want to skip the extra step.

• •

  Adding a bit of coconut milk to the simmering liquid gives a richer flavor.

• •

  Serving with a fresh cucumber and tomato side helps balance the richness of the fried chicken.

Storage

Refrigerate up to 3 days in an airtight container; reheat in an oven or air fryer to help restore crispness rather than microwaving.

Frequently Asked Questions