Chicken simmered in aromatic spices then fried until deeply crisp, topped with crunchy fried batter bits, an Indonesian fried chicken classic.
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.
Serves 4
Blend shallots, garlic, turmeric and ginger into a smooth paste.
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.
Remove the chicken and let drain, reserving 1 cup of the flavorful simmering liquid.
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.
Heat oil to 350F/175C and fry the chicken pieces until deeply golden and crisp, about 8-10 minutes, then drain.
Drizzle the thin batter into the same hot oil in a scattered pattern, frying until crisp golden bits form; drain.
Serve the fried chicken topped generously with the crispy kremes bits, alongside rice and sambal.
Let the chicken dry slightly after simmering and before frying — excess moisture causes oil splatter and prevents the skin from crisping properly.
Drizzle the kremes batter into the oil in a thin, scattered stream rather than pouring it all at once, to form small, individual crispy bits.
Simmer the chicken fully before frying; this two-step method is what seasons the meat all the way through, not just the surface.
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.
Refrigerate up to 3 days in an airtight container; reheat in an oven or air fryer to help restore crispness rather than microwaving.
Ayam goreng kremes is a beloved Indonesian fried chicken style, particularly associated with Yogyakarta, where the technique of simmering chicken in spiced broth before frying reflects a broader Javanese approach to building flavor in stages.
Yes, the chicken is still delicious on its own, though the kremes adds a distinctive crunchy texture that's part of the dish's signature appeal.
Ground turmeric works well as a substitute in the spice paste, in a roughly 1:2 ratio of ground to fresh by volume.
It likely wasn't dried enough before frying, or the oil wasn't hot enough — pat the chicken dry after simmering and maintain a steady frying temperature.
Per serving (350g / 12.3 oz) · 4 servings total
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