How to Cook Indonesian Crispy Fried Chicken (Ayam Goreng Kremes)

This was actually my third broadcast on the same recipe – the first one failed on a number of levels (main one being a 5-minute interruption while I was being served legal papers for a little hobby site I maintain, called RobbDemarestCheats.com).  

The second one would have been perfect but for my Category 5 hayfever attack, which saw me ducking off screen every 30 seconds to wipe my nose.

Instead of wasting them I originally had this genius idea to extract bits from both to produce one cohesive video that meets my (admittedly low) standards for YouTube uploads. Then I realised continuity would be an issue because for the first time ever on Twitch, I had decided to wear something OTHER than my Jackie M t-shirt on one of the two broadcasts.

So here it goes – third time lucky –

Ayam Goreng Kremes

INGREDIENTS:

• 1kg chicken pieces
• 1 lemongrass, bottom 12cm only
• 1 brown onion, peeled and quartered
• 8 cloves garlic
• 3cm piece of galangal
• 3cm piece of ginger
• 2 cups water
• 3 Tbsps chicken powder
• ½ Tbsp sugar
• 1 Tbsp turmeric powder
• Oil for deep-frying

For flour crisps –

• 5 Tbsps rice flour
• 3 Tbsp strained marinade
• 200ml water
• 200ml coconut milk

METHOD:

1. Blend lemongrass, onion, garlic, galangal and ginger.
2. Combine all marinade ingredients in heavy-based saucepan.
3. Add chicken pieces and simmer until cooked through.
4. Remove chicken and pat dry.
5. Heat oil and fry chicken pieces for about 5 minute until skin is crispy and browned.
6. Remove and drain.
7. Remove some of the oil, leaving some to depth of about 3cm.
8. Combine batter ingredients for crisps.
9. Drizzle into oil and fry until crispy. Remove with a sieve and drain of excess oil.
10. Top chicken pieces with flour crisps, then serve.

Ps. you can add a cup or more of desiccated coconut to the remaining marinade, then deep-fry that as well, to create a “serunding” (shreds of bits of thingys) that can also be used as a topping for the chicken.

Sambal for Fried Chicken

INGREDIENTS:

• 5 large chillies
• 2 tomatoes
• 1 ½ brown onion
• 4 cloves garlic
• 1 tsp salt
• 1 tsp chicken powder
• ½ tsp sugar
• 2 Tbsp oil

METHOD:

1. Blend chillies, tomatoes, onion and garlic.
2. Dry fry in heavy-based saucepan until some of the moisture has evaporated.
3. Add oil and fry until aromatic.
4. Add seasoning ingredients, cook a further minute, adjust to taste, then serve.