📝 About This Recipe
Hailing from the Kalasan region near the ancient Prambanan Temple, this iconic Indonesian fried chicken is celebrated for its unique braising process in coconut water and palm sugar. The result is an incredibly tender meat with a signature dark golden, caramelized skin that balances sweet and savory notes perfectly. What truly sets it apart is the 'Kremes'—the addictive, lacy starch crumbles served alongside for a satisfying crunch.
🥗 Ingredients
Main Ingredients
- 1 kg Whole Chicken (cut into 8 pieces, skin on)
- 500 ml Coconut Water (fresh is best for natural sweetness)
- 4 pieces Indonesian Bay Leaves (Daun Salam)
- 3 cm Galangal (bruised and sliced)
- 2 stalks Lemongrass (white part only, bruised)
- 50 grams Palm Sugar (Gula Jawa) (finely shaved)
The Spice Paste (Bumbu Halus)
- 8 pieces Shallots
- 5 cloves Garlic
- 1 tablespoon Coriander Seeds (toasted)
- 4 pieces Candlenuts (toasted)
- 1.5 teaspoons Salt
For Frying & Garnish
- 500 ml Vegetable Oil (for deep frying)
- 1 piece Cucumber (sliced for garnish)
- 1 bunch Thai Basil (Kemangi) (fresh leaves)
👨🍳 Instructions
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1
Begin by cleaning the chicken pieces thoroughly under cold water and patting them dry with paper towels to ensure the spices adhere well.
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2
Prepare the spice paste by blending the shallots, garlic, toasted coriander seeds, toasted candlenuts, and salt in a food processor until it forms a smooth, aromatic paste.
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3
In a large, heavy-bottomed pot or wok, combine the chicken pieces, the prepared spice paste, shaved palm sugar, bruised lemongrass, galangal, and bay leaves.
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4
Pour in the coconut water. The liquid should almost cover the chicken. Stir gently to ensure the sugar and spices are well distributed.
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5
Bring the mixture to a boil over medium heat, then immediately reduce to a low simmer. Cover the pot partially.
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6
Simmer the chicken for 30-40 minutes (Ungkep process). Turn the chicken occasionally so every piece absorbs the dark, sweet braising liquid evenly.
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7
Once the liquid has reduced significantly and thickened into a light syrup, and the chicken is tender, remove the chicken pieces and set them on a wire rack to cool and air-dry for at least 15 minutes.
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8
Heat the vegetable oil in a deep wok or frying pan to 175°C (350°F). You want the oil hot enough to crisp the skin quickly without burning the sugars.
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9
Fry the chicken pieces in batches. Because of the high sugar content from the palm sugar and coconut water, they will brown very quickly—usually in 2-3 minutes per side.
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10
Remove the chicken when it reaches a deep mahogany golden brown. Drain on paper towels to remove excess oil.
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11
Optional: Strain the remaining braising liquid and mix with a little rice flour and cornstarch to fry separately as 'Kremes' (crispy bits) if desired.
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12
Arrange the warm chicken on a serving platter garnished with fresh cucumber slices and fragrant Thai basil leaves.
💡 Chef's Tips
Use fresh coconut water instead of canned if possible; the natural enzymes help tenderize the meat beautifully. Do not skip the cooling/drying phase after simmering; frying wet chicken will cause the oil to splatter and the skin won't get as crispy. Watch the chicken very closely while frying! The palm sugar caramelizes rapidly and can turn from golden to burnt in seconds. If you can't find Daun Salam, you can substitute with curry leaves or omit it, as bay leaves (Laurus nobilis) have a very different flavor profile. For the most authentic taste, use a mortar and pestle to grind your spice paste for a more textured, oil-released flavor.
🍽️ Serving Suggestions
Serve with hot steamed jasmine rice to soak up the flavors. Must be accompanied by 'Sambal Bajak' or 'Sambal Terasi' (chili paste with shrimp paste) for a spicy kick. Pair with 'Sayur Asem' (Indonesian sweet and sour vegetable soup) to balance the richness of the fried chicken. Add a side of fried tempeh and tofu to complete the traditional Indonesian 'Lalapan' platter. Enjoy with a glass of iced jasmine tea or 'Es Jeruk' (Indonesian calamansi ice) to cleanse the palate.