📝 About This Recipe
Originating from Central Java, this iconic Indonesian dish features succulent chicken braised in a rich blend of aromatic spices before being fried to golden perfection. The true star is the 'kremes'—ethereal, lattice-like crispy flakes made from the savory braising liquid that provide an addictive crunch. It is a masterclass in texture, balancing tender, spice-infused meat with a salty, umami-rich golden crust.
🥗 Ingredients
Main Ingredients
- 1 kg Whole Chicken (cut into 8 pieces, skin on)
- 500 ml Coconut Water (for a subtle natural sweetness)
- 3 pieces Bay Leaves (Daun Salam)
- 2 stalks Lemongrass (bruised and tied in a knot)
- 3 cm Galangal (bruised)
Spice Paste (Bumbu Halus)
- 8 pieces Shallots
- 5 cloves Garlic
- 4 pieces Candlenuts (toasted)
- 3 cm Turmeric (fresh or 1 tsp powder)
- 1 tablespoon Coriander Seeds (toasted)
- 2 teaspoons Salt
Kremes Batter (The Crispy Flakes)
- 300 ml Braising Liquid (strained from the pot)
- 125 grams Tapioca Starch (essential for the 'nest' texture)
- 2 tablespoons Rice Flour (for long-lasting crispness)
- 1/2 teaspoon Baking Powder (creates airy bubbles)
- 1 piece Egg Yolk
👨🍳 Instructions
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1
Blend all 'Spice Paste' ingredients in a food processor with a splash of water until a smooth, vibrant yellow paste forms.
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2
In a large pot or wok, combine the chicken pieces, spice paste, coconut water, bay leaves, lemongrass, and galangal.
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3
Bring to a boil, then reduce heat to low. Simmer (ungkep) for 30-40 minutes until the chicken is tender and the liquid has reduced by half. Turn the chicken occasionally to ensure even color.
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4
Remove the chicken from the pot and set aside to drain. Strain the remaining braising liquid into a bowl and let it cool completely; you need exactly 300ml.
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5
To make the kremes batter, whisk the tapioca starch, rice flour, and baking powder into the cooled braising liquid. Add the egg yolk and whisk until very smooth and thin.
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6
Heat a generous amount of vegetable oil in a deep wok over medium-high heat. The oil must be very hot (around 180°C/350°F) before frying.
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7
Fry the chicken pieces in batches until they are golden brown and crispy on the outside. Remove and drain on paper towels.
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8
To make the flakes, stir the batter well. Using your fingers or a spoon, drizzle the batter into the hot oil in a circular motion from a height of about 20-30cm.
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9
The batter will foam and spread. Once it begins to set and turn light golden, gently fold the edges toward the center to create a 'nest'.
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10
Place a piece of fried chicken in the center of the folding batter if you want it 'wrapped', or simply fry the flakes separately until crisp and golden.
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11
Lift the golden flakes carefully with a slotted spoon and drain thoroughly on paper towels to remove excess oil.
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12
Repeat until all batter is used. Generously heap the crispy flakes over the fried chicken before serving.
💡 Chef's Tips
For the best 'nest' effect, hold your hand high while drizzling the batter to create thin strands. Always use room-temperature braising liquid; if it's too hot, the starch will cook prematurely and become lumpy. Don't skip the baking powder—it is the secret to the light, airy texture that doesn't feel greasy. If the batter is too thick, the flakes will be hard; add a tablespoon of water at a time until it reaches a thin, watery consistency. Store any leftover kremes in an airtight container immediately after cooling to keep them crunchy.
🍽️ Serving Suggestions
Serve with warm steamed jasmine rice (Nasi Putih). Include a side of Sambal Terasi (shrimp paste chili sauce) for a spicy kick. Add 'Lalapan'—fresh raw vegetables like cucumber slices, cabbage, and lemon basil (Kemangi). Pair with a cold glass of Es Teh Manis (Indonesian sweet iced tea). Add a side of fried tempeh or tofu for a complete Indonesian feast.