Kremes means crunch. We love our fried chicken to be flavorful with a bit of crunch. Ayam kremes is a popular fried chicken dish and mostly served in smaller eateries scattered across the city. Budget lunch would include a piece of fried chicken, a handful of vegetables, a serving of sambal belacan and a plate of steamed rice. Oh yeah, don’t forget sweet iced tea.

Indonesian-style fried chicken is a bit tedious to do. Mortar and pestle are involved in preparing the spices. Chicken is always cooked in advance by boiling. The actual frying is done when chicken is completely cooked and spices is absorbed. The residual stock from boiling the chicken is used to make the crunchy bits.

This is actually my first attempt, and I tell you, it is a messy business. Practice makes perfect, and I am lacking in practicing deep-frying chicken and making kremes.

Grind garlic and shallot in mortar and pestle.

I forgot the candlenuts. Okay, put in the candlenuts.

Grind everything to fine paste.

Combine chicken and spice paste in a stock pot.

Add ground coriander seeds.

And some salt.

Add water into the pot.

And salam leaves.

Cook over medium heat for 20-30 minutes, covered.

This is how it looks at the end of the cooking time.

Remove chicken and set aside.

Strain leftover chicken stock.

Stir in all-purpose flour and rice flour. Mix well. Let cool.

Add baking powder into cooled stock. It is not supposed to be this thick. I have adjusted the amount of flour to be used in the recipe below.

Heat some cooking oil in a wok over medium heat. When the oil is warm enough, pour half a cup of stock into the wok.

Let the stock fried slowly. This would be the kremes crunch we are looking for.

The whole cooking process would take about 1 minute. When the crunch is almost dried and turned golden brown, it is done.

Scoop up the kremes crunch off the wok. Let drain on paper towel. Continue frying the rest of the stock.

Clean up the cooking oil with a fine strainer from leftover solids of kremes. Deep-fry chicken till golden brown.

Serve chicken on top of kremes, some sambal belacan and boiled vegetable with steamed rice.


Indonesian Fried Chicken, Ayam Goreng Kremes

Makes 4-6 servings


1 whole chicken, about 600 g and divide into 6-8 pieces
8 garlic cloves
8 shallots
5 candlenuts
2 tbsp ground coriander seeds
1/2 tbsp salt
300 g water
10 salam leaves
2 tbsp rice flour
2 tbsp all-purpose flour
1/2 tsp baking powder
Oil for deep-frying


Grind shallot, garlic and candlenuts to fine paste.
Combine spice paste, chicken, ground coriander seeds, salt, water and salam leaves in a pot.
Cook over medium heat for 20 minutes.
Remove chicken from the pot and set aside.
Strain leftover stock into a container. Add all purpose flour and rice flour, whisk well.
Let cool, about 15 minutes.
Add baking powder into the stock and stir well to combine.
Heat cooking oil in a wok. When the oil is warm enough, pour 1/2 cup of stock into the oil.
Cook over medium heat for a minute, until the stock turns into golden brown crunch.
Remove using slotted spoon and drain on paper towel. Do this with the rest of the stock.
Deep-fry chicken over high heat till golden brown, about 3 minutes each side.
Serve fried chicken over kremes crunch with sides of sambal belacan and boiled vegetables.

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19 Responses to “Indonesian Fried Chicken, Ayam Goreng Kremes”

  1. 1

    Lia Chen — July 12, 2011 @ 7:04 pm

    I can end up eating a lot with those crispy ‘kremes’ with sambal hehehe … Yummy!!

  2. 2

    Mrs Erg├╝l — July 12, 2011 @ 8:27 pm

    I love these crispy bits! Yummy indonesian fried chicken!! How different is this to ayam penyet?

  3. 3

    Pierre — July 12, 2011 @ 8:55 pm

    Definitely the real deal here! Finger licking delish!
    I actually going to make Indonesian fried chicken this weekend for the cultural night gathering. I will consult my recipe to yours, see how to collaboration goes ;)
    And rice, raw lalap and sambal terasi… I miss home.

  4. 4

    Yi @ Yi Reservation — July 13, 2011 @ 6:05 am

    I’ve heard a lot about Indonesian fried chicken (from an Indonesian friend). This looks so crispy and flavorful. Thanks for sharing!

  5. 5

    pickyin @ LifeIsGreat — July 13, 2011 @ 10:55 pm

    This is so intriguing Jun, I’ve never heard of ayam goreng kremes. It’s not the same as ayam penyet is it? Ayam penyet comes with those crunchy bits too, to be honest those are my favorite bits of ayam penyet. Am going to risk cleaning up an oily kitchen for this!

  6. 6

    Nami @ Just One Cookbook — July 14, 2011 @ 2:57 am

    My gosh… I want to dig in. This looks SOOO GOOD! Never heard of candlenuts before but maybe I can find in Asian store here. Your picture is beautiful as always. It made me think that I should enlarge my cover photo…but wait… maybe it will show too much of flaw. Hehee xP

  7. 7

    mochachocolatarita — July 14, 2011 @ 3:35 am

    OMG!!!!! I am so dead! Kremessss please come to mama! Droolllll

  8. 8

    Arudhi@Aboxofkitchen — July 14, 2011 @ 7:06 am

    So this is how they make the kremes!! Really glad to finally see it, thanks! And thanks for the spice paste recipe. I`d probably try bake the chicken. Will definitely let you know if it works :)

  9. 9

    miriam — July 14, 2011 @ 7:14 am

    I do now most ingredients of indonesien cuisine but SALAM leaves i dont now

  10. 10

    Quyen - Kitchen Runway — July 14, 2011 @ 8:28 pm

    I love fried chicken – especially when it’s the wings & it’s extra crispy! Looks great and now I’m so hungry!

  11. 11

    Ronald SK Mitchell — July 23, 2011 @ 3:00 am

    How can I get the greens leaves and the maningo seeds and the bombu for sajur asem here on the Big Island of Hawaii?

    • Jun replied: — July 23rd, 2011 @ 3:42 am

      Hi Ronald, I have no information on the availability of those ingredients in the state of Hawaii. Maybe you can check them out with Pepy from Thanks for your visit.

  12. 12

    siany — August 25, 2011 @ 9:55 am

    amazing recipe and beautiful photos! I am bookmarking this, yesterday I made ayam goreng but it is far from what I ate normally back home in Indonesia.. will let you know how it turn out

  13. 13

    Leni — October 19, 2011 @ 2:39 am

    hi.. im soo glad i found your blog.. im indonesian living in malaysia and find it really hard to get indo food here… omg.. lovessss everything abt ur site.. beautiful pictures, lovely step by step method and brilliant recipe!! keep up the goodwork!! :)

  14. 14

    victor — June 13, 2013 @ 12:16 am

    Careful when you put the kremes in. The oil got bubbly and spilled over the wok. My stove caught on fire and I nearly burned my house down. Good fried chicken but isn’t worth dying for.

    • Jun replied: — July 12th, 2013 @ 2:20 am

      Yes I think it is important to use a big and deep wok.

  15. 15

    Hery Purwanto — July 26, 2013 @ 7:27 am

    Awesome blog! Thank you for sharing, as a cook myself, this reversed braise method of cooking is fantastic. Save us a lot of hours instead of using a regular brine and I am pretty sure it tastes so much better! Thanks again

  16. 16

    ain chin — July 20, 2014 @ 5:54 am

    Omg…slurpppp….yummy…I wanna try this …

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