Ayam Goreng Kremes Recipe - Indonesian Style Crunchy Fried Chicken
A high protein Indonesian recipe with cashew nuts, cloves garlic, onion. Ready in 30 min, serves 4.
Curated byKavya Sharma🇮🇳
Instructions
16 steps- 1
To begin making the Ayam Goreng Kremes, in a mixer jar, combine cashew nuts, garlic and onion, grind to a smooth paste along with some water
cashew nuts(1/4 cup)cloves garlic(8)onion(1)tender coconut water(1 cup)cloves garlic(6) - 2
Heat a kadai on medium flame, add the freshly ground masala, along with the tender coconut water, salt, kaffir lime leaves, lemon juice, and coriander seeds
lemon juice(1 tablespoon)kaffir lime leaves(5)teaspoons coriander (dhania) seeds(2)tender coconut water(1 cup)salt - to tastesalt - to taste - 3
To this add the chicken pieces and allow it to cook
chicken breasts - cut into 1 inch cubes(200 grams) - 4
this will take a good 12-15 minutes
- 5
Now turn off the flame, remove the chicken pieces from the coconut water mixture and set aside
tender coconut water(1 cup)chicken breasts - cut into 1 inch cubes(200 grams) - 6
Transfer the coconut water mixture in which it was cooked into a bowl
tender coconut water(1 cup)chicken breasts - cut into 1 inch cubes(200 grams) - 7
Heat a pan, on medium flame, add oil and add garlic to saute
cloves garlic(8)cloves garlic(6) - 8
Saute the garlic until golden brown, next add the crushed dry red chilies and immediately add the chicken
cloves garlic(8)chicken breasts - cut into 1 inch cubes(200 grams)cloves garlic(6)dry red chillies - crushed(2) - 9
Flash cook on high heat for about two minutes and transfer to a mixing bowl
- 10
In the mixing bowl, that has the coconut water mixture, add 1 egg, salt and mix well
tender coconut water(1 cup)salt - to tastesalt - to taste - 11
Heat a kadai with oil on medium-high heat, drop spoonfuls of this coconut water batter into the oil and deep fry until it turns into a deep brown colour
tender coconut water(1 cup)chicken breasts - cut into 1 inch cubes(200 grams)sunflower oil - to deep fry - 12
Use up all the batter and drain the fried discs on absorbent paper
- 13
Crumble these fried discs with your fingers and place them in a mortar and pestle and pound them until evenly crumbed
- 14
Add these crumbs to the bowl with the chicken and toss well - this is the Ayam Goreng Kremes or the Indonesian Crunchy Fried Chicken
chicken breasts - cut into 1 inch cubes(200 grams) - 15
Transfer to a serving platter and serve the Indonesian Crunchy Fried Chicken along with lemon wedges
lemon juice(1 tablespoon)chicken breasts - cut into 1 inch cubes(200 grams) - 16
Serve Ayam Goreng Kremes/ Indonesian Crunchy Fried Chicken as an appetizer along with a meal of Sambal Telor with Nasi Uduk Recipe (Indonesian Style Eggs Cooked in Sambal and Lemongrass Coconut Rice) and a dessert of Lemon Frozen Yogurt Recipe
lemon juice(1 tablespoon)tender coconut water(1 cup)chicken breasts - cut into 1 inch cubes(200 grams)tablespoons rice flour(2)
Rate this recipe
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Ayam Goreng Kremes Recipe - Indonesian Style Crunchy Fried Chicken
A high protein Indonesian recipe with cashew nuts, cloves garlic, onion. Ready in 30 min, serves 4.
Curated byKavya Sharma🇮🇳
Estimated Nutrition Highlights
Interactive Servings Scaler
Scale the servings dynamically to update the ingredient checklist counts.
Ingredients Checklist
Directions
16 steps- 1
To begin making the Ayam Goreng Kremes, in a mixer jar, combine cashew nuts, garlic and onion, grind to a smooth paste along with some water
cashew nuts(1/4 cup)cloves garlic(8)onion(1)tender coconut water(1 cup)cloves garlic(6) - 2
Heat a kadai on medium flame, add the freshly ground masala, along with the tender coconut water, salt, kaffir lime leaves, lemon juice, and coriander seeds
lemon juice(1 tablespoon)kaffir lime leaves(5)teaspoons coriander (dhania) seeds(2)tender coconut water(1 cup)salt - to tastesalt - to taste - 3
To this add the chicken pieces and allow it to cook
chicken breasts - cut into 1 inch cubes(200 grams) - 4
this will take a good 12-15 minutes
- 5
Now turn off the flame, remove the chicken pieces from the coconut water mixture and set aside
tender coconut water(1 cup)chicken breasts - cut into 1 inch cubes(200 grams) - 6
Transfer the coconut water mixture in which it was cooked into a bowl
tender coconut water(1 cup)chicken breasts - cut into 1 inch cubes(200 grams) - 7
Heat a pan, on medium flame, add oil and add garlic to saute
cloves garlic(8)cloves garlic(6) - 8
Saute the garlic until golden brown, next add the crushed dry red chilies and immediately add the chicken
cloves garlic(8)chicken breasts - cut into 1 inch cubes(200 grams)cloves garlic(6)dry red chillies - crushed(2) - 9
Flash cook on high heat for about two minutes and transfer to a mixing bowl
- 10
In the mixing bowl, that has the coconut water mixture, add 1 egg, salt and mix well
tender coconut water(1 cup)salt - to tastesalt - to taste - 11
Heat a kadai with oil on medium-high heat, drop spoonfuls of this coconut water batter into the oil and deep fry until it turns into a deep brown colour
tender coconut water(1 cup)chicken breasts - cut into 1 inch cubes(200 grams)sunflower oil - to deep fry - 12
Use up all the batter and drain the fried discs on absorbent paper
- 13
Crumble these fried discs with your fingers and place them in a mortar and pestle and pound them until evenly crumbed
- 14
Add these crumbs to the bowl with the chicken and toss well - this is the Ayam Goreng Kremes or the Indonesian Crunchy Fried Chicken
chicken breasts - cut into 1 inch cubes(200 grams) - 15
Transfer to a serving platter and serve the Indonesian Crunchy Fried Chicken along with lemon wedges
lemon juice(1 tablespoon)chicken breasts - cut into 1 inch cubes(200 grams) - 16
Serve Ayam Goreng Kremes/ Indonesian Crunchy Fried Chicken as an appetizer along with a meal of Sambal Telor with Nasi Uduk Recipe (Indonesian Style Eggs Cooked in Sambal and Lemongrass Coconut Rice) and a dessert of Lemon Frozen Yogurt Recipe
lemon juice(1 tablespoon)tender coconut water(1 cup)chicken breasts - cut into 1 inch cubes(200 grams)tablespoons rice flour(2)
Rate this recipe
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