When served, the fried chicken is usually accompanied with kremes, a crunchy condiment, to enhance both texture and taste. Add a plate of hot rice, lalapan (raw vegetables) and sambal and you're good to go.

Chef de cuisine Dodiek Triwandaya from the Ritz-Carlton Mega Kuningan’s Asia Restaurant was generous enough to share his Ayam Goreng Kremes recipe with The Jakarta Post. (kes)

(Read also: ‘Soto’ recipes from chefs to try at home)

Ingredients:

• Whole chicken, cut into 12 pieces

Yellow spices that need to be ground:

• 2 segments of turmeric
• 3 candlenuts
• Bay leaf
• Mashed lemongrass
• 7 shallots
• 5 garlic
• 2 segments of galangal, grated to make it rough
• 1 tsp of coriander
• 5 lime leaves
• Lime
• Thin coconut milk, mixed with water

Kremes:

• 4 tbsp rice flour
• 100 gr of sago or tapioca starch
• 2 egg yolks
• 300 ml of water remaining from the seasoning used to immerse the chicken
• The strained seasoning that is left over after the chicken is fried

Method:

• Add lime and sprinkle a little bit of salt onto the chicken to reduce the fat, then wash it clean.
• In a separate bowl, pour the mix of thin coconut milk and water, add the ground yellow spices, and then the chicken. Combine all together to immerse the chicken until it is tender and the water has begun to reduce.
• Cook the chicken alongside the remaining seasoning from the immersion process on a medium heat. Fry until the color turns golden brown. After that, drain the excess oil using a wire sieve.
• Kremes: Mix all the ingredients, then deep-fry in a pan. In order to make it unique, appearing like a messy thin thread, try squeezing the batter with your hands as you pour.  
• Serve the chicken together with the crunchy flakes.

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