Description:The original recipe was from Mbak Mamiek Syamil's website (
Ayam Goreng Kremes). This recipe has been slightly modified.
The crumb was not photographed as I forgot to put it on the chicken.
Ingredients:3 pcs maryland chicken, cut into pieces and trim some of the fats
6 pcs chicken wings, cut off the tips
3 pcs kaffir lime leaves
3 bay leaves
2 pcs dried galangal
1 L water
Cooking oil
Ground spice:
135 g shallots, peeled and sliced
20 g garlic, peeled and chopped
1 Tbsp coriander seeds or 1/2 Tbsp coriander powder
1 tsp white pepper
5 g ginger, peeled and chopped
1/4 tsp turmeric powder
1 Tbsp salt
Spiced Crumb:
1 cup chicken broth (from cooking the chicken)
1 egg
1/4 cup rice flour
1/4 cup tapioca flour
1 cup water
Directions:1. Simmer chicken in water with ground spice, lime leaves, bay leaves and galangal.
2. Cook for 30 minutes or until the chicken pieces are cooked
3. Fry the chicken in hot oil.
To make spiced crumb:
1. Strain chicken broth. Mix chicken broth and egg
2. Mix flour with water and add to the broth
3. Heat oil on medium high heat until hot (about 175 deg C)
4. Pour 1 laddle of batter and fry until golden brown.
5. Take out the fried batter with a strainer and put on the paper towel to drain some of the oil. Break the crumb.
6. Store the crumb in an airtight container.
Note:
1. The crumb will turn dark from the edge. Fry until the batter is slightly firm to be lifted with a strainer. Flip the batter and fry until golden brown.
2. If using coriander seeds, ground it first before mixing with other spices. Otherwise, use coriander powder and reduce half the quantity.
3. Do not put too much batter in the oil as it will clump and will not be crispy.
4. The rice flour makes the crisp harder than if using just tapioca flour or corn flour.
Precaution:
The oil will bubble vigorously when the batter enters the hot oil. Do not cover the wok with a lid when frying the crumbs. The oil will spill out from the the wok and cause fire!!!
