Ayam Goreng Kremes Recipe - Indonesian Style Crunchy Fried Chicken

Step 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

Step 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

Step 3: To this add the chicken pieces and allow it to cook

Step 4: this will take a good 12-15 minutes

Step 5: Now turn off the flame, remove the chicken pieces from the coconut water mixture and set aside

Step 6: Transfer the coconut water mixture in which it was cooked into a bowl

Step 7: Heat a pan, on medium flame, add oil and add garlic to saute

Step 8: Saute the garlic until golden brown, next add the crushed dry red chilies and immediately add the chicken

Step 9: Flash cook on high heat for about two minutes and transfer to a mixing bowl

Step 10: In the mixing bowl, that has the coconut water mixture, add 1 egg, salt and mix well

Step 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

Step 12: Use up all the batter and drain the fried discs on absorbent paper

Step 13: Crumble these fried discs with your fingers and place them in a mortar and pestle and pound them until evenly crumbed

Step 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

Step 15: Transfer to a serving platter and serve the Indonesian Crunchy Fried Chicken along with lemon wedges

Step 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