How to make Javanese fried chicken– Forget your basic fried chicken. We’re leveling up to Ayam Kremes—Java’s golden gift to the fried food gods. Think juicy turmeric-braised chicken, crispy lace-like flakes (kremesan), and a plate so Indonesian it might ask for sambal before speaking.
This is not just food. This is warung-level flavor therapy you can master right from your Bali kitchen.
What Makes Ayam Kremes Next-Level?
- Turmeric-braised chicken so tender it falls off the bone
- Kremesan – those magical crispy flakes that shatter like glass
- Sambal + lalapan veggie sidekicks for the full experience
“First time I tried this in Jogja, I nearly proposed to the chef. Now I make it weekly in my Canggu kitchen.”
Bali-Friendly Ingredients (No Jungle Trekking Needed)
Chicken Magic:
- 1 free-range chicken (or 4 thighs if you’re lazy)
- Lemongrass, galangal, bay leaves – find at any Bali market
- Turmeric (the fresh knobs, not powder!)
Kremesan Weaponry:
- 1 egg
- Sago flour (sub cornstarch if desperate)
- Reserved broth (aka liquid gold)
Pro Tip: Can’t find sago flour? Tebobo Groceries in Seminyak stocks it.
Where to Shop:
Most Bali markets carry these, or hit Tebobo Groceries in Seminyak for sago flour and fresh turmeric.
Bali Twists & Smart Hacks – How to make Javanese fried chicken
- Vegetarian? Use tempeh and mushroom broth.
- Make it spicy: Add chili flakes to the batter or sambal.
- Meal prep tip: Braise in bulk, fry fresh later.
- Lazy night? Kremesan makes killer toppings for nasi goreng.
Serving Like a Pro (Or Like Your Favorite Warung)
- Serve with steamed rice
- Add cucumber, lettuce, and Thai basil (lalapan)
- Must-have: sambal matah or sambal terasi
- Ice-cold Bintang highly recommended (for hydration, of course)
Why This Beats Tourist Food
- Costs 1/4 of fancy restaurant prices
- Impresses every Indonesian friend you have
- Leftover kremesan = next-level nasi goreng topping
Pro Tip: Double the kremesan – it disappears faster than your villa’s drinking water.
Got a #KremesFail or #KremesWin? – How to make Javanese fried chicken
Tag us. Best one gets our secret sambal recipe cheat sheet.
“Warning: Once you master this, you’ll never order fried chicken from a beach club again.” – Giostanovlatto Founder Hey Bali
Recipe Source : Detik
How to Make Crispy Javanese Ayam Kremes
Print RecipeIngredients
- 1 free-range chicken (or 4–6 thighs if you're feeling lazy)
- 3 cloves garlic
- 5 shallots
- 2 inches fresh turmeric
- 1 stalk lemongrass
- 2 bay leaves (Indonesian daun salam if possible)
- 1 inch galangal
- Salt to taste
- Water (about 750 ml for braising)
- 1 egg
- 100 ml reserved chicken broth (from braising)
- 2 tbsp all-purpose flour
- 2 tbsp rice flour
- 2 tbsp sago flour (or substitute with cornstarch if you must)
- A pinch of baking soda
- Salt & white pepper to taste
- Oil for deep-frying (coconut oil recommended)
Instructions
Step-by-Step: From Bali Kitchen to Java’s Heart
1. Braise Like a Javanese Grandma
- Blend garlic, shallots, turmeric, galangal, and a bit of salt into a paste.
- Rub the chicken with the spice paste.
- Simmer chicken with lemongrass, bay leaves, and water for 1.5 hours on low heat.
- Important: Reserve 100 ml of the broth for your kremesan later.
Pro Tip: Do this step ahead of time. The flavors deepen overnight.
2. Fry Like a Street Food King
- Pat chicken dry—moisture is the enemy of crisp.
- Heat oil to 180°C.
- Fry until golden brown and crisp on the outside, juicy on the inside (about 5–7 minutes per side).
Optional: Use coconut oil for extra Bali vibes.
3. Make Kremesan: The Crunchy Crown
- Mix egg, reserved broth, all flours, baking soda, and seasoning into a very thin batter.
- Heat fresh oil. Use your fingers or a spoon to drizzle the batter high above the pan in a thin stream.
- Let it spread and bubble into crispy webs.
- Once golden, remove and crush gently into flakes.
