Ayam Goreng Kremes (Crispy Fried Chicken with Crunchy Shards)
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Ingredients
- 800 g bone-in chicken thighs
- 4 shallots
- 4 garlic cloves
- 1 tsp ground coriander
- 60 g rice flour
- 100 ml tinned coconut milk
- 500 ml vegetable oil for frying
Method
- 1
Blend the shallots, garlic and ground coriander to a paste. Rub half over the chicken and simmer the chicken with the remaining paste in 300ml water for 20 minutes until cooked through, then drain and pat dry, keeping the cooking liquid.
- 2
Mix the rice flour with the reserved cooking liquid and coconut milk to a thin batter.
- 3
Heat 4cm of vegetable oil in a wok to 180C and fry the chicken pieces for 6-8 minutes, turning, until deep golden and crisp, with no pink remaining. Lift out.
- 4
Drizzle the batter into the hot oil in a thin stream so it forms crisp golden shards, frying for 2-3 minutes, then lift out with a slotted spoon.
- 5
Serve the fried chicken scattered with the crisp shards and steamed rice.
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