- In a pot, mix water, salt, white pepper, turmeric, garlic powder, coriander, and chicken seasoning.
- Add the chicken pieces and simmer for 15-20 minutes until cooked through.
- Remove the chicken and let it cool slightly.
Step 2: Prepare the Kremesan Batter
- In a bowl, mix flour, cornstarch, baking powder, turmeric, and salt.
- Add egg yolk and water, whisking until smooth and runny.
Step 3: Fry the Chicken and Kremesan
- Heat oil in a deep pan to 350°F (175°C).
- Dip the chicken pieces in the kremesan batter and fry until golden brown and crispy (about 5-7 minutes).
- For extra crunch, drizzle extra batter into the oil to form crispy crumbs (kremesan).
- Drain on a paper towel.
Step 4: Make the Green Chili Sambal
- In a pan, heat 1 tablespoon oil and sauté shallots, garlic, and chilies until soft.
- Blend or mash with salt, sugar, and lime juice until a coarse sambal forms.
Step 5: Assemble and Serve
- Place the crispy chicken on a plate.
- Top with the spicy green chili sambal and sprinkle with crispy kremesan.
- Serve hot with steamed rice and cucumber slices.
Serving & Storage Tips
✔ Serve immediately for the crispiest texture.
✔ Store leftover chicken in an airtight container and reheat in an oven or air fryer.
✔ The sambal can be stored in the fridge for up to 3 days.
Variants & Substitutions
- Less Spicy Version: Use fewer green chilies or mix with tomatoes.
- Extra Crispy Chicken: Double fry the chicken for a crunchier texture.
- Herbal Twist: Add lime leaves or lemongrass to the marinade for extra aroma.
FAQ
1. Can I use boneless chicken?
Yes! Boneless chicken thighs work well and fry faster.
2. What if I don’t have cornstarch?
You can substitute with rice flour for a similar crispy texture.
3. Can I air-fry the chicken instead?
Yes! Air-fry at 400°F (200°C) for 20 minutes, flipping halfway.
4. What can I serve with this dish?
It pairs perfectly with steamed rice, fresh veggies, or a cooling cucumber salad.
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