Spiced Kremesan (Golden Flour Flakes) ✨

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This is the "Kremesan"—those light, airy, and incredibly crunchy spiced bits you find on top of Indonesian fried chicken.Just a heads up: these are very addictive. I had to restrain myself from finishing the whole batch in one sitting! Make a double batch so you can have unlimited scoops. Hahaha, good luck!

What makes it so good?

The secret is using the yellow chicken stock reserved from your braised chicken (Ayam Ungkep). It’s already packed with garlic, turmeric, and chicken essence, so every little crunch is a flavor bomb.

Recipe Overview

  • Yield: 1 large jar

  • Prep time: 5 minutes

  • Cook time: 15 minutes (frying) + 30–60 minutes (dehydrating)

  • Storage: 2–3 weeks in an airtight container.

Ingredients

  • 400ml Yellow Chicken Stock (The reserved broth from Part 1)

  • 125g tapioca flour

  • 2 tbsp rice flour

  • 1 egg

  • 1 tsp baking powder

  • Salt (to taste)

  • Neutral oil for frying

Cooking Instructions

  1. The Mix: Throw the chicken stock, tapioca flour, rice flour, egg, baking powder, and salt into a blender. Blend until perfectly smooth with no lumps.

  2. Heat the Oil: Fill a wok with neutral oil and heat it over high heat.

    • Tip: Using a wok is highly recommended—it minimizes splashes and helps the kremesan form a better shape.

  3. The Technique: Once the oil is shimmering hot, carefully pour the mixture into the oil. The trick is to pour from a height of 15–20 cm. This distance allows the batter to separate and "bloom" into that beautiful, lacy texture.

  4. Fry: Fry until it reaches a light golden brown. It will happen fast, so keep an eye on it! Carefully lift it out and drain it on a paper towel.

    • Pro Tip: Try a small amount first! Taste it, and add more salt to the batter if you want it more savory.

  5. The Crisp-Factor: To ensure they stay crunchy for a long time, spread the fried kremesan on a baking tray lined with parchment paper. Bake at 120°C for 30 to 60 minutes. This removes any remaining moisture.

Storage: Let it cool down completely before moving to an airtight container. I like to line the bottom of the jar with a paper towel and replace the towel the next day to absorb any leftover oil.