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Ayam Penyet (Smashed Fried Chicken with Sambal)

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35 min
Prep
20 min
Cook

Ingredients

  • 4 chicken thighs, bone-in
  • 3 cloves garlic
  • 1 tsp turmeric powder
  • 1 tsp coriander powder
  • 500 ml oil, for deep-frying
  • 6 bird's eye chilies
  • 4 shallots
  • 2 tomatoes
  • 1 tsp shrimp paste (terasi), toasted
  • Salt and sugar to taste

Method

  1. Marinate chicken with crushed garlic, turmeric, coriander, and salt for at least 30 minutes.
  2. Deep-fry the chicken until deeply golden and cooked through; drain well.
  3. Grill or fry chilies, shallots, tomatoes, and shrimp paste briefly, then grind together in a mortar to make a coarse sambal, seasoning with salt and sugar.
  4. Place the hot fried chicken in the mortar with a spoonful of sambal and gently smash a few times to flatten and combine.
  5. Serve immediately with steamed rice, fresh cucumber, and raw cabbage.

Introduction: Ayam penyet, meaning 'smashed chicken', originates from East Java and involves lightly pounding fried chicken to tenderize it and let it soak up sambal.

Cultural Background: Ayam penyet, meaning 'smashed chicken', originates from East Java and involves lightly pounding fried chicken to tenderize it and let it soak up sambal. It has become a hugely popular lunch dish across Indonesia and neighboring Malaysia and Singapore, typically served with rice and fresh vegetables.

Tips: Smash the chicken while it is still hot so it absorbs the sambal fully. Fry the chicken at a moderate temperature so the inside cooks through before the outside over-browns.

Variations: Use catfish (ayam penyet's relative 'lele penyet') instead of chicken. Add fried tempeh and tofu on the side as is traditional at Javanese warungs.

Storage: Store fried chicken and sambal separately in the fridge for up to 2 days.

Reheating: Reheat chicken in an oven or air fryer to restore crispness; warm sambal briefly in a pan.

FAQs:

Q: Why is the chicken smashed?

A: Smashing tenderizes the fried chicken and helps it soak up the sambal for more flavor in every bite.

Q: Can I bake the chicken instead of deep-frying?

A: Yes, though deep-frying gives the crisp texture traditional to ayam penyet; baking will yield a milder crust.

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