Ayam Penyet (Smashed Fried Chicken)
Ayam Penyet is a popular Indonesian dish featuring fried chicken that is lightly smashed with a pestle, then served with a spicy sambal. The chicken is marinated in a fragrant spice paste before frying, resulting in tender and flavorful meat.
An original recipe by Forkin
- Total time
- 1 hr
- Serves
- 4
- Difficulty
- Medium
- Per serving
- 861 kcal
Allergen information: may contain crustaceans and soy. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 900 gchicken thigh, bone-in, skin-on
- 500 mlwater
- 500 mlvegetable oil, for deep frying
spice paste
- 25 ggalangal, peeled and sliced
- 1 pcslemongrass, trimmed, white part only, sliced
- 10 gturmeric, fresh, peeled and sliced
- 4 clovegarlic, peeled
- 3 pcsshallot, peeled
- 1 tspcoriander seed, toasted
- 1 tspsalt
sambal
- 8 pcsred chili, fresh, deseeded for less heat if desired
- 4 pcsbird's eye chili, fresh(optional)
- 2 clovegarlic
- 2 pcsshallot
- 1 pcstomato, medium, quartered
- 0.5 tspshrimp paste, toasted
- 0.5 tsppalm sugar, grated
- 0.5 pcslime, juiced
garnish
- 0.5 pcscucumber, sliced
side
- 4 pcsfried tofu, small pieces(optional)
- 4 pcsfried tempeh, small pieces(optional)
Equipment
deep frying pan · wok · food processor · large pot · wire rack · knife · mortar and pestle
The method
Step by step
- 1
Blend all the spice paste ingredients (galangal, lemongrass, fresh turmeric, garlic, shallots, coriander seeds, salt) into a smooth paste using a food processor or mortar and pestle.
About 10 min
Cook’s note: Add a tablespoon of water if needed to help the blending process.
- 2
In a large pot, combine the chicken thighs, spice paste, and water.
About 2 min
- 3
Bring the mixture to a boil, then reduce the heat and simmer for 20-25 minutes, or until the chicken is tender and cooked through.
About 25 min
Cook’s note: This braising step helps infuse the chicken with flavor and keeps it moist.
- 4
While the chicken simmers, prepare the sambal. Roughly chop the red chilies, bird's eye chilies (if using), garlic, shallots, and tomato.
About 5 min
Cook’s note: Wear gloves when handling chilies to avoid skin irritation.
- 5
Heat a small amount of oil in a pan over medium heat and sauté the chopped chilies, garlic, shallots, and tomato until softened, about 5-7 minutes.
About 7 min
- 6
Transfer the sautéed vegetables to a mortar and pestle or food processor. Add the toasted shrimp paste, palm sugar, and lime juice.
About 1 min
- 7
Pound or blend the sambal ingredients until a coarse paste is formed. Set aside.
About 3 min
Cook’s note: Adjust the amount of chilies to your preferred spice level.
- 8
Once the chicken is cooked, remove it from the pot and pat dry with paper towels.
About 1 min
Cook’s note: Drying the chicken helps achieve a crispy skin when frying.
- 9
Heat the vegetable oil in a deep frying pan or wok to 170-175°C (340-350°F).
About 5 min
Cook’s note: Use a thermometer for accurate oil temperature.
- 10
Carefully fry the chicken pieces in batches until golden brown and crispy, about 5-7 minutes per batch.
About 15 min
Cook’s note: Do not overcrowd the pan, as this will lower the oil temperature and result in soggy chicken.
- 11
Remove the fried chicken from the oil and drain on a wire rack lined with paper towels.
- 12
Place each piece of fried chicken on a cutting board or clean surface. Using a mortar and pestle, gently smash the chicken a few times to loosen the meat, but do not completely shred it.
About 2 min
Cook’s note: This 'smashing' step is characteristic of Ayam Penyet and helps the chicken absorb the sambal.
- 13
Serve the smashed fried chicken with a generous dollop of the homemade sambal, sliced cucumber, and optional fried tofu or tempeh.
Cook’s note: Best served immediately with steamed white rice.
Per serving
Nutrition
- Calories
- 861.3kcal
- Protein
- 72.4g
- Carbs
- 28g
- Fat
- 52.6g
- Fibre
- 5.6g
- Sugar
- 6.4g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover chicken and sambal separately in airtight containers in the refrigerator.
Reheat chicken in an oven or air fryer until crispy. Sambal can be gently warmed or served at room temperature.
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