Ayam Penyet (Smashed Fried Chicken)
Ayam Penyet (Smashed Fried Chicken)
Ingredients
For the Chicken Ungkep (Simmering)
- 4 bone-in, skin-on chicken thighs, or drumsticks
- 4 cups water
- 6 cloves garlic, minced
- 1 inch ginger, peeled and minced
- 1 teaspoon turmeric powder
- 1/2 teaspoon cumin powder
- 1/2 teaspoon fennel seeds
- 2 bay leaves
- 1 stalk lemongrass, smashed
- 1 teaspoon salt
For the Chicken Batter and Frying
- 1/2 cup all-purpose flour
- 1/4 cup rice flour
- 2 tablespoons cornstarch
- 1/4 teaspoon black pepper
- 4 cups vegetable oil, for deep frying
For the Spicy Sambal
- 8 red chilies, sliced, adjust to taste
- 4 green chilies, sliced, adjust to taste
- 1 small red onion, sliced
- 2 roma tomatoes, quartered
- 2 cloves garlic
- 2 tablespoons vegetable oil
- 1/2 teaspoon salt, or to taste
- 1/2 teaspoon sugar, or to taste
For Serving
- 4 cups cooked white rice
- 1 cucumber, sliced
- 2 banana leaves, optional, for presentation
Instructions
- 1
Prepare the Chicken Ungkep: In a large pot, combine chicken pieces, water, minced garlic, minced ginger, turmeric powder, cumin powder, fennel seeds, bay leaves, lemongrass, and salt. Bring to a boil, then reduce heat to low, cover, and simmer for 30-40 minutes, or until chicken is very tender and cooked through. Remove chicken from the pot and set aside to cool. Reserve 1 cup of the simmering broth.
⏱️ 40 min
- 2
Prepare the Chicken Batter: In a medium bowl, whisk together all-purpose flour, rice flour, cornstarch, and black pepper. Gradually add 3/4 cup of the reserved chicken broth, whisking until a smooth, thick batter forms. Add more broth if needed to reach a pancake-like consistency.
⏱️ 5 min
- 3
Fry the Chicken: Heat vegetable oil in a deep pot or Dutch oven to 350°F (175°C). Dip each cooled chicken piece into the batter, ensuring it's fully coated. Carefully place the battered chicken into the hot oil, frying 1-2 pieces at a time to avoid overcrowding. Fry for 5-7 minutes per side, or until golden brown and crispy. Remove chicken and place on a wire rack lined with paper towels to drain. Collect any crispy batter bits that fall off during frying.
⏱️ 20 min•🌡️ 350
- 4
Smash the Chicken: Once all chicken is fried, place each piece on a clean surface (like a cutting board or a plate lined with banana leaf). Using a mortar and pestle or a heavy flat object, gently 'smash' the chicken pieces to flatten them slightly and break up the fibers, without completely shredding them. This helps the chicken absorb the sambal flavor.
⏱️ 5 min
- 5
Prepare the Sambal: In a small pot, bring a small amount of water to a boil. Add red chilies, green chilies, sliced red onion, quartered tomatoes, and garlic. Boil for 5-7 minutes until softened. Drain the vegetables and transfer them to a food processor (or mortar and pestle). Blend until a coarse paste forms.
⏱️ 10 min
- 6
Cook the Sambal: Heat 2 tablespoons of vegetable oil in a small skillet over medium heat. Add the blended sambal paste and cook for 5-7 minutes, stirring frequently, until fragrant and slightly darkened. Season with salt and sugar to taste. Remove from heat.
⏱️ 7 min
- 7
Assemble and Serve: Arrange cooked white rice on plates, optionally lined with banana leaves. Place a smashed fried chicken piece next to the rice. Spoon a generous amount of spicy sambal over the chicken. Garnish with sliced cucumbers and sprinkle the collected crispy batter bits over the chicken. Serve immediately.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Ayam Penyet (Smashed Fried Chicken)
Ingredients
For the Chicken Ungkep (Simmering)
- 4 bone-in, skin-on chicken thighs, or drumsticks
- 4 cups water
- 6 cloves garlic, minced
- 1 inch ginger, peeled and minced
- 1 teaspoon turmeric powder
- 1/2 teaspoon cumin powder
- 1/2 teaspoon fennel seeds
- 2 bay leaves
- 1 stalk lemongrass, smashed
- 1 teaspoon salt
For the Chicken Batter and Frying
- 1/2 cup all-purpose flour
- 1/4 cup rice flour
- 2 tablespoons cornstarch
- 1/4 teaspoon black pepper
- 4 cups vegetable oil, for deep frying
For the Spicy Sambal
- 8 red chilies, sliced, adjust to taste
- 4 green chilies, sliced, adjust to taste
- 1 small red onion, sliced
- 2 roma tomatoes, quartered
- 2 cloves garlic
- 2 tablespoons vegetable oil
- 1/2 teaspoon salt, or to taste
- 1/2 teaspoon sugar, or to taste
For Serving
- 4 cups cooked white rice
- 1 cucumber, sliced
- 2 banana leaves, optional, for presentation
Instructions
- 1
Prepare the Chicken Ungkep: In a large pot, combine chicken pieces, water, minced garlic, minced ginger, turmeric powder, cumin powder, fennel seeds, bay leaves, lemongrass, and salt. Bring to a boil, then reduce heat to low, cover, and simmer for 30-40 minutes, or until chicken is very tender and cooked through. Remove chicken from the pot and set aside to cool. Reserve 1 cup of the simmering broth.
⏱️ 40 min - 2
Prepare the Chicken Batter: In a medium bowl, whisk together all-purpose flour, rice flour, cornstarch, and black pepper. Gradually add 3/4 cup of the reserved chicken broth, whisking until a smooth, thick batter forms. Add more broth if needed to reach a pancake-like consistency.
⏱️ 5 min - 3
Fry the Chicken: Heat vegetable oil in a deep pot or Dutch oven to 350°F (175°C). Dip each cooled chicken piece into the batter, ensuring it's fully coated. Carefully place the battered chicken into the hot oil, frying 1-2 pieces at a time to avoid overcrowding. Fry for 5-7 minutes per side, or until golden brown and crispy. Remove chicken and place on a wire rack lined with paper towels to drain. Collect any crispy batter bits that fall off during frying.
⏱️ 20 min•🌡️ 350 - 4
Smash the Chicken: Once all chicken is fried, place each piece on a clean surface (like a cutting board or a plate lined with banana leaf). Using a mortar and pestle or a heavy flat object, gently 'smash' the chicken pieces to flatten them slightly and break up the fibers, without completely shredding them. This helps the chicken absorb the sambal flavor.
⏱️ 5 min - 5
Prepare the Sambal: In a small pot, bring a small amount of water to a boil. Add red chilies, green chilies, sliced red onion, quartered tomatoes, and garlic. Boil for 5-7 minutes until softened. Drain the vegetables and transfer them to a food processor (or mortar and pestle). Blend until a coarse paste forms.
⏱️ 10 min - 6
Cook the Sambal: Heat 2 tablespoons of vegetable oil in a small skillet over medium heat. Add the blended sambal paste and cook for 5-7 minutes, stirring frequently, until fragrant and slightly darkened. Season with salt and sugar to taste. Remove from heat.
⏱️ 7 min - 7
Assemble and Serve: Arrange cooked white rice on plates, optionally lined with banana leaves. Place a smashed fried chicken piece next to the rice. Spoon a generous amount of spicy sambal over the chicken. Garnish with sliced cucumbers and sprinkle the collected crispy batter bits over the chicken. Serve immediately.
⏱️ 3 min