Indonesian Ayam Penyet (Smashed Fried Chicken)
Indonesian Ayam Penyet (Smashed Fried Chicken)
Ingredients
For the Spice Paste (Bumbu Halus)
- 6 shallots, peeled
- 4 garlic cloves, peeled
- 1 1/2 inches fresh turmeric, peeled and sliced
- 1 stalk lemongrass, white part only, thinly sliced
- 2 candlenuts, toasted (optional)
- 1/4 cup water
For the Chicken Braising
- 2 pounds chicken drumsticks and thighs, bone-in, skin-on
- 2 tablespoons vegetable oil
- 3 kaffir lime leaves
- 1 inch galangal, smashed
- 3 cups water
- 1 teaspoon salt, or to taste
For the Crispy Batter
- 1/2 cup tapioca starch
- 1/4 cup rice flour
- 1/2 teaspoon baking powder
- 4 cups vegetable oil, for deep frying
For Serving
- 4 cups cooked white rice
- 1/2 cucumber, sliced
- 1/2 cup cherry tomatoes, halved
- 1/2 cup sambal, as needed
- 2 banana leaves, for garnish (optional)
Instructions
- 1
Prepare the Spice Paste (Bumbu Halus): In a blender or food processor, combine the shallots, garlic, fresh turmeric, sliced lemongrass, candlenuts (if using), and 1/4 cup of water. Blend until a smooth paste is formed. Add a little more water if needed to achieve a smooth consistency.
⏱️ 5 min
- 2
Braise the Chicken: Heat 2 tablespoons of vegetable oil in a large pot or Dutch oven over medium heat. Add the prepared spice paste, kaffir lime leaves, and smashed galangal. Sauté for 2-3 minutes until fragrant, stirring constantly.
⏱️ 3 min
- 3
Add the chicken pieces to the pot and sear for 2-3 minutes, turning to coat them in the spice paste. Pour in 3 cups of water and add 1 teaspoon of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 30-40 minutes, or until the chicken is very tender.
⏱️ 40 min
- 4
Remove the chicken from the pot and place it on a wire rack to cool slightly and drain. Strain the braising liquid into a clean saucepan, discarding the solids. Bring the strained broth to a boil over high heat and reduce it by about half, until it's concentrated and flavorful. Taste and adjust seasoning with more salt if needed. This reduced broth will be used for the batter.
⏱️ 10 min
- 5
Prepare the Crispy Batter: In a medium bowl, whisk together the tapioca starch, rice flour, and baking powder. Gradually whisk in about 1 1/2 cups of the reduced chicken broth until a smooth, thin batter is formed. The consistency should be like a thin pancake batter. Adjust with more broth or a tiny bit of water if too thick.
⏱️ 5 min
- 6
Deep Fry the Chicken: Heat 4 cups of vegetable oil in a large deep pot or Dutch oven over medium-high heat to 350°F. Dip each braised chicken piece into the prepared batter, ensuring it's fully coated. Carefully lower the coated chicken into the hot oil, frying in batches to avoid overcrowding. Fry for 5-7 minutes per side, or until golden brown and crispy.
⏱️ 15 min•🌡️ 350
- 7
Make Crispy Bits (Kremesan): Once all chicken is fried, if there's any leftover batter, drizzle spoonfuls of it into the hot oil. Fry until golden and crispy, then remove with a slotted spoon and drain on paper towels. These will be used as a garnish.
⏱️ 3 min•🌡️ 350
- 8
Smash the Chicken (Penyet): Place a fried chicken piece on a clean cutting board. Using a pestle or the back of a heavy spoon, gently but firmly smash the chicken a few times. This will slightly flatten it and loosen the meat from the bone. Repeat for all chicken pieces.
⏱️ 4 min
- 9
Serve: Arrange a banana leaf (if using) on a plate. Place a mound of white rice next to the smashed chicken. Garnish the rice with the crispy batter bits. Serve with sliced cucumber, halved cherry tomatoes, and a generous dollop of sambal on the side, or spread directly onto the smashed chicken.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Indonesian Ayam Penyet (Smashed Fried Chicken)
Ingredients
For the Spice Paste (Bumbu Halus)
- 6 shallots, peeled
- 4 garlic cloves, peeled
- 1 1/2 inches fresh turmeric, peeled and sliced
- 1 stalk lemongrass, white part only, thinly sliced
- 2 candlenuts, toasted (optional)
- 1/4 cup water
For the Chicken Braising
- 2 pounds chicken drumsticks and thighs, bone-in, skin-on
- 2 tablespoons vegetable oil
- 3 kaffir lime leaves
- 1 inch galangal, smashed
- 3 cups water
- 1 teaspoon salt, or to taste
For the Crispy Batter
- 1/2 cup tapioca starch
- 1/4 cup rice flour
- 1/2 teaspoon baking powder
- 4 cups vegetable oil, for deep frying
For Serving
- 4 cups cooked white rice
- 1/2 cucumber, sliced
- 1/2 cup cherry tomatoes, halved
- 1/2 cup sambal, as needed
- 2 banana leaves, for garnish (optional)
Instructions
- 1
Prepare the Spice Paste (Bumbu Halus): In a blender or food processor, combine the shallots, garlic, fresh turmeric, sliced lemongrass, candlenuts (if using), and 1/4 cup of water. Blend until a smooth paste is formed. Add a little more water if needed to achieve a smooth consistency.
⏱️ 5 min - 2
Braise the Chicken: Heat 2 tablespoons of vegetable oil in a large pot or Dutch oven over medium heat. Add the prepared spice paste, kaffir lime leaves, and smashed galangal. Sauté for 2-3 minutes until fragrant, stirring constantly.
⏱️ 3 min - 3
Add the chicken pieces to the pot and sear for 2-3 minutes, turning to coat them in the spice paste. Pour in 3 cups of water and add 1 teaspoon of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 30-40 minutes, or until the chicken is very tender.
⏱️ 40 min - 4
Remove the chicken from the pot and place it on a wire rack to cool slightly and drain. Strain the braising liquid into a clean saucepan, discarding the solids. Bring the strained broth to a boil over high heat and reduce it by about half, until it's concentrated and flavorful. Taste and adjust seasoning with more salt if needed. This reduced broth will be used for the batter.
⏱️ 10 min - 5
Prepare the Crispy Batter: In a medium bowl, whisk together the tapioca starch, rice flour, and baking powder. Gradually whisk in about 1 1/2 cups of the reduced chicken broth until a smooth, thin batter is formed. The consistency should be like a thin pancake batter. Adjust with more broth or a tiny bit of water if too thick.
⏱️ 5 min - 6
Deep Fry the Chicken: Heat 4 cups of vegetable oil in a large deep pot or Dutch oven over medium-high heat to 350°F. Dip each braised chicken piece into the prepared batter, ensuring it's fully coated. Carefully lower the coated chicken into the hot oil, frying in batches to avoid overcrowding. Fry for 5-7 minutes per side, or until golden brown and crispy.
⏱️ 15 min•🌡️ 350 - 7
Make Crispy Bits (Kremesan): Once all chicken is fried, if there's any leftover batter, drizzle spoonfuls of it into the hot oil. Fry until golden and crispy, then remove with a slotted spoon and drain on paper towels. These will be used as a garnish.
⏱️ 3 min•🌡️ 350 - 8
Smash the Chicken (Penyet): Place a fried chicken piece on a clean cutting board. Using a pestle or the back of a heavy spoon, gently but firmly smash the chicken a few times. This will slightly flatten it and loosen the meat from the bone. Repeat for all chicken pieces.
⏱️ 4 min - 9
Serve: Arrange a banana leaf (if using) on a plate. Place a mound of white rice next to the smashed chicken. Garnish the rice with the crispy batter bits. Serve with sliced cucumber, halved cherry tomatoes, and a generous dollop of sambal on the side, or spread directly onto the smashed chicken.
⏱️ 5 min