Entree: Indonesia – Indonesian Street Food – Ayam Penyet (Indonesian smashed fried chicken served with a spicy chili sambal)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 20 min

Total 45 min

Ingredients

- 1 whole chicken, about 3.5 lb (1.6 kg), cut into 8 pieces
- 1 cup (240 ml) water (for simmering chicken)
- 2 tsp (10 ml) salt, divided
- 1 tsp (5 ml) ground white pepper
- 3 tbsp (45 ml) vegetable oil for marinade and frying
- 3 cloves garlic for marinade, crushed (approx. 9 g)
- 2 tsp (10 ml) ground coriander (optional for marinade)
- 1 tsp (5 ml) turmeric powder
- 1 cup (240 ml) all-purpose flour for light dredge (optional)
- 3 cups (720 ml) vegetable oil for deep-frying
- 6 red chilies (large, such as cayenne or red long chilies) for sambal (approx. 60 g)
- 6 bird's eye chilies (optional, for heat) (approx. 10 g)
- 4 shallots for sambal, peeled (approx. 80 g)
- 4 cloves garlic for sambal, peeled (approx. 12 g)
- 1 medium tomato for sambal, chopped (about 3 oz/85 g)
- 1 tsp (5 ml) terasi or belacan (shrimp paste), toasted if possible
- 1 tbsp (15 ml) palm sugar or brown sugar
- 1 tbsp (15 ml) tamarind water or 2 tsp (10 ml) lime juice
- 1/2 tsp (2.5 ml) salt, or to taste
- 1/2 cup (120 ml) neutral oil for sautéing sambal (if frying sambal)
- 2 cups (400 g) cooked steamed rice, to serve
- 1 cucumber, sliced (about 8 oz/225 g), to serve
- 8 pieces fried tofu or tempeh (optional), to serve

Instructions

1. Combine 1 cup (240 ml) water, 1 tsp (5 ml) salt, crushed garlic, turmeric, ground coriander (if using), and 1 tbsp (15 ml) oil in a pot. Add the chicken pieces, bring to a gentle simmer, and cook partially through for 10–12 minutes. Remove chicken and let drain and cool until easy to handle.
2. Pat the chicken pieces dry. Lightly coat each piece in a thin layer of flour if you want extra crispness, shaking off excess.
3. Heat 3 cups (720 ml) vegetable oil in a deep pan to 350°F (175°C). Fry the chicken in batches until golden brown and cooked through, about 8–10 minutes per batch depending on size. Drain on paper towels.
4. To smash the chicken (penyet), place each fried piece on a wooden mortar or sturdy board and press firmly with a pestle or the back of a heavy spoon to flatten slightly and loosen the flesh, then return to a quick 30–60 second re-fry at 375°F (190°C) for extra crisp edges if desired.
5. For the sambal: toast the terasi briefly in a dry pan, then grind or blend the red chilies, bird's eye chilies (if using), shallots, garlic, tomato, toasted terasi, palm sugar, tamarind water or lime juice, and 1/2 tsp (2.5 ml) salt into a coarse paste.
6. Heat 1/2 cup (120 ml) neutral oil in a small pan and fry the sambal paste over medium heat for 4–6 minutes, stirring, until fragrant and the oil separates slightly. Taste and adjust sugar, salt, or lime.
7. Serve each smashed chicken piece with a generous spoonful of sambal on the side, steamed rice, sliced cucumber, and fried tofu or tempeh.