Entree: Indonesia – Central Java – Ayam Penyet (Crispy fried smashed chicken served with spicy sambal, rice, and fresh garnishes)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 45 min

Additional 15 min

Total 1 hr 15 min

Ingredients

- 1 whole chicken, cut into 8 pieces, approx. 3 lb (1.4 kg)
- 1 tsp (5 g) salt
- 1 tsp (2 g) ground white pepper
- 1 tbsp (15 ml) vegetable oil for basting
- 1 cup (240 ml) water (for simmering chicken)
- 2 stalks lemongrass, bruised and halved (about 1.5 oz / 45 g)
- 3 kaffir lime leaves (optional)
- 1 tbsp (15 ml) tamarind water (1 tbsp tamarind paste dissolved in 2 tbsp/30 ml water)
- 6 cups (1.4 L) vegetable oil for deep frying
- 2 cups (400 g) jasmine rice, uncooked, for steaming
- 1 medium cucumber, thinly sliced, approx. 8 oz (225 g)
- 4 slices fried tempeh or tofu, optional, about 6 oz (170 g)
Sambal Penyet:
- 6 large red chilies, seeded if desired, about 3 oz (85 g)
- 3 bird’s-eye chilies (for heat), about 0.3 oz (10 g)
- 3 shallots, peeled, approx. 1.5 oz (45 g)
- 2 garlic cloves, approx. 6 g
- 1 tsp (5 g) toasted shrimp paste (terasi), finely mashed
- 1 tsp (5 g) palm sugar or brown sugar
- 1 tbsp (15 ml) lime juice
- 1/4 tsp (1.5 g) salt, or to taste
- 1 tbsp (15 ml) vegetable oil for frying sambal ingredients

Instructions

1. Rinse chicken and pat dry. Rub the chicken pieces with salt and white pepper. In a large pot, combine chicken, water, bruised lemongrass, kaffir lime leaves (if using), and tamarind water. Simmer gently, covered, for 20–25 minutes until chicken is just cooked through. Remove and let cool slightly.
2. While chicken cools, steam rice according to package instructions to make 4 servings.
3. Heat 6 cups (1.4 L) vegetable oil in a deep pot or fryer to 350°F (175°C). Pat chicken dry and lightly brush with 1 tbsp (15 ml) vegetable oil. Fry chicken pieces in batches until deeply golden and crisp, about 8–10 minutes, ensuring small pieces reach a safe internal temperature. Drain on a rack.
4. To make sambal: heat 1 tbsp (15 ml) oil in a small pan over medium heat. Fry shallots, garlic, and chilies briefly until softened and slightly charred, about 3–4 minutes. Transfer to a mortar and pestle or food processor; add toasted shrimp paste and palm sugar and pound/process to a coarse paste. Stir in lime juice and salt; adjust balance of heat, salt, and sweetness.
5. To serve Ayam Penyet properly, place a fried chicken piece on a wooden pestle or sturdy flat surface and press/smash once or twice with a cleaver or pestle to slightly flatten and break fibers (do not pulverize)—this makes the meat tender and helps it absorb sambal.
6. Plate smashed chicken with a scoop of steamed rice, cucumber slices, optional fried tempeh or tofu, and a generous spoonful of sambal on the side. Serve immediately.