Ayam Penyet (Indonesian Smashed Fried Chicken)
The legendary Indonesian fried chicken dish where crispy chicken is literally 'smashed' with a wooden pestle and served with fresh, fiery sambal oelek. This East Javanese street food favourite delivers an explosive combination of textures and heat.
- Prep time
- 30 min
- Cook time
- 25 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 whole chicken (1.5kg), cut into 8 pieces
- 3 tablespoons Spice Island Sambal Oelek
- 2 tablespoons tamarind paste or 1 tablespoon tamarind concentrate
- 4 cloves garlic, minced
- 2 shallots, finely chopped
- 2cm piece fresh ginger, grated
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon turmeric powder
- 2 tablespoons sweet soy sauce (kecap manis)
- 1 tablespoon light soy sauce
- 1 teaspoon salt
- 1/2 teaspoon white pepper
- 500ml coconut oil for deep frying
- 2 tablespoons vegetable oil for marinade
- Steamed white rice
- Fresh cucumber slices
- Fresh cabbage leaves
- Cherry tomatoes
- Extra sambal oelek for serving
- Lime wedges
- Keropok (Indonesian crackers)
Instructions
- 1
Clean chicken pieces and pat dry with paper towels. Make shallow cuts in the thickest parts to help marinade penetrate and ensure even cooking.
- 2
In a large bowl, combine minced garlic, chopped shallots, grated ginger, ground coriander, cumin, turmeric, sweet soy sauce, light soy sauce, salt, and white pepper. Mix well to form a paste.
- 3
Add tamarind paste and vegetable oil to the spice paste. Mix thoroughly until you have a smooth, aromatic marinade.
- 4
Coat chicken pieces thoroughly with the marinade, making sure to work it into the cuts. Cover and refrigerate for at least 2 hours, preferably 4 hours or overnight.
- 5
Remove chicken from refrigerator 30 minutes before cooking to bring to room temperature. This ensures even cooking.
- 6
Heat coconut oil in a large, heavy-bottomed pot or deep fryer to 170°C (340°F). The oil should be deep enough to submerge the chicken pieces.
- 7
Carefully lower chicken pieces into the hot oil, a few at a time to avoid overcrowding. Fry for 12-15 minutes until golden brown and cooked through.
- 8
Remove chicken and drain on paper towels for 2-3 minutes. The internal temperature should reach 75°C (165°F).
- 9
Place each piece of fried chicken on a wooden cutting board. Using a wooden pestle or meat mallet, gently 'smash' each piece to flatten and crack the crispy skin. Don't pulverize - just break the surface.
- 10
Arrange smashed chicken on serving plates with steamed rice. Serve immediately with fresh vegetables, sambal oelek, and lime wedges on the side.