Ayam Penyet Smashed Fried Chicken
Tender fried chicken thighs smashed onto a sambal plate, a beloved Indonesian street-food dish where the crispy chicken and fiery fresh chili paste meld together. Serve with steamed rice and sliced cucumber.
Ingredients
- 4 bone-in skin-on chicken thighs
- 8 cups water
- 2 lemongrass stalks, bruised
- 6 slices fresh galangal (or ginger), sliced
- 1 tsp ground turmeric
- 1 tsp ground coriander
- 4 cloves garlic cloves (for broth), smashed
- 2 tsp salt
- 2 cups neutral oil (for frying)
- 4 red Fresno or Holland chilies, roughly chopped
- 2-4 bird's eye chilies (to taste), roughly chopped
- 1/2 tsp shrimp paste (terasi or belacan), toasted
- 2 cloves garlic cloves (for sambal)
- 2 tbsp fresh lime juice
- 1/2 tsp sugar
- 1 cucumber, sliced
- 2 cups steamed white rice (for serving)
Instructions
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1
Bring 8 cups water to a boil in a large pot. Add 2 bruised lemongrass stalks, 6 slices sliced fresh galangal (or ginger), 4 cloves smashed garlic cloves (for broth), 1 tsp ground turmeric, 1 tsp ground coriander, and 2 tsp salt. Add 4 bone-in skin-on chicken thighs and simmer for 20 minutes until cooked through to an internal temperature of 165°F (74°C).
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2
Remove bone-in skin-on chicken thighs from the broth and pat thoroughly dry with paper towels.
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3
Heat 2 cups neutral oil (for frying) in a wok or deep skillet over medium-high heat to 350°F (175°C). Fry bone-in skin-on chicken thighs in batches for 4-5 minutes per side until golden and crispy. Drain on a wire rack.
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4
Make the sambal: pound or blend 4 roughly chopped red Fresno or Holland chilies, 2-4 roughly chopped bird's eye chilies (to taste), 2 cloves garlic cloves (for sambal), 1/2 tsp toasted shrimp paste (terasi or belacan), 1/2 tsp sugar, and a pinch of salt into a coarse paste. Stir in 2 tbsp fresh lime juice.
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5
Spread the sambal on a serving plate. Place each piece of fried chicken on the sambal and press firmly with the back of a heavy spoon or pestle to smash the chicken into the paste.
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6
Serve immediately with 1 sliced cucumber and 2 cups steamed white rice (for serving).