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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.

50 minMediumServes 4540 cal/serving

IndonesianLunchStovetopStandardHigh ProteinLow CarbCorn-Free

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 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 garlic cloves (for sambal)
  • 2 tbsp fresh lime juice
  • 1/2 tsp sugar
  • 1 cucumber, sliced
  • 2 cups steamed white rice (for serving)

Instructions

  1. 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 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).

  2. 2

    Remove bone-in skin-on chicken thighs from the broth and pat thoroughly dry with paper towels.

  3. 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.

  4. 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 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.

  5. 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.

  6. 6

    Serve immediately with 1 sliced cucumber and 2 cups steamed white rice (for serving).

Questions

How long does Ayam Penyet Smashed Fried Chicken keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat uncovered in a 400 F oven (or an air fryer) for a few minutes to bring the crust back; the microwave softens it.

Can I halve or double Ayam Penyet Smashed Fried Chicken?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

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