Ayam Penyet

Name: Ayam Penyet
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 4 servings
Cuisine: Indonesian
Ingredients: 2 lbs bone-in skin-on chicken thighs, patted dry; 6 shallots, chopped; 4 garlic cloves, peeled; 1 tsp ground turmeric; 1 tsp ground coriander; 1 tbsp fresh ginger, peeled; 1 tsp fine sea salt; 2 cups water; 8 red bird eye chilies, stemmed; 1 Roma tomato, chopped; 2 cups vegetable oil

Crispy fried chicken simmered in aromatic spices and smashed before serving with a vibrant, freshly pounded chili sambal.

60 minMediumServes 4520 cal/serving

IndonesianDinnerStovetopHigh ProteinLow CarbGluten-FreeNut-FreeDairy-FreeSoy-FreeEgg-FreeShellfish-FreePork-Free

Ingredients

2 lbs bone-in skin-on chicken thighs, patted dry
6 shallots, chopped
4 garlic cloves, peeled
1 tsp ground turmeric
1 tsp ground coriander
1 tbsp fresh ginger, peeled
1 tsp fine sea salt
2 cups water
8 red bird eye chilies, stemmed
1 Roma tomato, chopped
2 cups vegetable oil

Instructions

1

Blend 6 chopped shallots, 4 peeled garlic cloves, 1 tsp ground turmeric, 1 tsp ground coriander, 1 tbsp peeled fresh ginger, and half of the 1 tsp fine sea salt into a smooth spice paste.
2

In a pot, combine 2 lbs patted dry bone-in skin-on chicken thighs, spice paste, and 2 cups water.
3

Simmer chicken over medium heat for 25 minutes until cooked through and internal temperature reaches 165°F.
4

Remove chicken from liquid and drain well on paper towels.
5

Heat 2 cups vegetable oil in a deep skillet over medium-high heat.
6

Fry 8 stemmed red bird eye chilies and 1 chopped Roma tomato in 1 tablespoon of hot oil for 3 minutes, then pound in a mortar with remaining 1 tsp fine sea salt to form a sambal paste.
7

Deep-fry 2 lbs patted dry bone-in skin-on chicken thighs in the hot 2 cups vegetable oil for 4 minutes until golden brown and crispy.
8

Place fried 2 lbs patted dry bone-in skin-on chicken thighs on a board and press down firmly with a wooden mallet or pestle to smash it, then top with sambal.

Questions

How long does Ayam Penyet 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?

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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