Ayam Penyet
Indonesian Smashed Fried Chicken
A popular East Javanese dish featuring crispy fried chicken that is smashed and coated in a flavorful, spicy sambal. Served with fresh raw vegetables (lalapan) and steamed rice.
🧂 Ingredients
- 4 pieces (thighs or drumsticks recommended) Chicken(Bone-in, skin-on pieces will yield the best flavor and texture.)
- 1 liter Water(For boiling the chicken.)
- 1 bunch Aromatic Spices (for boiling)(Typically includes 2-3 cloves garlic, 1 inch ginger, 1 inch galangal, 2-3 candlenuts (kemiri), 1 tsp coriander seeds, 1 tsp turmeric powder, 1 tsp salt. Adjust to taste.)
- 500 ml Cooking Oil(For deep frying. Use a neutral oil with a high smoke point like vegetable, canola, or peanut oil.)
- 200 g Sambal Ulek (Chili Paste)(Store-bought or homemade. Adjust quantity based on desired spice level.)
- as needed Lalapan (Assorted Raw Vegetables)(Common choices include cucumber slices, cabbage wedges, long beans, basil leaves, and lettuce.)
- for serving Steamed Rice(Jasmine or basmati rice works well.)
👨🍳 Instructions
- 1
Prepare the chicken for boiling. In a large pot, combine the chicken pieces with 1 liter of water. Add the aromatic spices (crushed garlic, ginger, galangal, candlenuts, coriander seeds, turmeric powder, and salt).
⏱️ 5 minutes - 2
Boil the chicken. Bring the water to a boil over medium-high heat. Once boiling, reduce the heat to low, cover the pot, and simmer for 20-25 minutes, or until the chicken is cooked through and tender. The liquid should be flavorful.
⏱️ 25 minutes - 3
Drain and cool the chicken. Remove the chicken pieces from the boiling liquid and drain them well. Discard the boiling liquid and spices. Let the chicken cool slightly until it's safe to handle.
⏱️ 10 minutes - 4
Heat the oil for frying. Pour the cooking oil into a wok or deep pot, ensuring there's enough depth to submerge the chicken. Heat the oil over medium-high heat until it reaches approximately 175°C (350°F). A small piece of chicken skin should sizzle and float immediately.
⏱️ 5 minutes - 5
Fry the chicken. Carefully place the cooled, boiled chicken pieces into the hot oil, being careful not to overcrowd the pot. Fry for about 5-7 minutes per side, or until golden brown and crispy. The chicken should be heated through and have a satisfying crunch.
⏱️ 10-15 minutes - 6
Drain the fried chicken. Remove the crispy chicken from the oil and place it on a wire rack set over a baking sheet to drain any excess oil. This helps maintain crispiness.
⏱️ 2 minutes - 7
Prepare for smashing. Place the fried chicken pieces on a clean cutting board or a sturdy plate. Have your sambal ready in a bowl.
⏱️ 1 minute - 8
Smash the chicken (Penyet). Using the flat side of a cleaver, a heavy pestle, or even a rolling pin, gently but firmly smash each piece of chicken. The goal is to flatten it slightly and crack the skin, allowing the sambal to adhere better, without completely pulverizing it.
⏱️ 3 minutes - 9
Coat with sambal. Spoon a generous amount of sambal over the smashed chicken pieces. Gently press the sambal into the nooks and crannies of the chicken.
⏱️ 2 minutes - 10
Serve. Arrange the ayam penyet on a platter. Serve immediately with a side of steamed rice and a generous portion of fresh lalapan (raw vegetables).
⏱️ 2 minutes
💡 Pro Tips
- ✓The term 'penyet' literally means 'smashed' in Indonesian, referring to the technique used to flatten the fried chicken.
- ✓While often associated with Surabaya, this dish is a beloved specialty across East Java.
- ✓For an authentic experience, serve with extra sambal on the side for those who like it extra spicy.
- ✓Ensure the chicken is fully cooked during the boiling stage, as the frying is primarily for crispiness.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Ayam Penyet can also be made with other proteins like catfish (Ikan Penyet) or tempeh (Tempe Penyet).
- Experiment with different types of sambal for varied flavor profiles.