Ingredients

  • Serves 2 people
  • sambal matah:

    75 g bird’s eye chilies 

  • 2 red curly chilies (Cabe Keriting) 

  • 120 g shallots

  • 2 cloves garlic

  • 5 kaffir lime leaves 

  • 1 stalk lemongrass 

  • ½ tsp fermented shrimp paste (Terasi/ Belachan) 

  • ½ tsp salt 

  • 1 tsp sugar 

  • 1-2 tbsp lime juice 

  • 100 ml coconut oil

     

  • chicken:

    ½ kg boneless chicken breast or thighs 

  • 300 g all-purpose flour 

  • 1 tbsp lime

  • 10 g salt

  • 10 g pepper 

  • 200 ml oil for deep frying 

  • optional: serve with salad and/or steamed rice

     

Ayam Geprek Sambal Matah (Smashed Crispy Fried Chicken with Balinese Spicy Shallot Salsa)
Recipe Courtesy of
Brian Ardianto

Ayam Geprek Sambal Matah (Smashed Crispy Fried Chicken with Balinese Spicy Shallot Salsa)

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Ayam Geprek is a popular Indonesian dish consisting of fried chicken which has been crushed and mixed with spicy sambal. I’ve dusted the chicken in a flavorful mix of all-purpose flour and seasoning before deep-frying to a delicious golden crisp. Aside from heating the coconut oil and toasting the terasi, there is no cooking involved when preparing the sambal matah. Feel free to adjust the ratio of chilies, shallots and lemongrass to suit your taste and spice level.
  • Easy
  • 20 min
  • 20 min
  • 15 min
  • 2 steps
  • 18 Ingredients
  • Easy
  • 2 steps
  • 18 Ingredients
  • 20 min
  • 20 min
  • 15 min

Instructions

  1. Make the Sambal Matah

    • Remove the green outer layer of the lemongrass. Only the white inner layer is required for this recipe. 
    • I usually do a combination of slicing and grating the lemongrass to get the maximum aroma and texture.
    • Wash and thinly slice the shallots, bird’s eye chilies, red curly chilies, kaffir lime leaves, garlic, lemongrass
    • Toast the fermented shrimp paste (Terasi / Belachan) in a pan until it is fragrant. Then use a blender and grind it into a fine powder.
    • In a heatproof bowl, combine all the sliced ingredients, shrimp paste, salt, sugar, and lime juice. Let the ingredients rest for 5 to 10 minutes.
    • Heat the coconut oil and then pour it onto the sambal ingredients. Mix well and add more salt if desired, a dash at a time.


  2. Prepare the chicken

    • Sprinkle salt and pepper on the chicken and dip it in all-purpose flour.
    • Deep fry the chicken till golden brown, for at least 3 minutes on each side.


Arrange and Serve

Using an Indonesian mortar and pestle, smash the fried chicken flat. Pour the Sambal Matah over the chicken. Optional – serve with salad or steamed rice.

Arrange and Serve
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    Ingredients
    • Serves 2 people
    • sambal matah:

      75 g bird’s eye chilies 

    • 2 red curly chilies (Cabe Keriting) 

    • 120 g shallots

    • 2 cloves garlic

    • 5 kaffir lime leaves 

    • 1 stalk lemongrass 

    • ½ tsp fermented shrimp paste (Terasi/ Belachan) 

    • ½ tsp salt 

    • 1 tsp sugar 

    • 1-2 tbsp lime juice 

    • 100 ml coconut oil

       

    • chicken:

      ½ kg boneless chicken breast or thighs 

    • 300 g all-purpose flour 

    • 1 tbsp lime

    • 10 g salt

    • 10 g pepper 

    • 200 ml oil for deep frying 

    • optional: serve with salad and/or steamed rice

       

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