Ingredients

  • Serves 4 people
  • 4 pcs chicken leg (120 g each, bone in)

  • 1 large tomato (chopped)

  • 3 stalk lemongrass (bruised)

  • 10 large red chili

  • 2 shallots

  • 7 cloves garlic (crushed)

  • 120 galangal (sliced)

  • 40 g ginger

  • 15 g fresh turmeric

  • ½ tbsp belacan

  • 1 tbsp coriander powder

  • ½ tsp cumin powder

  • 2 ½ tbsp white sugar

  • 2 ½ tbsp salt

  • 1 L + ¼ cup water

  • vegetable oil

Recipe Courtesy of Asian Food Network

Ayam Penyet

If you love chicken, why would you smash it? The only justifiable reason is to create this unique Asian dish from Java, Indonesia that has spread across Asia and is getting popular across the world as well. A crispy yet tender chicken dish that is quick, easy, and served with a delicious chili paste so you can spice it up to your liking. Best served with steamed rice and usually complemented with simple Indonesian sides including fried tempe (soy protein).
If you love chicken, why would you smash it? The only justifiable reason is to create this unique Asian dish from Java, Indonesia that has spread across Asia and is getting popular across the world...
Halal
Halal
No Alcohol
No Alcohol
No Pork
No Pork
Halal
Halal
No Alcohol
No Alcohol
No Pork
No Pork
  • Easy
  • 20 min
  • 50 min
  • 15 min
  • 4 steps
  • 16 Ingredients
  • Easy
  • 4 steps
  • 16 Ingredients
  • 20 min
  • 50 min
  • 15 min

Instructions

  1. Cook chicken leg in spices and herbs

    • In a pot on medium heat, bring to a boil 1 L water and add bruised lemongrass, galangal slices, crushed garlic, fresh turmeric, ginger, 1 tbsp coriander powder, ½ tsp cumin, 2 tbsp white sugar, 2 tbsp salt and chicken leg.
    • Let it simmer for 25 minutes until chicken is completely cooked.

  2. Make chili paste

    • In a blender, blend large red chili, shallots, belacan, ½ tbsp white sugar and ½ tbsp salt until smooth.
    • In a pan on medium heat, fry blended paste for 5 to 7 minutes until fragrant.
    • Once fragrant, stir in chopped tomato and set aside.

    | You can adjust the spiciness level of chili paste by adding or removing the amount of large red chili or adding chili padi


  3. Pat dry and coat chicken in turmeric powder mixture

    • Once chicken is cooked, remove from pot and pat dry with a paper towel. Let it cool for 5 minutes
    • In a large bowl, mix 1 tbsp turmeric powder and ½ tsp salt. Coat chicken in turmeric powder mixture.

  4. Deep-fry and smash chicken

    • In a separate pot, heat up enough vegetable oil for deep-frying. Once oil is hot, deep-fry chicken leg for 2 to 3 minutes until golden brown and crispy.
    • Place deep fried chicken onto paper towel lined plate to drain excess oil and repeat for remaining chicken thighs.
    • Place chicken on a clean working surface or chopping board and use the side of the knife to push down on the chicken.

    | Best eaten with steamed rice, cucumber slices, fried tempeh and fried tauhu


Plate and Serve!

Transfer deep fried smashed chicken onto serving plate or dish and serve with chili paste on the side or on the chicken. Serve hot.

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