Ayam Penyet

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Ayam penyet (Indonesian for ‘smashed chicken’) is a crispy yet tender chicken dish, served with a chili paste that packs a punch! It is no surprise that this popular Javanese dish is eaten throughout Indonesia, Malaysia and Singapore!

Let's start cooking!

Chicken in a pot of water with lemongrass and ginger

Step 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.
Spice paste poured into frying pan

Step 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
Chicken coated in spice powder

Step 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.
Deep-fried chicken in pot of oil

Step 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

Let's plate and serve!

Well-marinated and fried chicken with belacan on table

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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