Ayam Penyet

Ingredients

• 4 thighs (about 1.25 lbs) chicken, boneless and skinless thighs
• 3 medium red chilies, fresh
• 4 cloves garlic cloves
• 2 medium shallots
• 2 tablespoons lime juice
• ¾ teaspoon salt
• 1 cup vegetable oil for frying
• 1 medium cucumber

Instructions

1. 1

   Pat the chicken thighs dry on both sides with paper towels, which helps them fry crispier and reduces splattering.

2. 2

   Place each thigh on a cutting board and use the heel of your hand to press firmly down on the center, flattening it to about 1/2-inch thickness — you should hear the bones crack slightly.

3. 3

   Remove the stems from the 3 red chilies by pinching the top and pulling upward; cut each chili lengthwise in half and scrape out the seeds with a small spoon if you prefer less heat.

4. 4

   Peel the 4 garlic cloves by pressing each one under the flat side of a knife blade until it cracks, then slip the papery skin off.

5. 5

   Peel the 2 shallots by slicing off the root end and papery top, then slip the papery layers off under cool running water.

6. 6

   Chop the garlic, shallots, and red chilies roughly into 1/4-inch pieces — about the size of a grain of rice — and place them in a mortar or small bowl.

7. 7

   Add 0.5 teaspoon of salt and 2 tablespoons of lime juice to the mortar, then pound with a pestle or mash with a fork until it becomes a rough paste with visible specks.

8. 8

   Slice the cucumber lengthwise into 4 long planks, then cut each plank crosswise into 2-inch sticks — like French fries — and set aside in a small bowl.

9. 9

   Pour 1 cup of vegetable oil into a 12-inch heavy-bottomed skillet or shallow Dutch oven and heat over medium-high heat until the oil shimmers and slides quickly when you tilt the pan, about 3 minutes.

10. 10

    Carefully lay the flattened chicken thighs into the hot oil, skin-side down if they have skin; you should hear an immediate vigorous sizzle.

11. 11

    Let the chicken fry without moving for 6 minutes, until the bottom is golden brown and the edges are darker, about the color of warm caramel.

12. 12

    Flip each thigh using tongs and fry the other side for 5 minutes, until it is also golden brown and cooked through when you pierce the thickest part with a fork — no pink should remain.

13. 13

    Transfer the fried chicken to a paper-towel-lined plate and sprinkle immediately with 0.25 teaspoon of salt while still hot.

14. 14

    Divide the fried chicken between 2 plates, placing one flattened thigh in the center of each plate.

15. 15

    Spoon half of the sambal paste (red chili paste) onto the top of each chicken piece, spreading it slightly with the back of the spoon.

16. 16

    Arrange half of the cucumber sticks to the left of the chicken on each plate in a small neat pile.

Tools you’ll need

• 12-inch heavy-bottomed skillet or shallow Dutch oven
• paper towels
• cutting board
• small knife
• mortar and pestle (or small bowl and fork)
• tongs
• paper-towel-lined plate

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