Ayam Penyet — Crispy Smashed Chicken with Sambal
Bone-in chicken thighs fried until golden, then smashed with spicy sambal paste. Plate it with rice, fried tempeh, tofu, greens, and cucumber for a complete Indonesian dinner.
- Total time
- 28 min
- Servings
- 2
- Calories
- 620
- Protein
- 48g
Ingredients
- 4 pieces bone-in chicken thighs
- 3 pieces red chilies
- 4 cloves garlic cloves
- 2 pieces shallots
- 1 whole lime (juiced)
- 1.5 cups white rice, cooked
- 1 block fried tempeh or tofu block
- ½ whole cucumber, sliced
Instructions
- 1
Pat chicken dry with paper towels. Season all sides generously with salt and black pepper.
- 2
Heat 2 tbsp oil in a large skillet over medium-high until it shimmers, about 90 seconds.
- 3
Working in batches, pan-fry chicken skin-side down 6–7 minutes until golden and crispy.
- 4
Flip chicken and fry another 4–5 minutes until cooked through. Transfer to a plate.
- 5
Pound chilies, garlic, shallots, and a pinch of salt in a mortar until paste forms.
- 6
Stir lime juice and 0.5 tsp sugar into the sambal paste. Spoon over chicken and lightly smash with spoon.
- 7
Serve chicken over rice with fried tempeh, cucumber slices, and steamed greens on the side.
Tools you’ll need
- large skillet (12-inch)
- paper towels
- mortar and pestle
- spoon
- plate
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