Ayam Penyet: Crispy Smashed Chicken with Sambal
Pounded chicken thighs fried until golden and crispy, then smashed with a fiery sambal paste. Served over rice with cool sliced cucumbers for the ultimate weeknight Indonesian dinner.
- Total time
- 25 min
- Servings
- 2
- Calories
- 620
- Protein
- 38g
Ingredients
- 4 thighs boneless chicken thighs
- 3 medium red chili peppers (or 2 tbsp sambal oelek)
- 3 cloves garlic cloves
- 1 whole (juiced) lime
- ¾ cup neutral cooking oil (for frying)
- 1.5 cups cooked steamed white rice
- 1 whole (sliced) cucumber
Instructions
- 1
Pound each chicken thigh between plastic wrap until 1/2-inch thick. Season generously with salt and pepper on both sides.
- 2
Pulse chilies, garlic, lime juice, and a pinch of salt in a food processor until you have a chunky paste. Transfer to a small bowl.
- 3
Heat oil in a heavy 12-inch skillet over medium-high until it shimmers (water flick should sizzle immediately), about 2 minutes.
- 4
Carefully slide chicken thighs into hot oil. Fry 6–7 minutes per side without moving until edges are dark golden and meat is cooked through.
- 5
Transfer fried chicken to a plate. Using the back of a spoon, press and smash each piece into the sambal paste until well coated.
- 6
Divide rice and cucumber slices between two plates. Top with smashed chicken and drizzle any remaining sambal over the top.
Tools you’ll need
- 12-inch heavy skillet
- meat mallet or rolling pin
- food processor
- instant-read thermometer (optional, but recommended)
- tongs
- plate
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