Ayam Penyet — Indonesian Smashed Chicken Plate
Crispy fried chicken smashed with spicy sambal, served with rice, fried tempeh, tofu, stir-fried greens, and fresh cucumber. A complete one-skillet weeknight dinner that tastes like a Jakarta street stall.
- Total time
- 28 min
- Servings
- 2
- Calories
- 680
- Protein
- 42g
Ingredients
- 4 thighs (about 1.25 lb) boneless, skinless chicken thighs
- 3 tbsp sambal oelek or Indonesian chili paste
- 6 oz tempeh, cut into thin slices
- 8 oz firm tofu, cut into cubes
- 6 oz Asian greens (bok choy or Chinese broccoli), chopped
- 1 whole cucumber, thinly sliced
- 1.5 cups cooked white rice
- ½ cup (approximate) neutral oil for frying
Instructions
- 1
Pat chicken dry and season with salt and pepper. Heat oil in a large skillet over medium-high until shimmering, about 2 minutes.
- 2
Add chicken to the skillet skin-side down (if skin is on) and sear without moving for 5–6 minutes until golden. Flip and cook 4–5 minutes more until cooked through.
- 3
Transfer chicken to a plate. In the same skillet, add tempeh slices and fry 2 minutes per side until golden. Transfer to the plate.
- 4
Add tofu cubes and fry until all sides are light golden, about 5 minutes total, stirring occasionally. Transfer to the plate.
- 5
In the remaining oil, add chopped greens and stir-fry until wilted and tender, about 2 minutes. Season with salt.
- 6
Smash the fried chicken with the back of a spoon, then dollop sambal oelek over the top. Serve alongside rice, fried tempeh, tofu, greens, and fresh cucumber slices.
Tools you’ll need
- 12-inch skillet or wok
- tongs or slotted spoon
- cutting board and knife
- plate for plating
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