Ayam Penyet — Indonesian Smashed Fried Chicken
Crispy fried chicken smashed flat and tossed with spicy sambal ijo, served with steamed rice, fried tempeh, tofu, fresh cucumber, and a jolt of chili-lime heat. A one-skillet weeknight dinner that tastes like a Jakarta street stall.
- Total time
- 28 min
- Servings
- 2
- Calories
- 720
- Protein
- 48g
Ingredients
- 4 pieces (about 1.5 lbs) boneless, skinless chicken thighs
- 3 tbsp sambal ijo (Indonesian green chili paste)
- 1 package (8 oz), sliced 1/4-inch thick block tempeh
- 1 package (14 oz), pressed and cubed block firm tofu
- 1 whole, sliced into rounds cucumber
- 2 cups cooked steamed white rice
- ¾ cup neutral cooking oil
- 1 whole lime
Instructions
- 1
Pat chicken thighs dry. Season generously with salt and black pepper on both sides.
- 2
Heat oil in a large skillet over medium-high until it shimmers, about 90 seconds.
- 3
Add chicken, skin-side down (or smooth-side if skinless). Fry 7–8 minutes without moving until deep golden brown.
- 4
Flip chicken and fry 5–6 minutes more until cooked through. Remove to a plate; set oil aside.
- 5
Return skillet to medium-high. Fry tempeh slices 3–4 minutes per side until golden. Transfer to plate with chicken.
- 6
Fry tofu cubes 4–5 minutes, turning occasionally, until edges are crispy and golden. Remove to the plate.
- 7
Place chicken on a cutting board. Using two forks or the back of a heavy spoon, smash and pull the meat into bite-sized shreds.
- 8
Toss smashed chicken with sambal ijo in a bowl until evenly coated. Squeeze lime juice over the top.
- 9
Serve chicken, tempeh, and tofu over rice. Arrange cucumber slices on the side.
Tools you’ll need
- 12-inch skillet or wok
- cutting board
- two forks or wooden spoon
- paper towels
- tongs
- small bowl
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