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
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Open the appInstructions
Step 1
Pat chicken thighs dry. Season generously with salt and black pepper on both sides.
Step 2
Heat oil in a large skillet over medium-high until it shimmers, about 90 seconds.
Step 3
Add chicken, skin-side down (or smooth-side if skinless). Fry 7–8 minutes without moving until deep golden brown.
Step 4
Flip chicken and fry 5–6 minutes more until cooked through. Remove to a plate; set oil aside.
Step 5
Return skillet to medium-high. Fry tempeh slices 3–4 minutes per side until golden. Transfer to plate with chicken.
Step 6
Fry tofu cubes 4–5 minutes, turning occasionally, until edges are crispy and golden. Remove to the plate.
Step 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.
Step 8
Toss smashed chicken with sambal ijo in a bowl until evenly coated. Squeeze lime juice over the top.
Step 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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