Ayam Penyet — Smashed Fried Chicken with Sambal

Ingredients

• 4 thighs (about 1 lb) boneless, skinless chicken thighs
• 3 whole red bird's eye chilies
• 4 cloves garlic cloves
• 1 whole (juiced) lime
• ½ tsp shrimp paste (terasi)
• 1.5 cups cooked steamed white rice
• 1 whole (sliced) cucumber
• 2 cups (sliced thin) green cabbage

Instructions

1. 1

   Pat chicken thighs dry. Season generously with salt and pepper on both sides.

2. 2

   Heat 0.5 cup neutral oil in a large skillet over medium-high heat until shimmering, about 90 seconds.

3. 3

   Fry chicken thighs skin-side down, undisturbed, until golden brown and crispy, 6–7 minutes. Flip once and cook 4–5 minutes more until cooked through.

4. 4

   Transfer chicken to a plate. Pound each thigh flat with the bottom of a glass or meat mallet until slightly flattened.

5. 5

   Crush chilies, garlic, and shrimp paste in a mortar and pestle (or small bowl) until paste forms. Stir in lime juice and a pinch of salt.

6. 6

   Divide rice and vegetables between two plates. Top each with smashed chicken and spoon sambal generously over the top. Serve immediately.

Tools you’ll need

• large skillet (12-inch preferred)
• mortar and pestle (or small bowl)
• meat mallet or glass bottom
• tongs
• slotted spoon
• paper towels

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