Crispy Smashed Chicken with Sambal, Rice & Fried Sides
Indonesian ayam penyet — a chicken breast fried until golden, then smashed flat with sambal ijo. Served with steamed rice, fried tempeh, crispy tofu, and cool cucumber slices for the ultimate weeknight feast.
- Total time
- 25 min
- Servings
- 2
- Calories
- 720
- Protein
- 48g
Ingredients
- 2 medium (about 6 oz each) boneless, skinless chicken breasts
- 4 tbsp sambal ijo (green chili paste)
- 1 block (8 oz) tempeh, sliced into strips
- 1 block (14 oz) firm tofu, pressed and cubed
- 1 medium cucumber, sliced into rounds
- 2 cups cooked steamed white rice
- ¾ cup (divided) neutral cooking oil
Instructions
- 1
Pat chicken breasts dry. Season generously with salt and black pepper on both sides.
- 2
Heat 0.5 cup oil in a large skillet over medium-high until it shimmers and a pinch of flour sizzles immediately, about 2 minutes.
- 3
Lay chicken into hot oil without moving. Fry 5–6 minutes until golden brown and crispy on the bottom.
- 4
Flip chicken and fry another 5–6 minutes until the second side is golden and internal temperature reaches 165°F.
- 5
Transfer fried chicken to a plate. Spoon 2 tbsp sambal ijo on top of each breast, then press hard with the back of a spoon to crush and flatten.
- 6
In the same skillet, raise heat to medium-high. Fry tempeh strips 3–4 minutes per side until golden and crispy.
- 7
Remove tempeh. Fry tofu cubes in two batches, 4–5 minutes per batch, stirring gently, until all sides are golden.
- 8
Divide rice, smashed chicken, fried tempeh, fried tofu, and cucumber slices between two plates. Serve immediately.
Tools you’ll need
- large skillet (12-inch)
- paper towels
- instant-read thermometer
- spoon
- tongs
Cook smarter
Get matched recipes for what’s in your fridge
CookSnap is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
