Smashed Fried Chicken with Sambal & Sides
Crispy fried chicken thighs smashed flat and drowned in punchy sambal ijo, served with fried tempeh, tofu, rice, and cool cucumber. The whole plate comes together in 25 minutes.
- Total time
- 25 min
- Servings
- 2
- Calories
- 720
- Protein
- 48g
Ingredients
- 4 pieces (about 1.5 lbs) chicken thighs, boneless and skinless
- ⅓ cup sambal ijo (Indonesian green chili paste)
- 8 oz tempeh, cut into rectangles
- 8 oz firm tofu, cut into cubes
- 1 whole cucumber, sliced
- 2 cups steamed white rice
- ¾ cup neutral cooking oil for frying
Instructions
- 1
Pat chicken thighs dry with paper towels. Season both sides generously with salt and pepper.
- 2
Heat oil in a large skillet over medium-high until a thermometer reads 350°F (176°C), about 2 minutes.
- 3
Add chicken to hot oil and fry 6 minutes per side until golden brown and cooked through (165°F internal temp).
- 4
Transfer chicken to a plate. Add tempeh and tofu to the same oil and fry 3–4 minutes per batch until golden.
- 5
Gently press each chicken thigh with the back of a spoon to crack and flatten. Coat generously with sambal ijo.
- 6
Serve smashed chicken with fried tempeh, tofu, rice, cucumber slices, and extra sambal on the side.
Tools you’ll need
- large skillet (12-inch)
- thermometer (instant-read or candy)
- paper towels
- wooden spoon or spatula
- plate
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