Smashed Fried Chicken & Sambal Plate
Crispy fried chicken smashed with spicy sambal, served with rice, fried tempeh, tofu, greens, and fresh cucumber. A complete Indonesian dinner plate that feels fancy but comes together in 25 minutes.
- Total time
- 25 min
- Servings
- 2
- Calories
- 580
- Protein
- 38g
Ingredients
- 4 thighs boneless, skinless chicken thighs
- 3 tbsp sambal oelek (chili paste)
- 2 tbsp lime juice
- ½ block block tempeh
- ½ block block firm tofu
- 4 cups fresh Asian greens (bok choy, gai lan, or kale), chopped
- 1 medium cucumber, sliced
- 2 cups cooked white rice
Instructions
- 1
Pat chicken thighs dry. Season generously with salt and black pepper on both sides.
- 2
Heat 2 tbsp oil in a large skillet over medium-high until it shimmers, about 90 seconds.
- 3
Lay chicken skin-side down in the skillet. Sear 5–6 minutes without moving until golden and crispy.
- 4
Flip chicken and cook 4–5 minutes more until the thickest part reaches 165°F, then remove to a plate.
- 5
In the same skillet, add tempeh and tofu cubes (cut into 1-inch pieces) to the remaining oil and fat. Fry 3 minutes per side until golden, then push to the side.
- 6
Add chopped greens to the empty skillet space and toss constantly until wilted, about 1–2 minutes.
- 7
Place a piece of chicken on a small cutting board or plate. Smash firmly with the bottom of a spoon or wooden mallet until flattened and seasoned with sambal crust.
- 8
Divide rice among serving plates. Top with smashed chicken, fried tempeh, fried tofu, wilted greens, and cucumber slices.
- 9
Drizzle the sambal oelek mixed with lime juice over the smashed chicken. Serve immediately.
Tools you’ll need
- 12-inch skillet
- cutting board
- chef's knife
- spoon or wooden mallet
- small bowl
- paper towels
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