Ayam Penyet Pedas
Chicken is simmered with aromatic Indonesian spices until tender and flavorful.The cooked chicken is fried until golden with crisp edges.Fresh chilies, garlic, shallots, and tomatoes create a fiery sambal.The fried chicken is gently smashed using a mortar or heavy utensil.Sambal is generously spooned over the warm smashed chicken.Serve with steamed rice, cucumber, cabbage, tofu, and tempeh for a complete meal.
Ingredients
For the Chicken
- 1 kg bone-in chicken thighs and drumsticks
- 5 shallots
- 5 garlic cloves
- 1-inch piece fresh ginger
- 1-inch piece galangal, optional
- 1 teaspoon ground coriander
- ½ teaspoon ground cumin
- ½ teaspoon turmeric powder
- 1 stalk lemongrass, bruised
- 2 bay leaves
- 3 kaffir lime leaves, optional
- 1 teaspoon salt
- ½ teaspoon white pepper
- 1 tablespoon vegetable oil
For Frying
- Vegetable oil, enough for shallow or deep frying
For the Spicy Sambal
- 8–12 red chilies
- 5 bird's eye chilies, adjust to taste
- 4 shallots
- 3 garlic cloves
- 1 medium tomato
- 1 teaspoon palm sugar or brown sugar
- 1 tablespoon lime juice
- 1 tablespoon vegetable oil
For Serving
- Steamed white rice
- Sliced cucumber
- Fried tofu
- Fresh cabbage
- Lime wedges
- Fried shallots
Instructions
Prepare the Chicken
- Clean the chicken pieces and pat them dry with paper towels.Make two or three shallow cuts in the thickest parts of the chicken.These cuts allow the aromatic seasoning to penetrate deeper into the meat.Set the chicken aside.
Prepare the Aromatics
- Place the shallots, garlic, ginger, galangal, coriander, cumin, turmeric, salt, and white pepper into a blender or food processor.Add a small amount of water and blend until a smooth spice paste forms.You can also grind the ingredients using a mortar and pestle for a more traditional texture.
Sauté the Spice Paste
- Heat 1 tablespoon of vegetable oil in a large heavy-bottomed pot.Add the spice paste.Cook over medium heat for approximately 4–6 minutes, stirring regularly.The mixture should become fragrant and slightly darker.Cooking the paste first helps develop a deeper flavor.
Add the Aromatics
- Add the bruised lemongrass, bay leaves, and kaffir lime leaves if using.Stir everything together.Cook for another minute so the aromatics release their fragrance.
Add the Chicken
- Place the chicken pieces into the pot.Turn them several times to coat them thoroughly with the spice mixture.Pour in approximately 500 ml of water.The liquid should partially cover the chicken.
Reduce the Cooking Liquid
- Once the chicken is tender, remove the pieces from the pot.Increase the heat slightly and reduce the remaining liquid until it becomes a concentrated spice mixture.You can brush a little of this mixture over the chicken before frying.Allow the chicken to cool slightly.
Prepare the Sambal Ingredients
- Wash the chilies and tomato.Roughly chop the chilies, shallots, garlic, and tomato.For a milder sambal, remove some of the chili seeds.For a very spicy version, keep the seeds and increase the bird's eye chilies.
Cook the Sambal Ingredients
- Heat 1 tablespoon of vegetable oil in a skillet.Add the chilies, shallots, garlic, and tomato.Cook over medium heat for approximately 4–5 minutes, turning occasionally.The ingredients should soften and develop lightly charred edges.If using shrimp paste, add it during the final minute.
Add Lime Juice
- Add the fresh lime juice to the crushed sambal.Mix thoroughly.Taste and adjust the salt, sugar, lime juice, and chili level.The sambal should be spicy, savory, slightly sweet, and pleasantly tangy.
Heat the Oil
- Heat enough vegetable oil in a deep skillet or heavy saucepan for frying.The oil should be hot enough to produce a crisp exterior without burning the chicken.If using a thermometer, aim for approximately 350°F (175°C).
Fry the Chicken
- Carefully place the cooked chicken pieces into the hot oil.Fry in batches if necessary to avoid overcrowding.Cook until the exterior becomes golden brown and crisp, approximately 3–5 minutes per side, depending on the size of the pieces.Because the chicken has already been cooked, the frying stage is primarily for browning and crisping.
Smash the Chicken
- Place a spoonful of sambal on a serving plate or mortar.Place one piece of fried chicken over the sambal.Using a pestle, the back of a heavy spoon, or another suitable utensil, gently press or smash the chicken.Do not crush it completely.The goal is simply to flatten it slightly and allow the sambal to coat the chicken.
Serve
- Serve Ayam Penyet Pedas immediately with hot steamed rice.Arrange cucumber, tomato, cabbage, fried tofu, and tempeh around the chicken.Add lime wedges and extra sambal for those who enjoy additional heat.
Notes
- Use bone-in chicken: Thighs and drumsticks remain juicy and flavorful during simmering.
- Cook before frying: Simmering the chicken first allows the Indonesian spices to penetrate deeply.
- Do not over-smash: The chicken should remain recognizable and juicy rather than being completely crushed.
- Adjust the chilies: Bird's eye chilies can be extremely hot, so adjust the quantity according to your tolerance.
- Use fresh sambal: Freshly crushed sambal provides the brightest and most vibrant flavor.
- Fry in batches: Overcrowding the oil lowers its temperature and can make the chicken greasy.
- Drain properly: A wire rack helps preserve the crisp exterior better than leaving the chicken directly on paper towels.
- Check chicken temperature: The thickest part of the chicken should reach a safe internal temperature of 165°F (74°C).