Ayam Penyet Recipe (Indonesian Smashed Fried Chicken)

For Grinding (Flavour paste)

• 10 no Shallots (peeled)
• 10 cloves Garlic (peeled)
• 2 inch Ginger (peeled and chopped)
• 2 inch Galangal (peeled and chopped)
• 2 no Lemon grass (peeled and chopped)
• 2 tsp Turmeric Powder
• 1 tbsp Coriander Powder

For Cooking Chicken

• 4 large Chicken Thighs
• 4 large Chicken Drumstick
• 1 tsp Oil
• 4 no Kaffir Lime Leaves
• 2 no Bay Leaf
• 2 tsp Chicken Boullion powder
• 1 tsp Salt (or to taste)
• 1 tsp Black pepper powder (or to taste)
• 500 ml water (or as needed)

For Batter (To fry Chicken)

• 1 cup Rice Flour
• 1 large Egg
• 1 tsp Baking powder
• Salt to taste
• Peanut Oil (for deep frying)

For Sambal

• 15 no Byadagi Dry Red Chillies (Soaked in hot water)
• 8 no Shallots ( peeled)
• 8 cloves Garlic (peeled)
• 1 medium Lemon ( juiced)
• Salt to taste
• 2 tsp Sugar
• ¼ cup Peanut Oil

For Serving

• 4 cups Cooked Jasmine Rice
• 2 large Cucumbers (sliced)

1. 1

   Start by making sambal. Take the soaked red chillies, garlic, shallots in a food processor. Add in some water and make it into a coarse paste.

2. 2

   Now heat oil in a pan. Add in the ground paste and cook for 2 to 3 minutes. Now add in salt, sugar and mix well. Cook for another 2 minutes. If it is too thick, add some water as needed. Once the sambal is cooked, turn off the heat. Add in lemon juice and mix well. Sambal is ready.

3. 3

   Lets make the flavour paste for cooking chicken. Take all the ingredients mentioned for grinding in a food processor and crush them till they are coarsely ground. Set this aside for a moment.

4. 4

   Heat 1 tsp oil in a deep pot. Add the ground paste and sauté for 2 minutes. Now add in bay leaf, kaffir lime leaves, chicken bouillon powder, chicken thighs, chicken drumsticks, salt and pepper. Toss well in the paste for 3 minutes.

5. 5

   Now pour water to cover the chicken. Mix it really well and allow it to come to a full boil. Boil this for 15 minutes until the chicken is completely cooked and the broth is reduced as well.

6. 6

   Now remove the chicken from the broth. Place it on a tray to cool. Now remove the bay leaf and Kaffir lime leaves from the broth. Transfer the broth to another bowl and place in the fridge to cool for 15 minutes.

7. 7

   Now let’s make the batter. Take rice flour, egg, baking powder in a bowl. Pour the broth which is cooled now. Mix using a whisk to form into a slightly runny batter. If you need you may add some salt into the batter. Set this aside for a minute.

8. 8

   Heat oil for deep frying. Now take the cooked chicken one by one. Dip it into the batter and coat on both sides. Drop the chicken directly into the hot oil.

9. 9

   Now take your fingers and dip into the batter and drizzle it over the chicken and oil to form small droplets which will then fry till crispy. Let the chicken fry for 3 to 4 minute on one side, flip over and cook on other side for another 3 minutes.

10. 10

    You may remove the fried bits from the oil if it gets too dark. Place the fried bits on some paper towel to strain the excess oil.

11. 11

    Once the chicken is fried and golden. Strain from the oil and place onto some paper towel to remove excess oil.

12. 12

    Now comes the smashing part. Take the fried chicken and use a rolling pin or mortar and pestle to smash it gently to crush slightly.

13. 13

    Now take a plate, spoon some cooked jasmine rice, sliced cucumber, sambal, the smashed chicken and enjoy hot.