Ayam Penyet (Javanese Smashed Fried Chicken with Sambal)
Quick answer
- Total time
- 45 min
- Level
- Medium
- Servings
- 2 servings
- Ingredients
- 7
About this dish
Fried chicken gets one firm press in a mortar, enough to crack the crisp skin but not shred the meat, and a coarse sambal of red chili, boiled garlic, salt, and lime juice goes into the cracks.
Read more
That is the Javanese idea behind ayam penyet, smashed chicken. Because the legs are first simmered with garlic, ginger, and salt, the oil only has to blister and darken the skin.
Ingredients
Instructions
- 1
Rinse 2 chicken legs under running water and pat them dry.
Put the chicken in a pot with 4 garlic cloves, 15g sliced ginger, and 1 tsp salt so the seasoning starts in the cooking liquid.
- 2
Add enough water to cover the chicken and bring it to a boil over medium heat.
Once boiling, lower to medium low and simmer for about 15 minutes, until the thickest part is cooked through.
- 3
Lift out the chicken and let it drain on a rack or sieve for 5 minutes.
Pat the skin and folded areas thoroughly with paper towels, because trapped moisture will splatter in hot oil.
- 4
Pour 800ml frying oil into a deep pan and heat it to 180°C.
Lower in the chicken carefully and fry for 4 to 6 minutes, until the skin blisters, darkens, and feels crisp.
- 5
Put 4 red chilies, the cooked garlic, a little salt, and 1 tbsp lime juice in a mortar.
Pound to a coarse paste, leaving small pieces for texture and stopping before it turns watery.
- 6
Place the fried chicken in the mortar and press once firmly to crack the skin without shredding the meat.
Spoon the coarse sambal over the surface and serve.
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