📝 About This Recipe
Originating from East Java, Indonesia, Ayam Penyet is a beloved Southeast Asian classic known for its incredibly tender, spice-infused meat and signature 'smashed' presentation. The chicken is first braised in a rich 'ungkep' aromatics bath before being deep-fried to golden perfection and lightly bruised with a mortar to allow the fiery, umami-packed sambal to seep into every fiber. This dish is a masterclass in balancing heat, crunch, and savory depth, making it a staple in Halal kitchens across the region.
🥗 Ingredients
Chicken and Aromatics
- 1 kg Whole Chicken (cut into 4 or 8 pieces)
- 2 stalks Lemongrass (bruised and knotted)
- 3-4 pieces Indonesian Bay Leaves (Salam) (substitute with regular bay leaves if unavailable)
- 3 cm Galangal (bruised)
- 500 ml Water (enough to just cover the chicken)
Bumbu (Spice Paste)
- 6 pieces Shallots (peeled)
- 4 cloves Garlic (peeled)
- 3 cm Fresh Turmeric (or 1 tsp turmeric powder)
- 2 cm Ginger (peeled)
- 1 tablespoon Coriander Seeds (toasted)
- 2 teaspoons Salt (adjust to taste)
Sambal Terasi (Chili Paste)
- 10-15 pieces Red Bird's Eye Chilies (adjust for heat preference)
- 5 pieces Large Red Chilies (seeds removed for less heat)
- 1 medium Tomato (chopped)
- 1 teaspoon Shrimp Paste (Terasi/Belacan) (toasted; ensure Halal certified)
- 1 tablespoon Palm Sugar (shaved)
- 1 piece Lime (juiced)
For Frying and Serving
- 500 ml Vegetable Oil (for deep frying)
- 1 Cucumber (sliced into rounds)
- 4 leaves Cabbage (raw or lightly blanched)
- 4 pieces each Fried Tofu and Tempeh (optional accompaniment)
👨🍳 Instructions
-
1
Prepare the spice paste (Bumbu) by blending shallots, garlic, turmeric, ginger, and coriander seeds with a splash of water until a smooth paste forms.
-
2
In a large wok or pot, combine the chicken pieces, the blended spice paste, bruised lemongrass, bay leaves, galangal, and salt.
-
3
Pour in 500ml of water. Bring to a boil, then reduce heat to low-medium. Simmer (the 'ungkep' process) for 25-30 minutes until the chicken is tender and the liquid has reduced significantly. This ensures the flavor penetrates to the bone.
-
4
Remove the chicken from the liquid and let it drain and air-dry for at least 10 minutes. This is crucial for achieving a crispy skin when frying.
-
5
While the chicken dries, prepare the sambal. Heat 2 tablespoons of oil in a pan and sauté the chilies, tomato, and shallots until softened and fragrant.
-
6
Transfer the sautéed sambal ingredients to a mortar and pestle. Add the toasted shrimp paste, palm sugar, and a pinch of salt. Grind into a coarse paste. Squeeze in fresh lime juice and mix well.
-
7
Heat the frying oil in a deep wok to 180°C (350°F). Fry the braised chicken pieces in batches until the exterior is dark golden brown and crispy (about 3-5 minutes per side).
-
8
Optional: Fry the tofu and tempeh in the same oil until golden.
-
9
The Signature Step: Place a piece of fried chicken on a sturdy wooden board or in a large stone mortar. Use a pestle or the flat side of a heavy knife to 'smash' (penyet) the chicken lightly just until the meat yields and the bone cracks slightly.
-
10
Spread a generous tablespoon of the fresh sambal directly over the smashed chicken while it is still hot.
-
11
Serve immediately alongside steamed jasmine rice, fresh cucumber slices, cabbage, and fried tofu/tempeh.
💡 Chef's Tips
Don't skip the 'ungkep' (braising) process; this is what makes the chicken flavorful and tender inside. Ensure the chicken is dry before frying to prevent oil splatters and ensure maximum crispiness. For the most authentic flavor, use a stone mortar and pestle (cobek) for the sambal rather than a food processor. If you have leftover braising liquid, mix it with a little flour and fry it to create 'kremes' (crispy golden bits) for extra texture. Adjust the number of bird's eye chilies to control the heat level—this dish is meant to be spicy!
🍽️ Serving Suggestions
Serve with a side of warm, fluffy Jasmine rice to balance the heat of the sambal. Pair with a cold glass of Es Teh Manis (Indonesian sweet iced tea) to soothe the palate. Add a side of 'Sayur Asem' (tamarind vegetable soup) for a refreshing, tart contrast. Include extra fresh herbs like Thai basil (Kemangi) for an aromatic punch. Serve on a banana leaf-lined plate for a beautiful, traditional presentation.