📝 About This Recipe
Originating from the vibrant street food scene of Yogyakarta, Ayam Geprek is a modern Indonesian sensation that pairs ultra-crispy Javanese-style fried chicken with a punishingly delicious, hand-ground raw chili sambal. The magic lies in the 'geprek' technique, where the hot chicken is crushed directly into the mortar and pestle, allowing the spicy, garlicky oils to penetrate every fiber of the meat. It is a bold, soul-satisfying dish that offers a perfect symphony of crunch, heat, and savory depth.
🥗 Ingredients
Chicken & Marinade
- 500 grams Chicken Thighs or Breast (boneless, skin-on for extra crunch)
- 4 cloves Garlic (minced into a fine paste)
- 1 teaspoon Salt
- 1/2 teaspoon Coriander Powder
- 1/2 teaspoon Black Pepper (freshly cracked)
Crispy Coating
- 300 grams All-purpose Flour
- 50 grams Cornstarch (for long-lasting crispiness)
- 1/2 teaspoon Baking Powder
- 150 ml Ice Cold Water (to create the wet batter)
- 1 tablespoon Garlic Powder
- 1 liter Vegetable Oil (for deep frying)
Sambal Korek (Chili Paste)
- 15-20 pieces Bird's Eye Chilies (adjust to your spice tolerance)
- 3 cloves Garlic (peeled)
- 1/2 teaspoon Salt
- 1/4 teaspoon Mushroom Bouillon or Sugar (to balance the heat)
- 3 tablespoons Hot Frying Oil (used from the chicken frying pan)
Accompaniments
- 4 portions Steamed Jasmine Rice (hot)
- 1 piece Cucumber (sliced into rounds)
- 1 handful Thai Basil (fresh leaves)
- 100 grams Cabbage (raw or lightly fried)
👨🍳 Instructions
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1
Cut the chicken into serving-sized pieces. Marinate with minced garlic, salt, coriander, and pepper. Let it sit for at least 30 minutes (or overnight in the fridge) for the flavors to penetrate.
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2
In a large bowl, whisk together the all-purpose flour, cornstarch, baking powder, and garlic powder until well combined.
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3
Create a 'wet dip' by taking 4 tablespoons of the flour mixture and mixing it with the ice-cold water in a separate bowl until it reaches a thin, pancake-batter consistency.
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4
Heat the vegetable oil in a deep pan or wok to 170°C (340°F). The oil is ready when a small pinch of flour sizzles immediately.
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5
Dredge a piece of chicken in the dry flour mix, then dip it into the wet batter, and finally return it to the dry flour mix. Press the flour onto the chicken firmly to create those signature craggy bits.
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6
Carefully lower the chicken into the hot oil. Fry in batches for 8-10 minutes, turning occasionally, until the coating is a deep golden brown and the chicken is cooked through.
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7
Drain the fried chicken on a wire rack to keep the bottom from getting soggy.
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8
While the chicken rests, prepare the Sambal Korek. In a stone mortar and pestle, grind the chilies, garlic, salt, and seasoning into a coarse paste.
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9
Take 3 tablespoons of the smoking hot oil used for frying the chicken and carefully pour it over the raw sambal in the mortar. It should sizzle—this 'cooks' the garlic slightly and releases the chili oils.
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10
Place a piece of hot fried chicken directly on top of the sambal in the mortar.
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11
Using the pestle, 'geprek' (smash) the chicken firmly until the meat is slightly crushed and the sambal is pressed into the crispy coating.
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12
Serve immediately with a side of hot rice, fresh cucumber slices, and basil leaves.
💡 Chef's Tips
Use ice-cold water for the wet batter; the temperature shock creates a lighter, crispier crust. Don't skip the 'geprek' (smashing) step while the chicken is hot, as this is when the meat most readily absorbs the chili flavors. Adjust the number of Bird's Eye chilies to your liking; for a milder version, remove the seeds or mix in larger red chilies. Always use a stone mortar and pestle for the sambal; a blender will change the texture and make it too watery. Ensure your frying oil is hot enough; if it's too cool, the coating will absorb too much oil and become greasy.
🍽️ Serving Suggestions
Serve with a side of 'Tahu' and 'Tempeh Goreng' (fried tofu and tempeh) for a complete Indonesian meal. A tall glass of iced sweet tea (Es Teh Manis) is the traditional way to cool down the palate. Add a topping of melted mozzarella cheese on top of the smashed chicken for a popular modern 'Geprek Bensu' style twist. Pair with 'Krupuk' (shrimp crackers) for extra textural contrast. Include a wedge of lime to squeeze over the sambal for a bright, acidic lift.