Ayam Penyet
Elevate your taste buds with Ayam Penyet, a bold and flavorful Indonesian dish that combines crispy, golden-brown chicken with a fiery sambal chili paste. Perfectly marinated in a blend of turmeric, coriander, garlic, and shallots, the chicken is simmered with aromatic kaffir lime leaves, galangal, and ginger until tender, then deep-fried for an irresistible crunch. Its signature "smashed" texture lends a rustic charm that makes this dish unique. Served alongside a robust sambal made with red chilies, tamarind, and tomato, Ayam Penyet offers a harmonious balance of heat, tang, and sweetness. Ideal for spice lovers and fans of authentic Southeast Asian cuisine, this recipe is a standout addition to your dinner table.
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Recipe Information
Ingredients
- 4 Chicken legs (drumsticks and thighs)
- 2 teaspoons Turmeric powder
- 1 teaspoon Coriander powder
- 1 teaspoon Salt
- 4 Garlic cloves
- 4 Shallots
- 2 Candlenuts
- 250 ml Vegetable oil
- 4 Kaffir lime leaves
- 1 inch Galangal
- 1 inch Ginger
- 500 ml Water
- 6 Red chilies
- 1 Tomato
- 1 teaspoon Tamarind paste
- 1 teaspoon Brown sugar
- 0.5 teaspoon Salt
Instructions
In a blender or food processor, blend garlic cloves, shallots, candlenuts, turmeric powder, coriander powder, salt, galangal, and ginger into a smooth paste.
Rub the paste thoroughly onto the chicken legs, ensuring they are evenly coated.
In a large pot, heat 2 tablespoons of vegetable oil over medium heat.
Add the blended paste to the pot and saute for about 3 minutes until fragrant.
Add the marinated chicken legs into the pot and cook them for 5-6 minutes until lightly browned.
Pour water into the pot, add the kaffir lime leaves, cover, and simmer on low heat for 25-30 minutes until the chicken is tender.
Remove the chicken from the pot and set it aside to cool slightly.
In a separate frying pan, heat enough vegetable oil to deep-fry the chicken over medium-high heat.
Fry the chicken pieces in batches until golden brown and crispy, about 5-6 minutes.
To make the sambal, blend red chilies, tomato, tamarind paste, brown sugar, and salt into a coarse paste.
In a saucepan, heat 2 tablespoons of vegetable oil and fry the sambal mixture on medium heat for about 5 minutes until fragrant.
Slightly smash the crispy chicken with a pestle or heavy object to flatten it slightly but not to break it apart.
Serve the smashed chicken with the sambal on the side.
Nutrition Facts
Calories |
859 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 81.4 g | 104% | |
| Saturated Fat | 14.2 g | 71% | |
| Polyunsaturated Fat | 35.3 g | ||
| Cholesterol | 90 mg | 30% | |
| Sodium | 833 mg | 36% | |
| Total Carbohydrate | 16.8 g | 6% | |
| Dietary Fiber | 4.7 g | 17% | |
| Total Sugars | 8.6 g | ||
| Protein | 21.5 g | 43% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 95 mg | 7% | |
| Iron | 3.0 mg | 17% | |
| Potassium | 910 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
