Gluten-Free Ayam Penyet
Elevate your dinner game with this Gluten-Free Ayam Penyet, a fragrant and spicy Indonesian classic with a modern twist. Perfectly marinated chicken thighs are infused with a bold blend of turmeric, coriander, garlic, and ginger before being coated in gluten-free flour and fried to crispy golden perfection. The dish is crowned with a vibrant homemade sambal sauce, made from fresh chili peppers, tomatoes, shallots, palm sugar, and gluten-free soy sauce, delivering the perfect balance of heat and tang. Finished with a gentle smashing for its signature "penyet" texture and served alongside cool cucumber slices, this gluten-free version is a flavorful, crowd-pleasing meal ideal for those seeking delicious gluten-free dinner ideas with an authentic Southeast Asian flair. Ready in under an hour, it’s an irresistible combination of crispy chicken and zesty sambal that’s sure to delight!
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Recipe Information
Ingredients
- 4 pieces Chicken thighs
- 1 teaspoon Turmeric powder
- 1 teaspoon Coriander powder
- 1 teaspoon Salt
- 4 cloves Garlic cloves, minced
- 1 teaspoon Ginger, grated
- 150 grams Gluten-free flour
- 2 tablespoons Lime juice
- 6 pieces Chili peppers, deseeded and chopped
- 2 medium Tomatoes, chopped
- 4 medium Shallots, minced
- 2 tablespoons Palm sugar
- 4 tablespoons Gluten-free soy sauce
- 500 milliliters Oil for frying
- 1 medium Cucumber, sliced
- 4 leaves Kaffir lime leaves, finely chopped
Instructions
Marinate the chicken thighs with turmeric, coriander, salt, minced garlic, grated ginger, and lime juice. Ensure the chicken is well coated and let it sit for at least 20 minutes to absorb the flavors.
In a shallow bowl, spread the gluten-free flour. Dredge each marinated chicken thigh in the flour, ensuring an even coating all around.
Heat oil in a deep frying pan over medium heat. Fry the chicken thighs until they are golden brown and fully cooked, approximately 10-12 minutes per side. Remove and set them on paper towels to drain excess oil.
While the chicken is frying, prepare the sambal sauce. In a blender or food processor, combine the chopped chili peppers, tomatoes, shallots, palm sugar, gluten-free soy sauce, and kaffir lime leaves. Blend until smooth.
Transfer the sambal sauce to a small pot and bring to a gentle simmer over low heat. Cook for about 10 minutes, stirring frequently to prevent sticking. Taste and adjust seasoning if necessary.
Once the chicken is cooked and slightly cooled, use a meat mallet or the back of a knife to gently press (or 'smashed') the chicken thighs for the traditional 'penyet' texture.
Serve the smashed chicken on a plate with sliced cucumber on the side, generously topped with the sambal sauce.
Nutrition Facts
Calories |
6485 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 570.2 g | 731% | |
| Saturated Fat | 91.2 g | 456% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 564 mg | 188% | |
| Sodium | 6598 mg | 287% | |
| Total Carbohydrate | 209.3 g | 76% | |
| Dietary Fiber | 20.6 g | 74% | |
| Total Sugars | 44.9 g | ||
| Protein | 178.8 g | 358% | |
| Vitamin D | 1.1 mcg | 5% | |
| Calcium | 281 mg | 22% | |
| Iron | 14.2 mg | 79% | |
| Potassium | 4240 mg | 90% | |
*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.
