Soy-Free Ayam Penyet
Savor the bold flavors of Southeast Asia with this Soy-Free Ayam Penyet recipe, a delightful twist on the iconic Indonesian smashed fried chicken dish. Perfect for those seeking a soy-free alternative, this recipe uses a fragrant blend of turmeric, coriander, garlic, and candlenuts to marinate the chicken, which is boiled to tender perfection before being fried to achieve a golden, crispy exterior. Served alongside a fiery homemade sambal made with fresh red chilies, ripe tomatoes, and a hint of lime, this dish offers a perfect balance of heat, tang, and sweetness. Complemented by refreshing cucumber slices and crisp lettuce, it’s an irresistible crowd-pleaser that takes only 20 minutes of prep time and is sure to transport your taste buds to the vibrant streets of Indonesia. Ideal for family dinners or special occasions, this soy-free version of Ayam Penyet is a must-try for lovers of bold, authentic flavors.
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Recipe Information
Ingredients
- 4 pieces chicken thighs
- 1 teaspoon turmeric powder
- 1 teaspoon ground coriander
- 1 teaspoon salt
- 500 milliliters water
- 4 cloves garlic cloves
- 3 pieces candlenuts
- 1 inch ginger
- 500 milliliters coconut oil
- 5 pieces red chili peppers
- 2 pieces ripe tomatoes
- 1 tablespoon lime juice
- 1 tablespoon brown sugar
- 1 piece cucumber
- 4 pieces lettuce leaves
Instructions
Start by preparing the chicken: In a large pot, combine turmeric powder, ground coriander, and salt with 500 milliliters of water.
Peel and crush the garlic cloves. Add them to the pot along with candlenuts and sliced ginger.
Add chicken thighs into the pot. Bring the water to a boil, then lower the heat to simmer for about 30 minutes until the chicken is cooked through.
Remove the chicken from the pot and let it cool slightly. Use a pestle to gently smash the chicken pieces.
In a deep frying pan, heat the coconut oil over medium heat. Once hot, fry the smashed chicken until golden brown. Remove and drain on paper towels.
Prepare the sambal: In a blender, add red chili peppers, roughly chopped tomatoes, lime juice, and brown sugar. Blend to a smooth paste.
In a small saucepan, cook the sambal mixture until fragrant and the raw smell dissipates, around 5 minutes. Remove from heat.
Slice the cucumber and arrange with lettuce leaves on a serving platter.
Serve the fried chicken hot with sambal, cucumber slices, and lettuce leaves.
Nutrition Facts
Calories |
5806 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 548.2 g | 703% | |
| Saturated Fat | 412.2 g | 2061% | |
| Polyunsaturated Fat | 8.2 g | ||
| Cholesterol | 564 mg | 188% | |
| Sodium | 2912 mg | 127% | |
| Total Carbohydrate | 53.6 g | 19% | |
| Dietary Fiber | 10.2 g | 36% | |
| Total Sugars | 25.4 g | ||
| Protein | 164.8 g | 330% | |
| Vitamin D | 1.1 mcg | 5% | |
| Calcium | 265 mg | 20% | |
| Iron | 10.9 mg | 61% | |
| Potassium | 2999 mg | 64% | |
*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.
