Sugar-Free Ayam Penyet
Sugar-Free Ayam Penyet is a wholesome twist on the popular Indonesian dish, making it perfect for health-conscious food lovers seeking authentic flavors. This recipe skips added sugar without sacrificing taste, thanks to a spectrum of aromatic spices, like turmeric, ginger, and pepper, creating a deeply flavorful marinade for tender chicken thighs. The chicken is boiled for succulence, then fried to achieve golden, crispy perfection. Paired with a vibrant homemade sambal, crafted from red chilies, tomatoes, garlic, and a hint of tangy lime juice, this dish delivers bold and balanced flavors in every bite. Serve it with steamed rice and fresh cucumber slices for an irresistible, restaurant-worthy meal that stays true to tradition while promoting a healthier lifestyle.
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Recipe Information
Ingredients
- 4 pieces chicken thighs
- 4 pieces garlic cloves
- 1 inch piece ginger
- 1 teaspoon turmeric powder
- 2 teaspoons salt
- 1 teaspoon ground white pepper
- 500 ml water
- 500 ml cooking oil
- 3 pieces red chilies
- 3 pieces bird's eye chilies
- 4 pieces shallots
- 2 medium tomatoes
- 2 tablespoons lime juice
- 1 teaspoon shrimp paste
Instructions
Prepare the marinade: In a blender, combine 2 garlic cloves, 1 inch piece of ginger, 1 teaspoon turmeric powder, 1 teaspoon salt, and 1 teaspoon white pepper. Blend until a smooth paste forms.
Rub the marinade over the chicken thighs, ensuring they are thoroughly coated. Let the chicken marinate for at least 30 minutes in the refrigerator.
In a large pot, bring 500 ml of water to a boil. Add the marinated chicken thighs and simmer for about 15 minutes until they are cooked through. Remove the chicken and pat dry with paper towels.
In a frying pan, heat 500 ml of cooking oil over medium heat. Fry the boiled chicken thighs until golden brown and crispy. Remove from heat and drain on paper towels to remove excess oil.
Prepare the sambal sauce: In a blender, add the remaining 2 garlic cloves, red chilies, bird’s eye chilies, shallots, and tomatoes. Blend until smooth.
In a small saucepan, heat 2 tablespoons of the frying oil over medium heat. Add the blended chili paste, 1 teaspoon shrimp paste, and 1 teaspoon salt. Cook for about 5 minutes, stirring frequently, until the sambal thickens.
Once the sambal is cooked, stir in 2 tablespoons of lime juice to balance flavors.
To serve, place the fried chicken on a platter and gently press (or penyet) with a pestle to flatten slightly. Spoon the sambal generously over the chicken.
Serve the Ayam Penyet with steamed rice, fresh cucumber slices, and additional lime wedges on the side.
Nutrition Facts
Calories |
5901 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 569.2 g | 730% | |
| Saturated Fat | 89.7 g | 449% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 582 mg | 194% | |
| Sodium | 5861 mg | 255% | |
| Total Carbohydrate | 47.0 g | 17% | |
| Dietary Fiber | 9.6 g | 34% | |
| Total Sugars | 18.2 g | ||
| Protein | 165.3 g | 331% | |
| Vitamin D | 1.1 mcg | 5% | |
| Calcium | 255 mg | 20% | |
| Iron | 9.5 mg | 53% | |
| Potassium | 2796 mg | 59% | |
*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.
