The chicken is traditionally being marinated and then boiled, deep-fried, SMASHED !!!! and served with sambal. I did some tweaks to the traditional recipe to make it tastes better and healthier
I found it quite amusing that there were actually many Indonesian food that I never really knew when I was still living there. It wasn’t until after I left home for the first time when I was 18, being far away from home that I started my journey with food. Though I didn’t really cook that much either during college time. If I did, they were simple stuff. My sister said “Ma Po tofu again?” I cooked that so often that it had become a joke to her. I got more serious into cooking after I married Mr. G. That because I really missed lots of food that I could easily get when I was in Southeast Asia.
Ayam penyet is one of the food I never even heard of for the first probably 28 years of my life (yes..that’s a long time I know!). I learned about ayam penyet when I stayed a short while in Singapore. Needless to say, my sister and I were frequent patrons.
What is the big fuss about this ayam penyet btw ? In case you ever wonder what that funky name means, Penyet means being smashed. Ayam means chicken. So, the “direct” translation for Ayam Penyet is Smashed fried chicken 🙂 The fried chicken is literally smashed after being cooked and hence the name 😉 The chicken is being marinated and then boiled, deep-fried, and then SMASHED !!!! and served with a sambal. I did a little tweak on the recipe. Instead of boiling and deep-frying, I steamed the chicken and then air-fried them. It is quite a revolution I must say! Steaming the chicken will give you chicken that does not taste bland.
You will see some ayam penyet recipe that is served with crispy crumbs scattered on top too. This version is a little bit different, without the crumbs
Smashed chicken / Ayam penyet
- 4 boned-in skin-on leg quarters or you can use combination of 4 chicken thighs and 4 drumsticks
- 1/4 tsp white pepper powder
- 1 tsp of salt
- 1 Tbsp of coriander powder
- 1 tsp of turmeric powder
- 1 Tbsp of ground candlenuts or you can omit if you must
- Cooking oil
- 10 fresno chilis or Asian long red chili
- 2 red bird's eye chili more if you like it spicier
- 1/2 tsp of belacan/ shrimp paste
- 1/2 tomato
- 1 Tbsp of sugar
- 1 tsp of vinegar
- Pinch of salt
- 1 Tbsp of cooking oil
Place the pepper, salt, coriander,turmeric, and ground candlenuts in a small bowl and mix them. Rub the mixture on the chicken all over. It is best if you marinate them overnight or if you are pressing for time at least 30 minutes to 1 hour
My method- Steaming and air-frying:
Bring the water in a steamer to rolling boil. Steam the chicken for 45 minutes or until cooked through (no more pink juice oozing out from the chicken). If you use the combination of thighs and drumstick, the drumstick may cook faster than the thighs. Pour off the liquid that oozes out from steaming the chicken. This are good addition to your chicken broth
Let the chicken pieces cool down a little bit and then brush the skin with some oil. Place in air fryer (you may need to do this in batches) and fry at 400 F for 10 minutes or until the skin is crispy. Let it cool down for a minute and then smashed with pestle, back of your knife or cleaver if you have one. Serve immediately with rice and sambal
Traditional method (boiling and then deep-frying)
Get a pot with a lid ready and pour in 1 cup of water and let the water comes to a boil. Put in the chicken, lower the heat to medium, cover and let them cooked with the lid on until water is almost dry. I know 1 cup of water is not a whole lot, but the whole idea is to just partly simmer the chickens. Let them cool down before frying
Heat some oil in a fryer. Add in chicken and fry until they are crispy and dry. Remove from the fryer. Let it cool down for a minute and then smashed with pestle, back of your knife or cleaver if you have one. Serve immediately with rice and sambal
Making the sambal:
Place all the ingredients in the food processor and process into a coarse paste (you can still see some seeds and stuff). It's up to you, you can process it into a smooth paste too. I prefer rustic looking sambal. Preheat 1 Tbsp of oil and add in the sambal. Cook until it comes to a boil and then turn off the heat and let it cool down before serving. Keep in the jar for up to one week
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