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Ayam Penyet Cabe Ijo is a delightful combination of crispy fried chicken and a spicy, tangy green sambal that packs a punch. The recipe can be done on the stove or using Instant Pot pressure cooker.
Ayam Penyet, or “smashed chicken,” is one of Indonesia’s most beloved dishes, known for its flavorful, crispy fried chicken served with sambal (chili paste). Among the many variations of this dish, Ayam Penyet Cabe Ijo stands out, offering a unique twist with its vibrant green chili sauce that delivers a fiery yet fresh taste. The name “Cabe Ijo” literally means “green chili,” and this version of the classic dish is popular for its bold, tangy, and spicy profile.
Ayam Penyet Cabe Ijo
Ingredients
- 1 kg bone-in skin-on chicken pieces leg quarters, drumsticks, thighs, etc
- 600 g water or more as needed
- 2 Tbsp oil for stir-frying
- 2 cups oil for frying
Aromatics:
- 8 cloves garlic minced
- 1 Tbsp grated ginger
- 1 stalk lemongrass
- 3 kaffir lime leaves
- 3 bay leaves
- 1 tsp ground coriander
- 1 tsp galangal powder
- 1 tsp turmeric powder
Seasonings:
- 1 tsp salt
- 1 tsp chicken powder
Sambal ijo:
- 150 g serrano peppers or use jalapeno
- 3 cloves garlic
- juice of 1 lime
- 1 tsp salt
- ½ tsp sugar
- ½ tsp chicken powder
Instructions
Cook the chicken :
- Preheat a large wok or skillet with 2 Tbsp of oil over medium heat. Add garlic and ginger and stir fry for about 1 minute. Take care not to burn the garlic.
- Add lemongrass stalk, kaffir lime leaves, and bay leaves. Stir fry for another minute.
- Add the chicken pieces, ground coriander, turmeric, galangal powder, salt, and chicken powder and stir to mix everything.
- Add the water, just enough to cover the chicken. Bring to a boil and then lower the heat to let the chicken braise (ungkep) until they are tender and the liquid reduce. This can take about 30 minutes or so.
- If you use pressure cooker, close the lid and turn the pressure valve to sealing. Set the timer to 10 minutes on high pressure and then natural release after that
- Let the chicken cool down before frying
Fry the chicken:
- Heat some oil in a fryer. Add in chicken pieces and fry until they are crispy and dry. Remove from the fryer.
Prepare sambal ijo:
- You can use the same oil from frying the chicken. We will fry the peppers briefly. Remove any bits and pieces from the oil (if any). Heat up the oil over medium heat. Clean the peppers with water and pat the peppers dry with paper towel to make sure there's no moisture. Remove the stems
- Fry the pepper over medium heat until they start to blister and lightly brown on some spots. Remove from the oil to absorbent paper towel
- Place the peppers, garlic, lime juice, salt, sugar, and chicken powder in a food processor and pulse several times to get it coarsely chopped. Alternatively, if you have ulekan, you can use that to ulek the sambal ijo ingredients
To serve:
- Toss the fried chicken into the sambal ijo and mix evenly
- Use the side of a cleaver, or a pestle to smash the meat part of the chicken once or twice. Serve immediately
*Nutrition facts are just estimates and calculated using online tools*
Popularity and Variations
While the traditional red sambal version of Ayam Penyet remains popular, the Cabe Ijo variant is especially cherished by those who enjoy a fresher, brighter, and greener flavor. This dish has gained popularity across Indonesia and neighboring countries like Malaysia and Singapore, where it is often served in warungs (small eateries) and upscale restaurants.
What Makes Cabe Ijo Special?
Ayam Penyet Cabe Ijo offers a bold contrast of textures and flavors. The chicken is crispy on the outside yet tender inside, while the sambal is fresh, tangy, and intensely spicy. The green chilies provide a slightly more refreshing heat compared to the deeper, more robust spiciness of red sambal. The squeeze of lime adds a zesty note that balances the richness of the fried chicken. Traditionally, the sambal cabe ijo is made with cabe rawit ijo (green cayenne peppers). They are tiny in size and very spicy. It’s hard for me to find cabe rawit ijo here, so I just use serrano pepper or jalapeno peppers. They aren’t as spicy, but still a good substitute.
