Ayam Penyet – 印尼炸鸡

Penyet simply means “smashed” or “flattened”, in this case “smashed chicken” is a very popular dish from Indonesia. There are quite a few popular restaurants in Singapore serving this, so why not try this in the comfort of your own home?

This may look like a simple chicken recipe, however there lies the complexity of cooking the meat with the right amount of galangal and lemongrass. Deep fried til’ perfection – the end result is pure bliss! In our recipe we’re making our own special sambal chili too, to pair up with this awesome meat dish.No we did NOT smash the chicken here, but you guys can do so if you’d like. 🙂

Serve with piping hot rice, and enjoy every mouthful of chicken goodness!

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  • Servings: 4

  • Time: 25 min

  • Skill: Intermediate

Ingredients:

  1. 4 chicken thighs

  2. 1 tbsp coriander seeds

  3. 1 tbsp cumin seeds

  4. 3 stalks lemongrass

  5. 1 red onion (big)

  6. 6 cloves garlic

  7. 15g turmeric

  8. 30g ginger

  9. 30g galangal

  10. 1 litre water

  11. 4 bay leaves

  12. 3 tbsp orange sugar

  13. 2 tbsp salt (adjust to taste)

  14. 200ml coconut milk

  15. ½ tbsp white pepper

Batter:

  1. 140g rice flour

  2. 2 cups gravy

  3. 1 tsp salt

  4. 2 egg white

Serve with:

  1. 2 tau kwa cut into triangles (fried)

  2. sliced cucumbers

  3. sambal chili paste

Instructions:

  1. Toast 1 tbsp coriander seeds with 1 tbsp cumin seeds

  2. Smash 3 stalks of lemongrass

  3. Cut 1 red onion and add to food processor with 6 cloves garlic, 15g tumeric, 30g ginger and 30g galangal

  4. Blend it slightly, then add mixture to 1 litre boiling water

  5. Add toasted coriander, cumin seeds, lemongrass, 4 bay leaves, 3 tbsp orange sugar, 2 tbsp salt (adjust to taste), 200ml coconut milk, and 1/2 tbsp white pepper

  6. Add 4 chicken thighs, cover and cook for 12 mins

  7. Remove chicken thighs and strain gravy

  8. Add strained ingredients to chicken thighs to marinate

  9. Let gravy cooldown to room temperature

  10. Add 140g rice flour to bowl with 2 cups of gravy

  11. Add 1 tsp salt, 2 egg whites

  12. Dip chicken in batter and deep fry till golden

  13. Dip tau kwa in batter and deep dry til golden

  14. Add 2 ladles of batter to oil to make fried crisp

  15. Serve with sliced cucumbers and sambal chili paste