Ayam Penyet Pedas: Unleash the Fiery Flavors of Indonesian Spicy Fried Chicken

Ayam Penyet Pedas, meaning “smashed spicy chicken,” is a beloved Indonesian dish that delivers a powerful punch of flavor and heat. This isn’t your ordinary fried chicken; it’s an experience. Imagine crispy, juicy chicken marinated in aromatic spices, then lightly smashed and served with a vibrant, fiery sambal. The combination of textures and tastes is simply irresistible. This blog post will guide you through the step-by-step process of recreating this iconic dish in your own kitchen. Get ready to ignite your taste buds!

What is Ayam Penyet?

Before diving into the recipe, let’s understand what makes Ayam Penyet so special. “Ayam” translates to chicken, and “Penyet” refers to the smashing process. After being fried to golden perfection, the chicken is gently smashed using a pestle or a mallet. This not only flattens the chicken, making it easier to eat, but also helps to release even more of its flavorful juices and allows the sambal to penetrate every nook and cranny.

The key component that elevates Ayam Penyet is the *sambal*. A quintessential Indonesian chili sauce, sambal can vary in ingredients and spice levels depending on the region and personal preference. For Ayam Penyet Pedas, we’re aiming for a fiery sambal that will leave you wanting more (and reaching for a glass of water!).

Why This Ayam Penyet Pedas Recipe Works

• Flavorful Marinade: The chicken marinade is packed with aromatic spices like turmeric, ginger, garlic, coriander, and candlenuts, ensuring that the chicken is flavorful from the inside out.
• Crispy Perfection: The double-frying technique guarantees an incredibly crispy skin while keeping the chicken juicy and tender.
• Fiery Sambal: The homemade sambal is made with fresh chilies, tomatoes, shrimp paste (terasi), and other aromatics, delivering an authentic and unforgettable spicy kick.
• Detailed Instructions: This recipe provides clear and concise instructions, making it easy for even beginner cooks to achieve restaurant-quality Ayam Penyet Pedas at home.

Ingredients You’ll Need

Let’s gather the ingredients for our Ayam Penyet Pedas adventure! We’ll break it down into three sections: the chicken marinade, the chicken itself, and the sambal.

For the Chicken Marinade:

• 1 whole chicken (about 3-4 lbs), cut into pieces (legs, thighs, wings, breasts)
• 4 cloves garlic
• 2 inches ginger, peeled and roughly chopped
• 2 inches turmeric, peeled and roughly chopped
• 1 inch galangal, peeled and roughly chopped
• 1 tbsp coriander seeds
• 1 tsp ground cumin
• 1 tsp white pepper
• 3 candlenuts (kemiri), roasted
• 2 tsp salt (or to taste)
• 1 tsp sugar
• 2 cups water

For the Fried Chicken:

• Vegetable oil, for deep frying
• Marinade liquid (reserved from marinating the chicken)
• 2 tbsp rice flour (or all-purpose flour)

For the Sambal:

• 15-20 red bird’s eye chilies (or more, depending on your spice preference)
• 5-7 red chili peppers (large)
• 6 cloves garlic
• 1 large tomato, roughly chopped
• 1 small shallot, roughly chopped
• 1 tsp shrimp paste (terasi), roasted
• 1/2 tsp sugar
• 1/4 tsp salt (or to taste)
• 1 lime, juiced
• 2 tbsp vegetable oil

Optional Accompaniments:

• Steamed white rice
• Fresh vegetables (cucumber, lettuce, cabbage)
• Tempeh goreng (fried tempeh)
• Tofu goreng (fried tofu)
• Krupuk (Indonesian crackers)

Step-by-Step Instructions

Now, let’s get cooking! Follow these detailed instructions to create your own mouthwatering Ayam Penyet Pedas.

Step 1: Prepare the Chicken Marinade

1. Grind the Spices: In a blender or food processor, combine the garlic, ginger, turmeric, galangal, coriander seeds, cumin, white pepper, candlenuts, salt, and sugar. Add a little water if needed to help the mixture blend into a smooth paste.
2. Marinate the Chicken: In a large bowl, place the chicken pieces. Pour the spice paste over the chicken, ensuring that each piece is well coated. Gently massage the marinade into the chicken.
3. Add Water: Pour the water into the bowl. Mix well to ensure the chicken is submerged in the marinade.
4. Marinate: Cover the bowl and refrigerate for at least 4 hours, or preferably overnight. The longer the chicken marinates, the more flavorful it will become.

Step 2: Cook the Chicken

1. Simmer the Chicken: Transfer the chicken and marinade to a large pot. Bring to a boil over medium-high heat. Once boiling, reduce the heat to low, cover the pot, and simmer for about 30-40 minutes, or until the chicken is cooked through and tender. The chicken should be easily pierced with a fork.
2. Strain and Reserve Marinade: Carefully remove the chicken pieces from the pot and place them on a plate to cool slightly. Strain the marinade through a fine-mesh sieve and reserve the liquid. This flavorful liquid will be used for the second frying.

Step 3: Fry the Chicken

1. First Fry: Heat about 2-3 inches of vegetable oil in a large wok or deep fryer to 350°F (175°C). Gently place the chicken pieces into the hot oil, being careful not to overcrowd the wok. Fry for about 5-7 minutes per side, or until lightly golden brown.
2. Remove and Drain: Remove the chicken from the oil and place it on a wire rack to drain excess oil. Let the chicken rest for about 10 minutes.
3. Prepare the Batter (Optional): In a bowl, mix the reserved marinade liquid with rice flour (or all-purpose flour). The consistency should be thin.
4. Second Fry (Double Fry): Dip the first-fried chicken into the batter (or simply drizzle some of the marinade liquid over the chicken if you prefer less coating). Increase the heat of the oil slightly. Fry the chicken again for another 3-5 minutes per side, or until deeply golden brown and extra crispy. This double-frying technique is crucial for achieving the signature crispy skin of Ayam Penyet.
5. Remove and Drain: Remove the chicken from the oil and place it on a wire rack to drain excess oil.

Step 4: Make the Sambal

1. Roast the Ingredients (Optional but Recommended): Roasting the chilies, garlic, shallots, and tomatoes before grinding enhances their flavor and reduces their water content, resulting in a richer and more concentrated sambal. To roast, you can either use a dry skillet over medium heat or place the ingredients under a broiler for a few minutes, until slightly charred. Be careful not to burn them.
2. Grind the Ingredients: In a mortar and pestle or a food processor, combine the chilies, garlic, tomato, shallot, and roasted shrimp paste. Grind or process until you have a coarse paste.
3. Sauté the Sambal: Heat the vegetable oil in a small skillet over medium heat. Add the sambal paste and sauté for about 5-7 minutes, or until fragrant and the oil separates from the paste. Stir frequently to prevent burning.
4. Season: Season the sambal with sugar and salt to taste. Add the lime juice and stir well.
5. Adjust Spice Level: Taste the sambal and adjust the spice level as needed. If it’s not spicy enough, add more chili. If it’s too spicy, add a little more tomato or sugar.

Step 5: Assemble the Ayam Penyet

1. Smash the Chicken: Place a piece of fried chicken on a plate or a cutting board. Using a pestle, meat mallet, or the back of a large spoon, gently smash the chicken to flatten it slightly. Be careful not to smash it too much, as you want to maintain some texture.
2. Serve: Arrange the smashed chicken on a plate. Generously spoon the sambal over the chicken. Serve immediately with steamed rice, fresh vegetables, tempeh goreng, tofu goreng, and krupuk (if desired).

Tips and Tricks for the Best Ayam Penyet Pedas

• Choose the Right Chicken: A whole chicken cut into pieces is ideal, as it offers a variety of textures and flavors. However, you can also use chicken pieces of your preference, such as legs and thighs.
• Marinate for Flavor: Don’t skimp on the marinating time. The longer the chicken marinates, the more flavorful it will be. Overnight marinating is highly recommended.
• Double Fry for Crispiness: The double-frying technique is crucial for achieving that signature crispy skin. Make sure the oil is hot enough for both frying sessions.
• Adjust the Spice Level: The amount of chili in the sambal can be adjusted to suit your spice preference. Start with a smaller amount and add more as needed.
• Roast the Sambal Ingredients: Roasting the chilies, garlic, shallots, and tomatoes before grinding enhances their flavor and reduces their water content, resulting in a richer and more concentrated sambal.
• Use Fresh Ingredients: Fresh ingredients are key to achieving the best flavor in both the marinade and the sambal.
• Don’t Overcrowd the Wok: When frying the chicken, avoid overcrowding the wok. Fry in batches to maintain the oil temperature and ensure even cooking.
• Smash Gently: When smashing the chicken, be gentle. You want to flatten it slightly without completely pulverizing it.

Variations and Substitutions

• Ayam Geprek: Ayam Geprek is similar to Ayam Penyet, but the chicken is usually battered and deep-fried, then smashed together with the sambal before serving.
• Tofu and Tempeh Penyet: You can use this recipe to make Tofu Penyet or Tempeh Penyet by substituting the chicken with fried tofu or tempeh.
• Vegetarian Sambal: For a vegetarian version of the sambal, omit the shrimp paste (terasi) or substitute it with a vegetarian shrimp paste alternative.
• Milder Sambal: If you prefer a milder sambal, use fewer chilies or remove the seeds before grinding.
• Different Vegetables: Feel free to use different vegetables as accompaniments, such as long beans, spinach, or eggplant.

Serving Suggestions

Ayam Penyet Pedas is best enjoyed hot and fresh. Here are some serving suggestions:

• Classic Combination: Serve with steamed white rice, fresh vegetables (cucumber, lettuce, cabbage), tempeh goreng, tofu goreng, and krupuk.
• Family Style: Serve the Ayam Penyet Pedas family-style, allowing everyone to help themselves.
• Party Platter: Create a platter with Ayam Penyet Pedas, various Indonesian side dishes, and different types of sambal for a festive gathering.

Storage and Reheating Instructions

• Chicken: Cooked chicken can be stored in the refrigerator for up to 3 days. Reheat in the oven, microwave, or skillet until heated through.
• Sambal: Sambal can be stored in an airtight container in the refrigerator for up to 1 week.
• Reheating: To reheat the chicken, preheat your oven to 350°F (175°C). Place the chicken on a baking sheet and bake for about 10-15 minutes, or until heated through. You can also reheat the chicken in a skillet over medium heat. For the sambal, simply reheat it in a skillet over low heat until warmed through.

Nutritional Information (Approximate)

Please note that the nutritional information provided below is an estimate and can vary depending on the specific ingredients used and portion sizes.

• Calories: 400-600 per serving
• Protein: 30-40g
• Fat: 20-40g
• Carbohydrates: 20-30g

This recipe contains a high amount of sodium due to the use of salt and shrimp paste. Adjust the seasoning according to your dietary needs.

Conclusion

Ayam Penyet Pedas is more than just a dish; it’s a culinary adventure that will transport you to the vibrant streets of Indonesia. With its crispy, juicy chicken, fiery sambal, and aromatic spices, this recipe is sure to become a favorite in your kitchen. So, gather your ingredients, follow the instructions, and get ready to unleash the fiery flavors of Indonesian spicy fried chicken! Selamat makan (Enjoy your meal)!

I hope you enjoyed this recipe! If you try it out, be sure to leave a comment below and let me know what you think. Don’t forget to share your creations on social media using #AyamPenyetPedas #IndonesianFood #SpicyChicken #HomeCooking.

Enjoy the heat and the flavor!