Ayam Penyet

Ayam Penyet or Smashed Chicken in English is a type of Indonesian Fried Chicken which is prepared by lightly smashing the chicken and cooking it twice, first by boiling with herbs and spices then deep frying. This is a really good type of fried chicken and I had tried this a lot of times in Malaysia as well as Indonesia when I visted there several years ago, it was my replacement for KFC or the Southern Style Fried Chicken when I am craving for some, I guess if there is a fried chicken competition this could possibly win, as it’s so flavourful, tender on the inside and crunchy on the outside.


Ayam Penyet
 
Prep time
Cook time
Total time
 
Serves: 3
Ingredients
Chicken
  • 6 pcs chicken thighs, deboned and lightly pounded by a meat mallet
  • 6 cloves garlic, minced
  • 1 thumb sized ginger, peeled
  • 1 thumb sized galangal, peeled
  • 4 pcs small shallots
  • 1 tsp ground coriander
  • ½ tsp turmeric
  • ½ tsp cumin
  • 1 tsp sugar
  • 1 red chilli
  • 3 tbsp fish sauce
  • water
  • 4 pcs bay leaf
  • oil
Kremes
  • 2 cloves garlic, minced
  • 1 cup chicken stock
  • 1 small egg, beaten
  • 2 tbsp rice flour
  • 1 tsp salt
  • 1 tsp ground white pepper
Instructions
Chicken
  1. In a blender or food processor grind together garlic, ginger, galangal, shallots, fish sauce and chillies (include seeds if you want it hot). Once it is forms a paste set it aside.
  2. Mix together spice paste, coriander, turmeric, cumin and sugar.
  3. Apply paste on chicken then leave it to marinate for at least 2 hours.
  4. In a sauce pan, place chicken with the marinade, bay leaf and 1.5 cups of water. Bring it to a boil and simmer for 15-20 minutes or until chicken is cooked. Once cooked, set chicken aside.
  5. Prepare a deep fryer or wok filled with oil, once hot deep fry chicken pieces for 3 minutes or until golden brown in colour. Place in serving plates then top with cremes, Method below.
Kremes
  1. Mix together Kremes ingredients to make a very runny batter.
  2. Heat up oil in a wok then using a ladle scoop out the kremes mixture (once you drop it will separate into small pieces), deep fry mixture in high heat then quickly remove them with a slotted spoon. Place on a paper towel lined plate then set aside.

 

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23 Responses

  1. thammelissa says:

    I like the fragrant spices which makes the chicken so flavorful. Goes perfectly with some belacan!

  2. Wow..I really need to make this soon! haha

  3. nors says:

    Mukang masarap timplada pre ha…

  4. Smashed chicken? That’s an interesting method of food prep. I wonder if what you mean by that is similar to “pinikpikan” or is the chicken already dead before the smashing happens?

  5. Carolyn Chan says:

    I always wondered what the crispy stuff is that is served over ayam penyet – thanks for sharing this Ray !

  6. Maria says:

    Looks like this would be a real crowd pleaser for football or sports watching get togethers!

  7. Kristy says:

    I bet this could certainly win a fried chicken contest. I imagine it’s very moist and tender too. 🙂

  8. Tessa says:

    Looks absolutely fantastic! This is a new Indonesian dish for me. I’m definitely trying this!

  9. wok with ray says:

    I would choose and eat these twice cooked chicken over KFC anytime! Looks like perfectly done. Thanks, Raymund!

  10. Caroline says:

    What a gorgeous and colorful plate of food, this sounds so good! Very interesting how you cook the chicken two different ways.

  11. Nami | Just One Cookbook says:

    Oh my… just listening to how you describe this food make my mouth water. Okay, I better try this chicken then!!

  12. kiwidutch says:

    Ooh, this sounds like a fabulous recipe… kind of reminds me of the crispy duck you get that’s fried after it’s been boiled… yum!
    The crispy topping bit looks great too (after I figured out it was an extra topping and not part of the fried chicken batter LOL)

  13. hotlyspiced says:

    I love anything twice cooked. This looks sensational. I bet the flavours are incredible xx

  14. I bet after all that work it tastes delicious!

  15. simmy says:

    very delicious..

  16. I love this idea. Frying chicken takes forever, so cooking it two ways well I guess it’d take the same amount of time, but still. It’d seem shorter! Looks fantastic.

  17. foodjaunts says:

    So is the kremes like a fried gravy topping or something? Because that sounds fantastic! I do like the idea of cooking it first to infuse the meat with flavor and then frying it to get that crispy goodness.

  18. Oh heaven Raymund. These spices are making me hungry and your photos is exquisite. I wish someone could make THAT for me for Mother’s Day today.

  19. rotinrice says:

    This sounds really tasty especially with the crispy kremes. I need to try making this one if these days.

  20. Carole says:

    Great recipe. Would you be happy to put up a link to it in my Food on Friday – Asian Food Series.

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