Ayam Penyet

Ayam Penyet, a beloved Indonesian specialty, offers an irresistible fusion of bold flavors and satisfying textures. This dish features tender chicken legs marinated in an aromatic blend of turmeric, garlic, coriander, and ginger, simmered to succulent perfection before being fried to golden, crispy glory. The signature "smashed" effect, created by lightly crushing the fried chicken, gives it a unique, rustic appeal. Paired with fiery, homemade sambal made from fresh red chilies, tamarind, and tomato, this dish is a perfect balance of spicy, tangy, and savory flavors. Serve with a side of steamed rice and sliced cucumbers for a truly authentic culinary experience. Perfect for lovers of Southeast Asian cuisine, this Ayam Penyet recipe promises to delight your taste buds with every bite.

Nutriscore Rating: 64/100

Prep Time:30 mins

Cook Time:50 mins

Total Time:80 mins

Servings: 4

Ingredients

• 4 Chicken legs (drumsticks and thighs)
• 2 teaspoons Turmeric powder
• 1 teaspoon Coriander powder
• 1 teaspoon Salt
• 4 Garlic cloves
• 4 Shallots
• 2 Candlenuts
• 250 ml Vegetable oil
• 4 Kaffir lime leaves
• 1 inch Galangal
• 1 inch Ginger
• 500 ml Water
• 6 Red chilies
• 1 Tomato
• 1 teaspoon Tamarind paste
• 1 teaspoon Brown sugar
• 0.5 teaspoon Salt

Directions

Step 1

In a blender or food processor, blend garlic cloves, shallots, candlenuts, turmeric powder, coriander powder, salt, galangal, and ginger into a smooth paste.

Step 2

Rub the paste thoroughly onto the chicken legs, ensuring they are evenly coated.

Step 3

In a large pot, heat 2 tablespoons of vegetable oil over medium heat.

Step 4

Add the blended paste to the pot and saute for about 3 minutes until fragrant.

Step 5

Add the marinated chicken legs into the pot and cook them for 5-6 minutes until lightly browned.

Step 6

Pour water into the pot, add the kaffir lime leaves, cover, and simmer on low heat for 25-30 minutes until the chicken is tender.

Step 7

Remove the chicken from the pot and set it aside to cool slightly.

Step 8

In a separate frying pan, heat enough vegetable oil to deep-fry the chicken over medium-high heat.

Step 9

Fry the chicken pieces in batches until golden brown and crispy, about 5-6 minutes.

Step 10

To make the sambal, blend red chilies, tomato, tamarind paste, brown sugar, and salt into a coarse paste.

Step 11

In a saucepan, heat 2 tablespoons of vegetable oil and fry the sambal mixture on medium heat for about 5 minutes until fragrant.

Step 12

Slightly smash the crispy chicken with a pestle or heavy object to flatten it slightly but not to break it apart.

Step 13

Serve the smashed chicken with the sambal on the side.

Nutrition Facts

Serving size	1820.7 grams (1820.7g)

Amount per serving	% Daily Value*
Calories	3519

Total Fat 325.10g	417%
Saturated Fat 57.20g	286%
Polyunsaturated Fat 142.10g
Cholesterol 360mg	120%
Sodium 5137mg	223%
Total Carbohydrate 86.30g	31%
Dietary Fiber 21.70g	78%
Total Sugars 45.30g
Protein 89.60g	179%

Vitamin D 20IU	100%
Calcium 375mg	29%
Iron 16mg	89%
Potassium 3937mg	84%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 80.6%

Protein: 9.9%

Carbs: 9.5%