Gluten-Free Ayam Penyet

Dive into the bold flavors of Indonesia with this irresistible Gluten-Free Ayam Penyet recipe! A modern twist on the traditional smashed fried chicken, this dish is marinated in a fragrant blend of turmeric, coriander, garlic, ginger, and lime juice for a punch of flavor before being coated in gluten-free flour and fried to golden perfection. Paired with a fiery homemade sambal sauce made from chili peppers, tomatoes, shallots, palm sugar, and gluten-free soy sauce, it's a spice lover's dream. Perfect for those with gluten sensitivities, this crowd-pleasing meal is served with fresh cucumber slices for a refreshing finish. Ready to elevate your dinner table with this savory, spicy, and gluten-free Indonesian classic?

Nutriscore Rating: 63/100

Prep Time:20 mins

Cook Time:35 mins

Total Time:55 mins

Servings: 4

Ingredients

• 4 pieces Chicken thighs
• 1 teaspoon Turmeric powder
• 1 teaspoon Coriander powder
• 1 teaspoon Salt
• 4 cloves Garlic cloves, minced
• 1 teaspoon Ginger, grated
• 150 grams Gluten-free flour
• 2 tablespoons Lime juice
• 6 pieces Chili peppers, deseeded and chopped
• 2 medium Tomatoes, chopped
• 4 medium Shallots, minced
• 2 tablespoons Palm sugar
• 4 tablespoons Gluten-free soy sauce
• 500 milliliters Oil for frying
• 1 medium Cucumber, sliced
• 4 leaves Kaffir lime leaves, finely chopped

Directions

Step 1

Marinate the chicken thighs with turmeric, coriander, salt, minced garlic, grated ginger, and lime juice. Ensure the chicken is well coated and let it sit for at least 20 minutes to absorb the flavors.

Step 2

In a shallow bowl, spread the gluten-free flour. Dredge each marinated chicken thigh in the flour, ensuring an even coating all around.

Step 3

Heat oil in a deep frying pan over medium heat. Fry the chicken thighs until they are golden brown and fully cooked, approximately 10-12 minutes per side. Remove and set them on paper towels to drain excess oil.

Step 4

While the chicken is frying, prepare the sambal sauce. In a blender or food processor, combine the chopped chili peppers, tomatoes, shallots, palm sugar, gluten-free soy sauce, and kaffir lime leaves. Blend until smooth.

Step 5

Transfer the sambal sauce to a small pot and bring to a gentle simmer over low heat. Cook for about 10 minutes, stirring frequently to prevent sticking. Taste and adjust seasoning if necessary.

Step 6

Once the chicken is cooked and slightly cooled, use a meat mallet or the back of a knife to gently press (or 'smashed') the chicken thighs for the traditional 'penyet' texture.

Step 7

Serve the smashed chicken on a plate with sliced cucumber on the side, generously topped with the sambal sauce.

Nutrition Facts

Serving size	2176.9 grams (2176.9g)

Amount per serving	% Daily Value*
Calories	6485

Total Fat 570.20g	731%
Saturated Fat 91.20g	456%
Polyunsaturated Fat 0.00g
Cholesterol 564mg	188%
Sodium 6598mg	287%
Total Carbohydrate 209.30g	76%
Dietary Fiber 20.60g	74%
Total Sugars 44.90g
Protein 178.80g	358%

Vitamin D 42IU	210%
Calcium 281mg	22%
Iron 14mg	79%
Potassium 4240mg	90%

*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: 76.8%

Protein: 10.7%

Carbs: 12.5%