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Smashed Fried Chicken (Ayam Penyet)
Plat

Smashed Fried Chicken (Ayam Penyet)

1 h 15Pour 6Nutri-Score C€€
par @winnyhayes2 imports0 fois cuisinée
Adapter cette recette

ce qu’il vous faut

Ingrédients

6 personnes
  • shallots (peeled)Fruits et légumes4 morceaux
  • garlic (cloves, peeled)Fruits et légumes6 morceaux
  • candlenutsFruits à coque et graines6 morceaux
  • fresh ginger (3 inch piece, peeled)Fruits et légumes60 g
  • fresh turmeric (3 inch piece, peeled)Fruits et légumes60 g
  • water (for the spice paste)Autres60 ml
  • whole chicken legsViandes6 morceaux
  • oil (for cooking the spice paste)Épicerie30 ml
  • saltÉpices5 g
  • chicken bouillonÉpicerie8 g
  • ground corianderÉpices2 g
  • white pepperÉpices2 g
  • MSG (optional)Épicerie2 g
  • lemongrass (stalks, bruised)Fruits et légumes2 morceaux
  • lime leaves (torn)Fruits et légumes2 morceaux
  • bay leavesÉpices2 morceaux
  • water (for braising the chicken)Autres480 ml
  • Thai chili peppersFruits et légumes15 morceaux
  • shallots (for the sambal, peeled)Fruits et légumes4 morceaux
  • garlic (cloves, for the sambal, peeled)Fruits et légumes4 morceaux
  • tomato (quartered)Fruits et légumes1 morceau
  • oil (for frying the sambal)Épicerie30 ml
  • salt (pinch, for the sambal)Épices2 g
  • lime juice (a squeeze)Fruits et légumes10 ml
  • sugar (pinch, optional)Épicerie3 g

par portion

Nutrition

428kcal

Glucides
16 g
Protéines
29 g
Lipides
28 g
Adapter les ustensiles

ce que vous utiliserez

Ustensiles

  • Robot multifonction
  • Poêle
  • Friteuse à air
  • Mortier et pilon

pas à pas

Préparation

  1. Make the spice paste

    • Place the shallots, garlic, candlenuts, ginger, turmeric and water in a food processor.
    • Blend until smooth.
    Étape 1

  2. Cook the spice paste

    • Heat the oil in a skillet and cook the spice paste until the liquid has mostly evaporated and the mixture is dry.
    Étape 2

  3. Braise the chicken

    • Add the salt, chicken bouillon, ground coriander, white pepper, MSG, lemongrass, lime leaves, bay leaves and water, then bring to a boil.
    • Taste the broth; it should be slightly salty, adjust as needed.
    • Add the chicken, bring back to a boil, lower the heat, cover with the lid slightly ajar and cook until most of the liquid has evaporated.
    Étape 3

  4. Air fry the chicken

    • Remove the chicken and place in the air fryer basket skin side up, working in batches if needed.
    • Spray the chicken and air fry at 400F until golden and crispy.
    Étape 4

  5. Make the sambal

    • Blend the Thai chili peppers, shallots, garlic and tomato with a mortar and pestle or food processor, keeping it a little chunky.
    • Heat the oil in a skillet and fry the paste.
    • Add a pinch of salt, a squeeze of lime juice and the sugar.
    Étape 5

  6. Smash and serve

    • Smash the fried chicken with a mortar and pestle or a meat tenderizer.
    • Serve with rice, fried flakes and the sambal.
    Étape 6
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