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Smashed Fried Chicken (Ayam Penyet)
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Smashed Fried Chicken (Ayam Penyet)

1 h 15 minServes 6Nutri-Score C€€
from @winnyhayes2 imports0 cooked
Adapt this recipe

what you need

Ingredients

6 people
  • shallots (peeled)Produce4 pieces
  • garlic (cloves, peeled)Produce6 pieces
  • candlenutsNuts & seeds6 pieces
  • fresh ginger (3 inch piece, peeled)Produce60 g
  • fresh turmeric (3 inch piece, peeled)Produce60 g
  • water (for the spice paste)Other60 ml
  • whole chicken legsMeat6 pieces
  • oil (for cooking the spice paste)Pantry30 ml
  • saltSpices5 g
  • chicken bouillonPantry8 g
  • ground corianderSpices2 g
  • white pepperSpices2 g
  • MSG (optional)Pantry2 g
  • lemongrass (stalks, bruised)Produce2 pieces
  • lime leaves (torn)Produce2 pieces
  • bay leavesSpices2 pieces
  • water (for braising the chicken)Other480 ml
  • Thai chili peppersProduce15 pieces
  • shallots (for the sambal, peeled)Produce4 pieces
  • garlic (cloves, for the sambal, peeled)Produce4 pieces
  • tomato (quartered)Produce1 piece
  • oil (for frying the sambal)Pantry30 ml
  • salt (pinch, for the sambal)Spices2 g
  • lime juice (a squeeze)Produce10 ml
  • sugar (pinch, optional)Pantry3 g

per serving

Nutrition

428kcal

Carbs
16 g
Proteins
29 g
Fat
28 g
Adapt tools

what you’ll use

Tools

  • Food processor
  • Frying pan
  • Air fryer
  • Mortar and pestle

step by step

Method

  1. Make the spice paste

    • Place the shallots, garlic, candlenuts, ginger, turmeric and water in a food processor.
    • Blend until smooth.
    Step 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.
    Step 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.
    Step 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.
    Step 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.
    Step 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.
    Step 6
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