I’m excited to share my version of this flavorful dish — crispy, aromatic, and totally satisfying.
Why You’ll Love This Recipe
I love the way the chicken turns out: tender and juicy on the inside from the simmer-in-spice step, then golden and crunchy on the outside from the final fry. The use of aromatics like ginger, garlic, lemongrass, and spices like turmeric and fennel gives the dish depth and warmth. And by pressing (or “smashed” in the traditional name) you get more surface area for crispiness and better distribution of sambal or sauces later on. It’s a fun dish to make and impressive to serve.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.) Chicken and simmering mixture:
4–6 chicken leg quarters (bone-in)
2 onions, roughly chopped
1 inch piece of ginger, peeled
4 cloves garlic, peeled
1 cup water (to blend aromatics)
2 lemongrass stalks, outer leaves removed and stalk bruised
2 tsp cumin powder
2 tsp coriander powder
2 tsp salt
2 tsp fennel seeds
2 tsp turmeric powder
2 bay leaves
Additional water, enough to cover the chicken in the pot (approx. 7-8 cups)
Batter for frying:
¼ cup cornstarch
¾ cup all-purpose flour
½ cup reserved cooled chicken broth from the pot
½ tsp salt
½ tsp sugar
Directions
In a blender or food processor I add the chopped onions, garlic, ginger and 1 cup of water. I blend until I get a smooth paste.
I put the chicken into a large pot. I transfer the blended paste into the pot, then add lemongrass, bay leaves and all the listed seasonings (cumin, coriander, salt, fennel seeds, turmeric). I then pour in enough water to fully cover the chicken.
I bring the heat up until the mixture comes to a simmer, then reduce the heat to medium-low and let it cook uncovered for about 1 hour.
After the hour, I let the chicken cool slightly, then carefully remove the pieces from the pot and set them aside — the meat will be very tender.
For the batter: I mix the flour and cornstarch together, then I gradually add the reserved cooled chicken broth from the pot until I get a batter that will coat the chicken (approx. ½-cup broth). I then season the batter with the salt and sugar and stir to combine.
I heat neutral cooking oil for shallow frying in a pot or pan — the oil depth should be at least half the thickness of the chicken pieces. I test the oil by dropping a little batter in: when it rises to the surface, the oil is hot enough (around 325-350°F / ~160-175°C).
I dip each chicken piece into the batter until well coated, gently tap off the excess, and immediately place into the hot oil. I fry for about 3-4 minutes on one side, then flip gently and fry another 3-4 minutes (or until golden brown on all sides). I remove the chicken to a wire rack to drain. I also scoop out any excess batter crumbs (kremesan) that have floated in the oil once they turn golden brown — these are a crunchy bonus!
I serve the fried chicken while hot, ideally with white rice and some fresh cucumber or sambal on the side.
Servings and Timing
This recipe yields 4 servings.
Prep time: approximately 15 minutes.
Cook time: approximately 1 hour and 20 minutes (including simmering and frying).
Total time: about 1 hour 35 minutes.
Storage/Reheating
If I have leftovers, I let the chicken cool completely, then store it in an airtight container in the fridge. It will keep well for up to 2-3 days. To reheat, I preheat the oven to around 180 °C (350 °F) and place the chicken on a rack (so air circulates underneath) for about 10-12 minutes, or until hot and the coating has crisped back up. I avoid microwaving if possible, as it can make the coating soggy.
Variations
I sometimes use chicken thighs or drumsticks instead of leg quarters; just adjust the frying time a little if the pieces are smaller.
For extra heat, I serve with a spicy sambal chilli sauce or add a pinch of chilli flakes into the batter.
To lighten up, I skip the batter and just fry the chicken after simmering for a more traditional “ayam penyet” style.
For gluten-free version, I replace the all-purpose flour with a gluten-free flour blend and ensure the cornstarch is gluten-free; texture will differ slightly but flavour remains.
FAQs
Why do I simmer the chicken before frying?
Simmering the chicken in the aromatic spice mixture infuses deep flavour into the meat and ensures it is fully cooked and tender before the final frying step. The frying then adds a nice crisp exterior.
Can I use other cuts of chicken instead of leg quarters?
Yes — you can use chicken thighs or drumsticks instead. Be sure to adjust frying time accordingly if pieces are smaller. The simmering step still works the same.
What do I do with the bits of batter that float in the oil (kremesan)?
I scoop them out once they turn golden brown — they’re a delicious crunchy snack or topping to serve alongside the chicken. They add texture and fun.
Is the “smashed” really necessary?
The “smashed” or “penyet” in the name refers to pressing or flattening the chicken after frying so sauces or sambal absorb better and the meat becomes even more tender. It’s optional— I sometimes skip the actual “smash” if I like the shape as-is.
Can I make the batter gluten-free?
Yes — you can replace the all-purpose flour with a gluten-free flour blend and confirm all other ingredients are gluten-free. The texture may differ slightly but you’ll still get a flavorful result.
Conclusion
I thoroughly enjoyed making this dish — the combination of tender, spice-soaked chicken and the crisp golden coating is delightful. It feels a bit special yet totally doable. If I’m in the mood to impress guests or simply treat myself, this recipe definitely hits the mark. I look forward to the next time I cook it and maybe experiment with different sambal accompaniments or side dishes.
Indonesian Smashed Fried Chicken (Ayam Penyet) is a tender, spice-infused chicken dish simmered in aromatic broth, then battered and fried until crispy. Served with rice and sambal, it’s flavorful, juicy, and deeply satisfying.
Ingredients
For the chicken and simmering mixture:
4–6 chicken leg quarters (bone-in)
2 onions, roughly chopped
1 inch piece of ginger, peeled
4 cloves garlic, peeled
1 cup water (for blending)
2 lemongrass stalks, bruised
2 tsp cumin powder
2 tsp coriander powder
2 tsp salt
2 tsp fennel seeds
2 tsp turmeric powder
2 bay leaves
7–8 cups water (to cover chicken)
For the frying batter:
¼ cup cornstarch
¾ cup all-purpose flour
½ cup reserved chicken broth (cooled)
½ tsp salt
½ tsp sugar
Neutral oil for frying
Instructions
Blend onions, garlic, ginger, and 1 cup water into a smooth paste.
Place chicken in a large pot. Add blended paste, lemongrass, bay leaves, and all spices. Pour in enough water to cover the chicken.
Bring to a simmer, then cook uncovered on medium-low for about 1 hour. Let chicken cool slightly and remove from pot. Reserve ½ cup of the broth.
Mix cornstarch, flour, salt, and sugar in a bowl. Gradually stir in reserved broth until a thick batter forms.
Heat oil for shallow frying to 325–350°F (160–175°C). Dip each chicken piece in the batter, then fry for 3–4 minutes per side until golden brown.
Drain on a wire rack. Scoop out and save any golden crispy batter bits (kremesan) from the oil.
Serve hot with rice, sambal, and cucumber slices. Optionally, smash chicken gently before serving for “ayam penyet” style.
Notes
Scooped fried batter bits (kremesan) add great texture as a topping.
Use thighs or drumsticks if preferred; adjust frying time accordingly.
Serve with sambal for authentic flavor and heat.
Simmering infuses deep flavor and tenderizes the chicken before frying.
Let chicken cool before frying to prevent splatter and overcooking.
