Name: Indonesian Smashed Fried Chicken
Prep time: 15 min
Cook time: 1 h 20 min
Total time: 1 h 35 min
Cuisine: Indonesian
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

Description

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

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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.

Prep Time: 15 minutes
Cook Time: 1 hour 20 minutes
Category: Main Course
Method: Simmering and Frying
Cuisine: Indonesian

Nutrition

Serving Size: 1 chicken leg quarter with rice
Calories: 560
Sugar: 3g
Sodium: 880mg
Fat: 32g
Saturated Fat: 9g
Unsaturated Fat: 20g
Trans Fat: 0g
Carbohydrates: 24g
Fiber: 2g
Protein: 46g
Cholesterol: 160mg