Learn how to make Ayam Geprek easily at home! Crispy Indonesian fried chicken smashed with spicy homemade sambal, so satisfying.
If you love spicy food and crispy fried chicken, you’re in for a treat! Ayam Geprek or Indonesian Smashed Chicken is a popular Indonesian dish that combines crispy fried chicken with a spicy, flavorful sambal, creating a perfect balance of crunch, heat, and savoriness.
If you’re not new to the world of Indonesian food, then you would recognise this as the younger sister of Ayam Penyet… which also means Smashed Chicken. Confusing? Yes. I’m still not too clear if there’s a distinct difference, except that Ayam Geprek skips some flavouring steps and goes straight to the good stuff: crispy chicken and that spicy good sambal.
It’s the kind of dish that’s incredibly satisfying and addictive, ideal for those who crave bold and punchy flavours.
Jump to Recipe
What is Ayam Geprek?
Ayam Geprek is an Indonesian dish that originated in Yogyakarta and has become a beloved comfort food throughout the country. It features crispy fried chicken that’s smashed and slathered in a vibrant sambal made from fresh chilies, garlic, and shallots.
The word “geprek” means “smashed” in Indonesian, referring to the way the fried chicken is crushed together with the spicy sambal. In Singapore and Malaysia, I noticed that not all stalls will “geprek” the chicken with the sambal, and instead would serve them separately. I’m guessing this has to do with our bellies not being able to handle as much heat as our Indonesian friends!
Why You’ll Love This Recipe
Key Ingredients for Ayam Geprek
1. Chicken
- Traditionally, filleted boneless chicken breasts are used, but in this version, I cut the chicken into smaller cutlets for easier handling and cooking! The marinade is so simple: just salt and pepper for an effective seasoning base for juicy chicken!
- ANY fried chicken will work for Ayam Geprek. I love using my Freezer-Friendly Chicken Katsu Cutlets because they’re so versatile and perfect for this recipe!
- Use whichever chicken parts you like, I used chicken breasts. I diced up my chicken simply because it’s an easier way of monitoring it when it cooks. Ideally, I would love to use boneless chicken thighs, diced up.
- If using bone-in chicken, it will require more cooking time. Double the time, and check if it’s cooked all the way through by poking a fork through the thickest part near the bone and ensure juices run clear with no blood.
2. Crispy Batter
- A mixture of rice flour, cornstarch, egg, baking powder, and cold water creates a light and crispy coating for the chicken.
- I used a blend of cornstarch and rice flour to get the ultra crispy batter. You can also just use cornflour. You can use plain flour if this is not available to you, but it’s going to give you a soggier coating.
- Consume immediately if using plain flour. Using cold water also helps keep the batter nice and light. The baking powder will help the batter be light too, and sort of puff up when it cooks, but if you don’t have it at home, just skip.
3. Sambal
- The sambal is super easy! A fiery mix of red chillies, Thai bird’s eye chillies, shallots, garlic, salt and sugar is all you need.
- I also like to add tomatoes to help with the heat, and a dash of chicken stock powder for depth of flavour.
There are two ways of making the sambal:
i. The method here is my preferred: stir fry the ingredients in oil (use the same oil and pan and frying the chicken), before grinding to a sambal paste. This is more thorough, and will ensure the sambal can last even longer (if you plan to make extra) in the fridge!
ii. Another way is to grind the raw ingredients first, and then add hot oil to it to cook the sambal.
4. Serving Sides
- Lalapan: I consider fresh cucumbers and raw cabbages, or lalapan, crucial to complete the Ayam Geprek! It’s a refreshing (and much needed!) contrast to the spicy, savoury chicken.
- Tofu and Tempeh: A side of fried tofu and tempeh will add proteins to the dish.
- Rice: Complete this meal with a side of steamed rice.
Key Steps to Making Ayam Geprek
1. Marinate the Chicken
- Season the chicken pieces with salt and pepper.
- Add garlic powder or grated garlic for extra flavour.
- Set aside for at least 15 minutes to let the flavors infuse.
2. Prepare the Batter
- In a bowl, combine the rice flour, cornstarch, egg, and baking powder.
- Gradually add the cold water, mixing until you get a smooth, slightly thick batter.
- Using ice-cold or sparkling water helps give the chicken a crispier coating.
3. Coat the Chicken
- Dip each marinated chicken piece into the batter, ensuring they are evenly coated.
4. Fry the Chicken
- Heat oil in a pot over medium heat.
- Carefully add the battered chicken pieces, frying in batches to avoid overcrowding.
- Cook until the chicken is golden brown and crispy, about 5-7 minutes per batch.
- Remove and drain on a paper towel.
5. Make the Sambal
- Using the same pan and oil, sauté the red chilies, bird’s eye chilies, shallots, and garlic until they soften and blister, about 2-3 minutes.
- Add more oil, only if needed. Be careful as the chilies might cause the oil to splatter.
- Transfer the sautéed ingredients to a mortar and pestle (or use a food processor).
- Add salt and sugar, to taste, then grind into a rough paste for texture.
Add the hot oil (optional):
Carefully spoon 1–2 tablespoons of the hot chicken frying oil into the sambal and mix well.
The hot oil step is optional, but it helps to loosen the sambal and gives it that glossy finish. It will also add a dash of fried chicken flavour to the sambal for a cohesive dish.
6. Combine and Smash!
- Transfer the freshly fried chicken to the mortar.
- Using the pestle, gently press the chicken until it cracks into large pieces. Fold and press the chicken into the sambal until it’s well coated.
7. Serve
- Serve the Ayam Geprek with steamed rice, sliced cucumbers, and lettuce.
- Enjoy this spicy and crispy dish while it’s hot!
How to Serve
I smashed the chicken in this recipe using a pestle and mortar, but in reality I prefer to have it on the side :p Smashing the fried chicken does a couple of things:
- It separates and tenderises the meat, for easier eating.
- It would allow the sambal to get EVERYWHERE, so you have an explosive spicy mouthful with each bite. Have at it whichever way you like!
Serve Ayam Geprek with steamed white rice and a side of fresh cucumbers and lettuce. The crisp, cool vegetables help temper the heat of the sambal, providing a refreshing counterbalance to the spicy, crunchy chicken.
Tips and Tricks
Storing and Reheating
Storing
- Leftover Ayam Geprek can be stored in an airtight container in the refrigerator for up to 3 days. Store the chicken and sambal separately for the best texture.
Reheating
- It’s likely the chicken is not crisp anymore, and I don’t mind it! Especially with the sambal mashed in. To reheat, simply pop in the microwave.
- If you want that crispy chicken, best thing to do would be to store the chicken and sambal separately.
- Place the chicken in an oven at 350°F (175°C) for 10-15 minutes until heated through and it crisps up again. Reheat the sambal in a pan over low heat, adding a splash of oil if needed. Once both are hot, combine them and enjoy!
Watch How to Make Ayam Geprek
More Recipes Like This
- Ayam Penyet (Indonesian Smashed Fried Chicken)
- Opor Ayam (Indonesian White Chicken Curry)
- Ayam Rica Rica (Spicy Indonesian Braised Chicken)
- Mie Rica Rica (Spicy Indonesian Chili Oil Chicken Noodles)
- Martabak Manis (Indonesian Thick Sweet Pancakes)
Ayam Geprek | Indonesian Smashed Chicken with Spicy Sambal
2
servings15
minutes15
minutesKeep the screen of your device on
Ingredients
- Chicken
300 g (10.5 oz) boneless chicken breast
1 tsp salt
1 tsp black pepper
1 tsp garlic powder or 1 clove garlic, grated (optional)
- Batter
30 g (about ¼ cup) rice flour
30 g (about ¼ cup) cornstarch
1 egg
0.5 tsp baking powder
0.5 cup (120 ml) ice-cold water or sparkling water
- Sambal
3 red chillies (about 35 g)
3 –5 Thai bird’s eye chillies, depending on your preferred spice level
1 –2 shallots (about 30 g)
1 clove garlic
0.5 tsp salt, or to taste
1 tsp sugar
1 –2 tbsp hot oil (from frying the chicken)
Calamansi or lime juice, optional
- To serve
Steamed rice
Cucumber slices
Lettuce or cabbage
Deep-fried tofu and tempeh, optional
Directions
- Marinate the chicken:
- Season the chicken with salt and pepper. Add garlic powder or grated garlic, if using. Let it sit for at least 5 minutes while you prepare the batter. If you have more time, you can let it marinate for 15–30 minutes for extra flavour.
- Prepare the batter:
- In a bowl, whisk together the rice flour, cornstarch, egg, baking powder and ice-cold or sparkling water until smooth and slightly thick.
- Fry the chicken:
- Heat about 2 inches (5 cm) of oil in a deep pan over medium heat until it reaches 175°C (350°F).
- Dip each piece of chicken into the batter, making sure it is evenly coated. Carefully lower into the hot oil and fry for about 5–7 minutes, or until golden brown and cooked through. Avoid overcrowding the pan, as this can lower the oil temperature and make the chicken less crispy.
- Transfer the fried chicken to a wire rack or paper towel-lined plate to drain.
- Make the sambal:
- While the chicken is frying, add the chillies, shallots and garlic to the same pan and cook over medium heat until softened and lightly blistered. Remove and transfer to a mortar and pestle.
- Add the salt and sugar, then pound until you have a rough sambal. Don’t make it completely smooth, you want some texture.
- Add the hot oil (optional):
- Carefully spoon 1–2 tablespoons of the hot frying oil into the sambal and mix well.
The hot oil step is optional, but it helps to loosen the sambal and gives it that glossy finish. It will also add a dash of fried chicken flavour to the sambal for a cohesive dish. - Add a squeeze of calamansi or lime juice, if desired.
- Geprek the chicken:
- Transfer the freshly fried chicken to the mortar. Using the pestle, gently press the chicken until it cracks into large pieces. Fold and press the chicken into the sambal until it’s well coated.
- Serve:
- Serve the ayam geprek immediately with steamed rice, cucumber, lettuce or cabbage, and deep-fried tofu and tempeh. Best eaten hot while the chicken is still crispy.
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