Today we’re making Ayam Geprek, or Smashed Chicken, an Indonesian dish with super crispy fried chicken smashed with an easy spicy sambal.
Ayam Geprek, otherwise known as Smashed Chicken. 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.
Chicken Parts
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.
The Chicken Batter
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.
Sambal
The sambal is super easy, and this is my rendition of it. Another way is to grind the raw ingredients, and then add hot oil to it to cook the sambal.
I prefer the more thorough way of cooking the ingredients first in oil. This The sambal can keep in the fridge for about 2 to 3 weeks.
How to Serve
I smashed the chicken in the video using a pestle and mortar, but in reality I would just have it on the side :p Smashing chickens (lol) is a known method of serving this fried chicken dish in Indonesia. Doing this separates the meat from the bone, for easier eating. For the Ayam Geprek, it would allow the sambal to get EVERYWHERE, so you have an explosivey spicy mouthful with each bite. Have at it whichever way you like. I also dipped some firm tofu in the leftover batter, and deep fried it after I was done with the chicken.
Check out my other recipes!
- 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)
Ingredients:
- 300 grams of Chicken
- 1 tsp Salt
- 1 tsp Pepper
Batter:
- 1/4 cup rice flour
- 1/4 cup cornstarch
- 1 egg
- 1/2 tsp baking powder
- 1/2 cup cold water
Sambal:
- 3 Red Chillies
- 3 Thai Birds Eye Chillies
- 1-2 Shallots
- 1 garlic clove
- 1 tsp salt
- 1 tsp sugar
Served with:
- Rice
- Cucumbers and Lettuce
Directions:
- Marinate chicken with salt and pepper.
- While that’s happening, make the batter. Add the marinated chicken to the batter.
- Add battered chicken to pot of hot oil. Do not overcrowd the pan and keep the heat to a medium.
- Take it off once chicken cooks, and coating is a golden brown.
- Using the same pan and oil, cook the ingredients for the chilli sambal. Not for long, just until chilli pieces cook and blisters.
- Pop in a pestle and mortar, alternatively you can pop use a food processor. Add sugar and salt and give it a nice good grind.
- Once that’s done, scoot it to one side, and add the fried chicken bites. Smash the chicken! Lay the sambal over the top, and give it another smash to let the chilli get everywhere.
- Serve this with rice, and some cucumbers and cabbages to help temper the heat.
Ayam Geprek | Indonesian Smashed Chicken with Spicy Sambal
Course: Eats, Recipes4
servings20
minutes30
minutesIngredients
300 grams of boneless chicken breast
1 tsp Salt
1 tsp Pepper
- Batter
1/4 cup rice flour
1/4 cup cornstarch
1 egg
1/2 tsp baking powder
1/2 cup cold water
- Sambal
3 Red Chillies
3 Thai Bird’s Eye Chillies
1-2 Shallots
1 Clove Garlic
1 tsp salt
1 tsp sugar
- Served with:
Rice
Cucumbers
Lettuce
Deep-fried Tofu and Tempeh
Directions
- Marinate chicken with salt and pepper.
- While that’s happening, make the batter. Add the marinated chicken to the batter.
- Add battered chicken to pot of hot oil. Do not overcrowd the pan and keep the heat to a medium.
- Take it off once chicken cooks, and coating is a golden brown.
- Using the same pan and oil, cook the ingredients for the chilli sambal. Not for long, just until chilli pieces cook and blisters.
- Pop in a pestle and mortar, alternatively you can pop use a food processor. Add sugar and salt and give it a nice good grind.
- Once that’s done, scoot it to one side, and add the fried chicken bites. Smash the chicken! Lay the sambal over the top, and give it another smash to let the chilli get everywhere.
- Serve this with rice, and some cucumbers and cabbages to help temper the heat.
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