Name: Ayam Geprek | Indonesian Smashed Chicken with Spicy Sambal
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 300 grams of boneless chicken breast; 1 tsp Salt; 1 tsp Pepper; 1/4 cup rice flour; 1/4 cup cornstarch; 1 egg; 1/2 tsp baking powder; 1/2 cup cold water; 3 Red Chillies; 3 Thai Bird's Eye Chillies; 1-2 Shallots; 1 Clove Garlic; 1 tsp salt; 1 tsp sugar; Rice; Cucumbers; Lettuce; Deep-fried Tofu and Tempeh

How to make easy Ayam Geprek: The ultimate Indonesian fried chicken with a fiery twist.

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.

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, allowing the flavors to meld together beautifully.

Why You’ll Love This Recipe

Spicy and Flavorful: The combination of crispy chicken and fiery sambal makes this dish an explosion of flavors.
Easy to Make: With simple ingredients and straightforward steps, Ayam Geprek is perfect for a quick, impressive meal.
Customizable Heat Level: You can adjust the spice level by varying the number of chilies in the sambal.
Great for Any Occasion: Whether it’s a casual dinner or a weekend treat, this dish is always a hit.
Perfect with Sides: Serve with rice, cucumbers, and lettuce for a complete, balanced meal.

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:

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!
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. 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.

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 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, then grind into a rough paste.

6. Combine and Smash!

Add the fried chicken pieces to the sambal and gently smash them together using the pestle.

Spoon some sambal on the chicken pieces and mash it down with the pestle, so chicken is well-flavoured with the sambal. Make sure the sambal coats the chicken thoroughly.

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!

Option: I also dipped some firm tofu in the leftover batter, and deep fried it after I was done with the chicken.

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

Adjust the Heat: For a milder sambal, reduce the number of bird’s eye chillies. You can even omit the bird’s eye chillies entirely and use red chillies which are far milder. Adding tomatoes and onions will also help make for a milder, but tasty, sambal!

Extra Umami: Add a dash of chicken stock powder, mushroom seasoning powder or even MSG will help boost your sambal flavour.

Batter Consistency: Ensure the batter is not too thick or too runny. It should coat the chicken evenly without dripping excessively.

Don’t Overcrowd the Pan: Fry the chicken in batches to maintain the oil temperature and achieve a perfect golden brown crust.

Use Cold Water: Using cold water in the batter helps create a lighter, crisper coating.

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

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