Learn how to make Ayam Gepuk effortlessly and efficiently at home with juicy fried chicken, spicy sambal, signature creamy cashew sauce, and crispy, charred fried cabbages!
Introduction
I FINALLY made Ayam Gepuk.
If you’ve never had ayam gepuk before, imagine the ULTIMATE fried chicken rice plate. Crispy golden chicken is smashed with a fiery sambal, then served alongside fluffy rice, crunchy fried cabbage, cooling cucumber slices, and a rich, nutty cashew sauce.
This is one of those recipes I took way too long to get around to, because honestly… I haven’t actually eaten it often before developing this. Over the past couple year or so, this dish (which originated from Indonesia) took Malaysia by storm. It feels like everyone and their mother is suddenly eating ayam gepuk over there, according to my social media feed.
For some reason it hasn’t hit the same level of mainstream popularity in Singapore yet. Strange, especially when we immediately took to dishes like ayam penyet and ayam geprek and made them permanent fixtures in our hawker culture.
Anyway. If you’ve always wanted to make ayam gepuk at home, this is my version of it! OF COURSE, I made it more effortless, practical, and efficient, especially for home cooking.
There are a few components involved, yes, but don’t let that intimidate you. Most of the preparation can be done ahead of time, making this a surprisingly manageable meal to prepare at home.
Jump to Recipe
What is Ayam Gepuk?
Ayam gepuk is an Indonesian fried chicken dish where juicy chicken is first marinated with aromatics, then poached and fried until crispy, before being lightly smashed and coated with spicy sambal.
- Ayam = chicken
- Gepuk = literally means ‘smash’. In this instance, it refers to the process of lightly smashing or pressing the fried chicken together with sambal.
In this recipe I included the step to ‘gepuk’, but I’ve noticed that most (if not all) of the Ayam Gepuks I’ve had and those in Malaysia, do not smash their chicken and instead serves them whole.
It’s usually served as a rice plate with fresh cucumber, fried tofu or tempeh, and sometimes a nutty sauce to balance out the heat. The magic of the dish lies in contrast; the crispy chicken, spicy sambal, cooling sides, and fluffy rice… all in one bite!
Why You’ll Love This Recipe
Key Ingredients
Chicken
- Chicken: Typically maryland chicken or a whole chicken leg is used – the thigh and drumstick attached. However, if making this at home, feel free to use a any bone-in chicken parts you have.
- Marinade: Blended with aromatics like onion, garlic, ginger, galangal, coriander (seeds are more fragrant, but powder works in a pinch), and turmeric (fresh or powder works equally well). The marinade gives the chicken its deep, aromatic flavour before it’s even fried!
Sambal Gepuk
- Bird’s eye chillies: use red ones for classic heat, or mix red and green if you want a slightly fresher flavour profile
- Red chillies: optional, but recommended if you want more volume without making it overwhelmingly spicy
- Garlic: adds depth and savouriness to the sambal base
- Salt: to balance and enhance overall flavour
- Sugar: just a touch to round out the heat and acidity
NOTE: most traditional versions include MSG or a seasoning powder for extra umami, but I usually skip it in my cooking
Cashew Sauce
- Roasted cashews: the main base of the sauce and what makes this different from your typical ayam gepuk! This got me so hooked on this dish!
- Hot neutral oil: helps loosen the cashews into a chunky, creamy sauce
- Sesame oil (optional but recommended): adds an extra layer of nuttiness and aroma
Sides
Simple but essential add-ons that complete the rice plate:
- Fried cabbage (crispy, slightly charred, still crunchy): The plate is not complete without a side of charry fried cabbages! You can also use spinach (bayam) as an alternative.
- Tofu & Tempeh (fried until golden): optional, but nice additions to the Ayam Gepuk plate.
To Serve With
The base that brings everything together:
- Steamed jasmine rice
- Cucumber slices (for freshness and crunch)
Key Equipment
I highlighted two ways to make Ayam Gepuk at home in this recipe; one is the traditional restaurant-style method, the other is my practical home-cooking way that is more effortless and mess-free!
My method of choice, of course, is the effortless route, but it does require special equipment.
Traditional Method
- Pestle and mortar (for sambal and cashew sauce)
- Large pot (for poaching chicken)
- Deep frying pot or wok
- Tongs or strainer
Effortless Home Method
- Food processor or blender (for marinades, sambal and cashew sauce)
- Large pot (for poaching chicken)
- Air fryer (for chicken, tofu, tempeh, and cabbage)
Key Steps to Making Ayam Gepuk
1. Marinate the Chicken
- Blend onion, garlic, ginger, galangal, coriander, turmeric, salt, and water into a smooth paste.
- Coat the chicken thoroughly with the marinade and marinate for at least 30 minutes, or overnight for best results.
Tip
You can marinate directly in your cooking pot to reduce washing up!
2. Poach the Chicken
- Place the chicken and marinade into a pot.
- Add about 500 ml (2 cups) water, or enough so the chicken is mostly submerged but not fully covered. This poaching further infuses flavour into the chicken, so we want the full concentration of flavour!
- Add bay leaves, if using.
- Bring to a gentle simmer and cook through for 25–35 minutes, or until the thickest part of the chicken reaches 75°C / 165°F.
- Option to flip the chicken halfway to get even colouring and cooking.
- Remove the chicken and drain well.
3. Fry the Chicken
Deep Fry Method
- Heat oil to 170–180°C (340–355°F).
- Fry the chicken for 1–2 minutes until golden and crispy.
Air Fryer Method
- Lightly spray or brush the chicken with oil.
- Air fry at 200°C (390°F) for 8–10 minutes, turning halfway through, until golden and crisp.
note:
For the crispiest chicken, make sure the poached chicken is well drained before frying or air frying. I like to dry them on a baking tray for this.
4. Make the Sambal Gepuk
- Blend or pound garlic, chilies, salt, and sugar into a rough paste.
- Heat 2–4 tbsp oil until hot.
- Pour the hot oil over the sambal and mix well until fragrant and slightly cooked.
- Adjust seasoning to taste.
NOTE: Sambal heat guide:
- 10 bird’s eye chilies = medium-hot
- 15 bird’s eye chilies = spicy
- 20 bird’s eye chilies = very spicy
5. Make the Cashew Sauce
- If using raw cashews, fry or roast until they are cooked through first.
- Blend or pound the roasted cashews into a coarse paste. We like a little texture!
- Pour over the hot oil and mix until a loose, chunky, creamy sauce forms.
- Stir in sesame oil, if using.
- Add salt, if using cooked raw cashews.
6. Fry the Cabbage
Deep-Fried Method
- Re-use chicken-frying oil, top up with more oil if needed.
- Fry the cabbage for 2–3 minutes until slightly wilted, lightly charred, but still crunchy. Make sure cabbage is not wet, otherwise be prepared for lots of oil splatter!
- Drain on paper towels.
Air Fryer Method
- Toss the cabbage with a light drizzle of oil.
- Air fry at 180°C (356°F) for 8–10 minutes until lightly charred around the edges.
7. Fry the Tofu and Tempeh
Fried Method
- Re-use chicken-frying oil, top up with more oil if needed.
- Fry the tofu and tempeh until golden and crisp.
Air Fryer Method
- Lightly coat or spray with oil.
- Air fry at 180°C (356°F) for 10–15 minutes until golden.
8. Smash the Chicken (Optional Gepuk Step)
- While still hot, gently press or smash the chicken using a pestle.
- The goal is to loosen the fibres so the chicken absorbs the sambal better, not break it apart completely.
9. Assemble
- Serve jasmine rice with the smashed chicken.
- Top with sambal gepuk and cashew sauce – over the chicken or on the side!
- Add fried cabbage, tofu, tempeh, and cucumber slices.
- Finish with a drizzle of kicap manis, if desired. ENJOY!
How to Serve
Serve ayam gepuk as a full rice plate:
- Steamed jasmine rice as the base
- fried chicken on the side
- Sambal gepuk spooned over chicken
- Cashew sauce drizzled or spooned over
- Fried cabbage on the side
- Crispy tofu and tempeh
- Fresh cucumber slices for cooling
- Optional drizzle of kicap manis for sweetness
Best served immediately while the chicken is still hot and crispy!
If serving guests, have all of these components on separate plates on the table, and let your guests customise their plates. I like to plate the sambal and cashew on a flat pestle and mortar – it just looks good!
Tips & Tricks
How to Make Ahead Ayam Gepuk
This is one of those dishes that’s SO good to prep ahead. Great for meal prep, great for hosting, and great for those days when you want an impressive meal without spending hours in the kitchen at the last minute.
I know it looks like there are a lot of components, but the good news is that most of them can be prepared in advance.
Up to 1–3 Days Ahead
CHICKEN
- Marinate the chicken and keep it in the fridge. If possible, marinate overnight for the best flavour.
- Poach the chicken and store it in an airtight container in the fridge. On the day, all you need to do is fry or air fry it until crispy.
- You can even freeze the poached chicken if you’re planning to batch cook.
SAUCES
- Make the sambal and store it in an airtight container in the fridge for up to 3 days.
- Make the cashew sauce and refrigerate until needed.
SIDES
- Slice the cabbage and cucumber ahead of time.
- Cut the tofu and tempeh into serving-sized pieces. You can even fry or air fry them ahead of time and store them in the fridge. Simply reheat before serving.
What I Don’t Recommend Making Ahead
- Fried cabbage is best made fresh. It tends to soften and lose its signature crunch if left overnight.
- The final frying of the chicken should ideally be done just before serving for the crispiest results.
For the best texture, fry the poached chicken and cabbage just before serving. This keeps everything crispy and prevents the sides from becoming soggy.
If I’m making this for guests, I like to have the chicken marinated and poached, the sambal made, and the cashew sauce prepared ahead of time. Then on the day, all that’s left is (air) frying the chicken and cabbage, and cooking a fresh batch of rice – with the leftover broth! It makes the whole process feel much more manageable.
Storing & Reheating
Storing
- Store components separately for best texture
- Chicken, sambal, and cashew sauce keep well in airtight containers in the fridge for 3–4 days
- Fried cabbage is best eaten fresh but can be stored for 1–2 days. It might lose its crisp, however.
Reheating
- Fried Chicken: air fry at 180°C / 356°F for 3–5 minutes or pan-fry until hot and crisp
- Fried Cabbages: air fry at 180°C / 356°F for 3–5 minutes or pan-fry until hot
- Sambal: reheat gently in a pan, or microwave covered, until warmed through
- Cashew sauce: stir and warm slightly, or serve at room temperature
- Rice: microwave with a splash of water to restore softness
Ayam Gepuk Rice Plate
4
servings30
minutes40
minutesA full Indonesian-style rice plate featuring juicy poached fried chicken, smashed and coated in spicy sambal, served with crispy fried cabbage, tofu, tempeh, and a rich cashew sauce.
Keep the screen of your device on
Ingredients
- Chicken Marinade (for 1 kg / 2.2 lb chicken)
1 kg chicken (4 chicken marylands/whole legs)
1 onion, roughly chopped
3 –5 cloves garlic
2.5 cm ginger (1 inch)
2.5 cm galangal (1 inch)
1 tbsp coriander seeds OR 1 tbsp coriander powder
2 tsp turmeric powder
2 tsp salt
3 -5tbsp water (just enough to blend)
- Sambal Gepuk
5 cloves garlic
10 –20 bird’s eye chilies, adjust according to spice tolerance
2 –3 large red chilies (optional, for extra body and colour)
1 tsp salt, or to taste
1 tsp sugar
2 -4tbsp hot oil (preferably from frying the chicken)
- Cashew Sauce
½cup roasted cashews (70 g / 2.5 oz)
Pinch of salt (if using unsalted cashews)
1 tsp sesame oil (optional)
¼cup hot oil (60 ml), preferably from frying the chicken
- Fried Cabbage
2 cups cabbage, sliced (150–200 g / 5–7 oz)
Neutral Oil (if deep frying, use leftover chicken frying oil)
- Tofu and Tempeh
100 -150g tofu (3.5–5 oz), sliced
100 -150g tempeh (3.5–5 oz), sliced
Oil for frying or cooking spray for air frying
- To Serve
Steamed jasmine rice
Cucumber slices
Kicap manis (sweet soy sauce)
Directions
- Marinate the Chicken
- Blend onion, garlic, ginger, galangal, coriander, turmeric, salt, and water into a smooth paste.
- Coat the chicken thoroughly with the marinade and marinate for at least 30 minutes, or overnight for best results.
- Poach the Chicken
- Place the marinated chicken into a pot. Pour in any remaining marinade as well.
- Add about 500 ml (2 cups) water, or enough so the chicken is mostly submerged but not fully covered.
- Add bay leaves, if using.
- Bring to a gentle simmer and cook for 25–35 minutes, or until the thickest part of the chicken reaches 75°C / 165°F.
- Remove the chicken and drain well.
- Fry the Chicken
Deep Fry Method - Heat oil to 170–180°C (340–355°F).
- Fry the chicken for 1–2 minutes until golden and crispy.
- Air Fryer Method
- Lightly brush or spray the chicken with oil.
- Air fry at 200°C (390°F) for 8–10 minutes, skin surface side up, until golden and crisp.
- Make the Sambal Gepuk
- Blend or pound chillies and garlic into a rough paste.
- Heat 2–4 tbsp oil until hot.
- Pour the hot oil over the sambal and mix well until fragrant and slightly cooked.
- Season with salt and sugar to taste. Adjust seasoning as needed.
- Make the Cashew Sauce
- Blend or pound the roasted cashews into a coarse paste.
- Pour over the hot oil and mix until a loose, chunky, creamy sauce forms.
- Stir in sesame oil, if using.
- Fry the Cabbage
Deep-Fried Method - Heat enough oil for deep frying. If chicken was deep-fried, use remaining oil. Top up with more neutral oil, if it’s not enough.
- Fry the cabbage for 2–3 minutes until slightly wilted, lightly charred, but still crunchy.
- Drain on paper towels.
- Air Fryer Method
- Toss the cabbage with a light drizzle of oil.
- Air fry at 180°C (356°F) for 8–10 minutes until lightly charred around the edges.
- Fry the Tofu and Tempeh
- Pan-Fried Method
- Fry the tofu and tempeh until golden and crisp.
- Season lightly with salt.
- Air Fryer Method
- Lightly spray with oil.
- Air fry at 180°C (356°F) for 10–15 minutes until golden.
- Season with salt.
- Smash the Chicken (Optional Gepuk Step)
- While still hot, gently press or smash the chicken using the back of a spoon or a pestle.
- The goal is to loosen the fibres so the chicken absorbs the sambal better, not break it apart completely.
- Assemble
- Serve rice on a plate, and serve with the smashed chicken. Top with sambal gepuk and cashew sauce, over the chicken or on the side.
- Add fried cabbages, tofu, tempeh, and cucumber slices. Finish with a drizzle of kicap manis, if desired. Enjoy!
Notes
- Sambal heat guide:
10 bird’s eye chilies = medium-hot
15 bird’s eye chilies = spicy
20 bird’s eye chilies = very spicy - Don’t discard the poaching broth! Use it to cook rice, make soup, or freeze for another meal. The poaching broth should be extra concentrated and leans saltier. If serving as soup, dilute with water until drinkable.
- For the crispiest chicken, make sure the poached chicken is well drained before frying or air frying.
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