How to make Ayam Penyet, or Indonesian Smashed Chicken, a fried chicken rice dish served with a spicy sambal.
Ayam Penyet is an Indonesian rice dish with crispy fried chicken served with a spicy sambal sauce. In the diverse world of Indonesian cuisine, Ayam Penyet stands out as a beloved dish known for its bold flavours and unique preparation. It’s an all-win: crispy fried chicken and spicy bold sambal combination is irresistible!
This popular dish, which translates to “smashed chicken” in English, is well-loved in Singapore and Malaysia for its delicious combination of flavours and textures… So much so that we’ve adopted this as part of our cuisine here! Walk to any hawker centre in Singapore, and you can be sure to find a stall selling Ayam Penyet.
‘Penyet’ means “smashed”, usually the chicken is smashed with mortar and pestle to break apart the soft meat inside for easier eating. This will also allow that delicious sambal distribute into all that chicken meat.
Ayam Penyet, or Indonesian smashed chicken, is a beloved dish across Indonesia, Singapore, and Malaysia. It features tender fried chicken served with a fiery sambal chili sauce, accompanied by fresh cucumber, tofu, and tempeh. This dish is all about contrasts: crispy yet juicy chicken paired with bold, spicy flavours… and it’s surprisingly simple to recreate at home!
What is Ayam Penyet?
The name “Ayam Penyet” literally means “smashed chicken.” After cooking, the chicken is gently smashed with a mortar and pestle (or wooden mallet) to tenderise the meat and allow the sambal to seep into every crevice.
What makes Ayam Penyet truly unique is its two-step preparation. First, the chicken is poached in a flavorful broth infused with a mixture of herbs and spices, which can vary depending on the region. This gentle cooking ensures the meat stays tender and juicy.
Next, the chicken is deep-fried until the exterior becomes golden and crispy. Once fried, and right before serving, the chicken is “smashed” using a mortar and pestle. This final step not only tenderizes the meat further but also allows the flavors of the marinade and sambal to penetrate every bite. YUM.
When I’m serving this at home though, I skip this step as I prefer to serve the chicken whole and crisp. Some hawker stalls skip the smashing step as well. But if you want to include this step, it’s included in the recipe below.
The Regional Difference
In Singapore and Malaysia, Ayam Penyet is often coated in a light batter before deep-frying. This gives the chicken a golden, crispy, crunchy exterior that contrasts beautifully with the tender meat inside.
In Indonesia, the traditional method skips the batter. The poached chicken is flash-fried until the skin is lightly crisped—less crunchy than the batter-coated version, but still satisfyingly crisp and flavourful. If you prefer, you can skip the batter in this recipe for a quicker, simpler version without sacrificing taste.
Why You’ll Love This Recipe
Key Ingredients to make Ayam Penyet
Chicken
Bone-in chicken pieces are preferred, such as thighs or drumsticks, to get the best flavor in the poaching broth while keeping the meat juicy.
If you’re buying a whole chicken, ask your butcher to cut it into 4 parts. That said, I usually use whatever bone-in chicken I have on hand.
Just make sure the pieces are roughly even in size so they cook consistently.
Marinade
The marinade infuses the chicken with aromatic flavour.
For this recipe, I used:
- Shallots
- Garlic
- Turmeric Powder or Fresh Turmeric
- Galangal or Blue Ginger
- Salt
- Sugar
- Bay leaf: thrown in the broth for an added layer.
Other Aromatics or Herb Options
Those are the basic combination of aromatics and spices, but I’ll be honest: I always add extra depending on what I have in the pantry! Here’s some of my favourite addition for chicken with extra depth:
Marinade:
- Ginger
- Lemongrass
- Coriander seeds
- Candlenut
Broth:
- Kaffir lime leaves
- Bay leaves
- Coriander roots
These are optional but elevate the fragrance and complexity of the chicken.
The Batter
For the Singaporean/Malaysian-style Ayam Penyet, the chicken is coated in a light batter to create a golden, crispy exterior. The batter is made with:
- Rice flour
- Egg
- Reserved poaching liquid from the chicken
Skipping the batter gives a lighter, simpler version, closer to the traditional Indonesian style.
Kremesan or Batter Krispies (Optional)
When frying the chicken in batter, small bits of the batter will crisp up in the oil—these are called kremesan… and we love it!
They are golden, crunchy, and perfect for sprinkling over the chicken and rice, adding texture and extra indulgence to every bite.
There’s bound to be extra batter at the end, use it to make more kremesan!
Want to make proper Kremesan?
This is an easy version of the krispies or kremesan. It works with what you already have, with no extra ingredients needed. But if you want proper Indonesian kremesan, I’ve got you!
Sambal
One of the standout elements of Ayam Penyet is its spicy sambal! If it’s not right, the entire dish is not right! Indonesians love their food spicy, and Ayam Penyet is no exception.
It’s made with:
- Red chilies
- Bird’s eye chilies (cili padi)
- Shallots
- Garlic
- Salt, sugar and chicken stock powder to season
My sambal is simple but effectively spicy, made using a blend of chilies, garlic and shallots. To level it up, you can also add:
- Optional boosters: belacan (fermented shrimp paste), lime juice, chicken stock powder
- Tomato: Adding tomatoes to your sambal introduces subtle sweetness and acidity, balancing the heat from the chilies. In many Indonesian versions, tomatoes are commonly included in the sambal to create a slightly saucy, rich flavor.
Accompaniments
Ayam Penyet is typically served with:
- Steamed rice
- Fried tofu
- Tempeh
- Sliced cucumbers
- Lalapan: A plate of fresh vegetables such as lettuce, long beans, cabbage, and lemon basil
The crisp and refreshing vegetables provide a cooling contrast to the fiery sambal and complement the richness of the chicken, making the dish well-balanced and satisfying.
Key Steps for Making Ayam Penyet
1. Marinating and Poaching the Chicken
- Blend or process shallots, garlic, galangal, turmeric, salt, and sugar into a smooth paste. Rub this marinade onto the chicken pieces. For best flavour, marinate overnight, but you can cook immediately if short on time.
- Place chicken in a pot and pour in chicken stock. Add bay leaves if using. Bring to a boil over medium-high heat, then reduce to a simmer. Poach for at least 15 minutes, or until chicken is just cooked through. If you have time, let simmer for 30 minutes for full flavour infusion.
- Remove chicken and set aside. Reserve the stock for the batter.
2. Make the Batter
- In a bowl, whisk rice flour, egg, salt, sugar, and white pepper.
- Gradually stir in 200 ml (¾ cup + 1 tbsp) of the reserved poaching liquid until a smooth, pourable batter forms.
3. Fry the Chicken
- Heat oil in a deep pot over medium heat. Test by dipping a wooden chopstick—if bubbles rise steadily, the oil is ready.
- Dip each chicken piece into the batter, then carefully lower into hot oil. Fry until golden and crispy, about 4–5 minutes. (The chicken is already cooked—we’re only crisping the exterior.)
- Remove and drain on a wire rack or paper towels.
4. Frying the Tofu and Tempeh
- Cut tofu and tempeh to equal sizes.
- Dip tofu and tempeh into the same batter.
- Fry until golden and crisp, then remove and drain.
5. Making the Kremesan or Crispies
- Dip a spoon into the residual batter and drizzle thin strands into hot oil.
- Stir gently with chopsticks or a spatula so they don’t clump together.
- Once golden and crisp (it will be quick!), remove and drain. These crunchy bits are sprinkled over the chicken when serving.
NOTE: This is an easy version of the krispies or kremesan. It works with what you already have, with no extra ingredients needed. But if you want proper Indonesian kremesan, I’ve got you!
6. Make the Sambal
- To make the sambal, first roughly chop the chillies, onion and garlic.
- Add oil to a pan (you can use the same oil from deep frying the chicken), and heat over low-medium heat. Once hot, add the chopped ingredients and gently stir fry to cook. Remove once fragrant and ingredients are softened.
- Add the cooked ingredients to a mortar or pestle and season with salt and sugar. Pound until you get a coarse sauce. Sambal is ready! Alternatively, add all of the ingredients to a food processor and pulse.
7. Assemble and Serve
- Place hot steamed rice on a plate.
- Smash fried chicken lightly with a pestle or the back of a knife (carefully!) so the flesh splits apart. I usually skip the smashing.
- Arrange chicken, tofu/tempeh, cucumber slices, and sambal on the plate.
- Sprinkle crispies over the chicken. Serve immediately!
Tips & Tricks
- Marinating chicken overnight enhances flavour, but 30 minutes works if short on time.
- Adjust sambal heat to your preference by using fewer or more chilies.
- Use a mortar and pestle for traditional smashing, or the back of a knife (carefully) if you prefer. It’s a gentle smash; just until the flesh splits. We’re not here to break bones!
- Fry tofu and tempeh alongside chicken for a complete meal in one go.
Storing & Reheating
- Store: Keep chicken, sambal, and accompaniments in separate airtight containers in the fridge for up to 2 days.
- Reheat: Re-crisp chicken in an oven or air fryer at 350°F / 175°C for 5–7 minutes. Sambal can be warmed gently in a pan or served cold. Avoid microwaving chicken as it can become soggy.
Watch How to Make Ayam Penyet
The video tutorial makes for 2 servings, the recipe below is for 4 servings.
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Ayam Penyet | Crispy Fried Chicken with Spicy Sambal
4
servings30
minutes50
minutesHow to make Ayam Penyet, or Indonesian Smashed Chicken, a fried chicken rice dish served with a spicy sambal.
Keep the screen of your device on
Ingredients
- Chicken
1 Chicken, cut into 4 portions
2 shallots
2 cloves garlic
1 tsp turmeric powder or 1/2-inch fresh turmeric
1 inch (about 3-4) slices galangal
1 tsp salt, or to taste
1 tsp sugar
1 litre chicken stock, or enough submerge chicken
Bay Leaves (optional)
500 ml or enough vegetable oil for deep frying
- Batter
200 ml chicken stock (poaching liquid from cooking the chicken)
1/2 cup or 115g rice flour or tapioca flour
1 egg
1 tsp salt
1/2 tsp sugar
1 tsp white pepper
- Others
1 block firm tofu, sliced
1 block tempeh, sliced
- Sambal
10 red chillies
10 bird’s eye chillies or cili padi, adjust according to spice tolerance
1/4 medium onion
1 clove garlic
2 tsp salt (or to taste)
2 tsp sugar (or to taste)
1/2 tsp chicken stock powder (optional)
- Serve With:
Rice
Cucumbers, sliced
Directions
- Marinade and Poach Chicken
- Blend shallots, garlic, galangal, turmeric, salt, and sugar into a smooth paste. Rub this marinade onto the chicken pieces. For best flavor, marinate overnight, but you can cook immediately if short on time.
- Place chicken in a pot and pour in chicken stock. Add bay leaves if using. Bring to a boil over medium-high heat, then reduce to a simmer. Poach for at least 15 minutes, or until chicken is just cooked through. If you have time, let simmer for 30 minutes for full flavour infusion.
- Remove chicken and set aside. Reserve the stock for the batter.
- Make the Batter
- In a bowl, whisk rice flour, egg, salt, sugar, and white pepper.
- Gradually stir in 200 ml (¾ cup + 1 tbsp) of the reserved poaching liquid until a smooth, pourable batter forms.
- Fry the Chicken
- Heat oil in a deep pot over medium heat. Test by dipping a wooden chopstick—if bubbles rise steadily, the oil is ready.
- Dip each chicken piece into the batter, then carefully lower into hot oil. Fry until golden and crispy, about 4–5 minutes. (The chicken is already cooked—we’re only crisping the exterior.)
- Remove and drain on a wire rack or paper towels.
- Fry the Tofu & Tempeh
- Dip tofu and tempeh into the same batter.
- Fry until golden and crisp, then remove and drain.
- Make the “Crispies”
- Dip a spoon into the residual batter and drizzle thin strands into hot oil.
- Stir gently with chopsticks or a spatula so they don’t clump together.
- Once golden and crisp, remove (it will be quick!) and drain. These crunchy bits are sprinkled over the chicken when serving.
- Make the Sambal
- Roughly chop chilies, onion, and garlic.
- Heat oil in a pan over low-medium heat. Sauté the chopped ingredients until fragrant and softened.
- Transfer to a mortar and pestle. Pound into a coarse paste, seasoning with salt and sugar to taste. Alternatively, pulse in a food processor for convenience.
- Assemble & Serve
- Place hot steamed rice on a plate.
- Smash fried chicken lightly with a pestle or the back of a knife so the flesh splits apart.
- Arrange chicken, fried tofu/tempeh, cucumber slices, and sambal on the plate.
- Sprinkle crispies over the chicken. Serve immediately!
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