Ayam Penyet (Smashed Fried Chicken with Sambal)
Turmeric and garlic chicken fried until crisp, then gently smashed and buried in fiery fresh sambal with cucumber and rice.
Made with Sambal oelek (chilli sambal). Make a batch of the base first, then this takes minutes. Skip to the method
- Time50 min
- LevelMedium
- Costabout £3.33 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Mix the garlic, turmeric, coriander, salt and the lime juice in a bowl. Add the chicken and rub the marinade in. Cover and chill for at least 30 minutes, or up to 8 hours.
30 min - 2
Cook the rice following the packet and keep it covered.
- 3
Pat the chicken lightly with kitchen paper to remove excess liquid, then dust each thigh with the rice flour.
- 4
Heat the oil in a wide, deep frying pan over a medium heat until a pinch of flour sizzles. Fry the chicken in two batches for 6 to 7 minutes per side until deep golden and cooked through, with no pink in the middle. Drain on kitchen paper.
13 min - 5
With the flat of a heavy knife or a rolling pin, gently smash each piece of chicken so it flattens slightly and the crust cracks.
- 6
Spread your ready made sambal oelek (see the base recipe) on each plate, lay the smashed chicken on top and serve with rice, cucumber and tomato wedges.
Tips
- Smash gently. You want to loosen and crack the crust, not turn the chicken into a pulp.
- Fry in batches. Crowding the pan drops the oil temperature and makes the coating soggy.
- Check the chicken is cooked by cutting the thickest piece open. The juices must run clear.
Storing and freezing
Best eaten straight away while crisp. Leftover chicken keeps 2 days in the fridge once cooled within 2 hours, and should be reheated until steaming hot all the way through. The sambal keeps 2 weeks.
Questions
Why rice flour instead of plain flour?
Rice flour fries up lighter and crunchier, and it keeps the dish gluten free. Cornflour also works but gives a slightly softer crust.
Can I make ayam penyet in an air fryer or oven?
Yes. Cook the floured chicken at 200 degrees C for 20 to 25 minutes, turning once, spraying with a little oil. The crust is lighter but still good.
How hot is it?
Quite hot, since the sambal is raw chilli based. Use 30 g sambal on the plate for a milder version and let people add more at the table.
More made with sambal oelek (chilli sambal)
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.