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Ayam Penyet in garlic marinade, served with fresh coriander and spinach
Crispy Indonesian smashed chicken with sambal

Ayam penyet in garlic marinade

Author: Flavelo
Recipes Main Courses Quick Meals
'Ayam Penyet' literally means 'smashed chicken'. The name refers to the serving method: the chicken is cooked until tender, fried until crisp, then lightly smashed with a pestle to loosen its structure, allowing it to better absorb the accompanying spicy sambal. The coconut milk and spice poaching ensures the meat is juicy and flavourful inside, while frying provides the crunch.
🕒 Prep Time 30 mins
🍳 Cook Time 30 mins
⌛ Total Time 1 hr
🍽️ Servings 4 servings
🔥 Calories 650 kcal
🌍 Cuisine Indonesian

Ingredients

Equipment Needed

  • Deep frying pan or pot: For braising the chicken.
  • Pestle or meat mallet: For 'smashing' before serving.

Allergen Information

⚠️ Fish

Instructions

1 ✓

Grate the garlic and ginger. Mix with the coconut milk, fish sauce, lime juice, salt, and spices in a saucepan.

Tip: The fat in the coconut milk helps dissolve the flavour compounds in the spices, allowing them to penetrate deep into the meat.
2 ✓

Add the chicken legs and enough water to just cover. Cook over a medium heat for approx. 20-25 minutes until the liquid reduces and thickens, and the meat is tender.

Tip: This is a 'braising' technique: the meat steams in its own juices and the spicy marinade, making it tender.
3 ✓

Remove the meat and let the surface dry slightly.

Tip: Wet meat will spit in the oil and won't crisp up properly. A dry surface is the secret to a good crust.
4 ✓

Heat oil in a frying pan and fry the legs until golden brown on all sides (approx. 3-4 minutes).

Tip: You don't need to cook it through here, just 'shock' the meat for crispy skin (Maillard reaction).
5 ✓

Before serving, gently strike the legs with a heavy object (e.g. pestle) so the meat and bone separate slightly. Scatter with coriander.

Tip: Smashing loosens the fibres, making the meat easier to eat and better at holding sauces.

Recipe FAQ

Why boil it before frying?
This technique ensures the chicken is fully cooked and flavourful on the inside, while frying simply provides the crust.
Can I substitute fish sauce?
You can use soy sauce with a little salt, but fish sauce gives that authentic 'funky' flavour profile.

Ingredients

  • 4 whole Chicken legs
  • 6 cloves Garlic
  • 1 whole Lime
  • 2 tbsp Fish sauce
  • 200 ml Coconut milk
  • 1 piece Ginger (approx. 3 cm)
  • 1 tsp Turmeric (optional, for colour)
  • 1 tsp Salt
  • 1 tsp Ground coriander
  • 200 ml Oil (for frying)
  • 1 handful Fresh coriander (for serving)