Ayam penyet (Indonesian Fried Chicken)

Name: Ayam penyet (Indonesian Fried Chicken)
Total time: 5400 s
Yield: 2 people
Cuisine: British
Ingredients: 1.5 L water; 150 g uncooked rice; 100 g tempeh, chopped; 2 chicken leg quarters; 2 lime leaves, torn; 2 stalks lemongrass, bruised; 6 slices cucumber, for garnish (optional); 6 slices chili, for garnish (optional); As needed frying oil; As needed all-purpose flour; 3 cloves garlic; 2 shallots; 1 (30 g) piece ginger; 1 (30 g) piece fresh turmeric; 1 tbsp coriander powder; 1 tomato, chopped; 2-4 bird’s eye chilis, chopped; 2 large red chilis (milder spice); 2 cloves garlic; 2 shallots; 1 tsp sugar; 1 tbsp fresh lime juice; As needed salt

Francesco @francesco_foods

Groningen, Netherlands

One of my favourite dishes from back home. “Penyet” is the Javanese word for smashed/pressed.

#CookpadApron2026

One of my favourite dishes from back home. “Penyet” is the Javanese word for smashed/pressed.

#CookpadApron2026

Francesco @francesco_foods

Groningen, Netherlands

One of my favourite dishes from back home. “Penyet” is the Javanese word for smashed/pressed.

#CookpadApron2026

One of my favourite dishes from back home. “Penyet” is the Javanese word for smashed/pressed.

Saved

Ingredients

1 hr 30 mins

2 people

1.5 Lwater
150 guncooked rice
100 gtempeh, chopped
2chicken leg quarters
2lime leaves, torn
2 stalkslemongrass, bruised
6 slicescucumber, for garnish (optional)
6 sliceschili, for garnish (optional)
As neededfrying oil
As neededall-purpose flour
Curry paste
3 clovesgarlic
2shallots
1 (30 g)piece ginger
1 (30 g)piece fresh turmeric
1 tbspcoriander powder
Homemade sambal (optional)
1tomato, chopped
2-4bird’s eye chilis, chopped
2large red chilis (milder spice)
2 clovesgarlic
2shallots
1 tspsugar
1 tbspfresh lime juice
As neededsalt

Saved

Steps

1 hr 30 mins

1

Add the curry paste ingredients into a blender, together with a splash of water and blitz into a paste.
2

Transfer the curry paste into a pot of boiling water and add in the lime leaves and lemongrass. Simmer for 10 minutes.
3

Drop in the chicken quarters and simmer for 20 mins. The chicken should be fully submerged, top up with water if necessary.
4

In the meantime, fry the tomato, garlic and shallots for the sambal and smash with a mortar and pestle. Transfer to a frying pan and fry for 5 minutes. Add the sugar, lime juice and salt at the end to taste.
5

Once the chicken is cooked, strain 1/3 of the broth into a bowl, over an ice bath. Gradually whisk in the flour until you reach a smooth, uniform drip consistency.
6

Heat up a separate pot of frying oil to temperature. Normally ayam penyet is deep fried but I shallow fry to reduce the fat.
7

Start cooking the rice.
8

Coat the simmered chicken in the batter and fry until golden brown on both sides, about 3-5 minutes per side.
9

After frying both chicken quarters, fry the tempeh and the remaining batter.
10

Smash the fried chicken with the pestle and serve with sambal, rice, cucumber and tempeh. Garnish with sliced chili and fried batter.

Tips

You can also choose to buy the sambal beforehand, if you are short on time.

Saved

Cooksnaps

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Francesco @francesco_foods

on May 12, 2026 14:52

Groningen, Netherlands

I am a half-Italian, half-Japanese student and I like to focus on simple, healthy and affordable meals. I also love to add my own unique twists and get creative in the kitchen.Please consider supporting me @francesco_foods on Instragram!