Ayam Goreng Sambal Penyet Kemangi - fried chicken with sambal

Ingredients

• 1chicken
• 3 leavessalam leaves
• 3 leavesmakrut lime leaves
• 2lemongrass stalks
• 1 tsppalm sugar
• 1 tspsalt
• 2 tbsptamarind water
• 500 mlwater
• as neededoil, for frying
• 7shallots
• 5 clovesgarlic
• 4roasted candlenuts
• 2 cmroasted turmeric
• 2 cmgalangal
• 1 tspcoriander
• 1/2 tspcumin
• 7curly red chillies
• 8red bird’s eye chillies
• 1 tspshrimp paste
• 1/2 tspsalt
• 1 tsppalm sugar
• 2 sprigskemangi leaves

Instructions

1. 1

   Cut the chicken

   Cut the chicken into 8 pieces.

2. 2

   Make the spice paste

   Pound or grind the shallots, garlic, roasted candlenuts, roasted turmeric, galangal, coriander and cumin into a paste.

3. 3

   Prepare the sambal

   Pound or grind the curly red chillies, bird’s eye chillies, shrimp paste, salt and palm sugar into a paste, then mix in the kemangi leaves.

4. 4

   Simmer the chicken

   Heat the 500 ml water with the spice paste, salam leaves, galangal, makrut lime leaves, lemongrass, 1 tsp salt, 1 tsp palm sugar and 2 tbsp tamarind water. Mix well, add the chicken and cook until the liquid has evaporated.

5. 5

   Fry until browned

   Remove the chicken from the pan. Heat oil in a pan and fry the chicken until browned and cooked through.

6. 6

   Coat with sambal

   While the chicken is hot, roll it through the sambal and serve.

What is ayam goreng sambal penyet?

Ayam goreng means fried chicken, while sambal is a chilli-based condiment; penyet refers to pressing or crushing food against the sambal. This Indonesian-style version pairs chicken simmered with aromatic spices with a freshly pounded chilli mixture.

The two-stage cooking is what makes the recipe work: simmering seasons the chicken, and frying adds a browned exterior before the hot pieces meet the sambal.

Nutrition and macros by portion

The nutrition label shows one serving as written: 1750 calories, 0g protein, 0g carbs, 0g fat.

The chicken supplies most of the protein, while the palm sugar and any rice served alongside contribute carbohydrates. Frying oil is the main source of fat, so serve the chicken with plenty of vegetables and a measured portion of rice to round out the plate.

Build the aromatic base

Spice paste: shallots, garlic, candlenuts, turmeric, galangal, coriander and cumin form the flavour base. Pound or grind them until evenly combined so the paste can season the chicken as it simmers.

Fragrant leaves: salam and makrut lime leaves, along with lemongrass, add their aroma to the cooking liquid. The galangal also appears in the paste and is named in the simmering instructions.

Simmer before frying

Even cooking: cut the chicken into 8 pieces as directed, then let it cook in the seasoned water until the liquid has evaporated. This first stage gives the spices time to flavour the meat.

Watch the pan: once the liquid has gone, keep an eye on the chicken and remove it before moving on to frying. The recipe does not specify a simmering temperature or exact time.

Get the sambal texture right

Chilli paste: grind the chillies with shrimp paste, salt and palm sugar into a paste. The recipe leaves the grinding texture to preference, so stop when the mixture is cohesive but still has the texture you like.

Kemangi: fold the leaves into the sambal after grinding. This keeps them distinct from the pounded chilli mixture.

Fry for colour and doneness

Hot oil: fry the simmered chicken until it is browned and cooked through. The instructions give no oil quantity or frying time, so judge by the chicken’s colour and doneness rather than a fixed number of minutes.

Serve it hot: roll the fried chicken through the sambal while it is still hot, as directed. This coats the surface with the chilli mixture just before serving.

Serve it as a meal

Rice: plain rice is a practical accompaniment for the bold chilli and aromatic chicken. Add a simple vegetable side if you want a more varied plate.

Balance: the sambal is made with both curly red chillies and bird’s eye chillies, so serve extra sambal separately if diners want to adjust the heat at the table.

Recipe notes & tips

• Cut the chicken into 8 pieces before making the pastes, as the method specifies.
• Pound or grind the bumbu ingredients together until they form a paste.
• Mix the kemangi into the sambal only after pounding or grinding its other ingredients.
• Cook the chicken until the simmering liquid has evaporated before removing it from the pan.
• Fry until browned and cooked through, then coat the chicken while it is hot.

Variations

• Adjust the heat: use fewer bird’s eye chillies for a milder sambal.
• Keep sambal separate: serve it alongside the chicken instead of rolling the hot pieces through it.
• Add rice: serve with plain rice to make the chicken part of a fuller meal.
• Add vegetables: pair with a simply cooked vegetable side for contrast.
• Change the texture: pound the sambal to your preferred level of smoothness.

Common mistakes to avoid

• Skipping the simmer: frying alone misses the recipe’s first seasoning stage; cook the chicken in the spiced liquid until it evaporates.
• Adding kemangi too early: it is meant to be mixed into the sambal after the other ingredients are pounded.
• Frying before the liquid evaporates: remove the chicken only once the simmering liquid is gone.
• Stopping at pale chicken: continue frying until the pieces are browned and cooked through.
• Coating cold chicken: roll the pieces through the sambal while they are hot, as the recipe directs.

How to store

Refrigerate leftover chicken and sambal in separate airtight containers and use within 3 days. Reheat the chicken until hot throughout, then combine with the sambal just before serving.

Frequently asked questions