Ayam Penyet - Fried chicken with sambal

Ingredients

• 1chicken
• 300 mlcoconut milk
• 200 mlwater
• 1Indonesian bay leaf (daun salam)
• 2lemongrass stalks
• 1lime, juiced
• to tasteoil, for frying
• 5 clovesgarlic
• 2candlenuts
• 1 tspground coriander
• 2 tspsalt
• 5red chillies (lombok)
• 5red bird’s eye chillies (rawit)
• 3shallots
• 1 clovegarlic
• 1 tspsalt
• 1 tsppalm sugar

Instructions

1. 1

   Cut the chicken

   Cut the chicken into 8 pieces.

2. 2

   Make the seasoning

   Pound or grind the 5 cloves of garlic, candlenuts, ground coriander and 2 tsp salt into a fine paste.

3. 3

   Simmer the chicken

   Heat the coconut milk and water in a wok with the Indonesian bay leaf and lemongrass. Add the chicken and seasoning paste, then cook gently until the chicken is done. Leave it to cool.

4. 4

   Fry the chicken

   Heat oil in a wok and fry the chicken until golden brown.

5. 5

   Grind the sambal

   Pound or grind the 5 red chillies, 5 bird’s eye chillies, shallots, 1 clove garlic, 1 tsp salt and palm sugar into a fine paste.

6. 6

   Cook the sambal

   Heat a little oil in a wok and fry the sambal paste for 2 minutes. Sprinkle lime juice over it and serve with the chicken.

What is ayam penyet?

Ayam penyet is an Indonesian chicken dish whose name is often associated with chicken that is pressed or lightly crushed before serving. This version simmers the chicken in coconut milk and aromatics, then fries it until golden and serves it with freshly cooked sambal.

The two-stage cooking gives the chicken time to take on flavour before frying. The hot, sharp chilli paste provides a bold contrast to the mellow coconut and fragrant lemongrass.

Nutrition and macros by portion

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

Chicken supplies most of the protein, while coconut milk and frying oil contribute much of the fat; the chicken and sambal provide most of the carbohydrates in this ingredient list, with little carbohydrate overall. Serve with rice and a generous side of vegetables to make a more balanced plate.

The seasoning paste

Aromatics: garlic, candlenuts, coriander and salt are ground into a paste for the chicken. Candlenuts add richness and help make the seasoning cohesive; grind them thoroughly so no large pieces remain.

Sambal: the larger red chillies bring body, while the bird’s eye chillies add more direct heat. Shallots, garlic and palm sugar round out the paste.

Simmer before frying

Gentle heat: simmer the chicken rather than boiling it vigorously, which can make the meat tough and agitate the coconut milk. The chicken is ready for the next stage when it is cooked through.

Cooling: let the chicken cool after simmering, as the recipe directs. This gives the pieces time to drain and makes them easier to handle when frying.

Getting a golden finish

Hot oil: fry the chicken in oil that is hot enough to brown the outside promptly. Work in batches if needed, so the pieces have room and the oil does not cool too much.

Colour: aim for an even golden surface, turning the pieces as needed. The chicken has already been cooked in the simmering stage, so frying is for browning and texture.

Cooking the sambal

Short fry: cook the ground sambal in a little oil for 2 minutes, stirring so it fries evenly. Keep the heat controlled to avoid scorching the garlic and shallots.

Lime: add the lime juice over the cooked sambal as directed. Taste cautiously, since the mix of chillies can make this a very hot accompaniment.

Serving the chicken

Serve the chicken hot with sambal alongside or on the plate, so everyone can choose how much chilli to have. Rice is a natural accompaniment for soaking up the coconut-rich cooking juices and balancing the heat.

A fresh, crisp vegetable side such as cucumber or salad leaves can add a cooling contrast to the fried chicken and spicy sambal.

Recipe notes & tips

• Cut the chicken into 8 pieces of roughly similar size so they cook at a similar pace.
• Grind the chicken seasoning and sambal separately to keep their flavours distinct.
• Simmer the chicken gently rather than letting the coconut milk boil hard.
• Let the chicken cool after simmering, as directed, before frying.
• Fry the chicken in batches if the wok is crowded.
• Add the sambal in small amounts at the table if you are unsure of its heat.

Variations

• Milder sambal: reduce the bird’s eye chillies and keep the larger red chillies.
• Extra lime: serve with lime wedges for a brighter finish.
• Crisp side: add sliced cucumber to temper the heat and richness.
• Rice accompaniment: serve with steamed rice to make the chicken part of a fuller meal.
• Less oil: shallow-fry the chicken, turning the pieces to brown more than one side.

Common mistakes to avoid

• Boiling the coconut milk hard: it can separate and the chicken may cook unevenly; keep the simmer gentle.
• Skipping the cooling stage: hot, moist chicken is harder to handle; allow it to cool before frying.
• Crowding the wok: the chicken may brown slowly; fry it in batches.
• Scorching the sambal: burnt aromatics taste bitter; stir it over moderate heat for the stated 2 minutes.
• Grinding unevenly: large pieces of candlenut or chilli make the texture patchy; grind the pastes finely.

How to store

Refrigerate leftover chicken and sambal in separate covered containers and use within 3 days. Reheat the chicken until piping hot; an oven or air fryer can help restore some crispness, while the sambal can be warmed gently in a pan.

Frequently asked questions