Entree: Brunei – Central Culinary Region – Ayam Penyet (Smashed fried spiced chicken served with a fiery sambal and simple accompaniments)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 30 min

Cook 15 min

Total 45 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 4 bone-in chicken thighs, approx. 6 oz (170 g) each
- 1 cup (120 g) all-purpose flour
- 1/2 cup (60 g) cornstarch
- 1 tsp (5 g) ground turmeric
- 1 tsp (5 g) ground coriander
- 1 tsp (5 g) salt, plus more to taste
- 1/2 tsp (2 g) black pepper
- 2 large eggs
- 1/4 cup (60 ml) water
- 2 cups (480 ml) vegetable oil for deep-frying
- 8 small shallots, peeled, approx. 4 oz (115 g) total
- 6 garlic cloves
- 2 stalks lemongrass, white parts only, chopped (about 2 tbsp (15 g))
- 1 inch (2.5 cm) piece galangal or ginger, peeled (about 1 tbsp (8 g))
- 2 tsp (10 g) shrimp paste (terasi), toasted lightly if raw
- 6–8 red bird’s eye chilies (adjust to heat preference)
- 1 medium tomato, roughly chopped (about 6 oz (170 g))
- 1 tbsp (15 ml) palm sugar or brown sugar
- 2 tbsp (30 ml) tamarind water or 1 tbsp (15 ml) lime juice
- 2 cups (360 g) jasmine rice, uncooked
- 1 medium cucumber, sliced
- 8 oz (225 g) tempeh, sliced and fried until golden

Show original ingredient measurements

- 4 bone-in chicken thighs, approx. 6 oz (170 g) each
- 1 cup (120 g) all-purpose flour
- 1/2 cup (60 g) cornstarch
- 1 tsp (5 g) ground turmeric
- 1 tsp (5 g) ground coriander
- 1 tsp (5 g) salt, plus more to taste
- 1/2 tsp (2 g) black pepper
- 2 large eggs
- 1/4 cup (60 ml) water
- 2 cups (480 ml) vegetable oil for deep-frying
- 8 small shallots, peeled, approx. 4 oz (115 g) total
- 6 garlic cloves
- 2 stalks lemongrass, white parts only, chopped (about 2 tbsp / 15 g)
- 1 inch (2.5 cm) piece galangal or ginger, peeled (about 1 tbsp / 8 g)
- 2 tsp (10 g) shrimp paste (terasi), toasted lightly if raw
- 6–8 red bird’s eye chilies (adjust to heat preference)
- 1 medium tomato, roughly chopped (about 6 oz / 170 g)
- 1 tbsp (15 ml) palm sugar or brown sugar
- 2 tbsp (30 ml) tamarind water or 1 tbsp (15 ml) lime juice
- 2 cups (360 g) jasmine rice, uncooked
- 1 medium cucumber, sliced
- 8 oz (225 g) tempeh, sliced and fried until golden

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Combine flour, cornstarch, ground turmeric, ground coriander, 1 tsp (5 ml) salt, and black pepper in a shallow bowl. Beat eggs with 1/4 cup (60 ml) water in a separate bowl.
2. Dredge each chicken thigh in the flour mixture, dip into the egg wash, then dredge again in the flour mix for a light crisp coating.
3. Heat 2 cups (480 ml) vegetable oil in a deep heavy skillet or wok to 350°F (175°C). Fry chicken in batches for 10–12 minutes, turning occasionally, until golden brown and cooked through (internal temp 165°F / 74°C). Drain on a wire rack or paper towels.
4. While chicken fries, cook jasmine rice according to package instructions (about 2 cups (480 ml) water for 2 cups (360 g) rice) until tender and fluffy.
5. To make sambal, pound shallots, garlic, lemongrass, galangal (or ginger), chilies, shrimp paste, and chopped tomato in a mortar and pestle until a coarse paste forms. Alternatively, pulse briefly in a food processor keeping some texture.
6. Heat 1 tbsp (15 ml) oil in a small pan over medium heat. Fry the sambal paste for 4–6 minutes until fragrant and the tomato has softened. Stir in palm sugar and tamarind water or lime juice, then season with salt to taste. Cook 1–2 minutes more and remove from heat.
7. Lightly "penyet" (smash) each fried chicken thigh by placing it on a board and pressing gently with the back of a pestle or spatula to flatten slightly and open the crust so it soaks up sambal.
8. To serve, place smashed chicken on a plate, spoon or spread a generous amount of sambal over each piece, and accompany with steamed jasmine rice, cucumber slices, and fried tempeh.

1. Combine flour, cornstarch, ground turmeric, ground coriander, 1 tsp salt, and black pepper in a shallow bowl. Beat eggs with 1/4 cup (60 ml) water in a separate bowl.
2. Dredge each chicken thigh in the flour mixture, dip into the egg wash, then dredge again in the flour mix for a light crisp coating.
3. Heat 2 cups (480 ml) vegetable oil in a deep heavy skillet or wok to 350°F (175°C). Fry chicken in batches for 10–12 minutes, turning occasionally, until golden brown and cooked through (internal temp 165°F / 74°C). Drain on a wire rack or paper towels.
4. While chicken fries, cook jasmine rice according to package instructions (about 2 cups (480 ml) water for 2 cups (360 g) rice) until tender and fluffy.
5. To make sambal, pound shallots, garlic, lemongrass, galangal (or ginger), chilies, shrimp paste, and chopped tomato in a mortar and pestle until a coarse paste forms. Alternatively, pulse briefly in a food processor keeping some texture.
6. Heat 1 tbsp (15 ml) oil in a small pan over medium heat. Fry the sambal paste for 4–6 minutes until fragrant and the tomato has softened. Stir in palm sugar and tamarind water or lime juice, then season with salt to taste. Cook 1–2 minutes more and remove from heat.
7. Lightly "penyet" (smash) each fried chicken thigh by placing it on a board and pressing gently with the back of a pestle or spatula to flatten slightly and open the crust so it soaks up sambal.
8. To serve, place smashed chicken on a plate, spoon or spread a generous amount of sambal over each piece, and accompany with steamed jasmine rice, cucumber slices, and fried tempeh.