Ayam Penyet Pedas: Indonesian Smashed Fowl with Fiery Sambal
Succulent poultry, infused with fragrant spices, is smashed and served with a vibrant chili relish.
By Janelle
Updated: January 18, 2026
Why I Love This Recipe
Ayam Penyet, originating from East Java, Indonesia, is more than just a dish; it's an experience. 'Ayam' translates to fowl, and 'Penyet' means smashed. This technique, employed after the fowl is cooked, releases the meat from the bone, creating a delightful texture contrast between the crispy skin and the tender, yielding flesh. It's traditionally served with sambal, a fiery chili paste, and is a staple in Indonesian cuisine, loved for its bold flavors and satisfying textures.
- •Spice Symphony - The aromatic blend of shallots, garlic, ginger, turmeric, and candlenuts creates a complex and deeply flavorful base for the fowl.
- •Tender Perfection - Slow braising ensures the fowl is incredibly tender and practically falls off the bone.
- •Crispy Indulgence - A final pan-fry delivers a satisfyingly crispy skin that contrasts beautifully with the succulent meat.
- •Sambal Kick - The homemade sambal adds a fiery punch that perfectly complements the rich flavors of the fowl.
- •Textural Delight - The 'penyet' smashing technique creates a unique textural experience, enhancing every bite.
Ingredients You'll Need
Here's what you'll need – nothing too fancy, just good ingredients that work together beautifully.
- 1 Whole Fowl (about 3-4 lbs)
- 8 Shallots (peeled)
- 6 cloves Garlic (peeled)
- 2 inch Ginger (peeled and roughly chopped)
- 1 inch Turmeric (peeled and roughly chopped)
- 5 Candlenuts (or macadamia nuts as a substitute)
- 1 tsp Coriander Seeds
- 1/2 tsp Cumin Seeds
- 4 Lime Leaves (fresh or dried)
- 2 stalks Lemongrass (bruised)
- 2 tsp Salt (or to taste)
- 1 tsp Sugar (or to taste)
- 4 cups Water
- as needed Cooking Oil (for frying)
- 10 Red Chilies (for Sambal, adjust to your spice preference)
- 5 Bird's Eye Chilies (for Sambal, adjust to your spice preference)
- 1 Tomato (for Sambal, roughly chopped)
- 1 tsp Shrimp Paste (Terasi) (for Sambal, optional)
- 1 tbsp Lime Juice (for Sambal)
Step-by-Step Instructions
- 1
Prepare the spice paste by combining shallots, garlic, ginger, turmeric, candlenuts, coriander seeds, and cumin seeds in a blender or food processor. Blend until a smooth paste forms. The candlenuts add a creamy richness to the spice blend, essential for the dish's depth of flavor.
~10 min
- 2
Rub the spice paste all over the fowl, ensuring it's thoroughly coated inside and out. This allows the flavors to penetrate the fowl during the braising process, creating a more flavorful final product. Don't be afraid to massage the paste into every nook and cranny.
~5 min
- 3
In a large pot or Dutch oven, place the spice-coated fowl, lime leaves, and bruised lemongrass stalks. The lemongrass and lime leaves add a fragrant citrus aroma that complements the other spices beautifully. Bruising the lemongrass releases its essential oils.
~2 min
- 4
Add water to the pot, ensuring the fowl is mostly submerged. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for about 1 hour and 30 minutes, or until the fowl is very tender. Slow simmering allows the fowl to become incredibly tender and absorb the flavors of the spices.
~5 min
- 5
Remove the fowl from the pot and let it cool slightly. Reserve the braising liquid; you'll need it later. Allowing the fowl to cool slightly makes it easier to handle without falling apart completely during the next step.
~5 min
- 6
Heat a generous amount of cooking oil in a large skillet over medium-high heat. The oil needs to be hot enough to crisp the skin quickly without burning it. Ensure even distribution of the oil for consistent browning.
~2 min
- 7
Carefully place the fowl in the hot oil and pan-fry until golden brown and crispy on all sides. This step is crucial for achieving the signature crispy skin of Ayam Penyet. Monitor the heat and adjust as needed to prevent burning.
~10 min
- 8
Remove the fowl from the skillet and place it on a cutting board. Using a meat mallet or the back of a heavy cleaver, gently smash the fowl to flatten it slightly. This helps to release the meat from the bones and creates a more appealing presentation.
~5 min
- 9
While the fowl is cooking, prepare the sambal. Combine red chilies, bird's eye chilies, tomato, and shrimp paste (if using) in a blender or food processor. Blend until a coarse paste forms. The shrimp paste adds a savory umami depth to the sambal.
~10 min
- 10
Heat a tablespoon of oil in a small skillet over medium heat. Add the sambal paste and sauté for a few minutes until fragrant. Sautéing the sambal helps to mellow the raw chili flavor and enhance its overall aroma.
~5 min
- 11
Remove the sambal from the heat and stir in lime juice. Taste and adjust seasoning as needed. The lime juice adds a bright acidity that balances the heat of the chilies.
~2 min
- 12
Serve the smashed fowl hot, with a generous dollop of sambal. Garnish with fresh vegetables like cucumber and lettuce, if desired. The cool, crisp vegetables provide a refreshing contrast to the fiery fowl and sambal.
~3 min
How Do I Know It's Ready?
The fowl is done when the meat is very tender and easily pulls away from the bone. The internal temperature should reach 165°F (74°C).
Frequently Asked Questions
Yes, you can use chicken pieces, but adjust the cooking time accordingly. Thighs and drumsticks work best.
Final Thoughts
I hope you enjoy making this Ayam Penyet Pedas: Indonesian Smashed Fowl with Fiery Sambal as much as I do! It's a wonderful dish that's sure to become a favorite in your kitchen. If you try this recipe, I'd love to hear how it turned out – feel free to share your experience and any variations you tried!