Ayam Geprek

INDONESIA

We all should be smashing our fried chicken

SUBMITTED BY

Angela

When I put out the call for Chicken & Rice recipes, Angela come through in a big way! Indonesian Ayam Geprek is a delicious and popular dish that showcases the bold flavors of Indonesian cuisine. The name “Ayam Geprek” translates to “smashed chicken,” which perfectly describes the preparation method—crispy fried chicken is smashed and combined with spicy sambal, a fiery chili paste that brings a kick to every bite. Often served with steamed rice, the dish offers a delightful contrast of textures, from the crunchy exterior of the chicken to the savory and spicy sauce.

Ayam Geprek is a favorite street food in Indonesia, known for its satisfying combination of heat, saltiness, and a touch of sweetness. It can be customized to suit varying spice preferences, with some opting for mild sambal while others enjoy a fiery version. Its unique flavors have made it a popular choice in Indonesian restaurants around the world.

Whether you’re in Indonesia or enjoying it abroad, Ayam Geprek is a must-try for food lovers seeking a spicy and flavorful experience. Its distinct taste and crunchy chicken make it stand out in the world of Indonesian dishes. Indulge in this tasty and satisfying meal, and experience the rich culinary tradition of Indonesia with every bite of Ayam Geprek.

Ingredients
  

  • chicken pieces can be thighs, breast, or wings
  • salt
  • chicken boullion powder
  • coriander powder
  • garlic powder
  • turmeric
  • all-purpose flour as needed
  • oil for frying
  • Indonesian sambal to taste
  • cooked white rice for serving
  • cucumber, cabbage or lettuce, other veggies for serving

Instructions
 

  • Marinate the chicken with salt, chicken bouillon, garlic powder, coriander powder, and turmeric powder. Leave it for few hours or overnight
  • For the wet batter, all purpose flour to a shallow bowl, along with a little bit of seasoning like salt, chicken bouillon, and more coriander powder if you like. Add water a little bit at a time, mixing as you go. The final consistency should be half thick half watery.
  • For the dry batter, add all purpose flour to another shallow bowl, along with a little bit of seasoning, with no water.
  • After all of the chicken is marinated, toss it into the wet batter and then into the dry batter.
  • Pre heat the oil, deep fry the chicken until golden brown.
  • Lay a piece of chicken on a board and top with a spoonful of sambal. With a pestle (or similarly heavy tool) smash the chicken until it looks shredded.
  • Serve with rice and fresh veggies (lalapan) like raw cabbage, cucumber, lettuce, etc.
Course: Dinner, Lunch
Region: Asia

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