Ingredients with Measurements:
- 4 chicken thighs
- 1 teaspoon salt
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon turmeric powder
- 1 tablespoon lime juice
- 1 tablespoon vegetable oil
- 1 cup rice flour
- 1/2 cup water
- Oil for frying
For the Spicy Peanut Sauce:
- 1/2 cup roasted peanuts
- 2 cloves garlic
- 2 red chili peppers
- 1 tablespoon tamarind paste
- 1 tablespoon brown sugar
- 1/2 teaspoon salt
- 1/2 cup water
Special equipment needed:
- Mortar and pestle or food processor
Step-by-step instructions:
1. In a bowl, mix together salt, ground coriander, ground cumin, turmeric powder, lime juice, and vegetable oil. Rub the mixture onto the chicken thighs and let marinate for at least 30 minutes.
2. In a separate bowl, mix together rice flour and water to create a batter.
3. Heat oil in a frying pan over medium-high heat.
4. Dip each chicken thigh in the batter, making sure it is coated evenly.
5. Fry the chicken thighs until golden brown and cooked through, about 10-12 minutes. Remove from the pan and place onto a paper towel-lined plate to drain excess oil.
6. To make the spicy peanut sauce, use a mortar and pestle or food processor to grind together roasted peanuts, garlic, and red chili peppers until a paste forms.
7. In a small saucepan, combine the peanut paste, tamarind paste, brown sugar, salt, and water. Cook over low heat, stirring frequently, until the sauce thickens, about 5-7 minutes.
8. Serve the fried chicken thighs with the spicy peanut sauce on the side.
Time:
Preparation time: 40 minutes
Cooking time: 15 minutes
Temperature:
Frying oil temperature: 350°F
Serving size:
4 servings
Nutritional information:
Calories per serving: 470
Fat: 21g
Carbohydrates: 43g
Protein: 28g
Substitutions for ingredients:
- Chicken thighs can be substituted with chicken breasts or chicken wings.
- Rice flour can be substituted with all-purpose flour or cornstarch.
- Tamarind paste can be substituted with lime juice or vinegar.
- Roasted peanuts can be substituted with peanut butter.
Variations:
- Add sliced cucumbers and tomatoes as a side dish.
- Use a different type of chili pepper for a milder or spicier sauce.
- Add a tablespoon of soy sauce to the chicken marinade for extra flavor.
Tips and tricks:
- Make sure the chicken is fully coated in the batter to ensure an even fry.
- Use a meat thermometer to ensure the chicken is cooked to an internal temperature of 165°F.
- To make the chicken extra crispy, double fry it by frying it once, letting it cool, and frying it again.
Storage instructions:
Leftover chicken can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the chicken, place it on a baking sheet and bake in a preheated oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the chicken on a bed of lettuce with the spicy peanut sauce on the side.
Garnishes:
Garnish with chopped cilantro or green onions.
Pairings:
Serve with steamed rice and a side of stir-fried vegetables.
Suggested side dishes:
- Stir-fried bok choy
- Steamed broccoli
- Fried rice
Troubleshooting advice:
- If the batter is too thick, add more water until it reaches a pancake batter consistency.
- If the chicken is not crispy enough, increase the frying time.
Food safety advice:
- Make sure the chicken is cooked to an internal temperature of 165°F to prevent foodborne illness.
- Use separate cutting boards and utensils for raw chicken to prevent cross-contamination.
Food history:
Ayam Penyet is a traditional Indonesian dish that originated in East Java. It is typically served with sambal, a spicy chili paste, and is a popular street food in Indonesia.
Flavor profiles:
Ayam Penyet is a savory and spicy dish with a crispy exterior and tender, flavorful chicken inside. The spicy peanut sauce adds a nutty and slightly sweet flavor to the dish.
Serving suggestions:
Serve Ayam Penyet with steamed rice and a side of stir-fried vegetables for a complete meal.
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Region: Indonesian