Ingredients with Measurements:
- 4 chicken thighs
- 1 tablespoon salt
- 1 tablespoon sugar
- 1 tablespoon tamarind paste
- 2 cloves garlic, minced
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon turmeric powder
- 1 cup all-purpose flour
- 1 egg
- 1/2 cup water
- Oil for frying
- 4 cups cooked rice
For the Spicy Sambal:
- 10 red chili peppers, seeded and chopped
- 5 shallots, chopped
- 3 cloves garlic, chopped
- 1 tomato, chopped
- 1 tablespoon shrimp paste
- 1 tablespoon sugar
- 1 tablespoon lime juice
- Salt to taste
Special equipment needed:
- Mortar and pestle or food processor
Step-by-step instructions:
1. In a bowl, mix together salt, sugar, tamarind paste, garlic, coriander, cumin, and turmeric powder. Rub the mixture onto the chicken thighs and let marinate for at least 30 minutes.
2. In a separate bowl, whisk together flour, egg, and water to make a batter.
3. Heat oil in a frying pan over medium-high heat. Dip the chicken thighs in the batter and fry until golden brown and cooked through, about 8-10 minutes. Drain on paper towels.
4. To make the spicy sambal, use a mortar and pestle or food processor to grind together chili peppers, shallots, garlic, tomato, and shrimp paste until smooth. Mix in sugar, lime juice, and salt to taste.
5. Serve the fried chicken with cooked rice and spicy sambal on the side.
- Time:
Preparation time: 40 minutes
- Cooking time: 10 minutes
Temperature:
- Frying temperature: 350°F
Serving size:
- Serves 4
Nutritional information:
- Calories per serving: 550
- Fat: 18g
- Carbohydrates: 70g
- Protein: 26g
Substitutions for ingredients:
- Chicken thighs can be substituted with chicken breasts or wings.
- Tamarind paste can be substituted with lime juice or vinegar.
- Shrimp paste can be substituted with fish sauce.
Variations:
- Add sliced cucumbers and tomatoes to the serving plate for a refreshing touch.
- Use different types of chili peppers for varying levels of spiciness.
Tips and tricks:
- Make sure the oil is hot enough before frying to prevent the batter from sticking to the pan.
- Use a splatter screen to prevent oil from splattering while frying.
- Double the recipe to make leftovers for the next day.
Storage instructions:
- Store leftover fried chicken and spicy sambal separately in airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat fried chicken in a preheated oven at 350°F for 10-15 minutes or until heated through.
- Reheat spicy sambal in a microwave-safe bowl for 30 seconds or until heated through.
Presentation ideas:
- Serve the fried chicken on a bed of lettuce for a colorful presentation.
- Use a small bowl to hold the spicy sambal for a neat and organized look.
Garnishes:
- Garnish with chopped cilantro or scallions for added flavor and color.
Pairings:
- Serve with a side of steamed vegetables or a simple salad for a balanced meal.
Suggested side dishes:
- Steamed broccoli
- Grilled asparagus
- Mixed green salad
Troubleshooting advice:
- If the batter is too thick, add more water to thin it out.
- If the chicken is not cooked through, finish cooking in the oven at 350°F for 5-10 minutes.
Food safety advice:
- Make sure to cook the chicken to an internal temperature of 165°F to ensure it is safe to eat.
- Wash hands and utensils thoroughly before and after handling raw chicken.
Food history:
- Ayam Penyet is a popular Indonesian dish that originated from East Java.
Flavor profiles:
- Spicy, savory, tangy
Serving suggestions:
- Serve with a cold drink such as iced tea or lemonade to balance out the spiciness.
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Region: Indonesian