Ingredients with Measurements:
- 4 chicken thighs
- 1 teaspoon salt
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon turmeric powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 tablespoon vegetable oil
- 1 cup all-purpose flour
- 1 egg
- 1/2 cup water
- 1/2 cup breadcrumbs
- Oil for frying
Spicy Tomato Sauce:
- 2 tablespoons vegetable oil
- 2 cloves garlic, minced
- 1 onion, chopped
- 2 tomatoes, chopped
- 2 red chili peppers, chopped
- 1 teaspoon salt
- 1 teaspoon sugar
- 1/2 cup water
Special equipment needed:
- Mortar and pestle (optional)
Step-by-step instructions:
1. In a bowl, mix together salt, coriander, cumin, turmeric, garlic powder, and onion powder. Rub the mixture onto the chicken thighs and let them marinate for at least 30 minutes.
2. Heat the vegetable oil in a pan over medium-high heat. Fry the chicken thighs until golden brown and cooked through. Set aside.
3. In a bowl, whisk together flour, egg, and water to make a batter. Dip the fried chicken thighs in the batter, then coat them with breadcrumbs.
4. Heat oil in a deep fryer or a deep pan over medium-high heat. Fry the chicken thighs again until crispy and golden brown. Drain on paper towels.
5. To make the spicy tomato sauce, heat the vegetable oil in a pan over medium heat. Add garlic and onion and sauté until fragrant. Add chopped tomatoes, red chili peppers, salt, sugar, and water. Simmer for 10 minutes until the sauce thickens.
6. Serve the fried chicken thighs with the spicy tomato sauce on the side.
- Time:
Preparation time: 40 minutes
- Cooking time: 30 minutes
Temperature:
- Frying temperature: 350°F
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 420
- Fat: 18g
- Carbohydrates: 41g
- Protein: 24g
Substitutions for ingredients:
- Chicken thighs can be substituted with chicken breasts or drumsticks.
- Red chili peppers can be substituted with jalapeño peppers or serrano peppers.
Variations:
- Ayam Penyet can also be served with sambal or sweet soy sauce.
- The batter can be made with rice flour or cornstarch instead of all-purpose flour.
Tips and tricks:
- To make the chicken thighs extra crispy, double coat them with the batter and breadcrumbs.
- Use a mortar and pestle to grind the spices for a more authentic flavor.
- Make sure the oil is hot enough before frying the chicken thighs to prevent them from being greasy.
Storage instructions:
- Ayam Penyet can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat Ayam Penyet, place it in a preheated oven at 350°F for 10-15 minutes until heated through.
Presentation ideas:
- Serve Ayam Penyet on a bed of lettuce or cabbage for a fresh and crunchy texture.
Garnishes:
- Garnish Ayam Penyet with chopped cilantro or scallions for a pop of color and flavor.
Pairings:
- Ayam Penyet pairs well with steamed rice or fried rice.
Suggested side dishes:
- Serve Ayam Penyet with a side of stir-fried vegetables or a simple cucumber salad.
Troubleshooting advice:
- If the batter is too thick, add more water to thin it out.
- If the chicken thighs are not crispy enough, fry them for a longer time or at a higher temperature.
Food safety advice:
- Make sure the chicken thighs are cooked through to an internal temperature of 165°F to prevent foodborne illness.
Food history:
- Ayam Penyet is a popular Indonesian dish that originated from East Java.
Flavor profiles:
- Ayam Penyet has a savory and spicy flavor with a crispy texture.
Serving suggestions:
- Ayam Penyet is typically served with a side of steamed rice and a spicy tomato sauce.
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Region: Indonesian