• Cook Time: 60 min
  • Serves: 2


  • 2 pcs chicken leg (120 g each, bone-in)
  • 1 large tomato, chopped
  • 3 stalks lemongrass, bruised
  • 10 large red chili
  • 2 shallots
  • 7 cloves garlic, crushed
  • 120 g galangal. sliced
  • 40 g ginger
  • 15 g turmeric powder
  • ½Tbsp belacan
  • 1 Tbsp coriander seed
  • ½ tsp cumin powder
  • 2 ½ Tbsp white sugar
  • 2 ½ Tbsp salt
  • 1 L +½ cup water
  • Vegetable oil


Step 1: Cook chicken leg in spices and herbs
In a pot on medium heat, bring to a boil 1L water and add bruised lemongrass, galangal slices, crushed garlic, turmeric powder, ginger, 1 Tbsp coriander seed, ½ tsp cumin powder, 2 Tbsp white sugar, 2 Tbsp salt and chicken leg. Let it simmer for 25 minutes until chicken is completely cooked.
Ayam Penyet_step1.jpg

Step 2: Make chili paste

In a blender, blend large red chili, shallots, belacan, ½ Tbsp white sugar and ½ Tbsp salt until smooth.
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Step 3:

In a pan on medium heat, fry blended paste for 20 to 30 minutes until fragrant. Once fragrant, stir in the chopped tomato and set aside.

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Step 4: Pat dry and coat chicken in turmeric powder mixture

Once chicken is cooked, remove from pot and pat dry with a paper towel. Let it cool for 5 minutes
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Step 5: Coat in Turmeric

In a large bowl, mix 1 Tbsp turmeric powder and ½ tsp salt. Coat chicken in the turmeric powder mixture.

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Step 6: Deep-fry and smash chicken
In a separate pot, heat up enough vegetable oil for deep-frying. Once oil is hot, deep-fry chicken leg for 2 to 3 minutes until golden brown and crispy. Place deep-fried chicken onto paper towel-lined plate to drain excess oil and repeat for remaining chicken thighs. Place chicken on a clean working surface or chopping board and use the side of the knife to push down on the chicken.
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Step 7: Plate and serve!

Transfer deep fried smashed chicken onto serving plate or dish and serve with chili paste on the side or on the chicken. Serve hot.

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