Indonesian Fried Chicken with Sambal (Ayam Geprek)
Ayam Geprek Say it: AH-yahm GEH-prek
Ayam geprek is a popular Indonesian street-food dish that originated in Yogyakarta. It features crispy fried chicken that is smashed flat with a mortar and pestle, then generously topped with fiery sambal. The contrast between the crunchy chicken and the spicy, fragrant chili paste makes it addictive. It is commonly eaten for lunch or dinner with steamed rice and fresh vegetables, loved for its bold flavors and satisfying texture.
Indonesian Fried Chicken with Sambal (Ayam Geprek)
Ayam Geprek
Pronounced AH-yahm GEH-prek
- Serves
- 4
- Prep
- 30 min
- Cook
- 25 min
- Total
- 55 min
- Level
- Medium
Also nut-free and egg-free.
Allergens: contains gluten. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
Method
Mix salt, coriander, turmeric, minced garlic, and water in a large bowl. Add chicken thighs and marinate in the refrigerator for at least 2 hours or overnight.
In a separate bowl, whisk together all-purpose flour, rice flour, baking powder, and salt. Gradually add the ice-cold water, stirring until a thick, lumpy batter forms. Refrigerate until ready to fry.
Heat 3–4 inches (8–10 cm) of vegetable oil in a deep pot to 350°F (175°C). Remove chicken from marinade, dip each piece into the cold batter, letting excess drip off.
Carefully lower the coated chicken into the hot oil. Fry 12–15 minutes, turning once, until deep golden brown, crispy, and the internal temperature reaches 175°F (80°C). Drain on a wire rack.
While the chicken fries, prepare the sambal. Pound chilies, shallots, garlic, salt, and sugar in a mortar and pestle until a coarse paste forms. Do not over-pulverize.
Once all chicken is fried, carefully scoop 3 tablespoons (45 ml) of the hot frying oil and pour it over the sambal paste. Stir to bloom the flavors.
Place one fried chicken thigh on a plate or cutting board. Using a clean mortar and pestle or the back of a heavy cleaver, firmly smash the chicken until the bones crack and the meat flattens slightly but remains in one piece.
Spoon a generous amount of sambal over the smashed chicken. Repeat with remaining pieces. Serve immediately.
Regional variants
Some regions add sliced tomatoes or fresh lime leaves to the sambal. Modern versions sometimes use boneless chicken or serve it with cheese or teriyaki-style sauce, though these are not traditional.
Cook's notes
- Use ice-cold water in the batter for maximum crispiness.
- Adjust the number of chilies according to your heat tolerance; bird’s eye chilies are very spicy.
- For the most authentic experience, smash the chicken while it is still hot so the sambal melts into the crispy crust.
Serve with
Steamed white rice, fresh cucumber slices, cabbage, and a squeeze of lime.
Make ahead and storage
The chicken can be fried up to 2 hours ahead and kept warm in a low oven. Sambal is best made fresh but can be refrigerated up to 1 day; reheat gently before serving.
