Ayam Geprek (Indonesian Smashed Fried Chicken)

500g boneless chicken thighs
Vegetable oil (for frying)
Salt and black pepper

The Sambal

4 shallots
2 garlic cloves
2 red chillies
2 bird’s eye chillies
Pinch salt
Pinch sugar
6 tablespoons hot oil

The Batter

35g cornflour
35g rice flour
½ teaspoon baking powder
1 egg
75ml water

The Dry Coating

35g cornflour
35g rice flour
½ teaspoon baking powder

PREPARATION

1. Roughly chop shallots, garlic and chillies, then place into a mortar with salt and sugar and grind into a coarse sambal paste.
2. Heat oil until hot, then carefully pour it over the sambal mixture and stir well to create a fragrant chilli oil topping.
3. Season chicken thighs generously with salt and black pepper, ensuring both sides are evenly coated.
4. In a bowl, combine cornflour, rice flour and baking powder, then whisk in egg and water to form a smooth, slightly thin batter.
5. In a separate bowl, mix together the dry coating ingredients until evenly combined.
6. Coat chicken lightly in the dry mixture first, then dip into the wet batter, ensuring full coverage.
7. Return the battered chicken back into the dry coating, pressing firmly so a rough, craggy coating forms around the chicken.

COOKING

1. Heat oil for deep frying and test with a spoon or chopstick—the oil should bubble immediately when ready.
2. Carefully lower chicken into the oil and fry for 5–8 minutes, turning occasionally until golden brown and fully cooked through.
3. Remove chicken and drain on kitchen paper, then season lightly with a pinch of salt while still hot.
4. Place the chicken onto a board and gently smash it using a pestle or heavy utensil to create extra crispy crevices.
5. Spoon or drizzle the sambal generously over the smashed chicken and serve immediately.

School of Wok Tips

• Double coating creates extra crunch.
• Smash gently so the coating stays attached.
• Rice flour helps achieve a lighter crisp texture.
• Hot oil poured onto sambal unlocks maximum aroma.

FAQs

Why is the chicken smashed?
It creates more crispy surface area for the sambal to cling to.

Can I use bone-in chicken?
Yes, but cooking time will be longer.

Is Ayam Geprek very spicy?
Traditionally yes, but you can reduce the chillies to taste.