Ayam Sambel Geprek Recipe: Indonesian Crispy Chicken with Spicy Sambal
Experience the vibrant flavors of Indonesian cuisine with this recipe for Ayam Sambel Geprek, a crispy fried chicken dish topped with a spicy, savory sambal. This dish combines juicy, flavorful chicken with a fiery sambal that perfectly complements the crunchy coating. Whether you’re hosting a dinner party or just craving a bold and delicious meal, this recipe is sure to impress.
Ingredients
For the Chicken:
- 1/2 kg (1 pound) chicken, cut into 6 pieces
- 3 cloves garlic, minced
- 1 teaspoon ground pepper
- 3 coriander seeds
- Salt to taste
- 2 packets of chicken flour mix (such as Sasa seasoning flour)
- 1 tomato, chopped
- 4 cloves garlic
- 3 shallots
- 2 red chilies
- 10 bird’s eye chilies
- 6 large bird’s eye chilies (sometimes called “cabe jablay”)
- Granulated sugar to taste
For Frying:
- Vegetable oil (enough to submerge the chicken)
Instructions
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Marinate the Chicken:
- Begin by grinding the garlic, coriander seeds, pepper, and salt together until you have a fine paste. Rub this mixture all over the chicken pieces.
- Place the marinated chicken in the refrigerator and let it sit for several hours, preferably 3 hours, to allow the flavors to infuse the meat.
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Prepare the Coating:
- After marinating, remove the chicken from the refrigerator and let it come to room temperature.
- Divide the chicken flour mix into two separate bowls. In one bowl, keep the flour dry for the initial coating. In the second bowl, add water to the flour mix to create a thick batter. The consistency should be neither too runny nor too thick—about 50 ml (3.4 tablespoons) of water for 1/2 packet of flour should work well.
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Coat the Chicken:
- Dredge each piece of chicken in the dry flour mix, ensuring it is well-coated.
- Dip the floured chicken pieces into the batter, making sure every surface is covered.
- Return the chicken to the dry flour mix and coat again, pressing gently to ensure the flour sticks well. This double coating creates a crispy texture.
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Fry the Chicken:
- Heat a generous amount of vegetable oil in a deep pan or fryer. The oil should be enough to fully submerge the chicken pieces.
- Fry the chicken in batches, being careful not to overcrowd the pan. Fry until the chicken is golden brown and crispy, then drain on paper towels. The oil will become murky due to the flour, so you may need to change it if frying multiple batches.
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Prepare the Sambal:
- Heat some oil in a pan and fry the red chilies, bird’s eye chilies, tomato, garlic, and shallots until they are soft and fragrant.
- Transfer the cooked ingredients to a mortar and pestle or a food processor. Add a small amount of oil from the frying pan and season with salt and sugar to taste.
- Grind the sambal mixture to a coarse paste—aim for a slightly chunky texture to add depth to the flavor.
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Combine and Serve:
- Place the fried chicken pieces on top of the sambal paste in the mortar or a large bowl.
- Gently crush and mix the chicken with the sambal using the pestle or a spoon, ensuring the sambal is well distributed over the chicken.
- Serve immediately on a plate, and enjoy the delicious combination of crispy chicken and spicy sambal.
Tips:
- If you prefer not to wait for the marinating process, you can briefly boil the chicken with the spices before frying. This step helps to reduce any potential gamey flavor and infuses the chicken with flavor.
- To achieve a KFC-like crunch, ensure that you press the flour onto the chicken pieces during coating. This method gives the crispy texture that stands out.
Enjoy your Ayam Sambel Geprek with steamed rice or your favorite side dishes for a complete and satisfying meal.
