Ayam Geprek

Introduction

Get ready to meet your new favorite spicy chicken dish: Ayam Geprek! This incredible Indonesian street food sensation features crispy fried chicken, lovingly smashed and coated in a fiery, aromatic chili sambal. It’s an explosion of flavor and texture that is truly irresistible.

You might think such a delicious dish would be complicated, but making Ayam Geprek at home is surprisingly easy and quick. We’ll show you how to create the perfect crispy chicken, or even use store-bought fried chicken for a shortcut. The star of the show, the sambal, comes together in mere minutes with just a few simple ingredients.

So, clear your kitchen counter and prepare for a culinary adventure. This recipe will bring the vibrant, bold flavors of Indonesia right to your dining table. Let’s dive in and create some unforgettable Ayam Geprek!

Cooking Time & Prep Time

• Prep Time: 20 minutes
• Cooking Time: 25 minutes
• Total Time: 45 minutes

Small tip: To save even more time, you can prepare all your sambal ingredients and chop your garnishes while the chicken is frying.

Ingredients

This recipe makes 4 generous servings.

• For the Crispy Chicken

• 4 boneless, skin-on chicken thighs (about 1.5 lbs total) OR 4 pieces of pre-cooked fried chicken
• 1 cup all-purpose flour
• 1/2 cup cornstarch
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1/4 teaspoon cayenne pepper (optional, for extra kick)
• 1 large egg, beaten
• 1/4 cup milk or water
• 4 cups cooking oil (vegetable, canola, or peanut) for frying

• For the Sambal Geprek

• 10-15 bird’s eye chilies (or red chilies for less heat), stems removed
• 4 cloves garlic, peeled
• 1/2 teaspoon salt (or to taste)
• 1/4 teaspoon sugar (optional, balances heat)
• 2 tablespoons hot oil (from frying chicken)
• 1/2 lime, juiced (optional, for brightness)

• For Serving

• Cooked white rice
• Cucumber slices
• Tomato wedges

Step-by-Step Instructions

1. Step 1: Prepare the Chicken (If Making from Scratch)

   Pat your chicken thighs very dry with paper towels. In a shallow bowl, whisk together the flour, cornstarch, salt, black pepper, garlic powder, and cayenne pepper. In another bowl, whisk the egg and milk until combined. Dip each chicken thigh into the egg mixture, then dredge thoroughly in the flour mixture, pressing gently to ensure a good coating. Repeat this step for an extra crispy crust if you like.

   Small tip: Dry chicken is key to a super crispy crust. Don’t skip patting it dry!

2. Step 2: Fry the Chicken

   Heat the cooking oil in a large, deep