Indonesian Smashed Chicken (Ayam Geprek)

By Margarita Lee

Ingredients A:

4 deboned chicken thighs
600ml cool water
50g kosher salt
10g brown sugar
1 tbsp black peppercorns crushed
1 tbsp garlic powder or crushed garlic

Method:

1. Combine water, kosher salt, brown sugar, and garlic powder in a pot. Heat until salt and sugar dissolve.
2. Allow the brine to cool to room temperature.
3. Place chicken in a container, pour brine over it, seal, and refrigerate for 2-4 hours.

Ingredients B:

250g all-purpose flour
2 tsp baking powder
1 tsp salt
1 tsp white pepper
2 tsp garlic powder

Seasoned Flour Method:

1. Mix all ingredient B for seasoned flour and set aside. Prepare a bowl of cold water.
2. Lightly dip chicken in the dry mix, ensuring even coverage.
3. Dip chicken in cold water, avoiding rubbing off the flour coat.
4. After removing from water, wait 10 seconds before putting it back in the seasoned flour.
5. Let it rest for 5 minutes before frying.
6. Fry the chicken over medium heat for 10-15 minutes until fully cooked.
7. Let fried chicken rest on a cooling rack to drain excess oil before serving.

Sambal (Spicy Sauce):

1 large onion, quartered
2 cloves garlic, crushed
1/2 tomato, quartered
2-3 big chili peppers, roughly cut
1/4 tsp salt
1/2 tsp sugar
3-4 tbsp oil from fried chicken

Sambal Method:

1. Heat oil in a pan, add onion, garlic, and chili. Sauté until onions are translucent. Add tomato, cover for 1-2 minutes until soft. Sauté for another minute, then turn off heat.
2. Mash the sautéed mixture in a pestle and mortar or food processor.
3. Transfer to a serving bowl, season with salt and sugar. Mix well.

Serving:

1. Smash the fried chicken with a knife or pestle.
2. Serve with spicy sauce on top or on the side, along with cabbage, cucumber, and white rice. Enjoy!