Ayam penyet

Ayam penyet
A plate of ayam penyet, "squeezed" fried chicken in sambal
Course Main course
Place of origin Java, Indonesia
Region or state Nationwide, also popular in Singapore and Johor, Malaysia
Created by Javanese cuisine
Serving temperature Hot
Main ingredients "Squeezed" or "smashed" fried chicken served with sambal
Cookbook: Ayam penyet  Media: Ayam penyet

Ayam penyet (Javanese for: smashed fried chicken) is Indonesian — more precisely East Javanese cuisine — fried chicken dish consisting of fried chicken that is smashed with the pestle against mortar to make it softer, served with sambal, slices of cucumbers, fried tofu and tempeh. In Indonesia penyet dishes, such as fried chicken and ribs are commonly associated with Surabaya, the capital city of East Java. The most popular ayam penyet variant is ayam penyet Suroboyo.[1]

Today ayam penyet is commonly found in Indonesia, Malaysia, Brunei and Singapore. Catherine Ling of CNN describes ayam penyet as one of the "40 Singapore foods we can't live without".[2] It has recently surged in popularity across Southeast Asia, where various chains of franchises has opened selling the dish along with other Indonesian delicacies.

It is also known for its spicy sambal, which is made with a mixture of chilli, anchovies, tomatoes, shallots, garlics, shrimp paste, tamarind and lime juice. Like its namesake, the mixture is then smashed into a paste to be eaten with the dish.

See also


  1. Ferika (19 October 2013). "Pedas Gurih ala Ayam Penyet Suroboyo" (in Indonesian). Tribun News. Retrieved 24 August 2014.
  2. Ling, Catherine (April 14, 2010). "40 Singapore foods we can't live without". CNN.

3. Fins, (Februari, 2017). "10 Resep Ayam Penyet Dengan Sambal Istimewa Buatan Sendiri" (Indonesia). Maempin - Resep Ayam Penyet

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