We love Ayam Geprek for its irresistible mix of crispy fried chicken and fiery sambal that delivers a bold Indonesian kick. Hailing from Java this street food favorite has won hearts worldwide with its simple yet explosive flavors making it a must-try for spice lovers.
In our recipe we’ll guide you through creating this authentic dish at home ensuring every bite brings that perfect crunch and heat.
Ingredients
To bring our authentic Ayam Geprek to life with its irresistible crispy chicken and fiery sambal, we start by assembling the essential ingredients. These components ensure a perfect balance of crunch, heat, and flavor that captures the spirit of this Indonesian favorite.
We organize the ingredients into categories based on their use in the recipe for easy preparation.
For the Chicken
- 500g boneless, skinless chicken thighs – Choose fresh, high-quality cuts for the best texture and juiciness; pat dry before use.
- 1 cup all-purpose flour – Use for coating to achieve that golden, crunchy exterior.
- 2 large eggs – Beaten lightly to help the flour adhere and lock in moisture.
- 1 teaspoon salt – Adds seasoning to enhance the chicken’s natural flavors.
- 1/2 teaspoon ground black pepper – Provides a subtle kick to complement the spice.
For the Sambal
- 10-15 bird’s eye chilies – The heart of Ayam Geprek’s heat; adjust quantity based on your spice tolerance for that authentic fiery punch.
- 5 cloves garlic – Finely chopped for a robust, aromatic base that infuses depth.
- 3 shallots – Peeled and sliced to deliver a sweet, tangy contrast to the chilies.
- 2 medium tomatoes – Diced for a fresh, juicy element that balances the sambal’s intensity.
- 1 tablespoon shrimp paste – Adds a savory, umami richness; use a good-quality brand for authenticity.
- 1 teaspoon sugar – Helps mellow the heat and brighten the flavors.
- 1/2 teaspoon salt – Seasons the sambal to perfection.
- 2 tablespoons vegetable oil – For sautéing to release the ingredients’ full aroma.
- 1 lime – Juiced for a zesty finish that ties everything together.
These ingredients, measured precisely, will yield about 4 servings and showcase the bold sensory experience of Ayam Geprek’s spicy crunch.
Required Tools and Equipment
Now that we have gathered our essential ingredients for Ayam Geprek, let’s equip ourselves with the right tools to ensure a smooth and efficient preparation process. Having the proper equipment not only makes cooking safer and easier but also helps achieve that perfect crispy texture and vibrant sambal flavor we’re aiming for.
To prepare this Indonesian favorite, we recommend the following key tools and equipment. We’ve organized them into categories for clarity:
- Frying Essentials:
- A large frying pan or deep fryer (at least 12 inches in diameter) to fry the chicken thighs evenly and achieve a golden, crunchy exterior without oil splatters.
- Tongs or a slotted spoon for safely flipping and removing the chicken from hot oil, ensuring it stays intact.
- Prep and Mixing Tools:
- A sharp chef’s knife and sturdy cutting board for precisely chopping ingredients like bird’s eye chilies, garlic, and shallots, which are crucial for the sambal’s bold heat.
- Medium mixing bowls (at least two) to separate the flour mixture for battering the chicken and for combining sambal ingredients.
- Blending and Grinding:
- A blender or food processor for pureeing the sambal components into a smooth, fiery paste—opt for a high-powered one if available to handle tough chilies effectively.
- Alternatively, a mortar and pestle for those who prefer a traditional method, allowing us to grind ingredients manually for an authentic texture and enhanced flavor release.
- Measuring and Serving:
- Measuring cups and spoons for accurate quantities of flour, spices, and oil, helping us maintain the recipe’s balance of crunch and heat.
- Plates or a wire rack for draining fried chicken and letting it cool, which prevents sogginess and keeps that irresistible crispiness.
By using these tools, we can streamline our cooking process and focus on delivering the authentic taste of Ayam Geprek right in our own kitchen.
Instructions
Now that we have our ingredients and tools prepared, let’s walk through the steps to create authentic Ayam Geprek. We’ll focus on precise techniques to deliver the crispy texture and bold spice that make this dish irresistible.
Prepare the Chicken
First, we season 4 boneless, skinless chicken thighs with 1 teaspoon of salt and ½ teaspoon of black pepper in a mixing bowl. This ensures the meat absorbs flavors deeply for a juicy interior. Next, we set up a breading station: in one bowl, whisk 2 eggs until well combined; in another, mix 1 cup of all-purpose flour with an additional ½ teaspoon of salt for extra seasoning. Dip each chicken thigh into the egg mixture, coating it evenly, then dredge it in the flour mixture, pressing gently to create a thick, crunchy layer. We let the coated chicken rest on a plate for 5 minutes, allowing the breading to adhere and promising that golden exterior we crave in Ayam Geprek.
Fry the Chicken
We heat 2 cups of vegetable oil in a large frying pan over medium-high heat until it reaches 350°F, using a thermometer for accuracy—this temperature is key for achieving a perfectly crispy fry without sogginess. Carefully add the prepared chicken thighs to the hot oil using tongs, frying them in batches to avoid overcrowding and ensure even cooking. We cook each piece for 6-8 minutes per side, flipping once, until the exterior turns a deep golden brown and the internal temperature hits 165°F. Once done, we transfer the fried chicken to a plate lined with paper towels to drain excess oil, locking in that satisfying crunch that elevates our Ayam Geprek experience.
Make the Sambal
We start by heating 2 tablespoons of vegetable oil in a separate pan over medium heat, then add 10 bird’s eye chilies, 4 garlic cloves, 2 shallots, and 1 tomato—all finely chopped—to sauté for 3-4 minutes until fragrant and slightly softened. This step releases the intense, fiery aromas that define the sambal’s heat. Next, we transfer the mixture to a blender or mortar and pestle, adding 1 teaspoon of shrimp paste, 1 teaspoon of sugar, ½ teaspoon of salt, and juice from 1 lime. Blend or pound until it forms a coarse paste, then return it to the pan and cook for another 2 minutes to meld the flavors. The result is a vibrant, spicy sambal with a tangy kick that will make our Ayam Geprek burst with authentic Indonesian zest.
Assemble Ayam Geprek
We take each piece of freshly fried chicken and place it on a cutting board, then use the back of a knife or a mallet to gently smash it, creating cracks in the crispy coating without shredding the meat—this enhances texture and allows the sambal to seep in. Generously spoon the hot sambal over the smashed chicken, ensuring every bite is coated for maximum flavor infusion. Finally, we serve it immediately on plates, garnished with extra lime wedges if desired, delivering the ultimate balance of crunch, heat, and savoriness in our homemade Ayam Geprek.
Make-Ahead Instructions
To make preparing our Ayam Geprek easier, we recommend planning ahead for the chicken and sambal components. This approach lets you focus on frying and assembling when you’re ready to serve, ensuring that bold crunch and heat shine through.
Preparing the Chicken in Advance
We can season and bread the chicken up to 24 hours ahead, allowing flavors to develop while keeping the texture crisp when fried. Follow these steps:
- Season the chicken: Start by seasoning 4 boneless, skinless chicken thighs with 1 teaspoon salt and ½ teaspoon black pepper. Place them in a sealed container or zip-top bag and refrigerate for up to 24 hours. This step enhances the savory depth without compromising freshness.
- Breading ahead: Set up your breading station as described in the preparation section. Coat the chicken in flour, dip in beaten eggs, and then dredge in more flour. Arrange the breaded pieces on a parchment-lined baking sheet and cover loosely with plastic wrap. Refrigerate for up to 8 hours to maintain crunchiness—frying right before serving is key for the ideal golden exterior.
Preparing the Sambal in Advance
The spicy sambal can be made 2–3 days ahead, as its flavors intensify over time. This gives you that authentic fiery kick ready to go.
- Make and store the sambal: After sautéing and blending the ingredients (like bird’s eye chilies, garlic, shallots, tomatoes, shrimp paste, sugar, salt, vegetable oil, and lime juice), let it cool completely. Transfer to an airtight container and refrigerate. For longer storage, freeze in portions for up to 1 month—just thaw in the fridge overnight before use.
- Reheating tip: Gently warm the sambal in a pan over low heat for 2–3 minutes to restore its vibrant aroma, but avoid overcooking to preserve the fresh, zesty notes.
Storage Guidelines
Proper storage is essential for maintaining quality in our Ayam Geprek. Here’s a quick overview of recommended times and methods:
| Component | Storage Method | Duration | Notes |
|---|---|---|---|
| Seasoned Chicken | Refrigerate in sealed container | Up to 24 hours | Keep raw; cook immediately after removing from fridge. |
| Breaded Chicken | Refrigerate on lined sheet | Up to 8 hours | Do not freeze, as it may affect texture. |
| Sambal | Refrigerate in airtight container | Up to 3 days | Stir before using for even flavor distribution. |
| Sambal | Freeze in portions | Up to 1 month | Thaw slowly in the refrigerator to avoid separation. |
By following these make-ahead strategies, we ensure your Ayam Geprek remains authentic and delicious, ready for that perfect balance of crispy chicken and spicy sambal whenever you are.
Conclusion
We’re thrilled you’ve explored our Ayam Geprek recipe with us
It brings the vibrant tastes of Indonesia straight to your kitchen
Give it a try and savor that perfect crunch and heat
You’ll create memories and flavors we know you’ll cherish
Frequently Asked Questions
What is Ayam Geprek?
Ayam Geprek is a popular Indonesian street food featuring crispy fried chicken smashed and topped with spicy sambal. Originating from Java, it’s known for its bold flavors, combining crunch with intense heat, and has gained international fame among spice lovers.
Where does Ayam Geprek originate from?
Ayam Geprek hails from Java, Indonesia, where it’s a beloved street food. It combines local ingredients and traditional cooking methods, blending crispy fried chicken with fiery sambal to create a dish that’s simple yet full of authentic Indonesian spice.
What ingredients are needed for Ayam Geprek?
For the chicken, you’ll need boneless, skinless chicken thighs, all-purpose flour, eggs, salt, and black pepper. The sambal requires bird’s eye chilies, garlic, shallots, tomatoes, shrimp paste, sugar, salt, vegetable oil, and lime juice. These fresh ingredients make about four servings, balancing crunch and heat.
What tools are required to prepare Ayam Geprek?
Essential tools include a frying pan or deep fryer for the chicken, a blender or food processor for the sambal, mixing bowls, tongs, and a spatula. These basics help streamline prep and ensure perfect frying and blending for an authentic home-cooked experience.
How do you make Ayam Geprek?
Start by seasoning and breading chicken thighs, then fry until crispy. For sambal, sauté chilies, garlic, shallots, tomatoes, and other ingredients, then blend into a paste. Smash the fried chicken gently and top with sambal. Serve immediately for the best crunch and flavor balance.
Can I prepare Ayam Geprek in advance?
Yes, bread and season the chicken up to 24 hours ahead for enhanced flavor and crispness; refrigerate it. Make sambal 2–3 days in advance to let flavors intensify, storing in the fridge. Reheat chicken before assembling to maintain texture and enjoy fresh taste anytime.