Ayam Geprek Recipe

Ayam Geprek is a beloved Indonesian dish that perfectly blends crispy fried chicken with fiery sambal sauce. This flavorful combination has quickly gained popularity beyond Indonesia, becoming a favorite for those who crave a spicy and satisfying meal.

What makes Ayam Geprek stand out is its simplicity and bold taste. We start with juicy fried chicken that’s smashed to create a crunchy texture, then smother it in a vibrant chili paste that packs a punch. Whether you’re a spice lover or just looking to try something new, this recipe brings authentic Indonesian street food right to your kitchen.

Let’s dive into making Ayam Geprek that’s crispy, spicy, and full of flavor — a dish that’s sure to become a staple in our meal rotation.

Ingredients

To create our authentic Ayam Geprek, we need a combination of crispy fried chicken and a bold, spicy sambal sauce. Below is a detailed list of ingredients divided into sections for ease of preparation.

For the Fried Chicken

• 2 large chicken thighs, skin removed and flattened
• 1 cup all-purpose flour
• ½ cup cornstarch
• 1 tsp garlic powder
• 1 tsp onion powder
• ½ tsp salt
• ½ tsp white pepper
• 1 large egg, beaten
• ¾ cup cold water
• Vegetable oil, for deep frying (about 4 cups)

For the Sambal (Spicy Sauce)

• 5 red bird’s eye chilies (adjust for heat preference)
• 3 cloves garlic
• 1 tsp sugar
• ½ tsp salt
• 1 tbsp vegetable oil
• 1 tbsp water
• 1 tsp lime juice (optional for tanginess)

Optional Garnishes

• Fresh cucumber slices
• Fried shallots
• Steamed white rice (to serve alongside)

Ingredient Category	Key Items	Notes
Fried Chicken	Chicken thighs, flour, cornstarch	Use cold water to achieve crispy coating
Sambal (Spicy Sauce)	Bird’s eye chilies, garlic, sugar	Adjust chili quantity for desired spiciness
Optional Garnishes	Cucumber, fried shallots, rice	Adds freshness and texture contrast

Let’s move forward by preparing these ingredients precisely to achieve that iconic crispy texture and fiery flavor that define our beloved Ayam Geprek.

Tools and Equipment

To master the Ayam Geprek Recipe, having the right tools and equipment is essential. Each item ensures precision, safety, and the perfect texture for this crispy fried chicken dish topped with fiery sambal.

Essential Tools

• Deep frying pan or wok: Use a heavy-bottomed wok or deep frying pan. It helps maintain consistent oil temperature for perfectly crispy chicken.
• Cooking thermometer: A must-have to monitor oil temperature precisely, ideally between 350°F to 375°F (175°C to 190°C).
• Mixing bowls: Two medium-sized bowls—one for the chicken batter and one for the sambal preparation.
• Knife and cutting board: For finely chopping the bird’s eye chilies, garlic, and optional garnishes.
• Mortar and pestle or food processor: Traditional mortar and pestle bring out authentic sambal aroma but a food processor saves time while still achieving the right texture.
• Slotted spoon or spider skimmer: Essential for safely lowering and lifting the chicken pieces from hot oil, allowing excess oil to drain.
• Wire rack: Place fried chicken on a wire rack instead of paper towels to keep it crispy and prevent sogginess.
• Measuring spoons and cups: For accurate seasoning and ingredient measurements.

Optional But Helpful

• Lime juicer: If adding fresh lime juice to sambal for tanginess, a handheld juicer simplifies the process.
• Serving platter: Choose a heat-resistant platter to serve immediately while the chicken and sauce are hot and fresh.

Tools Overview Table

Tool/Equipment	Purpose	Notes
Deep frying pan or wok	Fry chicken with stable heat	Heavy-bottomed for heat control
Cooking thermometer	Monitor oil temperature	Maintain 350°F to 375°F
Mixing bowls	Prepare batter and sambal	Use medium-sized for ease
Knife & cutting board	Chop chilies, garlic, garnishes	Sharp knife for fine cuts
Mortar & pestle/processor	Grind sambal ingredients	Mortar for tradition, processor for speed
Slotted spoon/spider skimmer	Remove chicken from hot oil	Drains excess oil efficiently
Wire rack	Cool fried chicken	Retains crispiness
Measuring spoons & cups	Accurate ingredient measurements	Essential for recipe consistency
Lime juicer (optional)	Extract lime juice	Adds fresh tang to sambal
Serving platter (optional)	Present final dish	Keeps food heat stable

By preparing and organizing these vital tools, we ensure that our Ayam Geprek is not only delicious but also retains its signature crispy texture and bold flavors. Let’s move on with confidence knowing everything necessary is at our fingertips.

Preparation

To master the Ayam Geprek at home, precise preparation is crucial. Let’s break down the steps for preparing the chicken and making the sambal to ensure every bite bursts with authentic flavor and crispiness.

Preparing the Chicken

1. Trim and Clean the Chicken Thighs:

Rinse the chicken thighs under cold water. Pat dry with paper towels to remove excess moisture for better frying results.

1. Marinate the Chicken:

In a mixing bowl combine:

• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp salt
• 1/4 tsp white pepper

Rub this evenly onto the chicken thighs. Let it rest for 15 minutes to absorb the seasoning.

1. Prepare the Coating Batter:

In a separate bowl whisk together:

• 3/4 cup all-purpose flour
• 1/4 cup cornstarch
• 1 beaten egg
• 1/2 cup cold water (adjust to achieve a slightly thick batter consistency)

The right batter consistency is key for crispiness—too thick will weigh down the chicken, too thin won’t create a crunchy exterior.

1. Coat the Chicken:

Dip each marinated chicken thigh into the batter, allowing excess to drip off.

1. Heat the Oil:

Preheat vegetable oil in a deep frying pan or wok to 350°F (175°C). Use a cooking thermometer for accuracy.

1. Fry the Chicken:

Gently place chicken thighs into the hot oil. Fry for 8-10 minutes per side or until golden brown and cooked through, ensuring an internal temperature of 165°F (74°C).

1. Drain and Set Aside:

Use a slotted spoon to remove the chicken, then place on a wire rack to drain excess oil. This maintains crispiness and prevents sogginess.

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Making the Sambal

1. Prepare Ingredients:

• 8-10 red bird’s eye chilies (adjust based on spice tolerance)
• 3 large garlic cloves, peeled
• 1 tsp sugar
• 1/2 tsp salt
• 2 tbsp vegetable oil
• 2 tbsp water
• Optional: 1 tbsp fresh lime juice for tanginess

1. Toast Chilies and Garlic:

In a dry skillet over medium heat, toast the chilies and garlic for 2-3 minutes until fragrant. This step enhances the depth of flavor and aroma.

1. Grind the Sambal:

Using a mortar and pestle or food processor, pound or blend the toasted chilies and garlic into a coarse paste.

1. Cook the Sambal:

Heat vegetable oil in a small pan over medium heat. Add the chili-garlic paste, sugar, salt, and water. Cook and stir for 3-4 minutes until thickened slightly.

1. Add Lime Juice:

Remove from heat and stir in lime juice if using. This adds a bright, zesty note balancing the heat.

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Step	Key Details
Chicken Temperature	165°F (74°C) Internal for safe consumption
Oil Temperature	350°F (175°C) for perfect frying
Frying Time	8-10 minutes per side
Sambal Spice Level	Adjustable by number of bird’s eye chilies
Sambal Cooking Time	3-4 minutes after paste formation

By following these detailed preparation steps, we ensure our Ayam Geprek boasts the perfect crispy texture paired with a fiery sambal that makes this dish irresistibly delicious.

Cooking Instructions

Follow these precise steps to achieve perfectly crispy Ayam Geprek topped with vibrant, spicy sambal. Each stage builds on the last to ensure bold flavors and ideal textures.

Frying the Chicken

1. Heat oil in a deep frying pan or wok to 350°F (175°C). Use a cooking thermometer to maintain this temperature for crispiness.
2. Coat each marinated chicken thigh in the prepared batter evenly, ensuring full coverage for a crunchy crust.
3. Carefully place the chicken in the hot oil without overcrowding the pan. Fry in batches if necessary.
4. Fry the chicken for 8 to 10 minutes, flipping halfway through. The chicken turns golden brown and reaches an internal temperature of 165°F (74°C).
5. Remove the fried chicken and place it on a paper towel-lined plate to drain excess oil. Keep warm while preparing the sambal.

Step	Temperature	Time	Notes
Oil Heat	350°F (175°C)	N/A	Use thermometer for precision
Frying Duration	350°F (175°C)	8–10 minutes	Flip halfway for even frying
Internal Chicken Temp	N/A	165°F (74°C)	To ensure fully cooked chicken

Crushing the Chicken

1. Place a fried chicken thigh on a clean cutting board or a sturdy flat surface suitable for crushing.
2. Using a pestle, meat mallet, or the back of a flat spoon, gently press the chicken down. The goal is to slightly flatten and break the crust without turning it into crumbs.
3. Crush until the chicken is about half its original thickness. This process allows sambal to cling better and intensifies the flavor with every bite.
4. Repeat with all pieces of fried chicken for uniform texture and appearance.

“The gentle crushing releases the juices within while keeping the crust crispy—this step is key to authentic Ayam Geprek experience.”

Mixing the Chicken with Sambal

1. Spoon a generous amount of sambal over each crushed chicken piece while it is still warm.
2. Using a spoon or spatula, press and spread the sambal evenly across the chicken surface, ensuring it seeps into the crushed cracks.
3. Adjust sambal quantity according to spice preference—for a milder taste, use less sambal; for a fiery kick, pile it on generously.
4. Serve immediately with optional fresh cucumber slices, fried shallots, and steamed white rice to balance heat and add freshness.

By following these steps, our Ayam Geprek will deliver a crispy, spicy, and satisfying meal that honors its Indonesian roots perfectly.

Serving Suggestions

To elevate our Ayam Geprek experience, pairing the crispy, spicy chicken with complementary sides and garnishes enhances every bite. Here are our top serving ideas for a complete and satisfying meal:

Classic Accompaniments

• Serve Ayam Geprek hot over a bed of steamed white rice to balance the intense sambal heat with mild, fluffy grains.
• Add a side of fresh cucumber slices. Their cool crispness refreshes the palate and contrasts beautifully with the spicy chicken.
• Sprinkle crispy fried shallots on top for an added crunch and subtle sweet aroma.

Beverage Pairings

• Chilled iced jasmine tea or coconut water perfectly complement the heat and spice with light, soothing qualities.
• For those enjoying adult beverages, a cold light lager or sparkling water with lime cuts through the richness.

Optional Garnishes

• A sprinkle of chopped fresh cilantro adds herbal brightness.
• A wedge of lime on the side allows guests to add citrus tang to the sambal as desired.
• For extra texture, serve with a small bowl of kerupuk (Indonesian crackers).

Serving Temperature & Presentation

We recommend serving Ayam Geprek immediately after crushing the chicken and applying the sambal. This ensures the chicken remains crispy while the sambal is at its freshest and most aromatic. Present the dish on a large plate or banana leaf for an authentic aesthetic that invites sharing.

Serving Component	Purpose	Notes
Steamed white rice	Soothes sambal heat	Use fluffy jasmine rice for best texture
Fresh cucumber slices	Adds freshness and crunch	Slice thin to maintain crispness
Fried shallots	Enhances aroma and crunch	Use freshly fried for best flavor
Lime wedge	Adds tang and balances spice	Optional, based on preference
Kerupuk (Indonesian crackers)	Adds crunch and traditional flair	Great as a snack alongside main dish

By combining these Serving Suggestions with our authentic Ayam Geprek recipe, we deliver a dish that’s not only packed with flavor but also balanced in texture and temperature — perfect for a satisfying Indonesian meal anytime.

Make-Ahead Tips

Preparing Ayam Geprek ahead of time can help us enjoy this vibrant dish with less last-minute fuss. Here are essential tips to keep the chicken crispy and the sambal flavorful when making it in advance.

Preparing the Chicken in Advance

• Fry the chicken fully following the recipe until it reaches a golden brown and an internal temperature of 165°F (74°C).
• Cool the fried chicken on a wire rack for 10 minutes to prevent sogginess.
• Store the chicken in an airtight container lined with paper towels to absorb any excess oil. Keep it in the refrigerator for up to 2 days.
• When ready to serve, reheat in an oven or air fryer at 350°F (175°C) for 8 minutes to restore crispiness. Avoid microwaving to prevent soggy texture.

Storing and Reheating Sambal

• Make the sambal sauce ahead and store separately in a glass jar with a tight lid.
• Keep sambal refrigerated for up to 3 days to maintain fresh heat and pungency.
• Stir well before serving. Reheat sambal gently on low heat if desired but avoid boiling, which can dull the spices.

Crushing and Serving

• It’s best to crush the chicken just before serving to ensure the sambal clings well and the texture stays crisp.
• If crushed earlier, cover and keep refrigerated but consume within a few hours to avoid moisture buildup.

Make-Ahead Item	Storage Method	Duration	Reheating Tips
Fried Chicken	Airtight container, fridge	Up to 2 days	Oven or air fryer at 350°F for 8 mins
Sambal Sauce	Glass jar, fridge	Up to 3 days	Gently warm, avoid boiling
Crushed Chicken	Covered, fridge	Within few hours	Best freshly crushed before serving

“To preserve the signature crispiness of Ayam Geprek, reheating is key—opt for dry heat methods like oven or air fryer rather than microwave.”

Following these Make-Ahead Tips allows us to savor the bold, spicy flavors of Ayam Geprek anytime without compromise on texture or taste.

Conclusion

Ayam Geprek is a fantastic way to bring bold Indonesian flavors into our kitchens with ease. Its crispy texture combined with spicy sambal makes every bite exciting and satisfying.

By mastering the preparation and make-ahead tips, we can enjoy this dish anytime without losing its signature crunch or vibrant taste. Whether for a quick weeknight dinner or impressing guests, Ayam Geprek offers a deliciously simple yet memorable meal experience.

Let’s keep experimenting with the spice levels and garnishes to make this recipe truly our own.

Frequently Asked Questions

What is Ayam Geprek?

Ayam Geprek is a popular Indonesian dish featuring crispy fried chicken smashed and topped with a spicy sambal sauce. It’s known for its bold, spicy flavor and simple preparation.

What ingredients are needed to make Ayam Geprek?

You need chicken thighs, all-purpose flour, cornstarch, spices, bird’s eye chilies, garlic, sugar, vegetable oil, and optional garnishes like cucumber, fried shallots, and lime.

How do I make the sambal sauce for Ayam Geprek?

The sambal is made by blending red bird’s eye chilies, garlic, sugar, salt, vegetable oil, and water, with optional lime juice for tanginess.

What is the best oil temperature for frying Ayam Geprek?

Heat the oil to 350°F (175°C) for frying. This ensures the chicken cooks fully and becomes crispy without absorbing too much oil.

How do I serve Ayam Geprek?

Serve it immediately with steamed white rice, fresh cucumber slices, crispy fried shallots, and optionally with iced jasmine tea or light lager.

Can I prepare Ayam Geprek ahead of time?

Yes, you can fry and refrigerate the chicken in an airtight container for up to 2 days and store sambal for up to 3 days. Crush the chicken just before serving.

How do I reheat leftover Ayam Geprek?

Reheat the chicken in an oven or air fryer to maintain crispiness, and gently warm the sambal to preserve its flavor.

Why do you crush the fried chicken in Ayam Geprek?

Crushing the chicken helps the sambal adhere better, enhancing the flavor and mixing the spicy sauce evenly throughout the dish.