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Loading...A beloved Indonesian street food classic, this dish features a tender, golden-fried chicken fillet that is smashed flat under a fiery sambal made with fermented shrimp paste. Topped with crunchy fried batter crumbs (kremes) and served with warm rice, it delivers the perfect balance of crispy, spicy, and savory in every bite.
Prep Time25 mins
Cook Time25 mins
Total Time50 mins
Servings4
Yield4 smashed chicken fillets with rice
Nutrition Facts
Per serving (estimated)
- 720 kcalCalories
- 28 gFat
- 5 gSaturated Fat
- 75 gCarbs
- 4 gFiber
- 6 gSugar
- 42 gProtein
- 920 mgSodium
- 780 mgPotassium
- 95 mgCalcium
- 4.5 mgIron
- 38 mgVitamin C
- 210 mcgVitamin A
Ingredients
For the chicken and batter
- 4 boneless skinless chicken breast fillets (about 150 g each)
- 2 tsp kosher salt
- 1 tsp white pepper
- 1 tsp ground coriander
- 1 cup all-purpose flour
- 1/4 cup cornstarch
- 1 tsp baking powder
- 1 1/4 cups cold water
- 4 cups vegetable oil for frying
For the sambal terasi
- 18 red bird's eye chilies, stems removed
- 6 shallots, peeled
- 5 garlic cloves
- 1 tsp Indonesian shrimp paste (terasi), toasted over open flame
- 2 Roma tomatoes, quartered
- 1 tsp salt
- 1 tsp palm sugar
- 1 tbsp fresh lime juice
For the kremes (crispy topping) and serving
- Reserved thin batter from step 2
- 4 cups hot steamed jasmine rice
- 1 large cucumber, sliced thin
- 2 tbsp crispy fried shallots
- 8 pieces fried tempeh, sliced
Directions
- Pound each chicken fillet between two sheets of plastic wrap to an even 1/4-inch thickness. Rub with salt, white pepper, ground coriander, and minced garlic, then let marinate for 20 minutes.
- Whisk the flour, cornstarch, baking powder, and cold water in a bowl until smooth and slightly thin; the consistency should coat the back of a spoon. Reserve 1/3 cup of this batter separately for the kremes.
- Heat oil in a deep pot or wok to 350°F (175°C). Dip each marinated fillet into the batter to coat fully, then carefully lower into the hot oil. Fry 2 fillets at a time for 5-6 minutes, turning once, until deep golden and crisp. Drain on a wire rack.
- Make the kremes by dropping teaspoons of the reserved thin batter into the hot oil in small clusters; fry 30-45 seconds until lacy and crisp, then drain. Set aside.
- Prepare the sambal: roughly blend the chilies, shallots, garlic, and toasted shrimp paste to a coarse paste. Heat 2 tablespoons of oil in a skillet over medium heat, add the paste and tomatoes, and sauté 6-8 minutes until the tomatoes soften and the oil separates. Season with salt, palm sugar, and lime juice, then roughly mash with a spoon.
- Place one hot fried chicken fillet on a wooden board or heavy plate. Spoon 2-3 tablespoons of the warm sambal directly on top. Using a heavy pestle, the bottom of a small pan, or a flat glass, press down firmly and smash the chicken until it cracks open, flattens to about half its original height, and the sambal embeds into the crispy crust.
- Transfer the smashed chicken to a serving plate, sprinkle generously with kremes and crispy fried shallots, and repeat with remaining fillets.
- Serve immediately over hot steamed rice with sliced cucumber and fried tempeh on the side for a cooling contrast.
Cook’s Notes
- Pound the chicken to an even thickness so it smashes cleanly and the sambal presses into the crust evenly.
- Toast the shrimp paste (terasi) directly over a gas flame or in a dry pan for 10-15 seconds to unlock its deep, smoky aroma before blending into the sambal.
- Always smash the chicken while it is still hot from the fryer; the steam helps the sambal adhere and slightly cooks it into the crust.
- Adjust the heat by removing some chili seeds or substituting 6 chilies for a milder version suitable for children.
- The kremes topping can be made up to 2 days ahead and stored in an airtight container to keep its signature crunch.
