Ayam Penyet

cooking-time20 mins cooking-servings6 SERVINGS


  • Half pack (1kg) Chicken Boneless Leg
  • 1 tsp tamarind paste
  • 75g big red chillies, cut in big chunks
  • 1 medium-size tomato 
  • 2 cloves of garlic, minced
  • 2 small onions, cut in chunks
  • 1 tsp salt
  • Cooking oil for frying


  1. Pierce chicken with a skewer or a fork. Mix the tamarind with ½ tsp of salt, and rub it all over the poultry. Make sure all pieces are covered with tamarind mixture. Leave to marinate. 
  2. Using a pestle and mortar, pound the chillies, onion, and tomatoes into a rough paste. You can use a food processor too. Just give it a few blitzes to process. Set aside.
  3. Heat the oil in a deep frying pan or a wok then deep-fry the chicken pieces until light golden and thoroughly cooked. Set aside.
  4. Using ⅓ cup of the oil from frying the chicken, fry the chilli mixture, garlic and ½ tsp of salt in another pan. Cook until all the liquid evaporates and the oil separates from the edges. 
  5. In the meantime, lay the chicken pieces on a chopping board. Using the flat part of a knife, pound the chicken until it’s flattened slightly
  6. Then quickly but carefully pour the chilli mixture over the chicken. Enjoy.

Chicken Boneless Leg

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