Food for the Native Soul: Ayam Geprek Recipe That Never Fails

Imagine sinking your teeth into a piece of crispy, golden-brown fried chicken, only to be met with an explosion of fiery, savory flavors from a freshly ground sambal. That’s Ayam Geprek for you—a beloved Indonesian dish that has captured the hearts (and taste buds) of many. Originating from Yogyakarta, this dish traditionally involves crushing (geprek) crispy fried chicken with a mortar and pestle, mixing it with a generous serving of spicy sambal. It’s more than just a meal; it’s an experience. Whether you’re looking to spice up a casual family dinner or impress your friends with an authentic Indonesian culinary adventure, Ayam Geprek is the perfect choice.

This recipe promises an anti-fail approach, ensuring that even novice cooks can achieve restaurant-quality Ayam Geprek at home. We’ll break down each step, provide insider tips, and guide you through the process of creating the crispiest chicken and the most flavorful sambal. Get ready to embark on a culinary journey that will leave you craving more!

Estimated Cooking Time: 60 minutes

Difficulty Level: Intermediate

Servings: 4-6

• 1 whole chicken, cut into serving pieces
• 2 cups all-purpose flour
• 1 teaspoon salt



• 1/2 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• 2 eggs, beaten
• Vegetable oil, for frying

• 10 red chilies (adjust to your spice preference)
• 5 cloves garlic
• 3 shallots
• 1 inch ginger
• 1 teaspoon shrimp paste (terasi), grilled
• 1/2 teaspoon salt
• 1/4 teaspoon sugar

• Cooked white rice, for serving
• Fresh cucumber and lettuce, for garnish

1. Prepare the Chicken: Rinse the chicken pieces under cold water and pat them dry with paper towels. This ensures the flour adheres properly.

2. Make the Coating: In a large bowl, combine the all-purpose flour, salt, pepper, garlic powder, and paprika. Mix well to ensure even distribution of spices.

3. Egg Wash: In a separate bowl, beat the eggs until well combined.

4. Coat the Chicken: Dip each piece of chicken into the beaten eggs, allowing any excess to drip off. Then, dredge the chicken in the flour mixture, making sure it’s fully coated. Press the flour onto the chicken to help it adhere.

5. Double Coating (Optional): For extra crispy chicken, repeat the egg and flour coating process.

6. Fry the Chicken: Heat vegetable oil in a large, deep frying pan or wok over medium-high heat. The oil should be hot enough to fully submerge the chicken pieces.

7. Fry in Batches: Carefully place the coated chicken pieces into the hot oil, ensuring not to overcrowd the pan. Fry for about 6-8 minutes on each side, or until golden brown and cooked through. Use a thermometer to ensure the internal temperature reaches 165°F (74°C).

8. Drain the Chicken: Remove the fried chicken from the oil and place it on a wire rack lined with paper towels to drain excess oil. This helps maintain the chicken’s crispiness.

9. Prepare the Sambal: While the chicken is frying, prepare the sambal. In a food processor or using a mortar and pestle, combine the red chilies, garlic, shallots, ginger, grilled shrimp paste, salt, and sugar.

10. Grind the Sambal: Grind the ingredients until you achieve a coarse paste. Taste and adjust seasonings as needed. Remember, the sambal should be spicy, but also balanced with savory and slightly sweet notes.

11. Assemble the Ayam Geprek: Place the fried chicken on a plate. Spoon a generous amount of sambal over the chicken. Using a mortar and pestle or the back of a spoon, gently crush (geprek) the chicken into the sambal, mixing the flavors together.

12. Serve Immediately: Serve the Ayam Geprek hot with cooked white rice, fresh cucumber slices, and lettuce. The contrast of the crispy, spicy chicken with the cool, refreshing vegetables makes for a perfect meal.

Double Frying: For ultra-crispy chicken, try double frying. After the first fry, let the chicken cool for a few minutes, then fry it again for 2-3 minutes until golden brown.

Marinate the Chicken: Marinating the chicken in a mixture of garlic, ginger, and a touch of turmeric for at least 30 minutes before coating can enhance its flavor.

Spice Level Adjustment: Adjust the number of chilies in the sambal to suit your spice preference. For a milder version, remove the seeds from the chilies before grinding.

Fresh Ingredients: Use fresh, high-quality ingredients for the best flavor. Fresh chilies and spices make a significant difference in the taste of the sambal.

Hot Oil Temperature: Ensure the oil is hot enough before frying the chicken. If the oil is not hot enough, the chicken will absorb too much oil and become soggy.

• Calories: 450-550
• Protein: 35-45g
• Fat: 25-35g
• Carbohydrates: 20-30g

Note: These values are estimates and can vary based on specific ingredients and cooking methods.

Enjoy your homemade Ayam Geprek, a truly satisfying and flavorful Indonesian dish! With these tips and instructions, you’re well on your way to mastering this culinary delight.